Top Chefs and Sommeliers
TPC Sawgrass is honored to have one of the best teams in the country serving our guests.
Director of Food and Beverage, Hector Gonzalez, a repeat guest on local TV station WJXT, was a part of the TPC Network family for years before joining us in Ponte Vedra. He has been nationally recognized from Private Club as a platinum member of America and has been acclaimed “Chef of the Year” by Hampton Roads Publication in Virginia Beach. In his spare time, he is very active in the local community, having served as event chairman and chef fundraiser for various charities across the country, including the March of Dimes.
Additionally, TPC Sawgrass has a Certified Specialist of Wine on staff, Assistant Director of Food and Beverage, Simon Muldoon. He is always open to offering recommendations to pair with each delectable menu item and to introduce guests to new wines.
Executive Chef LJ Cousson started his career in 1982 at the Four Seasons in Washington D.C. which was the first Four Seasons in the United States. During his 18-year tenure there he entered into a three year apprenticeship program and upon completion was quickly moved up into a sous chef position, afterwards was promoted to Executive Sous Chef, a position he held for a few years until his departure. Chef LJ also worked as an Executive Chef for renowned chefs such as Bob Kinkead (Kinkeads of Washington DC) and Jimmy Schmidt (RattleSnake Club of Detroit) at their flagship restaurant and also served as Executive Sous Chef at the University Club of Washington DC for 5 years.