Anthie joins the Club with over 25 years Hospitality experience, including opening Medallion Country Club as Director of Catering and Hilton Downtown Columbus as Director of Catering and Events. In addition, she has spent time at the Hyatt on Capitol Square as the Director of Catering and Conventions and Marriott International as the Director of Events.
She considers her biggest blessings in life to be her two-amazing son’s and a strong supportive family. Outside of work she enjoys spending time with my family, taking beach vacations, power walking with her dog Omar and when the weather is nice spending time outside beautifying my landscaping.
Event planning was in her blood from age, turning the terrace of her childhood-home in Germany into party central inviting friend and neighbors on a regular basis for elaborately imagined themes. For special occasions, professional Chef’s came to cook in our home’s kitchen and fascinated her with their food displays and culinary creations.
Pursuing a career in the hospitality industry she studied at the University of Paderborn with a Master’s Degree in Tourism and Business Management. Love brought her to Columbus, Ohio. A kind friend’s recommendation brought her to the New Albany Country Club, where she has been planning events for over a decade. Her passion for new experiences leads her to travel, cook and tinker with creative ideas whenever there is time.
A Columbus native, Rigsby burst onto the restaurant scene in 1986 when he opened Rigsby’s Cuisine Volatile in the Short North. Rigsby was at the forefront of the movement featuring locally sourced and seasonal ingredients and has been successful with various ventures for 29 years including Head Chef at Lindey’s, Owner & Founder of Eleni-Christina Bakery, Owner, Founder & Chef of K2U Bar & Grill and Co-Owner of Tasi Café.
New Albany native David Dovell’s roots in the kitchen stem back to his grandmother’s cooking and numerous trips at a young age to Chicago, learning that unusual foods could indeed be wonderful and memorable. Early on, his prowess won him honors in his Food & Wine Affinity class and landed him an apprenticeship at Rigsby’s Restaurant in Columbus under Chefs Kent Rigsby and Bruce Mohr. He also has experience in some of the top restaurants in San Francisco as well as back here in Columbus as The Refectory, Spagio and Cameron Mitchell where he quickly moved into the Executive Chef position.
David’s career turned in a new direction when he provided significant contribution toward the inception and development of Cameron Mitchell’s Catering, determined to bring superb a la carte food into people’s homes. From homes he moved to corporations around the city and watched a small off-site catering endeavor grow into the emporium so many Central Ohioans have come to know and love.
With a career emanating at the renowned Greenbrier Hotel and journeys through some of the greatest culinary capitals, Executive Sous Chef Tim Rodgers carries a wealth of talent and experience with him. Tim possesses an extensive knowledge & skill in American, French Classical and Nutritional Cuisines, specializing in Garde Manger and Charcuterie. Tim also carries a great passion for teaching evident in his time as Senior Chef Instructor and Associate Dean of the Culinary Institute of America from 1988-2001. Some of Tim’s accomplishments while at CIA include contributions to several renowned publications, serving as chef for the 1995 President Clinton & Russian President Boris Yeltsin summit, highlights in 3 seasons of Cooking Secrets of the CIA television series and serving as Executive Chef of the Institute’s 4 Award winning restaurants. Tim spent 7 years as the Executive Chef of Dallas’ Capital Grill and as the Owner/Proprietor of Blackwell’s in Lewisburg, WV.
Monica interest in foods as an expression of her love of the arts and cooking began at home with her mother and aunts. As an honors graduate of Hocking College she received degrees in Culinary Arts and Dietetics. While attending school Monica was an Assistant Catering Director. Monica also studied Pastry Arts at the Pennsylvania Culinary Institute. Her talents have taken her to the Broadmoor Hotel and Resort in Colorado Springs, Colorado, Executive Pastry Chef of Columbus Country Club in Columbus, Ohio. Monica’s roles at New Albany Country Club have included managing the pastry department and as a line cook. She worked her way through the kitchen to the AM Sous Chef position.
NACC has been Elizabeth’s “home away from home” since 2003 and she has had the responsibility and the great privilege of handling the catering events for so many of our Members. She takes great pride that she has seen many of our Members grow up through the special events in life – from birthday parties to graduation parties to weddings. Her career in hospitality and catering began at the early age of 16 in her first job as a hostess in a catering house that her father managed in New Jersey. She has enjoyed all her jobs in restaurants and hotels but country clubs are where she feel a sense of belonging.
When not working you can find her at home with my family—cooking, reading and playing games. She loves traveling to visit extended family and friends all over the country, keeping an eye out for fantastic food, drinks, and ideas for future events.