Silks Restaurant At Bulle Rock Appoints A New Executive Chef

Bulle Rock Golf Course, Havre De Grace, MD, today announced the appointment of Brian Chester (Chef Chet) as its new Executive Chef.  In his new position, Chef Chet is responsible for overseeing all food and beverage operations at Bulle Rock, including Silks Restaurant which is open to the public.  He will oversee all culinary activities associated with the course’s ongoing series of weddings, golf outings, corporate meetings and other group events. Chef Chet will report to the restaurants General Manager / Director of Golf, Richard D. Rounsaville.

Chef Chet’s 32-plus years of experience in high volume culinary operations for the hospitality business is an ideal fit for the Golf Course’s diverse and ever-expanding food and beverage program. One of his first assignments will be working with the restaurant’s food and beverage team to develop a creative summer / fall menu for Silks Restaurant, as well as to enhance the food and beverage offerings currently available at the restaurant’s bar area and private dining areas.  Additionally, the restaurant has an impressive schedule of weddings, golf outings, corporate meetings, family reunions and other events booked for the summer, fall, and winter seasons and Chef Chet will review and evaluate the Restaurant’s menu offerings for each event category.

“I have come to Bulle Rock where I am excited by the opportunity to bring what I love to do to their beautiful facility. My goal is to offer food that is exciting yet practical as well as local, especially seafood from the bay. I will use as much local & organic produce as possible using a “farm to table” philosophy,” said Chef Chet.

Shortly after receiving his culinary degree at The Culinary Institute of America, Chef Chet was tapped to be the Executive Chef at Hillendale Country Club in Phoenix, MD. Since then, Chef Chet has worked as executive chef for the Williamsport Country Club in Pennsylvania, and the Chartwell Golf & Country Club in Severna Park, as well as being a partner in Hampton’s of Towson restaurant. In 2004 Chef Chet returned to be the Executive Chef and Director of Food and Beverage at Hillendale Country Club.Equally impressive is Chef Chet’s background in overseeing high volume food and beverage operations. For example, at President Bill Clinton’s inaugural in 1992, Chef Chet was the executive chef for two events; The Lincoln Memorial Celebration serving 2000 and the dinner at the US Air Arena where 4000 guests were served and over 800 staff. In addition, Chef Chet had the opportunity in 1987 to be the executive chef for Super Bowl XXII in San Diego where the Washington Redskins played the Denver Broncos. He served over 4000 guests per day over a 4 day span.

“We selected Chef Chet because he understands that our guests bring a discerning palate to Silks Restaurant.  We respect his proven talent for creating inspired dishes—from complex to casual—while also serving as a skilled leader in managing large food and beverage operations,” said Richard D. Rounsaville of Bulle Rock. “Additionally, his culinary expertise is complemented by his affable personality as he enjoys meeting and entertaining people. Many of our guests consider Bulle Rock their ‘home away from home’ and we’re confident that they will enjoy getting to know Chef Chet.”

Silks Restaurant is a part of Bulle Rock Golf Course, rated as one of the best courses in the nation including being awarded “The Best New Upscale Golf Course in America” by Golf Digest in 1998. This magnificent Pete Dye design is the premier public course in the Mid Atlantic region and it is the #1 rated public course in Maryland.  It has been listed in all the major golf publications Top 100 public golf course rankings. The LPGA Championship was held at Bulle Rock from 2005 through 2009.

For additional information about Silks Restaurant at Bulle Rock, please visit, or contact Richard D. Rounsaville at 410-939-8887, or via email at