Michael Bergen Executive Chef

I attended Culinary School at the Johnson and Wales University in Providence, RI.  Simply put, I love to cook and I believe that magic happens in the kitchen. My culinary technique is Modern American cuisine with a pinch of the old classics, which carries out to the dining room. I have always felt the best conversations happens over great food.

Cody Shumway Executive Sous Chef

After I had been in the field for a while, I attended the Culinary Institute of Virginia. Attending the CIVA allowed me to refine some of my skills and hone my love for cooking. Growing up, I spent of lot of time in the Ghent and Colley areas of Hampton Roads focusing on local cuisine. Fresh seafood and incorporating local fare always get me excited for the possibilities of the dishes that can be placed in front of guest.

Jane Wrenn CMP Wedding Specialist

Jane Wrenn, our superb wedding specialist, will take care of your every need, from planning to execution. Your wedding day will be one to remember when you work with Jane at the Wyndham.