Dedicated to an Exceptional Experience
Meet our Dining Team
Our team is dedicated to providing our Members and Guests with an exceptional
and rewarding experience by creating a dining environment that imparts relaxed luxury, a warm sense of community, and wonderful culinary creations.
BEAU WIDENER
Executive Chef, Director of Hospitality
Chef Beau Widener is a champion of the farm-to-table movement, known for promoting local sourcing and sustainable practices. He graduated with honors from The Culinary Institute of America in Hyde Park, New York in 2014 and was invited into the Culinary lnstitute's prestigious "Society of Fellows" in 2021. A former Relais & Chateaux Chef, his creativity and dedication continue to elevate and inspire the culinary world.
Executive Chef, Director of Hospitality
Chef Beau Widener is a champion of the farm-to-table movement, known for promoting local sourcing and sustainable practices. He graduated with honors from The Culinary Institute of America in Hyde Park, New York in 2014 and was invited into the Culinary lnstitute's prestigious "Society of Fellows" in 2021. A former Relais & Chateaux Chef, his creativity and dedication continue to elevate and inspire the culinary world.
MICHEAL GONZALES
Pastry Chef
Beginning his culinary journey at 15, Micheal refined his craft at the Arizona Culinary Institute. Though he started in savory cuisine, he was drawn to the precision and creativity of pastry. With an instinctive understanding of flavor and form, Micheal brings a natural artistry to every
creation. Each dessert is a chance to stir emotion, spark memory, and offer a moment of indulgent joy.
Pastry Chef
Beginning his culinary journey at 15, Micheal refined his craft at the Arizona Culinary Institute. Though he started in savory cuisine, he was drawn to the precision and creativity of pastry. With an instinctive understanding of flavor and form, Micheal brings a natural artistry to every
creation. Each dessert is a chance to stir emotion, spark memory, and offer a moment of indulgent joy.
JOVANUS ALDRIN
Sous Chef
Jovanus Aldrin's a dynamic culinary professional from Indonesia, holds a Diploma Ill in Culinary Arts Management from the National Hotel Institute in Bandung. His artistry is a vivid expression, revealed in his meticulous preparation and compelling presentation. His world-spanning and profound expertise elevate every dish he touches, weaving an unforgettable tapestry of flavors and textures, all illuminated by his vibrant passion for the craft.
Sous Chef
Jovanus Aldrin's a dynamic culinary professional from Indonesia, holds a Diploma Ill in Culinary Arts Management from the National Hotel Institute in Bandung. His artistry is a vivid expression, revealed in his meticulous preparation and compelling presentation. His world-spanning and profound expertise elevate every dish he touches, weaving an unforgettable tapestry of flavors and textures, all illuminated by his vibrant passion for the craft.
MIKE HANSON
Restaurant & Banquet Manager
With over three decades in the hospitality industry, Michael Hanson has played a key role in establishing Trader Joe's locations across California and leading celebrated restaurants such as Mole in Sedona and The View in Estes Park. His expertise is matched only by his unwavering passion for forging meaningful connections with guests and teams alike.
Restaurant & Banquet Manager
With over three decades in the hospitality industry, Michael Hanson has played a key role in establishing Trader Joe's locations across California and leading celebrated restaurants such as Mole in Sedona and The View in Estes Park. His expertise is matched only by his unwavering passion for forging meaningful connections with guests and teams alike.
