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TIFFANIE AUXIER
Director of Catering and Special Events
I am a Virginia Beach Native, born and raised in the Hampton Roads area. I graduated from First Colonial High School then studied Graphic Art Design at the Savannah College of Art and Design. I have been working in the hospitality industry within hotels and resorts on the East Coast for the past 20 years.
Before joining JRCC I was the Director of Catering for the University of William and Mary; however, it was my experience with the Marriott that launched my career and ignited my spirit to serve. Working in various roles within the Marriott portfolio from Banquet Manager to Wedding Specialist provided a unique insight into what it takes to deliver a distinctive service-driven event experience.
I have a CMP (Certified Meeting Pla
nner Certification), LGBTQ Event Certification, Green Meeting Certification, and a Master Mixologist License. I am an active member of the N.A.C.E (National Association for Catering and Event Professionals) as well as I.L.E.A (International Live Events Association). My areas of expertise include High Profile Social Events, Galas, Charity Fundraisers, Celebrity Events and Weddings.
I am obsessed with creativity and thinking outside of the box. I am passionate for all things Catering. The flavors of a new menu, utilizing trending colors or pulling inspiration from my surroundings are all part of the everyday planning that I put into each event. Not for work, but for the love of my craft.
I love all things Disney, so my favorite quote is “It is kind of fun to do the impossible” – Walt Disney. In my free time, you can likely find me just off of Main Street in front of the Magic Kingdom Castle.
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BROCK HOUSTON
EXECUTIVE CHEF
I am excited to return to James River Country Club for a second tenure. I was previously with JRCC from 2006-2014. A Newport News native, I have an extensive background working for and with some of the area’s top chefs.
I am a devoted family man to my wife and high school sweetheart Kimberly Houston and my two kids Blake (12) and Adelyn (6). After my first tenure at JRCC, I went on to Kiln Creek Golf Club & Resort as their Executive Chef for five years. I was responsible for overseeing the kitchen renovations and addition of Nest restaurant. From there, I decided to branch out and open my own food truck business, Nosh Modern Mobile Bistro.
After a successful life on the road, I am happy to be settling back down at James River Country Club! I plan to focus on modernizing and expanding our Club’s dining options, with fresh specials that utilize seasonally available products, and a menu that never gets old. My passion is teaching, and since rejoining the Club, the members have enjoyed the dining experience more than ever as the elevation of product quality and execution can be tasted in every bite.
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GEORGE PICKENS
Executive BANQUET CHEF
I have been with James River Country Club for over forty years. I have held many positions during my tenure at the Club. In 1973, I started working in the shoe room of the Club, but I was always fascinated by the magic of a busy kitchen. I quickly moved from the shoe room to busboy, food runner, houseman, dishwasher, then finally, cook. I had finally found my home in the kitchen.
1977 I was promoted to be the Executive Banquet Chef. Ever since that day, it has been my role and my pleasure to help lead the culinary team and execute all of the demands of the Banquets Department. From corporate events, weddings, cookouts, and buffets to massive Club member events, I love that no day is ever the same as the one before.
Being a Chef isn't just about cooking; it's about building relationships with people who become part of your life story. It makes me very proud to watch the members as their families grow and to know that I am contributing to their lifelong memories. Seeing them celebrate milestones and being able to play a small role in those moments is truly priceless.
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MOLLY BRAWLEY
EXECUTIVE PASTRY CHEF
My name is Molly Brawley and I am so grateful to be named James River Country Club’s Pastry Chef! I grew up in Gloucester, Virginia with my identical twin sister and younger sister. I have always had a love for food and knew that my passion in life would be to become a Chef. I graduated with a culinary degree from the Culinary Institute of Virginia in 2014 and worked at Waypoint in Williamsburg and Lulu Birds in Gloucester.
When I joined James River Country Club I instantly knew I would love it. Between all the daily specials, member events, and banquet events, I saw a huge opportunity to revitalize and modernize the way we offer desserts. Under the leadership of our Executive Chef, I have been able to use my creativity within the framework of the Club to bring fresh, innovative, and most importantly, tasty deserts to life! I especially love getting to create custom desserts for member events, and enjoy all the fun curveballs that come with those requests. Working at JRCC has made me realize that being a Pastry Chef is truly where my heart is and I look forward to many more years of learning and growing into my role at the Club!
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ASHLEY CRIST
DIRECTOR OF RESTAURANTS
I was born and raised in Hampton, Virginia but have had the luxury of living all along the east coast, shaping my experience for taste and service in the Hospitality Industry. I am a Virginia Commonwealth University graduate with a Bachelor of Arts in Art History & Architecture and someday would like to open my own mobile bar company.
My experience in the Hospitality Industry spans wide from luxury settings such as The Jefferson Hotel in Richmond and the Four Seasons Resort & Residences of Walt Disney World in Orlando, Florida to managing my families’ restaurants locally in Hampton, Virginia. These experiences have opened the door for me professionally as I am a Level 1 Certified Sommelier by the Court of Master Sommeliers. Be sure to ask me for a recommendation of my favorite Old-World wines and you won’t be disappointed.
I love the daily hustle and bustle of Club life, and managing all the dining areas. My focus now is on developing our staff with fine dining training, ensuring that the meals are served with as much knowledge and finness with which they are prepared. You can find me most nights in the dining room chatting about a good wine or helping new members navigate the Club.
In my free time, you can find me spending time with my daughter and husband, reading Murder Mystery thrillers, watching sports, quoting The Office, or enjoying a vigorous workout at Crossfit.
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ISABELLA HOLMES
FOOD AND BEVERAGE MANAGER
My name is Isabella Holmes, although most of you already know me as Bella. I was born in a small town in Buncombe County, North Carolina and now live in Newport News with my family. I have been with James River Country Club for three years, where I began working as a hostess. I am fortunate to have worked for several amazing mentors who saw me as much more than just a hostess, but treated me like an apprentice, often trusting me with more complicated roles, tasks, and responsibilities.
Over the past few years I began to realize that this role was becoming more than a job, but rather a passion, and I was thrilled to be offered the opportunity for advancement into the role of Food and Beverage Manager. I now am the go-to person for all daily dining and special event reservations, and I love helping to keep all the Club’s member events organized.
I share in the responsibility of maintaining the Club’s daily dining operations including staffing, product ordering, menu design, and more. Now more than ever, I LOVE my role here at JRCC and hope that each member I help, and every situation I face, is made better by the use of the knowledge I’ve gained through working here.
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