Todd Phillips
Stonebriar Country Club
2024 Chef of the Year Winner
Chef Todd’s culinary journey began in Fort Worth, Texas, where he attended Southwest High School before pursuing football at Texas Tech University. His love for cooking led him to the Culinary Institute of America, where he honed the skills that have made him a celebrated chef. Over the past three decades, he has built an impressive career at renowned establishments such as Canyon Ranch Health Resort, The Ritz-Carlton, Reata Restaurant, J.R.’s Steakhouse, and Del Frisco’s. His dedication has earned him numerous accolades, including being named a Rising Star by Food and Wine Magazine in 1998 and receiving multiple awards from Fort Worth Texas Magazine. Most recently, he was honored as the 2023 and 2024 Invited Night of Luxury winner, as well as the 2024 Invited Chef of the Year.
Trent Shank
Brier Creek Country Club
Trenton started his culinary journey when he was 15 at his High School’s Culinary program in his home state of Texas. He competed in a competition in high school where he won the national competition allowing him the opportunity to go to his dream culinary school, The New England Culinary Institute in Vermont. After finishing school as valedictorian of his class, he worked at Twin Farms in Barnard, Vermont where he was an integral part in creating daily 6 course tasting menus with wine pairings in their 15,000-bottle cellar. After his time in Vermont, Trenton had the opportunity to join the Fess Parker Winery team as their Executive Chef where he focused on locally sourced and seasonal ingredients. He then spent time as a butcher and farmer during Covid where he married his wife Emma on the farm where he grew and cooked everything for his own wedding. They then moved to Durham North Carolina to be closer to family where he was the executive chef and sommelier for Plum Southern Kitchen and Bar and was awarded with Best Overall Restaurant in 2024 in Durham Magazine. Since joining the Brier Creek Country Club team in September of 2024, he has been dedicated to serving our members and community his cooking and philosophy of great hospitality. He listens and understands what the members want and by being in the top 5 has validated that he is doing the best he can for the club and has their full support.
James Lockley
River Creek Club
With over 18 years of culinary experience, Chef James has been a beloved fixture at River Creek, where his dedication to using local ingredients has consistently delighted Members. Before his time at River Creek, he served as the Executive Chef at Piedmont Club in Virginia. A proud graduate of James Rumsey Technical Institute and Shepherd College, Chef James continues to elevate the dining experience with his creative and flavorful dishes.
This year, Chef James will be heading back to the Dominican Republic, not only to compete for a third year as Invited’s Chef of the Year but also to visit his hometown. His first year, following his participation in the competition, he founded a charitable organization called Chef to Chef, dedicated to supporting fellow chefs in need.
Chef James’s passion for food, community, and mentorship continues to shape every plate he serves and every chef he inspires.
Chris McKenna
Citrus Club
With nearly two decades of culinary experience, Chef Chris discovered his passion for food early on, working on produce farms in Pennsylvania. Throughout his accomplished career with Invited Clubs, Chris has led kitchens from Pittsburgh to Boston—and now brings his creative, globally inspired cuisine to Orlando’s Citrus Club, where he crafts fresh, innovative dining experiences.
Juan Garcia
Gleneagles Country Club
Originally from Zacatecas, Mexico, Chef Juan began his journey in hospitality in 1996 at Las Colinas Country Club, part of the ClubCorp (now Invited) family, shortly after graduating from North Dallas High School. With no prior experience in food and beverage, he started as a busser, quickly advancing to banquet server and steadily developing his skills throughout the Food & Beverage Department.
In 2005, his dedication earned him a promotion to Service Director. Two years later, driven by a deep passion for food and inspired to pursue a new path, he enrolled in the culinary program at Remington College—officially launching his culinary career.
After graduating, Chef Juan joined the acclaimed Stephan Pyles Restaurant, where he refined his love for Southwestern cuisine. He later returned to Las Colinas Country Club, working under the mentorship of Chef Brent Ruggles as Executive Sous Chef. With Chef Ruggles’ guidance, Chef Juan honed his leadership and culinary talents, ultimately being promoted to Executive Chef in 2015.
Throughout his career in the private club industry, Chef Juan has built a reputation for creativity, connection, and commitment to member satisfaction. He believes in engaging with members personally and tailoring his menus to reflect their tastes and preferences. His passion for innovation and love for bold, seasonal flavors have made lasting impressions at Las Colinas, The Clubs at Stonebridge Ranch, and now Gleneagles Country Club.
Chef Juan’s accolades include:
- Best Lunch Menu by Avid Golfer Magazine (2013)
- Rising Star Award (2010)
- Star Awards (2011, 2012, 2013)
- “Smoked” Competition Winner (2015 & 2025)
- Selected for the Culinary Institute of America Program in Napa Valley, CA (2011)
Outside the kitchen, Chef Juan cherishes time with his two sons, Sebastian and Joaquin.