Dining is a unifying aspect of Club life
Chef Greg John and his culinary team provide outstanding service tailored to each member. Menus change frequently and special featured dinner items are available most nights. Whether you're in the mood for the best burger in town or one of Chef's elegantly prepared entrees, the Club is ready to please. Special requests are always welcome. Dining is available 11 am until 8 pm Tuesday through Friday, and 11 am until 4 pm on weekends.
Member Events
Members enjoy numerous special events throughout the year when gatherings are possible. Holidays and traditional annual club events all feature meals that celebrate the seasons. Families look forward to our annual Fall Festival, Camp Out, Thanksgiving, Dinner and Brunch with Santa, the Easter Egg Dash and Easter Brunch. Couples enjoy more formal dining events and casual themed dinners throughout the year.
Executive Chef, Greg John, CEC
A native of Eugene, Oregon, Chef John was trained with a focus on the farm to fork philosophy. During the summer, you will find him stopping by his favorite farm stand before heading to the Club with the freshest produce. Chef John attended the Culinary Institute of America in Hyde Park, NY. He developed his own style working under numerous master chefs and Michelin chefs at award winning resorts, clubs and restaurants including The Greenbrier, the Wild Boar, and Belle Meade Country Club. Chef John landed at Chapel Hill with 22 years of experience as executive chef for Fort Wayne Country Club, The Club at Mediterra, and Greensboro Country Club. In addition to his extensive experience, Chef John has earned numerous culinary awards at state and national levels and had the honor of cooking at the James Beard House.
Executive Sous Chef, Ben Hollinger
Hailing from Middletown, Pennsylvania, Chef Hollinger also attended the Culinary Institute of America in Hyde Park, New York. He began his career in Wappingers Falls, New York before moving to Southport, North Carolina. Chef Hollinger has since served as Executive Chef at Sedgefield Country Club in Greensboro, Chattanooga Golf and Country Club and Chester Valley Golf Club in Pennsylvania.
Chef de Cuisine, George Lohr
Chef George Lohr is our first Chef de Cuisine at the club. He will focus on menus, special features and member requests. Born in Ohio and raised in Minnesota and Raleigh, Chef George graduated from the Culinary Institute of America in 2008. He went on to work under multiple award winning chefs in Minnesota and had the pleasure of working in the first organic bakery in the nation. Chef George has a passion for vegan, vegetarian and gluten-free foods. Please welcome Chef George when you see him!