Melissa has been with ClubCorp since 2015, when she started as a server in Carpenter's restaurant at Las Colinas Country Club while attending the University of North Texas. In her first two and a half years at Las Colinas, she also worked as Pool Manager and Restaurant Manager, and then joined the private events team in early 2018 as Private Event Coordinator. In May 2018, Melissa graduated cum laude from UNT with a bachelor of science degree in hospitality management.
Melissa grew up in Irving, and before working for ClubCorp she attended Tyler Junior College in East Texas, where she continued to pursue a longtime passion for dance and entertaining as a member of the highly regarded Apache Belle drill team. With the Apache Belles, Melissa had the opportunity to travel to various destinations around the world for special performances including entertaining U.S. troops and their families at Camp Humphreys in South Korea; performing for passengers aboard the Carnival Breeze while cruising through the Caribbean; and taking part in events around Texas such as the Houston Thanksgiving Day Parade, Greg Abbott's Governor of Texas Inaugural parade, and many high-kick routines on the football field. Melissa still loves dancing, traveling and entertaining, and all those interests had an impact on her decision to pursue a career in hospitality and tourism. She spends her free time at sporting events, exploring new cities, and relaxing with her family and friends.
Melissa is excited about her new role at La Cima and is looking forward to getting to know each of our Members and Employee Partners!
Role: The Cafe at Williams Square Manager
Serving Since: 2018
Email Jayci Stone
Born and raised in San Antonio, TX (Go Spurs!), Makesha is known for her calming demeanor and southern charm. She brings a wealth of knowledge and expertise with over 10 years of experience in weddings, bar/bat mitzvahs, catering and corporate events. Makesha provides an attention to detail that would be expected of a former Ritz-Carlton Sales Coordinator.
Makesha proudly served as the 2017 2nd Vice President for the Association of Wedding Professionals and currently serves as the Director of Programs for the Society of Wedding Professionals.
When she is away from the Club, Makesha enjoys spending time with her son and daughter and dancing with her M.O.M. Crew dance team.
She looks forward to making once in a lifetime memories with you!
Matt graduated from Coppell High School and then went on to attend the University of Texas at Arlington. His love for food started 13 years ago when he first worked as a cook at a local restaurant in Valley Ranch. Throughout his career, he has held nearly every position there is to hold inside of a restaurant. His love for the food stems from its constant evolution. One day it’s new preparations for food, creating new craft cocktails and so forth. The “what’s next” factor keeps him on his toes and striving to master his craft. He spent a few years at the Gaylord Texan where he grew professionally while running Paradise Springs Resort Pool and the Glass Cactus Night Club. Matt is thrilled to be taking La Cima to the next level as the new Food and Beverage Director. When Matt’s not working you can catch him on the golf course, spending time with his kids and family, grilling out and trying new restaurants.
Role: Executive Chef
Serving Since: 2019
Email Brian Wilford
With more than 25 years of experience in the food and beverage industry, Chef Brian Wilford is an innovative and creative executive chef. A 2000 Graduate of Johnson and Wales University, Miami, with a degree in Culinary Arts Science and Bachelor of Science hotel Restaurant Management, Chef Wilford infuses his culinary flair and diverse background into developing unique recipes. Chef Wilford has consistently grown throughout his career working as a Sous Chef at the Raleigh Hotel, an Executive Sous Chef at the Delano Hotel and the P.M. Executive Sous Chef at the House of Blues Downtown Disney. He has also worked with several notable Dallas-area chefs including Tim Love at the Lonesome Dove and with Steven Pyles opening the Sky Canyon at Love Field, DFW and the Marriot Las Colinas where he was an Executive Chef I also developed unique recipes as the Culinary lead and R&D Chef for Avocados From Mexico
I’m super excited about the opportunity and the capabilities of club.