Maggie has been a part of the RG&CC team for seven years, having started in 2016.  While at first, she came on board as a wedding coordinator and catering assistant, she quickly became the Club Concierge and elevated that position to unprecedented levels.  Currently, Maggie is the Club’s Assistant General Manager as well as the Director of Membership & Marketing.  Maggie tends to wear a lot of hats at the Club and she’s one of the very few that continues to thrive and excel at it!

201-327-0009 ext: 321 I [email protected]

201-327-0009 EXT: 323 |  [email protected] 

Chris joins us with nearly 15 years of golf professional experience. A few of Chris’s notable accomplishments include winning the 2019 New Jersey PGA Assistant Golf Professional of the Year and his recent feature in the article, "All in a Day's Work", in New Jersey Golf Magazine Spring 2020 Edition. Chris also has recently served on the following committees for the PGA:
*NJPGA Assistant Committee during the 2019 and 2020 seasons.
*2019 NJPGA Special Awards Committee and 2019 NJPGA Public Relations Committee.
*2020 NJPGA Tournament Committee and 2020 NJPGA Public Relations Committee.  

Chris’s most recent position was First Assistant Golf Professional at Forest Hill Field Club in Bloomfield NJ. Before his time at Forest Hill, Chris was a First Assistant Golf Professional at Bella Vista Country Club in Marlboro NJ for over 10 years.   Chris holds a B.A. from Rowan University and is married to his wife Emily and have two dogs, Lulu and Teddy.

201-327-3877 i  [email protected]

201-327-0009 ext 305  I  [email protected]

An accomplished professional, Chef Burnett's culinary experience spans more than 30 years with a range of quality dining establishments varying from French restaurants, country inns and private golf & country clubs. Most recently, Chef Burnett was the executive chef at Fiddler's Elbow Country Club in Bedminster, NJ. During his 20 plus year tenure there he succeeded in creating a well-known and respected culinary name for the informal grille and bar, the Main Dining Room, the wedding and private function rooms as well as the multiple on-course cafe's on the 54 holes that the Club offers.

He is known and respected for his passion, his quality and freshness of ingredients, organic farming, farm-to-table relationships and in working closely with team of culinary professionals. He is also passionate about culinary ice-sculpting, certified Nigiri and sushi preparation and brick oven gourmet pizzettas, to name a few.

201-327-0009 ext 309  I  [email protected]