Dining Professional Team
Chef Brian Lord
Chef Brian Lord joined Collier's Reserve Country Club, as Executive Chef, in November of 2011. Since 2016, he has held the position of Executive Chef & Director of Food & Beverage at CRCC. Previously, he held the position of Executive Chef & Director of Culinary Operations at Reynolds Plantation in Greensboro, GA and The Summit Club in Birmingham, AL. Brian has also held positions at numerous Platinum Clubs on the East Coast. He is a graduate of the Art Institute of Atlanta, with an Associate's Degree in Culinary Arts. In 2017, Chef Brian was honored as Chef of the Year by the ACF Southwest Florida Chapter. Brian has had the honor of hosting all styles of events ranging from charity fundraisers to cooking for President George W. Bush. As an American Culinary Federation Certified Executive Chef with a Level 1 Certification from the Court of Master Sommeliers, Brian continually focuses on not only furthering his own education in both food and wine, but is also deeply committed to the training and advancement of the young culinarians on his team.
Clubhouse Manager, Zeynel Aydin has been with Collier's Reserve Country Club since 2008. Zeynel comes with over 18 years of restaurant and hospitality experience, as well as a bachelor's degree in Tourism & Guidance. He previously served as a Food & Beverage Supervisor at a top-tier hotel in New Orleans and was an Operation Assistant & Tour Leader in his home country.