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 Christen Debar or call 615.224.2994.
Mark Lammi, PGA Master Professional, General Manager
Mark, a PGA Master Professional, is an 19 year veteran of the golf and club business. After graduating from Penn State with a degree in Professional Golf Management, Mark spent time in Virginia and Ohio as an assistant professional, head professional and general manager. In 2004 he joined the team at Reynolds Plantation, a large resort community on Lake Oconee in Georgia. During his thirteen years at Reynolds he ascended from a head professional to Vice President of Golf, where he led six golf operations and a world class fitting and teaching center. Mark was the director of golf at Big Cedar Lodge in Southeastern Missouri prior to joining Westhaven. Mark and his wife Layla have four young children and enjoy music and cooking when spending time with the family.
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.