Great food. Great wine. Great friends.
Welcome to Agio, the newest addition to the Halyard Restaurant Group—inspired by our Founder and Executive Chef Dave Snyder and led by Executive Chef Abraham Vargas, Sous-Chef Donnie Gonzales, and General Manager Shannon Devlin.
Come and celebrate the flavors of Italy in every pasta recipe—or choose hand-selected, flame-grilled steaks paired with your favorite sides. Whether you’re celebrating a special event or simply unwinding after a busy week, Agio offers a comfortable place to relax, connect, and enjoy a meal that’s thoughtfully prepared and served with Southern hospitality. We’ll see you soon.
The Agio family
Abraham Vargas - Executive chef
Chef Abraham Vargas’s culinary journey began at home, where he was inspired by his mother’s skill and passion for creating delicious meals for their family. Motivated by this early influence, he has since built a remarkable career spanning over 27 years.
Throughout this time, Chef Vargas has worked with some of the world’s most celebrated chefs and renowned restaurants including Chef Wolfgang Puck at the Oscars and Chef Michelle Bernstein at Café La Trova in Miami. He has also honed his skills at world-class establishments like the three-Michelin star El Bulli in Spain and Biko Restaurant in Mexico City, which was recognized in the Pellegrino Guide’s World’s 50 Best Restaurants. Beyond the kitchen, Chef Abraham’s talents have taken him to major events like the Super Bowl, the MLB World Series, the NBA Finals, and the PGA Players Championship. He has also served as the Executive Chef for the NFL’s Jacksonville Jaguars.
Chef Vargas’s dedication to his craft led to a scholarship to attend Le Cordon Bleu in Madrid, Spain, where he earned a Grand Diplôme in Culinary Arts and Pastry.
When he is not in the kitchen, Chef Abraham enjoys spending time with his wife and two sons, going to the movies, and watching his two favorite sports – football and baseball.
Donnie Gonzales - Sous-chef
Donnie Gonzales’s journey shows the power of persistence and growth. Starting his career at the age of sixteen in corporate and franchise pizza chains, Gonzales worked across various industries, including warehouse and trucking jobs, before returning to the kitchen. These diverse roles provided him with invaluable lessons in hard work, clear communication, and attention to detail, all of which have shaped his approach to cooking and life.
Inspired by his mom’s hard work and cooking for family gatherings, Gonzales developed a passion for making great food that brings people together. In 2018, Gonzales moved to Brunswick, GA, along with his wife, Alexis, and two daughters and joined the team at Mellow Mushroom on St. Simons Island. Then, wanting to take his skills to the next level, he applied for a line cook position at Tramici Restaurant. Working under Chef Adam Jones for three years allowed Gonzales to develop his expertise working pizza, sauté, and garde manager stations. This experience set the stage for his current role as the a.m. sous-chef at Agio, where he’s contributing to the launch of a new restaurant.
His story is a great reminder that with hard work, dedication, and a belief that anything is possible, success is within reach.
Shannon Devlin - General manager
Shannon Devlin, General Manager of Tramici and Agio, believes in a work culture centered around teamwork with a focus on service—and motivates her team to follow this work ethic every day. Originally from Maryland, Shannon studied nutrition at the College of Southern Maryland. With over twenty-five years of experience in the restaurant industry, she specializes in creating craft cocktails and enjoys sharing her extensive beverage knowledge with her team. Prior to joining Tramici and then extending her skills to help open Agio, Shannon spent eight years working as a leader in the resort industry on Jekyll Island, GA. When she’s not crafting delicious cocktails or elevating guest experiences at our restaurants, Shannon enjoys gardening and has a passion for clean eating.
Abraham Vargas - Executive chef
Chef Abraham Vargas’s culinary journey began at home, where he was inspired by his mother’s skill and passion for creating delicious meals for their family. Motivated by this early influence, he has since built a remarkable career spanning over 27 years.
Throughout this time, Chef Vargas has worked with some of the world’s most celebrated chefs and renowned restaurants including Chef Wolfgang Puck at the Oscars and Chef Michelle Bernstein at Café La Trova in Miami. He has also honed his skills at world-class establishments like the three-Michelin star El Bulli in Spain and Biko Restaurant in Mexico City, which was recognized in the Pellegrino Guide’s World’s 50 Best Restaurants. Beyond the kitchen, Chef Abraham’s talents have taken him to major events like the Super Bowl, the MLB World Series, the NBA Finals, and the PGA Players Championship. He has also served as the Executive Chef for the NFL’s Jacksonville Jaguars.
Chef Vargas’s dedication to his craft led to a scholarship to attend Le Cordon Bleu in Madrid, Spain, where he earned a Grand Diplôme in Culinary Arts and Pastry.
When he is not in the kitchen, Chef Abraham enjoys spending time with his wife and two sons, going to the movies, and watching his two favorite sports – football and baseball.
Donnie Gonzales - Sous-chef
Donnie Gonzales’s journey shows the power of persistence and growth. Starting his career at the age of sixteen in corporate and franchise pizza chains, Gonzales worked across various industries, including warehouse and trucking jobs, before returning to the kitchen. These diverse roles provided him with invaluable lessons in hard work, clear communication, and attention to detail, all of which have shaped his approach to cooking and life.
Inspired by his mom’s hard work and cooking for family gatherings, Gonzales developed a passion for making great food that brings people together. In 2018, Gonzales moved to Brunswick, GA, along with his wife, Alexis, and two daughters and joined the team at Mellow Mushroom on St. Simons Island. Then, wanting to take his skills to the next level, he applied for a line cook position at Tramici Restaurant. Working under Chef Adam Jones for three years allowed Gonzales to develop his expertise working pizza, sauté, and garde manager stations. This experience set the stage for his current role as the a.m. sous-chef at Agio, where he’s contributing to the launch of a new restaurant.
His story is a great reminder that with hard work, dedication, and a belief that anything is possible, success is within reach.
Shannon Devlin - General manager
Shannon Devlin, General Manager of Tramici and Agio, believes in a work culture centered around teamwork with a focus on service—and motivates her team to follow this work ethic every day. Originally from Maryland, Shannon studied nutrition at the College of Southern Maryland. With over twenty-five years of experience in the restaurant industry, she specializes in creating craft cocktails and enjoys sharing her extensive beverage knowledge with her team. Prior to joining Tramici and then extending her skills to help open Agio, Shannon spent eight years working as a leader in the resort industry on Jekyll Island, GA. When she’s not crafting delicious cocktails or elevating guest experiences at our restaurants, Shannon enjoys gardening and has a passion for clean eating.
Message from hrg executive chef Dave Snyder
Join the hrg family
Love Italian food and making people feel at home? We’re always looking for passionate, hardworking individuals to join our team. Whether you’re in the kitchen or at the front of the house, there’s a place for you here.
