Corey Baker has been named food and beverage manager and David Gary the chef for the Terrace Grille restaurant at The Peninsula on the Indian River Bay, a luxury, gated community featuring Delaware’s first private Jack Nicklaus Signature Golf Course.
Baker will create a dining experience featuring a full, upscale selection of on-course food and beverages. Bringing more than nine years of service experience at Pittsburgh’s Lincoln Hills Country Club, Baker previously worked for Hilton Hotels in Philadelphia and Boston as a food and beverage manager.
David Gary has worked at Rehoboth area restaurants as well as the Sheraton Fountain Bleu, in Ocean City, Md. He and his staff have been recognized by Delaware Today for “Best Kept Secret” and “Best New Restaurant.” Chef Gary’s specialty is fusion cuisine – a union of classic cooking and Eastern Shore ethnic style.
He attended Baltimore International Culinary College, where he received a degree in professional cooking.
“Corey Baker’s management skills and Chef Gary’s food and meal presentation are a reflection of their cumulative experiences within the competitive restaurant industry. We are delighted to have both Corey and David as part of The Peninsula and Troon Golf teams,” says The Peninsula’s developer Larry Goldstein.
The grand opening for The Peninsula’s Jack Nicklaus Signature Golf Course is scheduled for June 29.