Ahead of the Tides Inn’s 75th anniversary, the beloved waterfront resort welcomes a new executive chef and director of marketing to helm culinary and on-site programming for the property. The new leadership brings a fresh perspective as the property team gears up for a monumental year with the March 2022 season opening, completion of the multi-million-dollar Shoreline Restoration Project, and the Tides Inn’s diamond anniversary.

Executive Chef Terrence Doyal brings over 30 years of culinary experience and over 10 years of culinary management to his new role. Doyal joined the Tides Inn team in the Summer of 2021 as a three-month task force Chef de Cuisine and while showcasing his natural talent and leadership in the kitchen, Doyal was officially promoted to Executive Chef in Fall 2021. As Executive Chef, Doyal will elevate cuisine at the Tides and strengthen relationships with local purveyors, selecting the very best from the nearby orchards, farms and waterways. He hopes to involve the local culinary institute and community through launching an internship program to mentor and grow the culinary team from the inside. “Being able to teach someone the art of creating and eating good food is one of the best things about the job,” Doyal says.

As the newly appointed Director of Marketing & Resort Programming, Richard Keurajian brings over 25 years of experience in hospitality sales and marketing to the Tides Inn. Keurajian joins the resort with an abundance of regional experience, having led the marketing efforts for Kingsmill Resort and Lansdowne Resort and Spa over the last 11 years.  “At the Tides Inn, our idyllic waterfront setting is the perfect place to discover and engage with nature, while enjoying upscale resort accommodations,” says Keurajian. “I’m excited to share our new river ecology programming and artisanal experiences with guests as we celebrate our 75th anniversary in 2022.”

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