Joseph R. Dion

Joseph R. Dion, CEC, serves as the Director of Culinary Operations at Brae Burn Country Club since March 2013, leading a diverse culinary team and overseeing multiple dining outlets, events, and culinary experiences. With experience as Chef de Cuisine at The Aquitaine Group and previous roles including Sous Chef at Morgans Hotel Group, Joseph has demonstrated expertise in daily operations, menu development, and staff management while consistently enhancing guest experiences and achieving financial goals. Joseph's career also includes significant positions at prestigious establishments such as The Sanctuary Hotel at Kiawah Island Golf Resort, where as Executive Banquet Chef, oversight of a $5 million yearly revenue Banquet Division was accomplished. Educated at Holyoke Community College with an Associate degree in Business Administration, Joseph has a comprehensive background in culinary arts and management.