Jonathan Mower, Executive Chef, comes to Country Club of Roswell from some of the top clubs in the Northeast. Chef Jon is credited with reinvigorating the culinary operations of his last two properties and creating a destination dining experience. He is a graduate of the Culinary Institute of America and has more than 20 years' experience in food service management. He enjoys working and creating fare both healthful and delicious.
Larry Johnson, Executive Sous Chef, has over 12 years of experience in the food service industry. His commitment to excellence in food preparation and customer service, in addition to a passion for simple cooking with classic ingredients, led him to seek additional training in Atlanta, GA. He was able to perfect his culinary skills by graduating Cum Laude from The Art Institute of Atlanta; where he learned to refine his cooking techniques and embrace the fusion of flavors and influences from around the world for others to enjoy. Chef Larry is a Certified Culinarian and a member of the Atlanta Chapter of the American Culinary Federation. He enjoys sharing his ideas with other staff members, and creating delectable entrées that are appealing for the members at CCR.
Banquet Chef, Urban Lee Mason Jr. is a graduate of Le Cordon Bleu College of Culinary Arts and has been with Country Club of Roswell for 4 years after deciding to do his externship at the club. Very early in his career, Urban has proved to be one of the strongest cooks in all areas of the kitchen and an overall asset to the club.
Originally from Dallas, TX, Chef Urban’s style of cooking is southern and down home with an elegant twist, and he credits his passion for cooking to his parents: his mother from Louisiana; which is where he got his love for seafood and Cajun cuisine and his father, who is also from Dallas, showed him everything he knows about grilling and BBQ.
Chef Urban has a genuine passion and distinct talent for cooking and takes pride in his dishes and everything that he creates. He is honored to be the first Banquet Chef in CCR history and will be here to provide excellent cuisine for all banquets for years to come.