Chef Paul Powell, Director Food and Beverage
Paul comes to Somersett Country Club from Arrowcreek with a wealth of experience where he was the Director of Food and Beverage Operations and Development. He managed the restaurant/catering/event coordination operations. Prior to joining Arrow Creek, Paul had stints with Premier Hospitality Concepts, Mirage Resorts and was involved in the training of the F&B teams for the openings of the Bellagio Resort and Casino restaurants including Julian Serrano’s “Picasso”, Todd English’s “Olives” and Michael Mina’s “Aqua”, while at the same time supervising F&B Managers in daily restaurant, customer service, personnel and administrative activities for 18 facilities. Paul is a Certified Chef de Cuisine and has a BS in Hotel/Restaurant Management and has completed coursework towards an MBA with an emphasis in finance.
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Colin Smith, Executive Chef - Consultant to the SunSett Grille
Colin as been brought in to assist Tammy and her Food and Beverage team in the opening of our new restaurant - The SunSett Grille. Colin brings over 26 years of culinary experience to the table and is assisting in the design and layout of our restaurant facilities, our menus and offerings, training and the strategic branding of our Club’s restaurant services. As a bit of background, Chef Colin attended the California Culinary Academy in San Francisco and cooked in the Bay area for 15 years at such notables as the Lipizzaner, Duck Club, Saros, the Danville Hotel and Stars before coming to Reno where he has been responsible for the opening of several separate restaurants in the Reno/Tahoe area. You can visit roundaboutcatering.com for more information on Chef Colin and his background.
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