Addison Reserve Country Club, Florida( USA)
learning new recipes and practicing new pastry designs to ensure there is always something for the members to be excited about.
Working in a Golf Club allows me to excel professionally because I am not limited to one aspect of baking. I create plated desserts, design wedding cakes, and buffets. I feel lucky to have to have the opportunity to“ do it all!”
GK: What was the catalyst that made you move from Winged Foot to Florida?
I was moving onto a new chapter in my life which took me to South Florida. The move to leave family, friends and Winged Foot was NOT an easy decision, but I knew my career would continue to grow in the golf world being in the country club capital of Florida.
GK: How did you get the job at Addison Reserve Country Club?
On my last day at Winged Foot, Colin Burns, the General Manager came to me and said,“ look, I just got this letter from Gulfstream Golf Club, and they are in dire need of a pastry chef.” I took the job, it was a small club with about 300 members, and I stayed there for one season. I enjoyed
Gulfstream, but because it is a seasonal club, with fewer members than Winged Foot and a smaller volume demand from which I was accustomed. I wanted to continue growing professionally, so I hoped to move to a year-round club where I could challenge myself further.
I had found out from a friend who is a headhunter, who knew that Zach Bell, Executive Chef at Addison Reserve was looking for a new pastry chef. This was a year-round club with a highly acclaimed Chef, so I knew this could be a good step in moving my career forward. I sent Chef Zach an email, I came to bake for him, and he hired me. I am now in my fifth season.
GK: Are you enjoying Addison Reserve
I love it here. Working with Chef Zach is great. He has been an invaluable mentor for me thus far. He supports my desire to travel and learn by staging me with different Chefs, for example, last year I staged at Restaurant Daniel in New York for two weeks. He is very supportive and allows me to create the desserts and pastries that I like; he challenges me to think creatively, to learn it is ok to fail and gives me the freedom to excel. I enjoy working with the entire Addison team, and of
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