The Fairfield Glade Community Club announced a change in the director of culinary.
Chef James Riles, who was previously announced for the Director of Culinary role a few weeks ago, will not be able to fulfill his commitment due to unforeseen personal reasons.
FGCC announced that David M. Wohrle will join the team March 1 as the new director of culinary, working closely with Greg Smith, Director of Food and Beverage Operations.
An energetic, creative, and highly accomplished chef, Wohrle brings more than four decades of experience leading culinary programs at premier private clubs, luxury resorts, and restaurants across the country and internationally. He is widely respected for his consistent high-quality standards, innovative seasonal menus, and strong focus on member satisfaction.
Most recently, Wohrle served as Executive Chef at Boothbay Harbor Club in Maine, where he led a full culinary transformation, including a major renovation, new dining concepts, enhanced menus and a reorganization of kitchen operations.
His background also includes Executive Chef roles at distinguished private clubs such as Hillwood Country Club in Nashville and Roaring Gap Club in North Carolina, as well as ownership of an acclaimed restaurant in California.
Earlier in his career, he held senior culinary positions with Hyatt Hotels at large-scale properties in Aruba, St. Lucia, Chicago, San Francisco and New York, overseeing sizable teams and complex multi-outlet operations.
Known for his hands-on leadership style, mentorship of culinary staff, and commitment to creating memorable dining experiences, Wohrle brings expertise, professionalism and enthusiasm to the culinary program.
“We are excited to welcome David to FGCC and look forward to the positive impact he will have on our Food and Beverage team,” said FGCC staff.