TALENT: Hayden Haddox
Chef Hayden’s introduction to the professional culinary world is certainly a unique one. He was pursuing a career in commercial aviation at Embry Riddle Aeronautical University when he realized he was cooking more at the fraternity house than he was flying. His passion for cooking and delivering hospitality could not be contained, the decision was made.
Hayden began his career as the Sous Chef at the Hilton Daytona Beach Oceanfront Resort, from there he has served as a Chef in Orlando, New Orleans, Chicago, Normal, Franklin & Nashville. From private wine events to plated dinners for 2000 people, Hayden has experienced a great variety of culinary operations. After spending seven years at large Marriott convention properties, Hayden decided it was time to get back into resorts. He started and still maintains three hives of Italian honey bees in Franklin, TN and is looking to establish hives here on Hilton Head Island.
Hayden’s approach to food is to keep things simple and do what the ingredients want. Utilize creativity in presentation and let your food tell a story. Travel, exposure to other cultures and understanding where our food comes from allows Hayden to not only create a meal, but to create an experience.
Hayden has a Bachelor of Applied Science in Culinary Management from the Daytona State College, Daytona Beach, FL. Hayden is also Serve Safe Certified, he is a member of the American Culinary Federation and the Beekeeper’s Association.
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Whiskey, Wine & Wildlife is a culinary destination weekend with collaboration between The Westin Jekyll Island, the Jekyll Island Authority and The AdFish Group. The weekend’s events will raise funds and awareness for programs of the Jekyll Island Foundation, with a mission of conservation, education and historic preservation efforts on Jekyll Island.
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