Jessica Smith
Catering & Events Coordinator

Jessica has been a member of the Halyards family since 2006 and was recognized as Team Member of the Year for 2007.  She assisted in the creation and development of the Halyards’ Catering Company.  Jessica is a graduate of Armstrong Atlantic State University with a Bachelor's in Biological Sciences and is a member of the BETA BETA BETA Biological Honor Society.  In her spare time Jessica enjoys traveling, reading, and spending time with family, friends, and her yellow lab Mason.

Christian Hattemer
Executive Chef Halyards Restaurant

Christian began his cooking career while pursuing an undergraduate degree in Political Science at The Ohio State University. His first day cooking professionally was a twelve hour shift on a fryer station. After that he was hooked and never looked back.

After spending time working in Alaska, Christian attended the Culinary Institute of America. He received “The Roth Cup for Outstanding Student” while attending the CIA and was also named “Top Ten Students 1996” by Food and Wine Magazine. After graduation Christian wondered about the country working at fine dining restaurants. Christian worked as Chef du Cuisine at Rigsby’s, Executive Sous Chef at M and Executive Chef at Martini all in Columbus Ohio.

In 2006 Christian and his family started Jimmy’s BBQ in Cincinnati, Ohio. After Jimmy’s closed Christian joined Halyards as Executive Chef.

Chris Maxwell
Beverage Manager

Chris has been a member of the Halyards team since 2001.  Starting his career as a bartender in 1988 at the famous Wooden Nickel Pub he has worked with many of the best bartenders in the coastal area.  Chris has been recognized twice as Elegant Island Living’s Best Bartender.  In 2004 he tested and passed the entry exam to become a member of the Court of Master Sommeliers Guild of Sommeliers.  Outside the bar Chris can be found spending as much time with his family and enjoying all the Golden Isles has to offer.

Brandon Stevens
Chef de Cuisine of Tramici

As a kid Brandon remembers being very amazed by watching his grandfather create good ole Southern cuisine from Cajun to Creole to Low country with ease.  While attending the University of Mississippi he started working in an Italian restaurant and became completely sucked in by the food just as I was as a kid with his grandfather.  He left Ole Miss to attend culinary school at Johnson and Whales in Charleston, SC.  He worked throughout Charleston while in school.  After graduation he moved to Naples, Fl to work for the Ritz-Carlton.  He spent several years working as the sous chef of the Tuscany Restaurant Lemonia.  He left the Ritz to move back to Charleston to become more rounded as a chef, he took on the roll as banquet chef of The Sanctuary.  After the Sanctuary his passion and desire took over and he needed to get back to Italian cuisine.  In his extra time he enjoys bird hunting, fishing, golfing, and hanging out with his fiancé on the beach with their wiener dog.