Tom Hayes
Executive Chef
Thomas Hayes has been Executive Chef at River Bend since 2006. With extensive experience in both a la carte service and high-end banquets, his responsibilities include design and implementation of all menu items.
Prior to joining River Bend, Chef Hayes spent 10 years as Executive Chef/Food and Beverage Manager at the Metropolitan Club of Washington. In that role, he supervised the entire food and beverage operation for both the front and back of the house. Before that, he was Executive Sous Chef at the Four Seasons Hotel in Washington, DC, in charge of production, special menus, product ordering and hiring of kitchen staff. While at the Four Seasons, he led two teams to gold and silver awards in grand buffet at the Washington Food Show.
Chef Hayes is a graduate of the prestigious Culinary Institute of America. He specializes in French, Asian, Italian and New American cuisines.