Executive Chef, Paul McCann
Executive Chef Paul McCann, a native of Dublin, Ireland, is a talented chef who brings a healthy mix of New York style cuisine and innovative flair to the GWC Clubhouse.
McCann has always been drawn to establishments of the highest quality. At the Waldorf Astoria, Paul served as the chef at the Bull and Bear Steakhouse and as the sous chef at Peacock Alley, a regional Gasgonie cuisine restaurant. At the five-star St. Regis Hotel, McCann served as Executive Sous Chef. He was also a sous chef at the world famous Le Cirque 2000.
Although working alongside such noted chefs as Tom Valenti and John Doherty has been extremely rewarding, Chef McCann is excited to bring his own flavors and ideas to the Greenwich Water Club. His effort, his concentration on his craft, and his strong devotion to customer service make him the perfect chef for the Clubhouse. Now, Chef McCann is leaving his own creative mark on our members and their guests.
Clubhouse Manager, Andre Bouchahine
Andre has worked in the restaurant and club industry for the past 30 years, early in his career he worked at Tappan Hill and Kittle House in Chappaqua. Thereafter, Andre entered into the club industry.
At Burning Tree Country Club, he was named the dinning room manager before he was promoted to the Club House Manager where he remained for 18 years. He then accepted the position of Dining & Catering Director at the Patterson Club in Fairfield, CT.
We are pleased to have Andre join us as our new Clubhouse Manager. In Andre's own words, he has stated, " It is my pleasure to work for the Greenwich Water Club and I am looking forward for meeting all of you soon.
The restaurant staff and I will stand ready to serve you!!" |
