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 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.

Rachel Pearce

Director of Operations
Serving Since: 
Phone Number: 
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).

Jenna Garrison

Director of Private Events
Serving Since:
Phone Number: 843.823.0528
Email Jenna Garrison

Jenna Garrison joined the Harbour Club team in June of 2021 as the Director of Private Events. She was raised in High Falls, in the Mid-Hudson Valley region of New York and attended the Culinary Institute of America where she earned her Bachelor’s Degree. While in school, she worked at the Victorian-style Resort, Mohonk Mountain House, as well as the stylish and sustainable restaurant, Waterbar, in San Francisco, CA.

Upon graduating, Jenna moved to Boston, turning her focus towards fine dining. Her search for the best restaurant in the city landed her at the acclaimed French-inspired Back Bay restaurant, L’Espalier. Here, she studied the fine details of service, food and wine as a dining room Captain. She also discovered her passion for executing events in a luxury setting.

Jenna & her Husband Greg traded in big city life for the coastal vibes of Charleston in 2015. For the next six years, she worked at the distinguished Forbes Five Star Hotel, The Sanctuary on Kiawah Island. Here, she planned and executed a vast array of high-end corporate programs and events, with many weddings in between and most recently, events for the 2021 PGA Championship. She says as soon as she experienced what true “Southern Hospitality” felt like, she was hooked on the Lowcountry and hasn’t looked back. Jenna is excited to bring her hospitality experience to the Members & 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, Jenna is likely cooking at home, enjoying the outdoors with her two Labradors or traveling to see family up north. Jenna has also dedicated time to raising a puppy for Southeastern Guide Dogs.

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

10:00 a.m. – Close
(Kitchen closes at 2:00 p.m.)

Ashley’s Gate – Main Dining Room Hours

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

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

Sunday Brunch
Sundays: 10:00 a.m. – 2:00 p.m.

Harbour Bar & Coffee Bar
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.)
Saturday: 4:00 p.m. – Close (Kitchen closes at 10:00 p.m.)
Sunday Brunch: 10:00 a.m. – Close (Kitchen closes at 2:00 p.m.)