Ridgeway Country Club
Valarie Hall’s culinary interest was sparked as a child following her father around the kitchens of prestigious hotels like the Boca Raton Resort and Club and Atlantic City's Taj Mahal. In her teens she worked in her family's restaurants in Delray beach and Boca Raton. At 18 she relocated to Hollywood where she spent seven years at the five-star, five-diamond Four Seasons Beverly Hills Hotel. She then moved to northern California to the world famous Pebble Beach Resorts.
While at Spanish Bay she teamed up with Chef Arturo Moscoso of Peppoli restaurant. During her eight years with Arturo she developed a passion for Italian cuisine. Moving back to Memphis as the Executive Sous Chef at Ridgeway Country Club and was promoted to Executive Chef 16 months later. At RCC she creates classic southern comfort dishes for the membership using the finest local products, along with the freshest seafood from Hawaii to the Caribbean, and quality steaks from Chicago to New York.