What drew you into the country club environment versus work-
ing in a regular restaurant?
When I was working in the hotel industry, I was
the chef of the conference center and was feeding
anywhere from 300 to 2,000 a day. Customers started
to just feel like numbers. Now I get to work directly
with people and cater to them. I fell in love with the
private club aspect through being able to have a more
personalized relationship with the members. In this
field, I get to listen to our guests, provide them with
what they want, tackle any obstacles, and keep people
Do you operate and create menus for both dining areas—
the main dining room and Latitudes? And, is there one where
you f;;l most comforta;l;; or t;at fits ;;st ;it; your culinary
point of view?
I do operate both. In the main dining room, we
serve breakfast, lunch, and dinner and that’s our
comfort food zone (like fried chicken and meatloaf).
Since I’m from Arizona and still learning about
Southern cuisine, that’s an exploratory area for me.
Latitudes is only open on Friday and Saturday for
dinner and it’s a la carte service as well as higher-end
entrees. At Latitudes, I get to play a little bit more and
use more elevated ingredients.
My culinary style is seasonal world cuisine. I’m
first generation Mexican American so I grew up with
that Latin flair. I love to use di;erent ingredients with
di;erent culinary techniques, make beautiful dishes,
and please palates. From that standpoint, Latitudes
is more challenging in a good way because it’s more
rewarding and I get to have more fun than just putting
down meat and potatoes.