Exclusive Private Country Club in Prescott Set To Open in Early July
(PRESCOTT, Az.) – Capital Canyon Club in Prescott, currently undergoing extensive renovations to its upscale property recently announced the hiring of two key individuals to their Executive Team.
Prior to his tenure in China, McLoughlin was Director of Golf Operations at the San Valley Golf & Country Club in Paslek, Poland after a stint as Head Golf Professional at Clontarf Golf Club in Dublin, Ireland.
“All of my experiences on three continents have shaped me into the player and manager I am today and helped me evolve into a better person because of it,” said McLoughlin, a regular contributor to PGA Magazine, Golf Ireland and Southland Golf Magazine. “I am truly excited to be joining an outstanding property like the Capital Canyon Club and elevate the stature of the country club into one of the finest in the state of Arizona, complete with some of the best coaching programs available.”
After gaining PGA Member status both in Europe and USA and playing in several professional events including European Tour Qualifying, McLoughlin began his golf management career as an Outside Service Supervisor and assistant Professional at Tijeras Creek Golf in Rancho Santa Margarita, California before venturing over to Aliso Viejo Country Club, a 27-hole Jack Nicklaus-designed facility in Orange County where yearly revenues topped $7 million.
From within the Club, creating culinary masterpieces in the Capital Canyon’s kitchen will be their new Executive Chef John Panza. A native of Phoenix, Arizona, Panza comes from a diverse ethnic background. A mother of Lebanese descent and an Italian father forged a love of food from an early age and where most social family gatherings centered around the dining room table.
“I learned a lot about the importance of food from an early age and cooking soon became a passion of mine,” said Panza, who studied Culinary Arts at Scottsdale Community College.
His first venture into a professional kitchen where his real training began was at the Valley’s longest-tenured Four Diamond restaurant, “Different Pointe of View.” Learning the techniques and execution from legendary Chef Anthony DeMuro, Panza quickly became an important member of the staff and was promoted to Executive Sous Chef where, during his six years in that position, set up numerous community programs, namely working with the Big Brothers and Sisters of Arizona helping children learn how to cook healthy and cost-efficient meals at home.
A new opportunity presented itself to Panza after the birth of his first child in 2013. As the new Chef de Cuisine of Vela at the Hilton San Diego Bay Front Hotel, it enabled Panza to expand his culinary knowledge and increase his workload in overseeing other hotel outlets, including the Pool Club, In-Room Dining, and the exclusive bar and lounge Odysea. “At the height of my time at the Bay Front Hotel, I received a golden opportunity to bring my family back to Arizona where they belong. I will now begin the next chapter in my career becoming part of the new team at Capital Canyon Club and excited to bring this Club back to the community and give them the dining experience they richly deserve.”
For more information on the Capital Canyon Club, visit www.capitalcanyonclub.com or call (928) 350-3150.