|Executive Chef and Director of Food and Beverage, Adam Minicucci, has been at The Country Club of North Carolina since 2013. Chef Adam was born in northern New Jersey in Patterson. He graduated from the Florida Culinary Institute in West Palm Beach, Florida, where he received three degrees in the Culinary Arts, International Pastries, and Restaurant Management. From there, Chef Adam has worked in some of the most highly regarded private Platinum Clubs in America: The Sailfish Yacht Club of Florida in Palm Beach, FL; The Rolling Rock Club in Ligonier, PA; and the Genesee Valley Club in Rochester, NY. Chef Adam was also the Executive Chef at Le Mont, a fine dining restaurant in West Palm Beach, FL. He is a current member of the American Culinary Federation and the World Association of Cooks Society, and he has earned multiple ACF medals, including four gold medals, in ACF-sanctioned competitions.|
Chef Aaron Hepfner has worked with The Country Club of North Carolina since April 2010. After a short stint as CCNC pool snack bar cook in the summer of 2006, he returned home to attend the Indiana University of Pennsylvania Culinary Arts program. He followed that with another year completing The Baking and Pastry Arts program. CCNC offered a chance to come back and complete his externship working in the kitchen on tasks requested by the school. He was then promoted into the pantry and worked his way up to the hot line. Following three years on the hot line showing strong dedication and skills, he was offered the position of Sous Chef where he worked under his uncle, Chef Michael Hepfner, and Adam Minicucci. That led to Executive Sous Chef, where he ordered all the product for staff to do their everyday tasks and prep work for parties. He joined the American Culinary Federation in 2019 and was offered a more intense role at CCNC as the Chef. He gladly accepted that position and the opportunity to work under his mentor, Executive Chef and Food and Beverage Director, Adam Minicucci.
|Outlet Sous Chef Tom Rock is a native of Southern Pines and grew up as the youngest in a family of 8 children. Tom learned early on that he had to step up for himself in that large family. Tom has been in food service from the start working at various restaurants from the age of 13. Tom has experience in seafood, Italian, Mexican, deli sandwiches and salads. Tom was at Sandhills Community College where Chef Chuck Priest took him under his wing and was Toms Mentor for 10 years. It was there where Tom fell in love with serving people good food. Tom was happy to take a position at CCNC 22 years ago where he could expand his culinary skills. Tom found that serving people food that made them happy made him happy. Tom takes pride in learning how people like their burger, sandwich or salad and accommodates the members however he can. |
|Restaurant Manager Tay McKamy has joined CCNC as the newest member of the F&B team in the role of Restaurant Manager. Originally from Connecticut, Tay brings decades of experience in hospitality and private club operations, including most recently Westchester Country Club in Rye, NY.|
Tay has a variety of responsibilities related to the "front of the house", including the hiring, training, and supervising of dining room staff and ensuring a high standard of appearance, hospitality, and cleanliness of the club's dining facilities. He works hand in hand with Chef Aaron and Event Coordinator Shenika along with Ramone in his position as Beverage Manager.
|Special Events & Catering Coordinator Shenika Smith-Gibson is a Moore County native and graduate of Pinecrest High School. Shenika joined the CCNC team as a server in 2004. From there she moved into numerous positions and roles throughout the years and is accomplished in all areas of dining and event operations. As a Certified RCS Hospitality Group Banquet Coordinator, she has successfully planned, organized, and executed over one hundred banquets and events at the club. |