bryan-hainesChef Bryan oversees every culinary aspect of our three on-site restaurants at Atlantic Shores, as well as all private events and catered functions for Atlantic Shores residents and their guests.

He develops original, delicious dishes for daily meals, and creates menus based on resident favorites, while also exploring and offering new flavors. Working together with our exceptional kitchen staff, Bryan ensures all food is purveyed and prepared at the highest quality.

His style and personality shine during monthly resident Chefs Table events, where he creates a three-course meal prepared right in front of guests, paired with specialty wines.

Bryan’s talents are also at the forefront at regional events sponsored by Atlantic Shores, where our cuisine is showcased, as well as area competitions where our culinary team competes against premier local restaurants.

As part of our ongoing community outreach, Bryan also builds ties with local culinary schools to help encourage and support future culinary careers.

His unique dishes have earned a variety of awards, including: People’s Choice at the Virginia Foodbank’s Tastefully Yours competition; Most Creative Recipe in the Seton Youth Shelter Derby; and three awards at the Mariners Museum’s History Bites competition — Judge’s Choice, People’s Choice, and Iron Clad for Most Authentic.

Originally from Cape May, New Jersey, Bryan’s passion for culinary arts began when working at a local popular restaurant. After graduating with a Bachelor’s Degree in Hospitality & Food Service Management from Johnson & Wales University, he was able to take this passion and turn it into his career.

He has worked at top restaurants in Virginia and New Jersey, and served as Executive Sous Chef at The Founders Inn & Spa in Virginia Beach, where he help run all food service operations for the hotel, resort and conference center. He also expertly served as Chef at The Bistro at Atlantic Shores. Bryan returned to us as Executive Chef, after two years as Chef de Cuisine at The Historic Chamberlin in Hampton, where he was in charge of daily kitchen operations, including two restaurants and all banquet functions.

Bryan’s Philosophy

My philosophy always centers on pride. Everything should revolve around it, from the appearance of staff, to communication among co-workers, and producing esthetically pleasing, delicious food.

Pride also extends to all the details. I plan my meals around seasonal availability, incorporating as much fresh local seafood and produce as possible. We take resident favorites and requests into consideration when choosing menu items, and I make myself available to all residents for their input.

Whether within our neighborhood or in the greater community, my goal is for our residents to be as proud of our cuisine as our team is.