Nathan Webster

Food & Beverage Director

Nathan joined the club in 2007 as our assistant Food & Beverage Manager and started and promoted our wine club from 40 original members to over 140 that we have today. Nathan was promoted to Food & Beverage Director in 2014 and has already distinguished himself as a leader in the club business. Our dining room serves a varied menu with something for everyone. Orders to go can be brought to your car too! Our wine club features quarterly wine dinners, a wine locker, a complimentary bottle of wine each month, and discounts on purchases! Members enjoy relaxing on our balcony with a cold drink after tennis. It is a great place to socialize or relax and watch tennis.

Erik J. Holmes

Head Chef

Erik attended two years of culinary school, focusing on cooking techniques, nutrition, menu planning, and health and safety. He has worked in kitchens for the past twelve years, from mom and pop restaurants to a grocery store (Whole Foods) to fine dining restaurants and country clubs. I have done everything from washing dishes to catering large parties to managing restaurants as a sous chef. Most of my experience has been in “from scratch” kitchens. I mentored under Chef Jamie Hernandez when he was the Executive Chef for the The Bluffs Country Club and then Juban’s. I love to cook. I love to learn new techniques and try new food combinations. I love for people to enjoy food. Erik joined Bocage Racquet Club in November 2017 as a line cook. In addition to cooking, I have helped with holiday catering and a previous wine dinner. Churchill’s – operated a solo kitchen. I did it all: ordered food, prepped it, cooked it, served it, and washed all the dishes. The Table – employed as the grill chef in a fully farm-to-table restaurant. I selected food from local farmers, helped plan the menu, and then cooked it. Shucks Oyster Bar – employed as a sauté line cook, promoted to sous chef. I prepped food, taught and managed employees, ordered food, and ensured that all food that left the kitchen was up to restaurant standards. Prior jobs included being the head line cook at Baton Rouge Country Club, where I butchered and apportioned proteins, made stocks and sauces, cooked, and ran a full kitchen. At Juban’s I made all sauces, cooked all fish, sautéed, helped with parties and made omelets at guests’ tables. At Whole Foods, I ran an open style mini restaurant, cooking fresh food from inside the market and tossing pizzas.