|Claudette Halpern, Food and Beverage Director|
Food and Beverage Director – Claudette Halpern
Claudette is a career food and beverage professional, who has been successful wherever she has landed with over 28 years in the industry. She has successfully managed in private clubs and commercial restaurant environments. She has a wealth of experience as both a dining and catering manager. She also has attained the first level, Court of Masters, Sommeliers Americas, which bring a whole new world of wines to The Highlands.
|Brandon Weaver, Sous Chef|
Brandon's first job was at a Japanese restaurant, and it was there when he discovered his passion and decided to become a chef. He graduated in 2007 from Orlando Culinary Academy with an Associate of Applied Science Degree in Culinary Arts. His knowledge of Japanese cuisine took him to Jacksonville, Florida where he took a job as Executive Chef of Tomo Japanese Restaurant. He later met his mentor David Medure, and worked as a chef on his culinary team at Restaurant Medure, a AAA 4 Diamond fine dining restaurant. He relocated his young family to Tucson, Arizona in November... and is now here to showcase his talents at The Highlands.
Mike Kaatz, Dining Services Manager
Debbie Loebbaka, Dining Floor Supervisor
Donna Black, Banquet Captain
Donna, a Highlands resident, joined the team in Fall 2015. She moved to The Highlands from Leawood, Kansas with her husband Doug Black. Donna brings 30-plus years of hotel and catering management. Donna is currently responsible for all training, set up and staffing for banquets at The Highlands.