Food and Beverage Manager
Alex brings a career of hospitality and country club expertise that will surely help to enhance our current programming.
Alex was born to a family of third generation winemakers and raised in Czechoslovakia, where he developed a passion for hospitality at a young age. As a kid he spent his summers helping his family make wine and prepare meals for the less advantaged. Driven by family influences and his love for food and wine, the choice was clear when it came time to choose a profession.
His post-secondary education further immersed him in European hospitality at its finest. Alex gained invaluable experience interning at the prestigious Presidential Palace and Resort in Prague, where he served and entertained dignitaries and diplomats alike from all corners of the world. Upon graduating, he took up employment in Munich, where he was able to fine tune his service skills to the degree required by German precision. From there his career led him to a management position at Swiss Hotel, located in the beautiful city of Boston, where he had the opportunity to work with world-class industry professionals and chefs, while gaining valuable management experience.
Craving more interpersonal connections, Alex then embarked on the next stage in his career by joining Black Rock Country Club; a widely known gem on the South Shore as their Director of Dining Services. Through his experience, member relations and hard work, he elevated his responsibilities and role, moving up to the Clubhouse Manager and eventually to Club Manager during his ten-year stint. Alex valued being part of the club community and loved entertaining members and their families by creating attractive events, coordinating formal and informal gatherings and hosting wine dinners with traditional and unique varietals with wonderfully paired menu options. Hence the reason the opportunity at the Bay Club was so attractive to him.
Currently, Alex resides in Hingham with his wife, Eva and son, Dominic. His hobbies include golfing, swimming and biking. Throughout the course of his career, Alex has had the privilege of meeting many wonderful people in the club industry and is looking forward to continuing that tradition at the Bay Club.
Nick began his culinary career at the Bay Club back in 2006 where he discovered his passion for cooking. Working with Jim Mercer and Kristin Costa, he learned the importance of quality ingredients and various cooking techniques. After graduating from Southern New Hampshire University with a Bachelors in Business and earning an Associates in Culinary Arts from Johnson and Wales University, Nick went on to work at the Ritz Carlton Boston Commons where he honed his skills and immersed himself in the world of fine dining and hotel operations. After spending four years in Boston, he transferred to the Ritz Carlton in Gand Cayman, the Caribbean's only five star five diamond resort, where he was a Chef De Parti at the resort's Italian restaurant, Andiamo.
From the Caribbean, Nick moved to Martha's Vineyard to be the Sous Chef of the restaurants at the Harbor View Hotel; the largest hotel on the Vineyard. There, he worked his way from Sous Chef to Banquet Chef and three seasons, was promoted to Executive Sous Chef, where he oversaw the day to day culinary operation. During that time, he collaborated with local farms and fisherman to bring the guests the freshest ingredients possible.
Born and raised in Marion, Nick currently resides in Rochester and enjoys traveling, driving, making Indian food and spending time with his wife Nevena and cat Marta.
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.