VIP

1 parking spot 

1-weekend ticket to Birdfest

1 Upfront seating – one padded chair per ticket

Lunch on Saturday from 12-2 PM prepared by Chef Danny Hieryonumus

Dinner on Friday and Saturday from 5-7 PM prepared by Chef Danny Hieryonumus

Coupon to the merchandise tent

Canvas bag with your coupon, wristbands, custom tumbler, and other random goodies

Open bar 5-8 PM on Friday and Saturday night

Access to Boyd Dining Hall and patio

Chef Danny Hieronymus

Born and raised on the docks in Wrightsville Beach, NC, Danny has always been in or around the saltwater.  His family had commercial shrimp and fish boats offloading while he was running around as a child.  Danny’s family also had restaurants that he later cooked in and watched and learned from his mom (Marlene “Mimi”).  After high school, Danny attended Johnson & Wales in Charleston, South Carolina.  His next move was to The Greenbrier Resort in West Virginia where he honed his skills as a Chef.  He then returned to the family restaurant to help out for a while.  After getting married and starting a family, Danny continued in the Seafood Industry by commercial fishing, handling wholesale seafood, and maintaining his Chef skills by participating as a featured Chef in “Charleston Wine & Food” for several years.  He has had the opportunity to work with some very talented Chefs over the years as well as supply them with their high-quality seafood needs.  While at Sea Pines Resort as a Sous Chef, he participated in wine dinners with Larry O’Brien & Robert Mondavi Jr. After his tenure at Sea Pines Resort, Danny decided to venture out on his own and created a business as Owner/Executive Chef of “Hieronymus Provisions”, a family business providing Chef driven meals in the Bluffton & Hilton Head area, as well as Private Chef dinners and caterings. He has been involved with Camp Woodie for a few years now cooking for VIP sponsors and instructing wild game cooking demos during the Heritage Youth Hunts.