Management Team

	Chris Bruhnke, General Manager cbruhnke@theforestcc.com A native of Fort Lauderdale, Chris earned his bachelor's degree in accounting from the University of Florida. Chris has been a part of The Forest Country Club team for over fifteen years. Prior to joining TFCC, he was employed by a developer for five years and then a public accountant for seven years. "What I like best about working at The Forest CC is the people I work with. They're friendly, fun and dedicated."

	Cynthia Codol, Comptroller ccodol@theforestcc.com

	Stacey Persinger, Marketing Manager (239) 482-1310 spersinger@theforestcc.com Stacey received her degree in Broadcast Journalism while playing golf on a scholarship for the University of Miami. The next ten years were spent with the South Florida Professional Golfers' Association as Senior Director of Communications and Marketing. For the past ten years, TFCC and Stacey have been an ideal match. "I love meeting new people and I love the game of golf, so can you imagine a better job for me?"

	Bill Harley, Head Golf Professional (239) 481-5700 bharley@theforestcc.com Bill Harley is a native of Lewisburg, PA. Bill began his golf career in Fort Myers in 1988 at Fiddlesticks Country Club. After years as the Director of Golf at The Oaks Club in Sarasota, he returned to Shadow Wood Country Club in Bonita Springs where he was Director of Golf since 2001. Bill joined The Forest staff in March of 2006. Bill and his wife Rebecca and their children, Alexa and John, live in Estero.

	Kurt Buehler, Food & Beverage Director (239) 482-8378 Ext. 13 kbuehler@theforestcc.com Kurt has been with TFCC for over 11 years, starting out as a server and progressing up to his current position as Food & Beverage Director. Kurt was born in California and moved to Florida when he was five. He has been in Fort Myers ever since.

	Naomi Burns, Banquet Manager (239) 466-6217 nburns@theforestcc.com A graduate of the University of Wisconsin-Stout with a degree in hospitality and tourism management, Naomi has been with us since 2008. She began her hospitality career at Eagle Ridge Resort & Spa in Galena, Illinois, first as convention service manager and then as director of recreation. She relocated to Florida four years ago. Over the past ten years she has planned events as diverse as weddings and family celebrations for upwards of 50 guests to concerts and special events for as many as 3,000.

	Fred Kangwa, Tennis Professional (239) 482-8690 fkangwa@theforestcc.com From Zambia, Africa, to Morehead State University in Kentucky, truly not the most likely transition. Fred Kangwa eventually found his way to The Forest as the Tennis Professional twelve years ago. Along the way he played tennis on a scholarship from Morehead State, then played for Africa on the Davis Cup Team and was named the team's captain. Today Fred is best recognized for his outstanding teaching and communication skills. "Working at The Forest has been enjoyable mainly because of the friendly Members and a cohesive staff," said Fred. "The staff strives for the same goal - Member satisfaction."

	Matthew Cann, Greens Superintendent (239) 482-6818 mcann@theforestcc.com Matthew Cann has been in Florida for 24 years coming here as a teenager from New Jersey in 1985. He started his career in the golf industry in May 1995 at The Forest Country Club. He has held numerous positions at TFCC and has worked with some great people over the years. Matthew received his degree in Golf Course Management in 2003.

	Jeremy Playford, Chef (239) 482-8378 Ext. 35 jplayford@theforestcc.com Chef Jeremy, a hospitality major, held kitchen management positions at local country club’s Highland Woods and The Legends, he also spent time at Roy’s where he learned about Asian/Hawaiian fusion menu selections and food preparation before his 8-year tenure at The Forest. Spewock attended Connecticut Culinary Institute, and then began his cooking career at South Seas Resort and Stonewood Tavern and Grill before his 9-year tenure at The Forest. "I am excited to share my creativity in menus with the membership," said Chef Jeremy. "I believe in the 'less is more' philosophy when it comes to ingredients in a dish, letting the stellar local fresh seafood and produce stand on its own with preparation caution to over saucing and garnishing. I also believe in working with local vendors to bring the freshest and highest quality ingredients to your table."



	Donna Cooker, Member Billing (239) 482-8378 Ext. 16 dcooker@theforestcc.com

	Angela Brant, Executive Assistant (239) 482-8378 Ext. 15 abrant@theforestcc.com

	Robin Yeomans, Receptionist (239) 482-8378 ryeomans@theforestcc.com

	Bruce Marks, Building Maintenance (239) 482-8378 Ext. 31 bmarks@theforestcc.com