Regan Samaniego started his career at Gleneagles in 2004 and worked in a variety of positions of increasing responsibility in the Food and Beverage department. Regan is a graduate of Florida Atlantic University. Regan oversees the entire Food and Beverage operation, including the service team, culinary staff, menu development, purchasing operations, catering, and private events. Regan works very closely with Executive Chef, Chris Reichart in order to create best-in-class cuisine and service in the three restaurants and lounges at Gleneagles Country Club.

Named to the Club + Resort Chef 40 Under 40 List for 2024!  Chris Reichart joined the Gleneagles team in January 2019 as Executive Sous Chef and was promoted to Executive Chef in July 2020. Prior to joining Gleneagles, Chris worked for several years at Rapoport’s Restaurant group as Director of Restaurants. Before moving to Florida, Chris lived in Maryland where he worked at The Oceanaire Seafood Room and at Chartwell Country Club where he worked for almost five years. Chris is a graduate of the Pennsylvania Culinary Institute.

Chef Kelly Greene was born and raised in Orange, New Jersey. Chef Kelly, as he is affectionately known, worked for the Restaurant Development Group in Houston, Texas before moving to Florida where he went to work for The Club Corporation of America at the Tower Club in Ft. Lauderdale. During the following years, Chef Kelly excelled in his craft and worked at such prestigious restaurants as the Boca Resort and Hotel, The Carolina Club, Hyatt’s Pier 66 where he became an award-winning chef. Chef Kelly brings his passion for fitness and healthy living through nutrition and exercise to Gleneagles!