Brian Hayes has been named Executive Chef at DeBordieu Club, the private club just north of Charleston, SC, 5 minutes south of Pawleys Island.

According to DeBordieu Club General Manager, Jeff Kaz, “Brian has served as a Banquet Chef for the past two years at DeBordieu Club, and I believe he will continue to be a great asset.”

Prior to coming to DeBordieu, Brian was the Executive Sous Chef at Abigail Kirsch Culinary Productions in New York. Brian apprenticed in London at Le Gavroche and worked as Chef de Cuisine at the United Nations, as well as several other locations in New York.

Brian is married, has two children, is excited about this opportunity, and looks forward to being of service to the DeBordieu Club membership for many years.

DeBordieu Colony is a very private community on the coast of South Carolina, between Charleston and Myrtle Beach, just south of Pawleys Island. In addition to miles of secluded beach, boat landing access to North Inlet & the Atlantic, and a 24-hour manned security gate, the private, equity DeBordieu Club offers Pete Dye golf, a tennis center and an ocean front Beach Club with fine dining, a gazebo bar, two pools, and a playground. There is truly no place like DeBordieu. Come see for yourself!