Meet Our Team
Garden of the Gods Resort and Club offers a variety of locally sourced, farm-to-table dining options to suit differing dietary needs and desires.
Our entire team brings distinguished and celebrated careers to the resort. They are wholly committed to the hospitality industry and ensuring a memorable culinary experience for every member and guest.
chef nathan gresham
vice president of culinary and executive chef
Nathan returns to the Garden of the Gods Resort leadership team after he previously served as the property’s Executive Sous Chef for more than two and a half years. In his new role he oversees all food production, staff management and menu development for the resort’s restaurants and bars, including Grand View, The Rocks Bar & Lounge, Kissing Camels Grille, and Beach & Cable Barista. Chef Nathan also oversees in-room dining services, catering and special events throughout the year, ensuring the resort remains one of the finest destinations for food and drink in the Rocky Mountain West.
Nathan joins the resort after he held the title of Executive Chef at the Cherry Hills Country Club in Denver for the past year. Gresham’s previous roles include Sous Chef for Xanterra Resorts, Executive Chef and Owner for a number of independent restaurants in Louisiana, and Chef De Cuisine at the Broadmoor in Colorado Springs. When Gresham isn’t in the kitchen, he enjoys being outdoors with his wife and daughters.
We are thrilled to welcome Chef Nathan Gresham back to the resort!
chef kelley mccann
executive sous chef
Kelley joined Garden of the Gods Resort and Club in April 2021 as Chef de Cuisine and was promoted to Resort Outlet Chef in March 2022.
He brings a wealth of experience to our property and has held positions with The Broadmoor Hotel in Colorado Springs as Chef de Cuisine, and with Augusta National Golf Club in Georgia as Executive Chef, to name a few.
As the Executive Chef at Galatoire’s Bistro in Louisiana, Kelley opened two locations in Baton Rouge where he created seasonal catering and banquet menus, hired, trained, and managed a team of 18 cooks and porters.
During his time with us, Kelley has continued to elevate the culinary experience for our guests and members, as well as build relationships daily with our heart of the house culinary team, and with entire Food & Beverage team.