About becca


Showcasing the connection between food, the garden and the table…

Becca is a garden to table restaurant located in The Cavalier at the Virginia Beach Oceanfront.  Modern and sophisticated, the reinvented restaurant boasts bright and inspired fare, locally sourced ingredients and a sumptuous outdoor garden setting. Always fresh and bursting with flavor, our menus and cocktails change with the seasons, and the availability of locally grown produce and freshly-caught seafood. Our menus offer a mix of traditional, but elevated, modern dishes, making Becca a premiere dining destination in Coastal Virginia. 

Always elegant yet never pretentious. Becca is perfect for any occasion.

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Kevin Dubel, Chef de Cuisine

Kevin is a journeyman in the world of cooking. After an accident prevented him from joining the military, he got his start in Ellington, CT as a dishwasher. After seven years of working his way up the ladder, he decided to take a break from the kitchen. His re-entry point was Vintage Kitchen in Norfolk. He also spent time at Pacifica, Terrapin, Commune, Burtons, Zoes and for the last year at the historic Cavalier Hotel where he has been named Chef de Cuisine of Becca. Kevin not only sees shopping local as important, but he respects the ingredients. “Often you don’t think about it, but four or five lives have been touched in the handling of the product before it gets to you. So, whether it’s the food prep, the seasoning, or the cooking, there has to be a care that the kitchen provides to everything it touches.”

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Robert DeGrassi, Executive Sous Chef

A graduate of The Art Institutes Culinary Art Program in Ft Lauderdale Florida, chef Rob has cooked his way through some of the best resorts on the East Coast including The Omni Amelia Island Plantation in Jacksonville Florida and the 4 Star 4 Diamond Homestead Resort in Hot Springs VA. Rob became chef de cuisine of The Main Dining Room at the Homestead (400 seats) before taking on the executive sous chef role at the Omni Hotel and Conference Center on the Campus of Yale University in New Haven Connecticut. Rob helped re-open the Cavalier as our executive sous chef and heads up the banquet team.