Regan started his career at Gleneagles in 2004 and worked in a variety of positions of increasing responsibility in the Food and Beverage department. In 2012, he accepted an opportunity at a nearby country club to advance his career. In 2014, he returned to Gleneagles as the Assistant Director of Food and Beverage after a successful run as Food and Beverage Manager at Frenchman’s Reserve Country Club in Palm Beach Gardens. 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 Assistant General Manager, Nick Jolly and Executive Chef, Chris Reichart in order to create best-in-class cuisine and service in the three restaurants and lounges at Gleneagles Country Club.

Chef Greene was born and raised in Orange, New Jersey. He has been married 25 years with two grown children. Chef Kelly, as he is affectionately known, has had a long and illustrious career in the food industry. He started by working 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 for the next five years and completed his internship. 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. Always looking for new challenges and opportunities to grow in his profession, Chef Kelly moved on the Lauderdale Yacht Club, and then Park Summit by Five Star. Chef Kelly brings his passion for fitness and healthy living through nutrition and exercise to Gleneagles!