Eric was born and raised in Wisconsin. His career began with Darlington Country Club, then moving to the highly regarded The Madison Club. He brings over 20 years of hospitality management at some of the country’s best private country clubs, restaurants and hotels. He has held positions at The Occidental restaurant in Washington DC, Lowe’s Coronado Bay Resort, Rattlesnake Club at Trump 29 Casino, Azur by Le Bernardin, Beefsteak, Spencer’s & Palm Springs Tennis Club, Toscana Country Club, Spanish Hills Country Club and Wildest. Eric co-authored Palm Springs Flavor from Westcliffe Publishers and was a columnist for The Desert Sun. He also was the national spokesman for Wisconsin Milk Marketing Board & California Date Commission. He is a multi-award-winning Certified Executive Chef through the ACF and is a member of the CMAA. Eric has lived in the Coachella Valley for the past 18 years with his wife where they raised their three boys. They enjoy the outdoors, travel and time with friends.

Emilcar "Emi" has been an asset to The Lakes since 2011. He began his hospitality journey in 2005 at Desert Willow working in the food & beverage department. Emi and his team have coordinated and executed various club and Member events. He is dedicated to providing a food & beverage service that exceeds expectations. In his spare time, Emi enjoys spending time with his wife and their little girl.

Kellen grew up in Peoria, IL and after high school, he moved to Pasadena, CA to attend Le Cordon Bleu School of Culinary Arts. After program completion, he began honing his craft at local Old Town Pasadena eateries such as Red White + Bluezz and Noir Food & Wine. Kellen was then given an opportunity to be part of the New York City acclaimed Michelin Star restaurant wd~50 (Ranked 81st, San Pellegrino World’s Best Restaurants). Here is where Kellen began to master his craft while learning modern techniques under James Beard Award Winning Chef Wylie Dufrense. After cooking on both coasts, Kellen and his wife moved back to his hometown of Peoria where he accepted a Sous Chef position at the Country Club of Peoria. Kellen and his family then relocated to California, where in 2016 Kellen was welcomed to The Lakes. Kellen loves to cook New American cuisine while utilizing seasonal local ingredients. When Kellen isn’t in the kitchen, he enjoys spending time with his wife and son.

Araceli has been at The Lakes since 2015. She has a diverse background in the food and beverage industry within the valley, so she fits right in here at The Lakes as the food and beverage Administrative Assistant. Araceli is an avid scrapbooker, enjoys the outdoors and spending time with her three children.

Rosemary has been with The Lakes since 1996; it’s home away from home for her. She enjoys spending time with her three wonderful sons and six beautiful grandchildren. It’s her pleasure working for The Lakes, getting to know and welcoming our new members.

Liz has worked in the food & beverage industry since 1990 and has been with The Lakes CC since 2005. She has three daughters, one son and 14 grandchildren who she adores. She enjoys her time working with the staff and pleasing our Members. She considers her hobby to be making people happy and living life to the fullest.