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Background
- Executive Chef at Austin Country Club since 2008
- Has worked in the private club industry for 42 years; 38 years as an Executive Chef
- Received an Associate’s Degree in Culinary Arts and has taken coursework in applied management
- Member of the American Culinary Federation (ACF) since 1978
- An ACF Certified Executive Chef (CEC) since 1993
- Member of the ACF’s honorary society, the American Academy of Chefs (AAC) since 1999
- Manages, mentors, and trains a staff of 38 culinary employees
Austin Country Club
- Founded in 1899, is one of the oldest existing clubs in Texas and home to the great golf instructor, Harvey Penick
- A large, diverse, active membership
- 3 main dining rooms, a large ballroom, and seasonal dining areas
- Daily meals include breakfast, lunch, and dinner
- Seasonal menus change quarterly; also offer daily features
- Menus are developed around a core of club favorites enhanced by prime beef, direct-sourced seafood, wild game, and premium vegetables
- On most holidays culinary staff serves 800 to 1500 members
- Many banquets and private events, ranging in size from small groups to over 800
Professional Development
- A life-long learner, has used the educational sources available to club chefs to evolve club cuisine
- Has effected change in the dining preferences of club members by introducing new foods and cooking techniques
- Passes on to his employees the mentoring and training he has received
- Mentored students through the ACF Apprenticeship program
- Taught classes through the ACF and CMAA (Club Management Association of America)
- Learned from competing in professional culinary competitions
- Served on boards and advisory committees for culinary schools
- Enjoys traveling and learning about foods in areas he visits
Vision/Philosophy
- Believes in understanding where our food comes from
- Has always supported local farmers and ranchers
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