Grey Oaks Country Club
Derin Moore, CMC, has a comprehensive and diverse work experience in the culinary industry. Derin is currently serving as the Director of Culinary Operations at Grey Oaks Country Club since August 2021. Prior to this, they were the Director of Culinary Operations at Reynolds Lake Oconee from July 2015 to July 2021.
Before their role at Reynolds Lake Oconee, Derin worked as a Corporate Chef at Performance Food Group from November 2012 to July 2015. Derin also served as a Chef Consultant at Turnberry Isle Hotel and Resort Miami from November 2011 to April 2012.
Derin's notable experience includes their role as Executive Chef at The Ritz-Carlton, Resorts of Naples from November 2007 to June 2011. Derin was responsible for the culinary development and menu engineering of 11 restaurants, contributing to over $50 million in food and beverage sales. Derin was also selected as one of eight Executive Chefs for the Ritz-Carlton domestic portfolio's corporate advisory board.
Prior to their time at The Ritz-Carlton, Derin held the position of Executive Chef at Medinah Country Club from February 2004 to November 2007. Derin oversaw five restaurant outlets and outdoor dining for three 18-hole golf courses and a clubhouse. Derin was also involved in planning and implementing the food program for the 2006 PGA Championship.
Derin began their culinary career as the Executive Chef at The Golden Mushroom Restaurant, where they gained recognition from the James Beard Foundation as an Outstanding Chef in American Cuisine. Derin held this role from 1997 to 2000 and contributed to the restaurant's reputation as a premier fine dining establishment.
Additionally, Derin has experience as a Chef Instructor and Part-Time Faculty at Schoolcraft College and Oakland Community College from 1996 to 2000. Derin taught classes in all aspects of the hospitality industry and conducted adult continuing education series annually.
With their extensive experience and diverse skill set, Derin Moore, CMC, has demonstrated expertise in culinary operations, menu development, project management, and leadership roles within the industry.
Derin Moore, CMC has an Associate of Occupational Studies degree in Culinary from The Culinary Institute of America, which was obtained from 1984 to 1986. Additionally, Derin Moore obtained the certification of Certified Master Chef from THE AMERICAN CULINARY FEDERATION PROFESSIONAL CHEFS ASSOCIATION OF in 2003.
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Grey Oaks Country Club
A premier golf, sports and wellness club in Naples, Florida, for active, healthy living. *Two-time designated Platinum Club of America by Club Leaders Forum *Designated a Distinguished Club by BoardRoom magazine *Honored as Florida Golf Course of the Year by the National Golf Course Association *Named a Top 100 Golf Community by Travel + Leisure magazine Grey Oaks Country Club proudly offers three championship golf courses, a 63,000-square foot clubhouse, 12,000-square-foot golf pro shop, golf performance center, 30,000-square-foot state-of-the-art wellness center, sports center, and tennis, pickleball and bocce. A one-of-a-kind indoor and outdoor dining room overlooks an expansive resort-style pool with wading entrance, waterfall and lap lanes. A separate 20,000-square-foot clubhouse with indoor and outdoor dining overlooks the golf course, and includes another golf pro shop and his-and-her locker and card rooms. Club dining venues are helmed by a world-renowned ACF Certified Master Chef working in tandem with the Club’s Executive Pastry Chef / Educator/ Certified Master Baker to create memorable culinary experiences for members and their guests. Grey Oaks Country Club’s 250+ professionals continuously commit themselves to providing unparalleled professional service to its members and their guests.