Meet The Team
MEET CHEF
HEATHER MINTER
Chef Heather Minter is a Mathews native. Her love of cooking began at a very young age; influenced by both her mother and grandmother. At fourteen she started her culinary journey by becoming one of the first graduates to attend the RCC culinary program under, Chef Hatley Bright. She later completed a 6,000 hour culinary apprenticeship under CIA executive chef David Coontz at Rappahannock Westminster Canterbury. In 2014, she began work with us as a sous chef at the White Dog Bistro. Her later education extended to bartending so as to become more well rounded in all the aspects of being a restauranteur. Heather was earmarked right away to take on the new venture at Hole in the Wall, from helping design the kitchen and menu, to picking and training the staff, she was the first seed that was planted in Hole in the Wall's garden. Now Heather has taken our latest challenge of Prime . She is both a traditional yet inovative chef, easy going in her own way and a natural leader.
MEET CHEF
JONATHAN "JL" LEWIS
Chef JL is also native of Mathews and received his early training at J Sargeant Reynolds College under the oversite of David Barrish. Next was an American Culinary Federation apprenticeship under then VA ACF President Chef Raoul Herbert at Willow Oaks Country Club. JL spent the next few years learning the art and trade aspect of being a chef under Tom Austin at River’s Inn. Since then JL has expanded his culinary artistry under Chef Flynn at the Tides Inn in Irvington. Southwind Café was JL’s next endeavor which led him back to his true passion of providing an exceptional local dining experiences. In tandem with Chef Heather and their team they look forward to this new opportunity at Prime Mediterranean.
MEET MASTER MIXOLOGIST
TOM SAWYER
Tom Sawyer, has been with Hole in the Wall since its inception. He is the creative mind behind most of it's specialty cocktails. He is backed with knowledge gained from attending professional bartending and mixology school. He strives to keep etiquette and culture alive in a current modern bar setting and what he brings to the table (literally and figuratively) is both friendly and inviting which extends to locals and visitors alike. Contiuing education has led Tom to work in chefs training which will continue to ugrade his future ambition to become a restaurantuer. Tom will be doing double duty bringing his expertise and desire to create unique cocktails at both Hole in the Wall and Prime.
FOH MANAGER & Lead Server
BRIAN MCDONOUGH
Growing up just west of Boston, after high school, his studies—including periods majoring in Literature, Philosophy and his life's journey led him to Richmond and Williamsburg be way of San Diego before finally settling in the Northern Neck. Brian has held various Food & Beverage Leadership positions at esteemed properties such as Four Seasons Aviara, La Costa Resort & Spa, Omni Downtown Richmond, Copper Grill, and Tides Inn. He also spent several years as a wine rep wine for two locally owned distributors.
Outside of work and to unwind Brian enjoys literature, cheering for the Red Sox, converting an old garage into a tiny home, and spending tranquil time by the pond in his backyard.
His extensive knowlege will be an asset to both Prime and his culinary customers.