Cy Washer, Food and Beverage Manager
Cy comes to Spring Creek Ranch from the River Inn of Harbor Town as the General Manager of Tug’s Grill from its opening in 2007. Previously, he managed food and beverage outlets at the Fed Ex Forum’s Levy Restaurants, The Peabody Hotel and he was the event manager for the Gibson Guitar Showcase. He has also consulted with owners and investors on the planning, marketing and opening of restaurants in Tennessee and Mississippi.
Originally from Madison, Mississippi, Cy moved to Memphis in 2003. He holds a Bachelor degree in business administration from Bellhaven College and a Bachelor of Arts in Communication from University of Southern Mississippi. He has completed post baccalaureate work at the University of Memphis. Cy is ServSafe Certified and licensed to teach food and alcohol safety classes.
Stan Gibson, Head Chef
Through his years of experience as a personal chef and private club chef, Stan has honed the art of creating memorable meals and events. He is a founding member of Les Bons Amis and has had a long association with prestigious James Beard Foundation. A self-proclaimed southern revivalist chef, Stan gives new life and sophistication to traditional southern favorites.
Stan and his wife, Rosie have been married 28 years and have two sons, Carter and Brett.
Margaret Hall, Great Room Host
Margaret has served as restaurant and room service manager at Carmel Valley Ranch Golf Resort. She has also held Food and Beverage Management positions at Casa Palermo, Westin Century Plaza Hotel and Spa, and the Regent Beverly Wilshire Hotel, all in California. She has also owned and operated two fine dining restaurants in Florida.
Margaret and her husband, Stephen, have been married 33 years and have two grown children who are serving as chefs in Bali and California. Margaret enjoys golf and gardening.
