MGM National Harbor - TAP Sports Bar - Executive Chef Henry Dudley Bio

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Henry Dudley
TAP Sports Bar
Executive Chef

Henry Dudley serves as executive chef at TAP Sports Bar, a high-energy restaurant and bar concept at MGM National Harbor, the Capital Region’s newest luxury resort. As executive chef, Dudley places his entrepreneurial and innovative spirit at the forefront to elevate the traditional sports bar experience for TAP’s guests.

Dudley has held prominent roles overseeing high-volume F&B operations for popular restaurant chains and has worked for a variety of respected hospitality company leaders during the course of his 22-year culinary career. Following his graduation in 1995 from Virginia State University, where he received a bachelor’s degree in business and managerial economics, Dudley went on to attend New York Restaurant School. It was there that he received extensive training in the culinary arts, propelling a passion and appreciation for all facets of kitchen operations.

From the beginning of his career, Dudley spent his time learning day-to-day operational responsibilities in various managerial roles. After four years as a kitchen supervisor at the popular American restaurant chain Houlihan’s Restaurant in New Jersey, Dudley moved on to Chevy’s Restaurant Group in New York. There, he served as assistant kitchen manager and worked as a member of the corporate training team, assisting with recruitment and training of new managers. Dudley also led the task force team during new restaurant openings in New Jersey, Maryland, Massachusetts and North Carolina.

Dudley’s culinary journey continued at Entertainment Cruises, formerly Spirit Cruises, and Colombia Sussex. At the former, Dudley served as executive chef from 2000 until 2004 and later as director of culinary operations from 2011 to 2015 for the company’s harbor cruise line. In this role, he was tasked with overseeing menu development, quality control and all front-of-house operations for five vessels.
Similarly, at Colombia Sussex, Dudley served in multiple roles including executive chef of Park Ridge Marriott, executive chef and food and beverage manager of Marriott Saddle Brook Hotel. He also was one of three corporate executive chefs who oversaw the F&B programming for 72 hotels across the country. Simultaneously, Dudley’s ambitious nature led him to establish Dudley Hospitality Group in 2013 where he served as a chef and principal consultant for clientele in New York and Washington, D.C.
Dudley now looks forward to bringing his culinary knowledge to the region’s newest resort destination. Putting an East Coast spin on classic bar food, Dudley channels his strong coastal ties to create dishes that marry regionally inspired comfort food with American sports bar favorites.


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