Our beautiful new facility provides exceptional food, beverage and event services. Membership privileges include a complete dining program featuring casual and fine dining options in our bars, grills and Main Dining Room. The hospitality team creates variety of social activities for our members such as, Sunday brunch, wine tastings, family- themed events, cooking classes and live entertainment.
For information on becoming a member of our golf club or learning more about our social memberships which include dining privileges, please email Carina Bayer or call 615.224.2994.
Perry Lancianese, GM and Director of Golf
For over three decades, this seasoned Golf Professional, Club Operational Director, and business leader has earned an unparalleled reputation as one of the industry’s star executives. After working in various private clubs around the country, the place he called home for the last 28 years was in West Palm Beach, FL. During his 20+ year tenure as General Manager and Director of Golf Operations for two premier properties, Palm Beach Polo Golf and Country Club in Wellington, FL and The Tesoro Club in Port St. Lucie, his diverse business experience helped create an unique role and job description. While working for an investment owner, he restored multiple financially distressed properties to viable, successful and thriving businesses; overseeing property development, golf operations, food and beverage management, marketing, advertising and member relations. As requested, he served as the owner’s representative certified by the state of Florida, on two property development boards; Palm Beach Polo Golf and Country Club POA as VP for 14 years, and as VP of The Tesoro CDD Board for 4 years. As a key golf consultant with Crystal Cruises for 14 years, he is responsible for designing and developing the on-board golf-training destination experience. To this day, Crystal Cruises still relies heavily on his knowledge and expertise. Scott Peterson, Hotel Director – M/S Crystal Symphony states “Perry has been Golf Professional on many Crystal Cruises and is always one of our highest rated enrichment staff. The last time Perry sailed on board Crystal Symphony in 2015 he posted a 116.9 for guest satisfaction where a 95 is considered excellent”. “Perhaps Perry’s greatest strength is his ability to make even the most demanding and discerning guest feel as if they are the only person of importance in the room”. His experience and approach will be welcome as he brings a unique awareness and passion to create an incomparable private club experience and lifestyle for Westhaven Golf Club Members.
Carina Bayer, Membership and Event Director
Carina’s unique background includes country club experience; with specialty event planning with Craig Harmon at Oak Hill Country Club in Pittsford, NY for the 1989 US Open and 1995 Ryder Cup, and her consulting services for the last 18 years with Palm Beach Polo Golf and Country Club in Wellington, Florida. Leaning on the experience and education she acquired when working at a wine distributorship, she helped design and facilitate a members’ wine purchasing and storage locker program and wine dinner events for Palm Beach Polo.
Chip Bradley, Clubhouse Manager
Chip came to Nashville with positions at the Sheraton Music City and Marriott at Vanderbilt, prior to taking positions as the General Manager of Overlook Farms in St. Louis, Missouri, and Consulting Food and Beverage Manager with Noble Investment Group, based in Atlanta, Georgia, which represents various Marriott hotel properties. While managing the Marriott at Vanderbilt, Bradley was awarded the “Manager of the Year” award for all Marriott locations. Bradley brings multitude of restaurant outlet, catering and private event experience.
Bill Brown, Executive Chef
Chef was born and raised in Pittsburgh, Pennsylvania and completed a chef apprentice program with Stouffers at the Top of the Triangle Restaurant in Pittsburgh. He holds an Associate in Science degree in Culinary Arts from the Community College of Allegheny County and Pittsburgh Chef’s Apprenticeship Program. Most recently, he was the executive Chef of the Palm Beach Polo and Golf Club in Wellington Fl. He was also the Corporate Chef for the American Golf Corporation Private Club Division, and held a leadership management position working for eight years as Executive Sous Chef at the prestigious Los Angeles Country Club. In addition, I had the opportunity to participate on the 1996 California Culinary Olympic Team achieving numerous medals that included Gold Medal Honors.