Sanders’ Social House
Whether you want an intimate dinner for two in our main dining room, a private celebration in one of our private dining rooms, or a more casual meal in our open seating Sanders’ Restaurant and Bar, Shadowridge Golf Club is top notch for California Fusion Cuisine in North County. Our bar and restaurant are available for dining Tuesday – Sunday for lunch and dinner with the addition of breakfast offered on the weekends! You may also reserve any of our banquet rooms for your business and special occasions.
Our executive chef and renowned culinary team offer extraordinary menus for lunch, dinner and dessert, including a delectable array of sumptuous daily specials and seasonal menu items featuring ingredients at their peak of freshness and flavor.
When it comes to California Fusion Cuisine, it simply gets no better than Shadowridge Golf Club.
Food & Beverage Team
Food & Beverage Director
Serving since 2015
Richard Siggins grew up just north of San Diego in Pasadena, CA. Richard spent time playing Southern California Junior Golf, High School Golf before moving to the bay area to attend Saint Mary’s College of California. While his college golf career was short-lived, it was in the bay area where his passion for Hospitality began. Richard Worked in numerous hotels in the bay area ranging from the Oakland hills to the beaches of Santa Cruz. After 10 years working as a food and beverage leader in the bay area, he decided to move back to Southern California and combine his passion for golf and hospitality by taking a position at a private club in Orange County. While in Santa Cruz Richard met his wife who was born and raised in Oceanside California. It was his desire to grow both professionally and personally, that led Richard to move to San Diego County and take the Food and Beverage Director position at Shadowridge Golf Club.
Serving since 2016
Chef Rhandell Molina, known as Chef Dell in the kitchen, brings fresh and vibrant modern California fare with simplicity showcasing each ingredient.Graduating from the Art Institute of California, Orange County in 2004 Rhandell boarded a plane to Honolulu, Hawaii to work and train under acclaimed chef, Alan Wong at the Pineapple Room. When returning to the mainland he found himself honing his skills at the Ritz Carlton, Laguna Niguel, where he took part in leading the kitchen with their new California cuisine inspired concept “Restaurant 162.” With a three year stint at owning his own restaurant, Dell’s California Grill, Rhandell folded his cards looking for a place to further his career.In 2011, Rhandell was the sous chef at the Legends restaurant at La Costa Resort and Spa and recently the Chef de Cuisine of Bistro 65 at La Costa Resort and Spa.Rhandell is excited to start his new career with the Shadowridge family and is looking forward to creating great experiences for his kitch...
Food & Beverage Captain
Serving since 2013
Lauren Naismith a native of Calgary, Ontario lived most of her life in Seattle Washington where she attended the University of Washington earning a Bachelor degree in the Science of Psychology. After College, she moved down to North County San Diego and began working at Shadowridge Golf Club in 2013. She was hired at Shadowridge as a server and bartender and quickly began to build relationships and enrich lives of the members and her co-workers. It was due to her hard work, dedication, and can do attitude that quickly led to her promotion to the role of Captain. In the time she has been at the club, Lauren has become an indispensable part of the food and beverage team. She does a fantastic job of leading her team and ensuring execution in all aspects of food and beverage.