Terrence Doyal

Bringing over 30 years of culinary experience and over 10 years of Culinary Management to his new role, Doyal joined the Tides Inn team in summer 2021 as a three-month task force Chef de Cuisine and was promoted to Executive Chef in October 2021.

Born in Baltimore, Maryland, Doyal knew from a young age he wanted to be a chef, inspired by his grandmother’s Southern home cooking. As he progressed through his career, he worked as an Executive Chef for Interstate Hotels and Shamin Hotels. Most of his training was at the five-star rated Williamsburg Inn in Colonial Williamsburg Inn for nine years. Most recently, Terrence held the title of Executive Chef at the Doubletree by Hilton in Williamsburg, VA. He was twice awarded “Best Locally Sourced Chef” at the March of Dimes Chefs events for his culinary presentations.

“I want to involve the local culinary institute and community in an internship program to grow the culinary team from the inside,” Doyal said, “Being able to teach someone the art of creating and eating good food is one of the best things about the job.”