Traditions

At Traditions, our chefs bring creativity and passion to every dish, blending classic American flavors with modern techniques. Focused on using locally sourced ingredients, they carefully craft meals that celebrate traditional breakfast and lunch favorites, while introducing unique twists that excite the palate. From reimagining morning staples like pancakes and omelets to creating inventive lunch offerings, their commitment to fresh, seasonal ingredients ensures that each dish is packed with flavor.

Chef Justin Haynes grew up in Maryland, where family gatherings inspired his love of cooking. Moving to England in 2000, he embraced diverse European cuisines before returning to the U.S. in 2004. Influenced by culinary icons like Thomas Keller and Ferran Adrià,

Chef Haynes pursued his passion at the Culinary Institute of America, graduating in 2016. After joining Colonial Williamsburg he quickly advanced from Cook IV to Executive Chef. With a leadership style grounded in humility and creativity, he showcases local and seasonal ingredients by partnering with local farms. Outside of work, he enjoys exploring new foods with his wife.

Chef Russell Mormon grew up in Hampton, inspired by his father and grandfather, both chefs. His passion for cooking led him to pursue a degree in culinary arts at Stratford University while working full-time. He refined his skills under Chef Dante at Hampton University, learning discipline and efficiency. In 2018, Chef Russell joined Colonial Williamsburg’s food and beverage team, where he advanced from Cook 3 to Chef de Cuisine.

As a leader, Russell is dedicated to mentoring and managing his team, fostering a culture of inclusivity and creativity. He believes in setting high standards and executing at a high level to ensure every dining experience is exceptional.