meet the staff
Peter verDorn, Director of Sales and Membership Relations
Peter comes to FHFC with a vast background in the golf industry, specializing in customer service, operations, and client relations. Most recently, he spearheaded the resurgence of Anchor Golf Center in Whippany, where he served as the General Manager. Balancing major capital improvements, he took a key role in revitalizing the business, establishing first-class customer service principles and handling all day to day operations. He took the lead in establishing a family culture and social event offerings. Prior to Anchor, Peter worked in tournament execution, including the Travelers Championship in Connecticut and also served as the Academy Manager at The Golf Club at Chelsea Piers in Manhattan.
Andrew D. Moore, Clubhouse Manager
Andrew comes to Forest Hill Field Club with over 18 years of experience in the club business. He spent the last 16 years working at Canoe Brook Country Club, in Summit where he oversaw all the Food and Beverage Operations. He brings his experience in improving club operations that emphasizes Member satisfaction. Andrew looks forward to enhancing the overall club experience, focusing on Member dining services and club events. He believes that training the staff is a never-ending process, and is excited about working with the service staff and creating the “Wow Factor” for the Membership and their guests.
Stephanie Gamba, Accountant
Stephanie is a New Jersey native and has been in the hospitality industry for 15 years, with experience in most aspects. She graduated from East Stroudsburg University in 2005 with a degree in Hotel, Restaurant, and Tourism Management, concentrating in Hotels and Tourism. It was not until the end of her junior year that she discovered her interest in accounting, completing her internship in the accounting department of a conference center. Stephanie is recently married and lives with her husband, Matt, in Union, NJ. In her free time, she is a photographer and an avid reader.
Ken Stelmack, Executive Chef
Ken Stelmack's introduction to the culinary world started at age 15, working at a restaurant in his home town of Hopatcong. Ken is a graduate of the Academy of Culinary Arts in Mays Landing and his expertise in the restaurant and catering industry includes 30 years of on the job training in all facets of the business. From banquet catering and Black Tie Galas, to high end restaurants and country clubs, Ken prides himself in cooking the freshest and finest foods for groups of all sizes. His culinary background is Italian and French with a solid understanding of other ethnic cuisines. Ken's creative recipes and innovative techniques have been featured in the Star ledger as well as the Entrée Magazine. He has participated in several James Beard Foundation events, and was named Best of the Best culinary champion in 2006.