Management Team

Hello and welcome to a lifestyle unparallel in the West Valley.  My team and I are pleased to be a large part of your choice in selecting Copper Canyon Golf Club located in the wonderful community of Sun City Festival by Del Webb.

 

I come to you with more than 25 years of culinary arts and hospitality managerial experience to my opportunity, as General Manager of the exciting Copper Canyon Golf Club located in Buckeye, Arizona.  With over nine years affiliation with Pulte/Del Webb, I understand how to deliver the lifestyle desired.  Also, during the past seven years I have diversified my knowledge under the tutelage of Troon Golf.  This experience has enabled me with a unique General Manager and Food and Beverage marriage for the past seven years.

 

I am graduate of the prestigious New England Culinary Institute in Montpelier, Vermont.  I began honing my craft with jobs in fine restaurants throughout the United States including New York's La Cremaillere, Nantucket Islands Opera House, as well as culinary positions in Boca Raton, Florida, New Orleans and San Trope, France.  After returning to the U.S., I served as Executive Chef of Phoenix's well-known 8700 restaurant as well as Executive Chef at Desert Mountain Properties in Scottsdale.  I am a member of the American Chef's Federation achieving certifications of executive Chef and Culinary Educator.  Also, I am an active member of the Club Managers Association of America.  As an owner operator of a downtown Phoenix restaurant for three years, bottom line minded is my mantra.  In addition, I spent five years as a Lead Chef instructor and Excecutive Chef of The Scottsdale Culinary Institute's L' Ecole restaurant.

 

As many careers begin, my love for cooking began when I was child growing up in Trumbull, Connecticut since food was always a major part of my family life.  Starting in my childhood I was always exposed to cooking, so becoming a Chef just came naturally to me.  My love for Country Club living was established early.  My parents, Pat and Bart were both members of Hill and Dale Country Club during my adolescence.  As a young man of 14, I worked in all facets of the Food and Beverage department of this prestigious Connecticut Club.

 

Without the support of my best friend and wife Sandy of 15 years my career could not be possible.  We both are fortunate to be blessed with three children, our son John and daughters Marissa and Savannah twelve, ten and eight years old respectively.  The understanding of the hospitality industry that Sandy has, after over 15 years herself, is a great benefit to my team and family.

 

 

Terrance has been in the culinary field for 21 years, including several years of Resort and freestanding operations.  Terrance was the Chef De Cuisine for 8 years in The Arizona Kitchen located at the 5 star 4 diamond Wigwam resort.  During his tenure there he accomplished a four star, four diamond rating for the restaurant and maintained it for his tenure there.

 

Terrance has been written up in national magazines (Gourmet, Bon Appetit and Private Clubs) and several other local magazines and television shows.  Terrance then went on to the Scottsdale Princess Resort where he was the Chef de Cuisine of La Hacienda restaurant, he maintained and exceeded the standards of the world class chefs that preceded him.

 

Terrance then went to the Velvet Room as the Executive Chef.  Most recent, Mr. Littlejohn directed the Legacy Golf Resort in Arizona as head of the food and beverage department.

 

With all of his experience and proven effectiveness he has partnered with a long time colleague, to add a new dimension to his already successful consulting firm.  Terrance has provided multiple services to existing business needing controls and refinement and ground up builds overseeing all back of house construction issues and health department standards.

 

Terrance is looking forward to honing the Indigo Grille and Lounge for all of the residents and guests at Sun City Frestival.