ROBERT J. MANCUSO, CEC
Executive Chef
The Country Club
Chestnut Hill MA

Robert J. Mancuso, CEC is currently the Executive Chef of The Country Club in Chestnut Hill, MA. Rated among the top four private clubs in America and host of the 1999 Ryder Cup Matches this prestigious club has held the reputation of serving New England’s finest members.   

A Pennsylvania native, Mancuso brings a wealth of culinary knowledge and skills to the club, having worked for prominent country clubs, restaurants and hotels in the United States, and being the recipient of numerous national and international culinary awards. A high honors graduate of the Culinary Institute of America in Hyde Park, New York in 1990, Mancuso earned an associate’s degree in culinary arts, and certificates in sanitation, food service management, and nutrition.

His outstanding talents warranted membership in the 1996 Culinary Olympic Team USA, which represents 25,000 chefs from the American Culinary Federation and currently 72 countries from the World Association of Cooks Society. In addition Chef Mancuso has been the recipient of the 2005 Chef of the Year award in Monterey County for his continuing support in the community and prestigious accolades.

In April of 2003, Robert received his Certified Executive Chef certification. This prestigious award is certified by The American Culinary Federation for having achieved a high level of professional training and expertise.

KEVIN HANRAHAN
Executive Chef at the Renaissance Golf Club
Haverhill, MA
Chef Kevin Hanrahan has been engaged in the preparation of food since the days in his family’s landmark South Boston Restaurant; Kelly’s Landing. His grandfather opened the waterfront seafood restaurant in 1927 and it was run successfully until 1976. Many of Kevin’s earliest memories are of Sunday afternoon family dinners in the back room of Kelly’s.

Throughout his school years Kevin worked at the Wicker Tree Restaurant and Catering company on Cape Cod and at the Courtyard Restaurant in Pocasset, he then went on to assist in the opening of Grill 23 Steak House in Boston.

After graduating from Johnson and Wales College, with a degree in culinary arts, Kevin went to work for the Ritz Carlton Hotel in Boston and later in Naples Fla. While at these properties Kevin learned hands on the meaning of service and culinary appreciation of products of the highest caliber. Kevin also met many European chefs who helped him work his way through European Hotels in Paris, The Hague and in Sarlat, France.

Upon his return to Boston, Kevin worked for Jasper White in his landmark restaurant, Jaspers. Then it was on to Wellesley Country Club as executive chef at the age of 25.

Kevin enjoyed his time in the club and after three years he was recruited by Brae Burn Country Club and ran that kitchen for the next twelve years.

Kevin and his wife opened Michele’s restaurant in Walpole in 2003 and although it was short lived it garnered much culinary acclaim. Kevin went back to clubs with stints at Kirkbrae in Lincoln R.I as Executive Chef and then at The Dedham Country and Polo Club as Clubhouse Manager

This past year Kevin has been executive chef at the newest exclusive club on the North Shore, The Renaissance Golf Club, a property owned by Southworth Golf and Development.

Kevin has been a board member of the Epicurean club of Boston, Certified Executive chef, junior culinary team coach, member of the Massasoit College culinary advisory board, Madison Park high School culinary advisory board, member of the Chaine De Rotisseur and member of N.E.C.M.A

Kevin has been married to his wife Michele for thirteen years and they have four beautiful daughters ages11, 10, 5 and 18 months. When Kevin is not in the kitchen he enjoys golfing, spending time with his family on Silver Beach in North Falmouth, and on the soccer fields around Ma. and New Hampshire with his daughters.

JAY R. HOLLEN
Executive Chef at the Hope Club, Providence, RI
Chef Hollen has been the chef of the Hope Club for the past 11 years. The Hope Club is a storied city club on the east side of Providence, with the social aspect of the club centering on fine dining. Chef Hollen has brought the food service at the Hope Club into the 21st century, establishing not only a rapport with his members but also in hosting many prestigious wine dinners, including multiple Chaines des Rotisseurs, Commanderie des Bordeaux, and Rhode Island Academy of Wine functions.

Chef Hollen was educated through The American Culinary Federation's Apprenticeship Program, spending his winters at the Gasparilla Inn, FL and his summers at the Balsams Grand Resort Hotel, NH.  Along the way he has been the executive chef at the Edgartown Yacht Club on Martha's Vineyard, Glorious Affairs Catering in Newport, RI
and Longmeadow Country Club, in Longmeadow, MA.