Dining > Staff Profiles

Dining Staff


Brian Hayes

Executive Chef/ Intrerim Food & Beverage Director

Brian has brought a creative and exciting culinary repertoire to the Club. Prior to joining the staff at DeBordieu in 2013, Brian was the Executive Sous Chef at Abigail Kirsch Culinary Productions in New York City. Brian’s experience in New York included Bouley Bakery (New York Times Four Stars), Sanford Weill E.P.C. and he was the Chef de Cuisine at the United Nations. He also did an apprenticeship in London at Le Gavroche (Three Michelin Stars).  Brian studied Food Service Management at Westchester Community College and Culinary Arts at Northern Westchester Technical College in New York. Brian is married and has two children. In Brian’s spare time, he likes to cook and spend time outdoors with his family.

Email: brian@debordieuclub.com