Food & Beverage

Tommy Thompson - Executive Chef
Michael Miller - Sous Chef


Highland's Food & Beverage operation is at full power with Chef Tommy Thompson bringing his skills to the table at Highland. Highlanders from all walks can now come to the club and enjoy a meal fit for a king. With the revival of "Steak Night", we are seeing that Members are enjoying a level of quality that Highland has been wanting for a long time. Appraisals from the Membership are saying that the food service is the best that the club has seen in years. Our chefs are well trained and our service staff is ready to get you all set for your dinner or golf game with a smile!!



Executive Chef - Tommy Thompson

Let me begin by saying how excited I am for the opportunity to become a part of this very proud and prestigious country club.  I thought it would be good for you to know a bit about me and my professional experiences.

I began my career twenty years ago when I traveled to Manhattan, from my hometown of West Palm Beach, Florida.  I ventured out with enough money in my wallet for a week of hard job searching.  Long story short, I apprenticed for one of the country's top chefs at the Gramercy Tavern.  After three years, I traveled across the pond to England, where I was under the tutelage of Chef Marco Pierre White.  For the next two years, I learned all that I could and came home to Florida.  I went to work as a banquet cook for Hilton Hotels.  There my career blossomed and soon was rising up through the ranks.  Within five years, I was on the quality assurance team and opening such properties as Hilton Hawaiian Village and designing the food & beverage outlets for Hilton Garden Inn.

After seven plus years with Hilton, I knew it was time to venture on.  I knew the best way to see more of the world was to join a cruise line.  I signed on with Princess Cruise Lines and was sent to shipboard status with the Grand Princess, which made birth in Italy.  I became the youngest promoted Executive Chef in the cruise line's history, taking over the largest ship in the fleet at the age of 30.  Aboard the Grand Princess, we prepared ten thousand meals a day.

Princess soon sent me to Alaska to revitalize their failing hotel's food and beverage programs. With the help of a team of talented chefs, cooks and stewards we were successful in righting the ship!

After a few successful years with Princess Cruise Lines and Tours, I decided to join ARAMARK Parks and Destinations in Denali, Alaska where I met my wife.  Having a successful summer season opening six multi-millon dollar restaurants, ARAMARK offered me the opportunity to orchestrate the food transfer program at six United States Air Force bases in the Pacific.

Following a brief transition as the interim Executive Chef at Sweetwater Country Club in Sugarland, Texas, I returned with my family to my wife's home state and joined Lucky 12, LLC, where I have been the Corporate Executive Chef and Food & Beverage Director for the past three and a half years.  Lucky 12, LLC is a small group of private investors who wanted to grow their food and beverage group.  I helped them to design the culinary operations and create the menus for some of Indianapolis' most successful destinations.  Those being Tow Yard Brewing Company, Fireside Brewhouse, Salt on Mass Ave and the recently acquired Hollyhock Hill.

I feel very fortunate to have been asked to join the team at Highland Golf and Country Club.  This is a very great opportunity to rebuild and return the luster of the food and beverage operation at your club.

I am the father of two young children, Grady and Amelia.  My wife and I reside in Wanamaker, Indiana.


Tommy Thompson