King's Arms Tavern

At King's Arms Tavern, our chefs draw inspiration from the past, crafting dishes that honor 18th-century recipes while adding their own artisanal touch. Each dish is a tribute to history, made with fresh, locally sourced ingredients to create a dining experience that blends tradition with refined craftsmanship.

Stephen Perkins grew up in Trenton, NJ, finding his culinary passion in family gatherings. Inspired by chefs like Hans Schadler, he pursued formal training at the Culinary Institute of America and Virginia, honing his craft. Starting at The Williamsburg Inn, he rose through roles like Chef Garde Manger and Poissonnier. Known for his integrity, Stephen values using local ingredients and mentors his team, fostering a culture of growth and excellence where his passion for culinary arts shines daily.

Chef Ivey grew up on a hog farm in Toano, VA, inspired by his family to cook from a young age. Guided by a mentor, he earned his culinary degree at Johnson & Wales in just 11 months. Starting in high-volume kitchens, he joined Colonial Williamsburg as Chef d’Cuisine at Chowning’s Tavern in 2018. Known for his patient leadership, Chef Ivey emphasizes seasonal, local ingredients and enjoys mentoring his team, creating a kitchen culture focused on consistency and memorable guest experiences.

Torie Bliss hails from South Florida, where his culinary influences came from his grandparents and older family members. Passionate about creating food that brings happiness, he’s worked with many great chefs, including Chef Perkins, Chef Ivey, and others. As Chef de Partie, Bliss focuses on making every guest’s food experience memorable. He enjoys the challenge of flavors, running specials, and teaching while remaining open-minded to new ideas. Outside of the kitchen, he loves fishing, running, and cooking.