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Building a Club Before It Opens

As Nokosi’s first GM/COO, Aaron Dawson, CCM, is responsible for turning the Jack Nicklaus developing club into an operating culture.

By Joanna DeChellis, Editorial Director, Club + Resort Business | October 28, 2026

Aaron Dawson, CCM, expected to spend about 45 minutes with Jack Nicklaus when he traveled to Florida to discuss a leadership opportunity at Nokosi, a new private club being developed in Palm Beach County.

Instead, he found himself riding around the property with Nicklaus, watching the golf legend and his design team make decisions about a course still taking shape.

At the seventh hole, Nicklaus and his longtime design associate began discussing how to make the par-3 more interesting. Their conversation ultimately led to an island-green design.

For Dawson, who grew up near Nicklaus in Columbus, Ohio, the experience was particularly meaningful. His father had taught himself golf using a Nicklaus instructional book. Now Dawson was being considered to lead a club the Nicklaus family was building from the ground up.

Today, as Nokosi’s first GM/COO, Dawson is responsible for turning that vision into an operating culture.

The club will feature a Jack Nicklaus Signature Golf Course, dining, concierge services and a medically led wellness and longevity program. Plans include biomarker testing, cryotherapy, assisted stretching and individualized nutrition programs that connect the medical and culinary teams.

“We’re focused on being proactive,” Dawson says. “Maybe someone wants to improve their mobility. Maybe they want to be able to sit on the floor and play with their grandchildren when they’re 70. Maybe they want to improve their golf swing or eat better.”

That interconnected approach will extend to golf, where instruction will be included in membership. The concept draws from Nicklaus’ childhood experience, when his instructor, Jack Grout, would help him work through problems after a round.

Dawson also wants the club’s hospitality to reflect the family’s personal approach to welcoming people.

“Our philosophy, very simply put, is what you ask for, the answer is yes, as long as it’s legal, ethical, safe, and we can do it and be courteous to other members,” he says.

Membership sales are underway, and Dawson says the club is ahead of its initial projections. The back nine is expected to be ready in late 2026 or early 2027, with temporary facilities serving members while permanent buildings are constructed. Groundbreaking on the clubhouse is targeted for the second quarter of 2027.

For Dawson, whose career includes leadership roles at Carmel Country Club and Miramont Country Club, the opportunity draws on lessons learned throughout more than three decades in hospitality and club management.

At established clubs, he says, leaders often inherit a culture and work to change it. At Nokosi, he has the opportunity to help create one from the beginning.

“I feel like I’m prepared because of the experiences that I’ve had, both the successes and the failures,” he says.

And while the work has been demanding, Dawson isn’t complaining.

“I’ve never worked more hours,” he says, “but I’ve never been happier.”

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Business

As Editorial Director of Club + Resort Business and Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Business, Club + Resort Chef and its various platforms including the Chef to Chef Conference and PlateCraft. She has penned award-winning pieces about the many intricacies within club and resort operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. Prior to these roles, she was the Editor-in-Chief of Club + Resort Chef, Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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