| Copyright © 2008 Richmond Country Club |
The Food & Beverage Department is led by Tony Uccheddu, Food & Beverage Manager and a talented team of chefs and servers who make each interaction with members, a very special one. At Richmond Country Club, our staff are commited to our mission, which is "Proudly providing excellence in service and lifestyle".
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Tony Uccheddu, Food and Beverage Manager Originally from Sardinia, Italy, Tony has worked in the food service and hospitality industry for more than 40 years. Tony left Italy in 1968 and has worked in fine restaurants and hotels in the Channel Islands, England, and France. In 1975 Tony came to Canada and has since been employed as the manager of both the Umberto Al Porto, and the Il Giardino restaurants and as Food and Beverage Manager at various hotels and restaurants such as the Banff Springs Hotel, Hotel Beausejour, Jasper Park Lodge, and Viva Restaurant. His impeccable attention to detail and friendly personality has made him a valuable asset at Richmond Country Club since 1990.
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Steve Arthur, Bar Manager
Born in Calgary Alberta, Steve began his career in the hospitality industry at the age of 16 as a busboy at Fuller's Restaurant in his hometown. Through experience gained while from moving up in the organization, he earned the title of Bar Manager at the Corkscrew restaurant by the time he was 19. In 1983, he moved to Vancouver and has worked in management positions in a variety of restaurants, hotels and golf clubs in the lower mainland. Steve has been employed at Richmond Country Club since 1993.
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Daniel Normandeau, Executive Chef
Daniel began his career as a chef through his schooling at the Institut du Tourisme et d'Hôtellerie du Québec. Upon completion he acquired a variety of experience working at hotels and restaurants throughout Canada, including the Jasper Park Lodge, Chateau Champlain, Keltic Lodge, Hyatt House, Cotê d'Azure and Le Napoleon. Daniel began at Richmond Country Club in 1982 as Sous Chef and in 1984 was promoted to his current position as Executive Chef. |
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Fabien Anegard, Sous Chef
Fabien began his chefs training in the lovely Loire Valley of France attending the Saumur College of Catering, while serving a simultaneous apprenticeship at Le Cheval Blanc, a Michelin restaurant. Upon completion of his apprenticeship, he moved to Paris working at Brasserie Lorraine and the renowned Concorde Lafayette.
His passion for travel and food enticed him to travel to London, England and subsequently Sydney, Australia; working for many years to broaden his range of experience. Throughout this time Fabien continued to compete and win numerous culinary salons; particularly those with a pastry focus. In 1989 Fabien re-located to the Lower Mainland with his family. He has shared his talents at Richmond Country Club since he began in 1993.
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