Pine Needles and Mid Pines
Midland Road, Southern Pines
I’ve worked at Pine Needles and Mid Pines for two years now and when I started my first order of business was taking a closer look at the menus we offered. We wanted to introduce two menus. One for our In the Rough Lounge - lighter dining fair, with a casual feeling for our local guest s and golfers and our Crest Dining Menu - which now offers a larger selection of dinner entrees and appetizers. It was important to us to have a greater selection so overnight guests staying with us for a length of time would be able to experience a different meal each night. We needed to be able to compete with the local and chain restaurants in the area.
Most recently, I’ve focused my energy at Mid Pines. We launched our menus last spring and are looking at doing another overhaul as the busy season approaches. Right now the spotlight has been on our Sunday Brunch, offering a broader selection, incorporating interactive stations and to make it more accessible for our guests, local families and of course, our golfers.
As the Director of Food and Beverage/Executive Chef you’ll find me here for all services and shifts. I am an active and hands-on chef focusing on mentoring and training. We use local products when possible and constantly work on our banquet presentation and quality. Our guests are the priority so I spend time talking with them about our menus and their dining experience with us.