The Residency Program
A space for creative momentum.
Our kitchen is an evolving stage. We invite chefs from across the country to share their unique voice. The menu changes with every resident. It is a continuous dialogue, not a fixed story.
Chef in Residency
Chef Kayla
Rooted in Southwest Florida, Kayla brings modern American cuisine shaped by local harvests and Gulf waters. Her food is vibrant yet precise—technique-driven, ingredient-forward, but never losing warmth and comfort. Expect collaborative dishes that spark conversation and connection.
Chef Brandon Olson
August 3-24, 2026
From North Carolina, Brandon Olson spent seventeen years in Charleston's kitchen scene, becoming a leader in the New School BBQ movement with expertise in butchery and charcuterie. Known for his work with Top Chef alum Shuai Wang at Jackrabbit Filly and the Bon Appétit-recognized King BBQ, Brandon brings bold technique and a lot of smoke to Heyday.
Upcoming Chefs
Three Weeks of Exchange
Every residency lasts three weeks. Visiting chefs cook alongside our dedicated team during regular service. We do not replace; we collaborate. Kitchens merge to exchange ideas, techniques, and entirely new ways of thinking about food.
The Pop-Up Experience
Collaboration extends into the dining room. Each residency features curated pop-up dinner parties. These nights remove the barrier between the kitchen and the table. You interact directly with the chefs shaping your meal.