Dining > Staff Profiles

Dining Staff

 

David Marra

Food & Beverage Director / Assistant General Manager

David brings over 30 years of experience working at private clubs.  David will be responsible for the club’s front of the house operations (waitstaff, bartenders and bus staff) and works with Jessica Tadlock and Kelly Jones in overseeing club and catering events. In addition, David is also responsible for the maintenance, housekeeping and pool staffs.  

David moved to Myrtle Beach with his wife Annette and twin daughters in 2014 after accepting a Director's position at Grande Dunes.  Prior to his arrival here, he was the Clubhouse Manager at Sedgefield Country Club in Greensboro, NC, home of the Wyndham PGA Championship, which is owned by McConnell Golf and who also managed Grande Dunes. Additionally, David worked for TPC and ClubCorp in Atlanta, Cincinnati, and Pittsburgh along with stints at clubs in Florida and in his home state of West Virginia. 

David has been fortunate enough to have been employed at some of this country's most renowned clubs and courses and has over 38 total years of experience in private golf and country clubs along with extensive PGA tournament hosting knowledge. David built a solid background in food and beverage with an emphasis on creating superior club programs and enjoys developing and mentoring club talent. 

Originally from West Virginia,David is the son of a now retired coalminer and an avid sports enthusiast.  Although he participated in numerous sports in high school, David accepted a scholarship to play collegiate tennis after turning down football and baseball scholarship offers from two separate state schools.  He continues to remain active both in tennis and golf and enjoys playing whenever time allows. 

You won't have to look very far to find David as he can easily be found most days patrolling the floor and getting to know his surroundings. So, when you see him, please make sure to stop and introduce yourselves as his favorite part of his job is getting to know the membership and becoming part of your daily lives.

Email: david@debordieuclub.com



Brian Hayes

Executive Chef

Brian has brought a creative and exciting culinary repertoire to the Club. Prior to joining the staff at DeBordieu in 2013, Brian was the Executive Sous Chef at Abigail Kirsch Culinary Productions in New York City. Brian’s experience in New York included Bouley Bakery (New York Times Four Stars), Sanford Weill E.P.C. and he was the Chef de Cuisine at the United Nations. He also did an apprenticeship in London at Le Gavroche (Three Michelin Stars).  Brian studied Food Service Management at Westchester Community College and Culinary Arts at Northern Westchester Technical College in New York. Brian is married and has two children. In Brian’s spare time, he likes to cook and spend time outdoors with his family.

Email: brian@debordieuclub.com