Erik Hess brings extensive industry experience and a true passion for hospitality to his role at the Country Club of Leawood. A Kansas State University graduate with a degree in Business Marketing, Erik has held leadership positions with Fox & Hound, PB&J Restaurants, and the Hadaad Restaurant Group, managing and opening restaurants across multiple markets nationwide.

Before joining the club, Erik worked with US Foods in sales and consulting, further deepening his expertise in operations and supply chain management. His well-rounded background and commitment to excellence make him a key part of the Leawood team.

Outside of work, Erik enjoys golf, softball, and cheering on the Kansas State Wildcats and Kansas City Royals. He’s also a proud father to Logan, Colton, and Jacy.

Brian was born in Germany while his father was stationed there, serving in the U.S. Army. He was raised in Wichita, Kansas and developed a passion for cooking at an early age. After graduating from high school, he worked at the Airport Radisson Hotel in Wichita and soon after, convinced his parents to let him enroll in the Chef’s Apprenticeship and Hotel Management program at Johnson County Community College. Upon graduating, he became the Chef de Cuisine of Benton’s Prime Steak House on the Rooftop of the Westin Hotel here in Kansas City. He also traveled with Starwood Hotels and Resorts as part of the team that opened “W” luxury concept hotels. In 1999, he left Westin Hotels and worked as the Executive Chef for Kansas City Catering. After working with the Nelson Art Gallery for 2 years, he became the Executive Chef at The Country Club of Loch Lloyd, where he remained for eleven years. Collectively, he brings a successful blend of talent and experience to the Country Club of Leawood.