He brings 30 years of F&B experience to the Grand Junction, Colo., club, including experience as a corporate trainer for national restaurant chains, and with two five-star resorts in Alaska.
Bruce Begeman has been named the new Food & Beverage Director at The Golf Club at Redlands Mesa in Grand Junction, Colo.
The new position is Begeman’s latest stop in a 30- year career that began after he left military service and was spotted volunteering for a large charity event in Dallas, cooking over a hot grill. That led to his being offered a job with a national restaurant chain, where he worked for eight years and eventually earned the title of corporate trainer.
After getting tired of “living in hotels,” Begeman decided to open his own restaurant, C’est Bon Seafood, in Lake Charles, La. He then got back on the road in another corporate training position for another national chain, before taking the Food and Beverage Director position at Katmai Adventure Lodge, a 5-star fishing lodge in Alaska.
Begeman also stayed in Alaska as F&B Director for another five-star resort in Juneau, Alaska, before opening his own restaurant consulting firm along with a new restaurant, Stackers, in Grand Junction, Colo.
At Redlands Mesa, Begeman will work with General Manager Tad Holloway and Executive Chef Randy Jones to direct operations at the club’s Red Canyon Grille, as well as its catering operations.
The Golf Club at Redlands Mesa is part of a master-planned development that was named one of the world’s most exceptional golf course communities by the Robb Report after it opened 10 years ago. Located in the shadow of the Colorado National Monument, it features a Jim Engh-designed course that includes 11 elevated tees.
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