Dining | Country Club of Winter Haven | Winter Haven Florida
Overview of the Department
From the top down we are driven to provide our Members with a truly remarkable dining experience. Whether you are joining us after 18 for a bite to eat and a cold drink, or bringing the whole family out for dinner, we are always focused on providing you with the highest quality food and service. Our Chef works closely with local farms, purveyors, and artisans to provide our members with not only the finest quality, but the most health conscious food available.
Brandy Booth, F&B Manager
Brandy has spent over 18 yrs with the Country Club and has worked her through every position in the F&B Operation. Her unfaltering work ethic and customer service skills are the backbone of the F&B Operations at the Country Club of Winter Haven. She knows the members and their needs better than anyone else. Whether consulting on a wedding plan or helping organize a family dinner at the club, Brandy always has the member’s needs in the forefront of her thoughts. We are so fortunate to have her as the F&B Manager.
Mateo Huerta, Executive Chef
Originally from Texas, Chef Mateo has worked his way through the ranks at some of the finest establishments in Florida. During 5 years at Casa Monica in St Augustine, he honed his skills for fine dining and management. With a degree in Culinary Arts at Virginia College, he moved onto another AAA 4 Diamond location at The Ponte Vedra Lodge and Club as the Chef de Partie of the Seaview restaurant. While living in St. Augustine, Chef also worked at several other establishments such as The Preserved Restaurant and La Cocina. Working at the club for years, his dedication to fresh local produce and the highest quality of meats and seafood show through each and every menu item.
Rachel Bibby, Pastry Chef
Chef Rachel is originally from Massachusetts, but studied Culinary Arts at the Culinary Institute of America, in upstate NY- before moving south to Florida. Working at a bakery and a clubs in New England- she has a background in country clubs, as well as larger resorts such as Casa Monica in St. Augustine, and The Lodge and Club in Ponte Vedra. She focuses on homemade classical recipes from scratch; bread for dinner service, cakes, desserts, and special holiday items for events! Rachel has been at the club for almost three years, and loves the sense of community and family that the members at the club always bring in.