Personnel


Food & Beverage Professionals

Francis Perrot

Clubhouse Operations Manager
Francis has been at FRCC since December 1987. Born and raised in Paris, he trained at the Jean Ferrandi Culinary School in Paris and was FRCC’s Executive Chef for 15 years. He now serves as the Clubhouse Operations Manager and is responsible for all facets of of the facilities and food & beverage operation.

Nick Burns

Food & Beverage Director
After a 15 years in the New York City dining scene, Nick moved to California in 1999 and worked in San Francisco as an Assistant General Manager and Wine Director at the 3½-star fine-dining restaurant Jardiniere. Nick moved to San Diego to work with Chef Bradley Ogden at Arterra in July 2002. Nick brought his service and wine expertise to Fairbanks Ranch Country Club in 2005.

Jesse Frost

Executive Chef
Having grown up in Mexico City and studied in Spain, Chef Jesse extenuates the Coastal Californian style with a touch of Mexican and Spanish flare. He apprenticed in the 2-star Michelin restaurant “Le Auberge Du Templiers” in France and at the 3-star restaurants “Martin Berasategui” in San Sebastian, Spain. Prior to joining Fairbanks Ranch Country Club, Chef Jesse was Executive Chef at Estancia La Jolla Hotel & Spa, Chef de Cuisine at the Prince of Wales in the Hotel Del Coronado. Chef Jesse was recognized in San Diego for: Best New Restaurant 2005 (Finalist), Best Casual Hotel Dining 2005-2007 and Best Executive Chef of 2006 (Finalist).