Pinehurst Resort is pleased to announce David O’Donoghue as executive vice president of operations. O’Donoghue oversees all key operational areas including hotel operations, golf operations, food & beverage, golf course maintenance and Pinehurst Country Club.
In his new role, O’Donoghue will work closely with the resort’s senior leadership and department heads to provide consistently memorable experiences for guests and members.
O’Donoghue has enjoyed a distinguished career at celebrated luxury destinations, including Palmetto Bluff, Cabot and most recently Discovery Land’s Taymouth Castle in Scotland. Respected for his deep knowledge of luxury club and resort operations, he has built a reputation for creating exceptional guest experiences through thoughtful service, attention to detail and building strong, high-performing teams.
“As we continue to elevate the Pinehurst experience, David’s depth of experience and leadership approach make him an ideal addition to our team,” said President of Pinehurst Resort Tom Pashley in a press release. “He understands what it takes to deliver exceptional hospitality and I’m excited to welcome him at such a pivotal time in our growth and evolution.”
Pinehurst’s next chapter includes the development of a new farm-to-table restaurant concept, Wiregrass, in the Pinehurst Resort Clubhouse. Station 21, an upscale Southwestern-themed restaurant, recently opened at Pinehurst Sandmines, home to Pinehurst No. 10. This fall, construction began on Pinehurst No. 11, a Coore & Crenshaw design, with additional lodging and amenities planned to follow.
“I’ve long admired Pinehurst for its storied history and its reputation as one of the premier golf and hospitality destinations in the world,” said O’Donoghue in a press release. “It’s a tremendous honor to join a team so deeply committed to tradition, innovation and genuine Pinehurst hospitality. I look forward to being part of Pinehurst’s continued success.”
A family affair: Along with a full staff, Owner Eddie Claude and his wife Ruth (pictured right) work with their kids to run the restaurant. Eddie is a Veteran who served for 21 years in the U.S. Army. Photos by YGH STUDIOS & GFBJ. The Fayett
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