Michael Dobias C.E.C.

Born in a suburb of New York City, Michael's passion for food ignited at a remarkably young age. His journey into the culinary world began in his aunt’s Vermont restaurant, where he discovered the allure of cooking. By the age of 15, he was already honing his skills in a local kitchen, setting the stage for a career defined by dedication and talent.

Michael pursued formal training at the esteemed Culinary Institute of America in Hyde Park, NY, where he excelled and completed an impressive externship at the prestigious Registry Resort in Naples, Fl. Graduating with honors, he embarked on a trajectory that saw him refine his craft at renowned establishments across the tri-state area, including Park Avenue Cafe, The Ryland Inn, and The Sun, Moon & Spoon. His ascent was marked by notable achievements, such as placing among the top ten sous chefs in a national competition sponsored by Bertolli Olive Oil.

Ascending to the role of Executive Chef, Michael played a pivotal part in launching several successful fine dining ventures throughout the Northeast. His career reached new heights when he joined the opening team of Hudson Water Club, where his culinary prowess helped establish the venue as a premier dining destination in New York’s Hudson Valley.

During his illustrious 10-year tenure at Hudson Water Club, Michael garnered acclaim for his culinary finesse, earning accolades from esteemed food critics and patrons alike, praising his innovative menus, impeccable execution, and dedication to sourcing the finest ingredients. Michael's ability to consistently deliver exceptional dining experiences solidified the Hudson Water Club's reputation as a top-tier culinary destination in New York's Hudson Valley.

In 2019, drawn to new challenges, Michael relocated to Georgia and took on the role of Chef de Cuisine at Sugarloaf Country Club, where he spearheaded the relaunch of their a la carte program after a substantial clubhouse dinning renovation. His dedication and connection with members propelled the club to receive the prestigious TPC Platinum Award for Food & Beverage Excellence.

In May 2020, Michael assumed the role of Executive Chef at White Columns Country Club, where he continues to elevate dining experiences with his exceptional talent and creativity. His tenure at White Columns has been highlighted by numerous accolades, including the coveted title of Invited's Chef of the Year in 2022. Building on this success, he was honored as Invited's Best Chef Southeast in 2023 and clinched the Food and Beverage Award of Excellence in the same year, cementing his reputation as a leader in culinary innovation and hospitality.

Michael's culinary journey is characterized by a relentless pursuit of excellence, blending seasonal ingredients with his signature flair to create unforgettable dining moments for members and guests alike. His passion for the culinary arts continues to shine through, making him a standout figure in the realm of country club cuisine.