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Hospitality Leader Mike Oprish Takes Reins at Local Countr y Club B Y M I C H A E L C H AT F I E L D U nder the leadership of Mike Oprish, Bernardus Lodge became known as a luxury resort with a relaxed, natural and unpre- tentious vibe. It cultivated a unique sense of place. Now the genial hospitality guru has turned his hand to Corral de Tierra Country Club. "I've worked in small scale luxury resort management for 25 years," Oprish says. "I learned a lot at Bernardus, and I'm bringing that esthetic, combined with a refined level of serv- ice." Naturally, expectations are high. "A lot of our members used to be regulars at Bernardus," he adds. Without doubt, this man is up to the task. Opened in 1959, the club boasts golf facilities that compare favorably with any in this region of storied golf courses—and typically sunnier, warmer weather as well. Also newly appointed, PGA Head Golf Professional Scott Ferreira is justifiably proud. "The course at Corral is comparable to any in the state," Ferreira says. But a country club is much more than just a golf course and recreational facilities. Director of Member Ser vices (and Ferreira's wife) Heather Ferreira says that the club's hospitality facilities are also top-tier. "Executive Chef William Bennett produces fabulous, restaurant quality food," she says, "not at all the classic country club fare." For more information on Corral de Tierra Country Club, visit SHORTCUTS AT LARGE PGA Pro Scott Ferreira with new General Manager/COO Mike Oprish, formerly of Bernardus Lodge, stand on the grounds of Corral de Tierra Country Club. 70 C A R M E L M A G A Z I N E • S P R I N G / S U M M E R 2 0 1 6 Photo: Kelli Uldall

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