Meet the Staff

Kelly Richard, Food and Beverage Manager
- Kelly Richard
  Food and Beverage Manager
  508-207-9221
  [email protected]
  
  Kelly began her Food and Beverage career in 2003 as the Director of Beverage Catering for Cardoza’s Wine and Spirits, where she spent four years managing an extensive list of private events in the Southcoast Massachusetts area. In early 2007, Kelly transitioned to the restaurant side as the Assistant Manager of The Kinsale Inn (now The Inn at Shipyard Park). There, she honed her skills in customer service, relying on her love of food and beverage.
  
  Kelly took a brief break from the industry to start her family. After the birth of her daughter Taylor in July 2010, she began working at The Bay Club as a bartender. Kelly has worn many hats during her time at the Club. From interim Food and Beverage Manager to Bar Manager to Service and Events Manager, she has been an essential part of the Golf House restaurant. Now as Food and Beverage Manager, she will be able to continue to provide the highest standard of service to enhance the member experience.
  
  Kelly was born and raised in Mattapoisett. She now lives in Lakeville, MA with her husband, Brandon; their two daughters, Taylor and Avery; and their dog, Bella. Kelly and her family can often be found in the mountains of Maine, exploring, building and enjoying nature.
Mary Towers, Executive Chef
- Mary Towers, Executive Chef
  508-207-9220
  [email protected]
  
  Mary returns to The Bay Club having spent many years at the Golf House restaurant, beginning as a utility cook in 2013 and was promoted to Sous Chef in 2016.
  
  Mary left in 2017 to pursue her professional dream of becoming an Executive Chef at Sakonnet Golf Club in Little Compton, Rhode Island. There, she dove in headfirst and immersed herself into the world of Farm Coast cooking, utilizing locally grown, produced, procured and caught foods as much as possible. We look forward with great enthusiasm in seeing some of Mary’s flare throughout the menu.
  
  Mary began her career in Culinary Arts in 2002, working the oven station at Hell’s Blazes Tavern in Middleboro. At just 14 years old, she knew the kitchen is where she belongs. Since then, Mary has worked in many styles of restaurants, from fine dining hotels like the Omni Mount Washington, to beach-side burger joints in the Gulf of Mexico and then of course here at the Bay Club for five years.
  
  This was a match made in heaven. The Bay Club holds a special place in Mary’s heart and she just knew this is where she wanted to be. And we couldn’t be happier to have a trusted team member return to take the helm. She is a top line, creative chef that gets inspiration from all types of cuisine and she will surely bring a lot to the table. We are confident Mary will get up to speed in no time; she knows most of the team already and perhaps most important, she understands the expectation and the culture of the food here at the Bay Club.
  
  When she’s not cooking, Mary likes to travel to food inspired locations with her husband, Josh. They live in near Buttonwood Park in New Bedford where she enjoys walking their three dogs, Big Lou, Clementine and Harold. They also have three cats, and enjoy repurposing odd antiques into functional items. Additionally, Mary enjoys spending time with her nephew, at the beach and in the kitchen.
George Karos, Kitchen Manager
- George Karos, Kitchen Manager
  508-207-9211
  [email protected]
  
  Growing up in a Greek family, food has always been a large part of George’s life. His appreciation for food and its cultivation came from family trips to the archipelago of Fourni, Greece, where his mother was raised. Seeing the process of raising, cultivating and foraging for food from a young age inspires him to live self sustainably. Coming from a family of fisherman and farmers, fresh, simple and love-for-food are paramount in George’s cooking.
  
  George holds a Masters of Fine Arts in Ceramics from the University of Massachusetts, Dartmouth. His creativity and passion for learning push him to reinterpret the flavors that he grew up with by utilizing ingredients and techniques from different cultures. He gains inspiration from the diverse cuisines of the world. He was born and raised in Baltimore, MD where he was exposed to Latin American, Korean, and Middle Eastern flavors. His time abroad living with families in Leon, Nicaragua and Cuernavaca, Mexico further influenced his culinary inspirations.
  
  When George isn’t in the kitchen he is working in his vegetable garden, his ceramics studio, or wandering the beaches of the South Coast, often foraging for local ingredients.