Certified Executive Chef and Certified Culinary Administrator Tyler Dudley joined the Daniel Island Club team in 2001 and is the spearhead behind the Club's reputation for innovative dining. Chef Dudley grew up in upstate South Carolina where he garnered an appreciation and passion for Southern cuisine. After graduating from Lander University with a degree in Exercise Science and Nutrition, Chef Dudley realized that his passion was in the culinary arts. He moved to Charleston where he attended Johnson and Wales University. Chef Dudley graduated Summa Cum Laude in 2000 and soon after was offered the Director of Culinary Operations and Executive Chef Position at The Daniel Island Club. Chef Dudley is responsible for overseeing all of the Club's culinary operations including a 400+ seat banquet facility, a fine dining restaurant that offers a modern approach to Southern-inspired dining, a casual family-oriented restaurant that seats up to 300, and an outdoor seasonal operation, featuring poolside dining and a 300 seat cabana bar. In 2010 Chef Dudley was awarded his Certified Executive Chef designation from the ACF and has held positions in many downtown Charleston restaurants and restaurants and private clubs in Charlotte, NC.
He currently lives in Charleston with his wife, Erin, and children, Ethan, Mary Scott, and Foster.