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As Morning Line Cook at Egypt Valley, Phil LaViolette can be found cooking breakfast and lunch for members and their guests, as well as for the Club’s management team. He especially enjoys interacting with other staff during lunch and cooking for Karen and Susie in the EVCC Administrative Office. Keep reading to get to know Phil a bit better!

Explain a bit about your Egypt Valley journey and how you came to work at the Club!

I graduated from the Culinary Institute of Michigan and have more than 20 years of experience in the food industry. I’ve worked in hotels, restaurants, and country clubs, so coming to EVCC was a great chance to learn more—and it’s close to home for me.

What’s your favorite part of your job at the Club?

My favorite part about my job is getting to meet new people, whether it’s in the kitchen with cooks and servers or the members at the club. I also really enjoy working with the new ingredients we get at the Club.

What’s something surprising/interesting about you that members might not know?

I grew up on the east side of the state in Lapeer, Michigan in a farmhouse with 40 acres. We had a lot of animals including cattle, llamas, buffalo, horses, geese, ducks, mules, sheep, long horns—and a peacock that flew away!

When you’re not at the Club, what could you be found enjoying?

When I’m not at the Club, I enjoy hanging out with friends and grabbing a beer. I also enjoy outdoor activities or playing video games.

Anything additional you’d like to add?

In my time in the hospitality industry, I’ve had an internship on Mackinac Island for a season at a restaurant called The Gate House, which is owned by the Grand Hotel. I’ve also worked at a private country club in Memphis, Tennessee where I met Peyton Manning.