Members have come to regard Richelle as the Club’s "Professional Matchmaker" thanks to her 16 years of service and the strong relationships she’s built over the years. When not connecting or recruiting new Members, Richelle spends her time working closely with the Club’s Board of Governors, Chair’s Council, Nominating and Membership Committees.
Over the years, Richelle has taken on the additional role as Membership Field Specialist, helping mentor and train new ClubCorp membership directors across the country. In 2006, 2011 and again in 2016, she was awarded the prestigious ClubCorp National SuperStar award among thousands of nominees. In 2016, Richelle was inducted into the ClubCorp President’s Club for hospitality excellence and into the 100Club for reaching her sales goals for 24 consecutive months.
A native New Yorker, Richelle settled in Michigan with her husband of 20 years after graduating from Michigan State University. When not at the Club, Richelle plays dual-role of hockey and soccer mom to her teenage sons.
Not connected with Richelle? Find her on LinkedIn.
Role: Executive Chef
Serving Since: 2019
Phone Number: 248.350.9898 x: 2415
Robert Hindley was born in the small town of Hanover, New Hampshire. His roots are spread throughout the New England area. His culinary career began at the historical Deerfield Academy in Western Massachusetts in 1982 where he spent four years cooking for students and faculty. He also spent five summers working in an Italian American Restaurant on Martha’s Vineyard Island, and one summer working as a cook at a music camp in Maine.
In 1985 a new career opportunity brought Robert to the opening of The Ritz-Carlton, Naples, in Florida, where he spent 6 six years working under the wings of several talented and well renowned chefs. During that time he worked in various outlets of the five star, five diamond resort, honing his craft and love for food. Robert later transferred to The Ritz-Carlton, Dearborn as Sous Chef of The Grill Room, the hotel restaurant, and then taking over the role of Banquet Chef. The hotel industry instilled the philosophies and foundation of guest satisfaction and anticipation of customer needs. It also allowed for great opportunities to work with food and several International Cultural Festivals featured at the hotel, showcasing foods from around the world.
After 14 years of creating extraordinary dining experiences with The Ritz-Carlton Hotel Company, Robert became the Executive Chef at T.W & Friends, a high volume Italian restaurant. Robert then joined Henry Ford West Bloomfield hospital as the Chef and Manager of Culinary Wellness for six years, taking the lead role as instructor of the Demonstration Kitchen within the hospital.
Robert is married with three daughters, and lives in South Lyon. He has volunteered his time with Gleaners Food Bank and The Connection Youth Services in Livingston County.
Role: Member Relations Coordinator
Serving Since: 1989
Email Cynthia Wozniak
Cyndi began her ClubCorp career in 1989 as a service captain at the Fairlane Club. Soon thereafter, she was promoted to Maitre’d where she mastered elegant dinner service, orchestrating holiday brunches and catered events for over 1,000 Members and guests.
Over the years, Cyndi’s concentration has been on building the Club’s Calendar of Events, marketing of Member programs, website and newsletter development, membership retention and all Club communications. She is also the staff liaison for the Social, Emerging Leaders and Women In Leadership Committees.
“It is my great pleasure to have the privilege of serving as your Member Relations Coordinator. I look forward to meeting you, learning more about what events interest you and how I can make your Club experience truly memorable."
When Cyndi is not at the Club, her hobbies include: reading and shopping. She lives in Dearborn, MI with her husband, Dan and their daughter.