Chef Heyward has traveled throughout the country and abroad honing his culinary skills working in various National Parks, ski resorts, and major league baseball stadiums. Before studying and graduating from Le Cordon Bleu, Heyward was the operating partner of a small 52 seat restaurant in the quaint fishing village of McClellanville SC where he developed a great appreciation for the true local seafood and farming industry. Following graduation, he worked for various prestigious resorts, including the Grove Park Inn, Asheville, The Sanctuary Hotel, Kiawah, Grand Bohemian Hotels Charleston and Savannah, Charleston Harbor Resort and Marina, and The Francis Marion Hotel. Chefs’ 25 years’ experience touches just about all corners of the culinary field from fast food to fine dining and everything in-between.

 Chef’s passion on ingredients is to maintain local roots and keep it simple and seasonal. Start with impeccable ingredients and let them sing. He carries a great understanding of the importance in sustainable practices in the industry with local farmers, fisherman, his community, and environment. After partnering with the SC Aquarium and the good Catch Program, his focus is educating his guests and staff alike on the importance of sustainable eating with seasonal seafood offerings as well as limiting single use plastics and disposables. Chef implemented a composting program through SMART Recycling, which has directly contributed to the diversion of over 10 tons of waste from our landfills. His passion for cooking is simple and clean flavors to bring out the true flavor of the foods being enjoyed by his guests.

 When not making others feel good through food and company, Chef values his time traveling with his wife and 2 kids. He is most fascinated when exposed to new cultures, food, music, creative arts, and trading knowledge with everyone he meets.