Bloomfield Hills (Mich.) Country Club is running at full strength. Membership is capped. The waitlist stretches years. And yet, leadership hasn’t eased up on improving how the club operates.
When Paul J. Spencer, CCM, stepped in as General Manager in 2022, his focus was on continuity. At the time, department turnover was high. “This is the first year since I’ve been here where we’ve had all department leaders in place,” says Spencer. “You can feel the difference in the member experience.” Stability at the top has allowed the golf and culinary operations to reset, strengthen, and build consistency.
That stability is reinforced by investment. Executive Chef Steven Valenti—recognized in Club + Resort Chef’s Class of 2024 40 Under 40—now leads a team with added sous chefs and line cooks to support the operation. Head Professional Garrett Campbell reshaped his staff into a dependable unit. The Cottage at 13, the club’s on-course halfway house, was recently upgraded and now hosts open-flame cooking and member gatherings that add new energy to the turn. Next on the list: staff and caddy facilities. “A positive membership experience is impossible without a great staff experience,” says Spencer.
Like the towering elm that anchors the course, the club’s traditions are deeply rooted yet continue to grow. The result is a club that feels confident in its traditions while still moving forward. Bloomfield Hills has found a rhythm where governance, leadership, and reinvestment work together to keep the member experience at the highest level.
