Role: General Manager Serving Since: 2018 Email Claude Thorn
Claude began his golf and club management career as a Golf Professional in 1992 after playing collegiate golf at Clayton State University. After seven years as a golf professional he became a club and regional accountant for several management companies before being named the General Manager at Polo Golf & Country Club in Cumming, Georgia. Claude then moved to South Carolina as the General Manager at the Palmetto Hall Club on Hilton Head Island. Since then he as served as the GM at Milledgeville Country Club in Milledgeville, Georgia and the Capital City Country Club in Tallahassee, Florida. His most recent position before joining ClubCorp was at the Members Club at Woodcreek & WildeWood in Columbia, South Carolina.
Claude has been in the club industry for over 26 years and a Class A PGA Professional since 1995. He prides himself on being a visible and active manager working with members and staff to provide staff a family friendly club atmosphere in which to work, play and celebrate the many wonderful traditions a country club enjoys.
Claude and his wife, Debbie have three children, Hannah (34), Kaden (6), and Natalie (5).
Role: Membership Director Serving Since: 2015 Phone Number: 336.998.8155
Paul Howard joins Bermuda Run after spending the past three years as the General Manager at the Piedmont Club in Winston-Salem. In his tenure with Clubcorp, Paul has also served as General Manager of Diamond Run Golf Club and as Operations Director at Treesdale Golf and Country Club, both located in Pittsburgh, Pennsylvania. His hospitality career also includes time as a General Manager for Red Lobster restaurants as well as ten years as an instructor in the School of Hospitality Management at Penn State University. He taught many undergraduate courses specializing in restaurant and club operations and business strategy. He also had the privilege of providing industry training to clients including the United States Marine Corps, United States Army, Baker Tilly Financial Services, Conemaugh Hospital, and the Pennsylvania Restaurant and Lodging Association.
Paul is originally from Cleveland, Ohio and is a proud Nittany Lion holding an M.B.A degree from Penn State specializing in business strategy and marketing as well as a B.S in Hotel, Restaurant and Institutional Management. He now lives in Bermuda Run with his two children: Bethany (19) and Jared (16).
Role: Member Relations Director Serving Since: 2017 Phone Number: 336.998.8245
Julia Reilly is the Member Relations Director of Bermuda Run Country Club. A native of Merritt Island, Florida, Julia attended the University of Florida, where she received a Bachelor’s Degree in Business Administration with a specialization in Travel and Tourism Management. While attending UF, Julia worked full time as an Assistant Manager at a local coffee shop.
Upon graduating, she moved to Tampa, Florida and began her career waiting tables until she received a job offer to work at a local tech firm. While there, she was responsible for the marketing, event planning, and internal operations of Big Sur Technologies. After several years in Tampa, she relocated to Austin, Texas and worked in an administrative role at an ophthalmologist office.
Two years later, she found herself moving again, this time to Winston Salem, North Carolina. With a passion for planning and organizing events and working with people, Julia has found this position to be the perfect fit.
Role: Private Events Director Serving Since: 2017 Phone Number: 336-998-8155 Ext. 225
Donna Ivey is a 2008 Graduate of Johnson and Wales University Campus, she holds a degree in Sports, Entertainment and Event Management with a concentration in Food and Beverage. Her background spans from Managing The Café at Bechtler Museum of Modern Art in Charlotte, Private and Corporate Catering to Retail Sales Management. She recently joined the ClubCorp Bermuda Run Team with the enthusiasm to be a strong team player in the sales department to continue to grow club events.
Role: Head Tennis Professional Serving Since: 2015 Phone Number: 336.998.8279
Since 1989 Bill has served as the Director of Tennis. He has brought to Bermuda Run years of teaching and playing experience which includes:Trained under Grand Slam Champion Don Budge (4 years)...worked under Former World #1 player Stan Smith while at Sea Pines Racquet Club on Hilton Head Island (2 years), and he was a staff professional at the Fairfax Racquet Club.Bill has coached numerous state and nationally ranked players and was in charge of training the ball-boys for two USA Davis Cup matches held in Winston-Salem.2007 USA vs. Spain & 2008 USA vs. France.Bill has held top Jr.Rankings in Pennsylvania; was ranked #10 in the Men's Open Division in Va. and was his college #1 singles and doubles player for 3 years.
Role: Club Accountant Serving Since: 2005 Phone Number: 336.998.8195
Kandice received a BS in Accounting and MBA from Thomas College in Waterville, Maine. She has been with ClubCorp since July 2005, previously serving as the Club Accountant/ Office Administrator of the Piedmont Club before transferring to Bermuda Run Country Club in July 2015. Prior to ClubCorp, she worked as a Fixed Asset Accountant and Staff Accountant for Interface Fabrics Group in Guilford, Maine.
Kandice's proudest moments include being recognized as a Rising Star in ClubCorp in 2005 and later as a Shooting Star in 2012.
Role: Superintendent Serving Since: 2010 Phone Number: 336.998.8312
Scott has been with Bermuda Run since 2010. He began his career in golf maintenance in 1995 at Carmel Country Club in Charlotte, NC. After working a year at Carmel, Scott pursued his degree in Agronomy at NC State University. After graduating in 1997 he went back to Carmel as the Assistant Superintendent of the North Course as was soon promoted to Superintendent of the North Course. While at Carmel Country Club, he had the opportunity to learn under long time Superintendent, Bill Anderson. Bill is considered one of the top Superintendents in the country as his career spanned over forty years at Carmel until his retirement a few years ago.
Scott joined the Bermuda Run team in April of 2010. He is a Class A Superintendent with the Golf Course Superintendents Association of American. He is very active in both the Golf Course Superintendents Association of America and the Carolinas Golf Course Superintendents Association.
He is married and has a daughter that is twelve years old. He currently resides in the Lake Norman area.
Role: Head Golf Professional Serving Since: 2018
Mary Thomas gained PGA membership in 1995 and joined the BRCC team in February. Prior to coming to BRCC, Mary has been the Head Golf Professional of the Farm Course at Greensboro Country Club since 2004. She had also served as Shop Manager and Teaching Professional at Sleepy Hollow CC in Scarborough, NY which hosted the 2003 US Women’s Amateur during her tenure. Prior to those assignments, Mary was the Head Golf Professional at Windermere Country Club in Orlando, FL for six years.
Mary was named to the Metropolitan PGA Squire Cup Team for "Professional Performance" and nominated for the Carolinas PGA Player Development Award. Originally from Maryland, Mary has many ties to the Carolinas including earning her Bachelor’s Degree from UNC-Wilmington. She was the first lady golfer at UNCW to become an Academic All-American and received the Chancellor's Cup as top senior academic athlete. Mary looks forward to getting to know and develop relationships with the membership of BRCC. She enjoys helping each member enjoy “their playground” through daily interaction, golf instruction and special events. She is excited to meet and build relationships with the Bermuda Run CC membership while orchestrating creative programming for the men, women and juniors of BRCC!
Role: Executive Chef Serving Since: 2017
I was born in High Point, NC and grew up in Jamestown, NC. I graduated from Ragsdale High School. I got my first cooking job as a fry cook at Hugo’s on Spring Garden in Greensboro, NC, which I hated so much that I swore I would never cook again. I moved to Banner Elk, NC shortly after leaving Hugo’s to be a professional ski bum. I quickly discovered working in the ski business was not particularly lucrative (at the bum level) and found myself in the kitchen again. This time I was at the Country Retreat Family Restaurant in Foscoe, NC. For whatever reason, I found myself really enjoying cooking the second time around.
I quickly worked up the ranks to sous chef and was encouraged by my chef, who seemed to think I had a knack for cooking, to go to culinary school. I took his advice, returned to Jamestown and enrolled at Guilford Technical Community College, in their culinary program.
While I attended school I worked at the Grandover Resort and Spa in the Banquet Kitchen. There my love of food continued to grow. I was fortunate enough to be mentored by chef Rolf Kugel, which further ignited my growing passion for food. I left the Grandover when I was offered a job as sous chef of the well respected Marisol restaurant in Greensboro. During the five years I spent at Marisol, I graduated from GTCC and eventually took over as executive chef. Also, I led Marisol to win the 2014 Triad Competition Dining Series, Fire in the Triad.
As the chef of Marisol I was always searching for something new and innovative to try. Many of these searches would start at our local farmer’s market. There I began to develop a real appreciation for our local produce and the people growing it. It is very easy for a chef to pick up a phone and tell a purveyor to deliver supplies, with no connection to their origins. But when a chef goes in person to pick out the vegetables, talk to the farmers and look into the eyes of the animals that will find their way to the dinner table, it creates an undeniably special connection to the community. Then you quickly realize there is no other way to do it.
I left Marisol in September 2014 to open a new restaurant in Greensboro named Essen that, unfortunately, never came to fruition due to lack of funding. Essen was going to be an absolute farm to fork experience because it was to be partnered with its own farm.
In 2015, I was the Executive Chef TLF’s charity dinner, Community Table. The dinner was a pop-up restaurant style event held at The Old Guilford Mill for one hundred twenty-five people and grossed nearly twenty thousand dollars.
After Essen I took the position of Banquet Chef at the Twin City Quarter. There I was in charge of 176,000 square feet of banquet and convention space that was divided between three outlets, The Benton Convention Center, Embassy Hotel and Marriot Hotel. Shortly after I accepted the Position at the Twin City Quarter I was approached by the Greensboro Country Club to take over as Chef de Cuisine of their fine dining outlet, the Sunset Dining Room. Quickly after joining Greensboro Country Club I was promoted to Executive Sous Chef of the Club and then Interim Executive Chef.
Role: Food and Beverage Director Serving Since: 2018