Our mission is to provide our clients and their guests with an exceptional experience with our hospitality, event space, and catering. 

Our facility opened in 1994 to serve as the clubhouse and banquet facility to the golf course that was built in 1991 by the Halikias family. The par 72, 18 Hole course was designed by two-time award winning Curtis Strange. The facilities original event space was only on the main floor, until 2001 when the lower level was renovated to reduce the Proshop size and create what is now our Terrace Ballroom. 

Leading the innovative culinary team at The Odyssey is Executive Chef Kenneth Regan. Born and raised in the south suburbs of Chicago, Chef Ken brings his love and passion for seasonal and local ingredients to The Odyssey.  He studied Culinary Arts at the Cooking and Hospitality Institute of Chicago, where he graduated with honors at the top of his class.  He has been the chef at renowned establishments such as, WGN Studios, Marriott, and Radisson Hotels. During his time at the hotel, he won Chef of the Year for Northwest Indiana, and held the presidential award for the American Culinary Federation, as well as many other achievements.

The Odyssey

This department manages all aspects of food preparation and catering operations.

Culinary Services

This department coordinates and manages all aspects of events and reservations.

The Odyssey

Org chart

Teams

Culinary Services

Events Management

Offices

The Odyssey

Org chart

Teams

Culinary Services

Events Management

Offices

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