Our Team

Jim Coyne

Role: General Manager / Partner at BNG Hospitality
Serving Since: 2018
Phone Number: 843.723.9680
Email Jim Coyne

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 Parker

Role: Director of Membership
Serving Since: 2019
Phone Number: 843.823.0169
Email Missie Parker

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 Buganski

Role: Director of Banquets
Serving Since: 2018
Phone Number: 843.823.0531
Email David Buganski

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 Rui

Role: Club Accountant
Serving Since: 2019
Phone Number: 843.823.0529
Email Selene Rui

Selene Rui was born and raised in Torino, Italy. She studied hotel management and languages and left Italy after graduating from college 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 different parts of Europe, she decided to venture out to the United States for an 18-month contract. 18 months became 18 years, during which she gained American citizenship through naturalization, a stable job, and a house. She still needs her “Italy fix”; she visits the country and culture that shaped her, including her family and friends. She went back to school in the United States and 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.

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.

Chris Mitchell

Club Manager Serving Since: 2022
Phone Number: 843.823.0537
Email Chris Mitchell

Chris Mitchell began his hospitality career from the love of cooking and working with people who had a desire to always push the boundaries to do things better and have fun while doing it.

As is often the case, chefs begin spending their time in kitchens at an early age, but not always in the most glamorous roles. This was no different for Chris, his first job in a professional kitchen was at the young age of 16, washing dishes and preparing food in a small neighborhood restaurant in his hometown of Kingston, Massachusetts. Throughout high school, Chris continued working in restaurant kitchens, building his culinary skills, and developing a passion for cooking that would eventually lead him to pursue cooking as a career that would later in life lead to his current career of running private Clubs as a Club Manager.

After graduating from the prestigious Johnson & Wales University in Providence, Rhode Island, where he was classically trained in Culinary Arts and Hotel-Restaurant Management, Chris set out to work for some of the best chefs in the country. After honing his culinary skills at The Longboat Key Club in Longboat Key, Florida, and The Charles Hotel in Harvard Square; he was part of a two-time guest chef team at the famous James Beard House in New York. After a long stint in the ever-changing culinary world Chris decided to broaden his career path and step into the Executive Chef/Food and Beverage Director role at the new Indian Pond Country Club in Kingston, Massachusetts. His Passion for country clubs was underway. From there Chris spent the next five years as the Executive Chef at the historic Dedham Country and Polo Club in Dedham, Massachusetts.

Most recently, for the past 11 years, Chris has been at the helm as the General Manager of Framingham Country Club, located in Framingham, Massachusetts. Founded in 1902, FCC is a busy family-oriented country Club. FCC consisted of two private restaurants, an aquatic center, fitness center, ballroom and a Donald Ross designed 18-hole golf course. With a growing Membership and demand for higher standards, Chris helped transform the Club during his tenure to include a new pool facility, two clubhouse renovations, golf course restoration project and a new outdoor beer garden.
From Four-Star hotels, resorts and private Clubs, Chris brings over thirty years of hospitality to the Harbour Club.

Candice Halsey

Director of Private Events
Serving Since:
Phone Number: 843.823.0528
Email Candice Halsey

Candice Halsey joined the Harbour Club team in February 2022 as the Director of Private Events. She was raised in North Carolina and attended Johnson & Wales, where she earned her bachelor’s degree in Sports & Event Management. For the next six years she worked for the NFL’s Carolina Panthers in Charlotte, NC.

Coastal living was calling, and Candice moved to Charleston in 2016. Candice has always enjoyed planning and executing a vast array of events, most recently being weddings. Candice is excited to bring her experience to the Members and their guests of the Harbour Club and continue to go the extra mile and exceed their expectations.

When she’s not planning the Club’s elaborate events, Candice is likely enjoying the beach with her son and attending music or sporting events.

Club Hours

7:00 a.m. – 5:00 p.m.
(Kitchen closes at 3:00 p.m.)

7:00 a.m. – Close
(Kitchen closes at 9:00 p.m.)

7:00 a.m. – Close
(Kitchen closes at 9:00 p.m.)

7:00 a.m. – Close
(Kitchen closes at 9:00 p.m.)

7:00 a.m. – Close
(Kitchen closes at 10:00 p.m.)

Club Closed
*Check Club calendar for Prime Rib Night

11:00 a.m. – 
(Kitchen closes at 2:00 p.m.)

Ashley’s Gate – Main Dining Room Hours

Monday – Friday: 11:00 a.m. – 2:00 p.m.

Tuesday – Thursday: 5:00 p.m. – 9:00 p.m.
Friday: 5:00 p.m. – 10:00 p.m.

Club is Closed for Private Events except for on Saturday per month.
Please refer to the monthly club calendar for Prime Rib Night.

Sunday Brunch
Sundays: 11:00 a.m. – 2:00 p.m.

Harbour Bar & Coffee Bar
Monday: 7:00 a.m. – 5:00 p.m. (Kitchen closes at 3:00 p.m.)
Tuesday – Thursday: 7:00 a.m. – Close (Kitchen closes at 9:00 p.m.)
Friday: 7:00 a.m. – Close (Kitchen closes at 10:00 p.m.)
Sunday Brunch: 11:00 a.m. – Close (Kitchen closes at 2:00 p.m.)