Jim has a business degree from UCF in Orlando Florida and has an extensive 30 year leadership career within the Private Club industry having worked at some of the most exclusive private club’s in the US both on the west and east coast. Jim has held the title of GM in both City and Golf and Country clubs and has extensive experience in all aspects of club management and leadership.
Missie joined the Harbour Club as Membership Director in May 2019. She is a graduate of the College of Charleston and after stints in Charlotte and New York City working for Ralph Lauren, Missie moved back to Charleston 11 years ago and hasn’t looked back since. She most recently worked as the Member Relations Director for the past 4 years at The Golf Club at Briar’s Creek on Johns Island.
Missie has an extensive background in sales, event management, communications and marketing. She lives on Johns Island with her husband and their two young girls. Having had their rehearsal dinner at the Harbour Club in 2009, Missie is excited to join the Harbour Club team.
David joined the Harbour Club team in January 2018. His primary focus is bringing first-rate service to all members, guests, and private events. He stresses friendliness, product knowledge, systems and procedures. David brings over 20 years of hospitality and food & beverage experience.
He moved to South Carolina in 2000 after graduating from The University of Toledo with a degree in Business Administration. Small Business has been a main focus both in degree and experience. Some highlights of experience are co-founding/operating a vacation rental property business on Daufuskie Island and spending 10 years as General Manager of a local busy family restaurant. David is committed to finding great people to add to the service team and deliver above and beyond results for Harbour Club.
When David is not providing service at Harbour Club, he is likely enjoying time with his wife and young family.
Selene was born and raised in Torino, Italy. She studied hotel management and languages and left Italy after graduating from college as she wanted to experience the “full immersion” of different idioms and cultures. Her goal was to live in each country for 12 to 18 months, learning the language, cultural uses and costumes of many places. After living in Germany and Switzerland for a year, and England for 3 years, she decided to venture out to the United States for an 18-month contract. The next goal was Barcelona, Spain… she never made it. Her 18 months in the U.S. became 18 years, where she gained American citizenship through naturalization, a stable job, a house and many friends not excluding a wonderful husband who proudly served in the Air Force for 20 years to then retire and become an airline pilot for Delta Airlines. She still needs her “Italy fix” once a year, when she goes and visits the country and culture that shaped her, including her family and friends. She went back to school as she wanted to have an educational history in this country as a citizen. She got into accounting as math and numbers are not opinion-based. She sees her future still in accounting and HR. When she’s not at work she can be found mingling in the gym, busy with outside activities or dancing to Latin music such as Salsa, Bachata, Merengue.
Wes Long Role: Executive Chef
Serving Since: 2019 Phone Number: 843.823.0532 Email Wes Long
Chef Wes Long was born and raised in Hickory, North Carolina. From a young age Wes was fascinated with the food and beverage lifestyle. He began cooking professionally at the age of 15 and quickly found a real passion for the industry.
After completing High School, Wes went to Johnson and Wales University in Charleston, South Carolina, where he was exposed to international, fine dining and, of course, Southern cuisine. As JWU was in the process of closing it']s Charleston campus to open Charlotte NC, Wes decided to transfer to JWU in Denver, Colorado. He spent the next 3 years learning more about the relationship between farmers, sustainability, focusing and keeping the standards as high as possible for him and his colleagues.
Wes then moved to Savannah after completing university and began working at then-famed Sapphire Grill as Chef De Partie in charge of the grill station. After a short stay at Sapphire he was offered an Executive Chef position at the tender age of 22 at Avida. He accepted, nervously, this new challenge, and was rewarded that year with Best Restaurant, Best Chef, and Best Wine List by Savannah Magazine, the highest of Savannah's local awards. Wes also helped to open several other restaurants in the Savannah and Beaufort, SC area before deciding to move to New York City to further his cooking resume.
In NYC, he took his first post as lead Chef De Partie in the Michelin Starred Wallse in the heart of the West Village. Following that he worked in the world famous Michelin recommended Applewood in Park Slope as Executive Sous Chef, to finally be recruited to open Hudson Clearwater as Executive Chef. This is where Chef Wes really made a name for himself in NYC. Garnering such awards as top 30 Professionals under 30, Zagat score of 26 out of 30, a Star Diamond Hospitality award as well as many other publications without the help of a marketing agency.
After 4 years with Hudson Clearwater, Wes decided that he wanted to work abroad and quickly found an opportunity in Hong Kong. He opened several restaurants with a French restaurant group Le Comptoir, opened his own restaurant Paradis and spent 2 years as Executive Sous Chef at The American Club in Central, Hong Kong.
Wes left Hong Kong after nearly 5 years with his wife and children and moved to Paris, France. In Paris, Wes worked on a new project for wildly popular Uma Nota HK in their newest venture in Paris as a consulting Chef. Thinking back on his time and relationships built at The American Club, Wes has decided to get back to the private club sector of food and beverage. He is excited to relocate back to where it all started in Charleston and bring his international palette and experience with him.
Director of Operations
Serving Since: 2020
Phone Number: 843.823.0537
Email Brad Buchanan
Brad Buchanan joined The Harbour Club at WestEdge as the Director of Operations in April 2020. Originally from Hudson, Ohio, Brad was raised by a family who owned fine dining restaurants in northeast Ohio. He worked in many front-of-house and back-of-house positions growing up, and then moved into to the hotel segment of the hospitality industry. First as a Key Associate and then Bar Manager at The Andell Inn, on Kiawah Island, and also served as the Food and Beverage Manager at The Dewberry. Most recently, Brad was the Dual Property Director of Food and Beverage at The French Quarter Inn and The Spectator Hotel.
Brad has his Certified Food and Beverage Executive Certification from AHLA and Sommelier Certification from the Court of Sommeliers North America. Additionally, his food and beverage team at Spectator Hotel and The French Quarter were awarded the #1 and #3 rankings for America from Travel & Leisure Magazine.
Brad’s hobbies include travel, especially domestically, to wine regions, hunting, fishing, skiing and visiting family at their house in the Finger Lakes.He is extremely excited to continue to build the Harbour Club’s program to include more interactive, educational, and high end events for members and their guests!
Food and Beverage Manager
Serving Since: 2020
Phone Number: 843.723.9680
Email Rachel Pearce
Rachel Pearce began working as the Food and Beverage Manager at the Harbour Club in May 2020. Originally from Warwick, New York in the Hudson Valley, Rachel moved to Charleston to work in restaurants that have a focus on utilizing and highlighting farmers. “I love that Charleston offers everything from secluded farmland to lively restaurants to beautiful beaches!”
Rachel has been working in the hospitality industry for over 10 years and graduated with a BPS in Culinary Arts and Food Service Management from the Culinary Institute of America in Hyde Park, NY. At 18, Rachel fell in love with all things food while working at a farm to table restaurant in Terrytown, NY called Blue Hill at Stone Barns under the direction of Chef Dan Barber. While in college, she worked at a café and catering company, cooking during the week and organizing the service of weddings of 200+ at some of the Hudson Valley’s wineries on the weekend. When she moved to Charleston she started working as a line cook at FIG and quickly excelled through the ranks to Sous Chef in less than a year. Rachel left FIG to help open The Dewberry Hotel as the Sous Chef. After years in the kitchen, she made a transition into the dining room, stepping down from managing to learn the details of fine dining from the guest side at The Ordinary.
“The hospitality industry is all about memories and moments,” says Rachel. “No matter what kind of day the guest, member, server, cook, or vendor is having, we have the power to make it better, that’s a special power. I hope to own restaurants of my own eventually where I can create lasting memories for people and have a positive community impact.”
Rachel was recently nominated and earned a place on Zagat’s 30 under 30 list of Food and Beverage Professionals in Charleston (one of only a few women who made the list).
Food and Beverage Manager
Serving Since: 2020
Phone Number: 843.723.9680
Email Alex Grant
Alex Grant began working as the Food and Beverage Manager
at theHarbour Club at WestEdge in June 2020. Born in Macon, Georgia, Alex has been living in Charleston for the past eight years and considers it home. “It may sound cliché, but I genuinely love the people and the surroundings. The historic architecture perfectly compliments the seaside and I am constantly in awe of the beauty of this city.”
Alex has been in the hospitality industry for over 10 years, mainly in Charleston. His most recent venture was being on the opening team at Doar Bros, a cocktail bar on Meeting Street that specializes in creating unique experiences through libations. He also helped 167 Raw open their new King Street location.
Alex says he truly enjoys all aspects of creating the Guest/Member experience because there are so many opportunities to construct those special moments and when done correctly, you make memories. Alex says he also loves the history of cocktails and sharing how spirits can tell stories.