An Experienced Management Team Keeps Sunningdale An Easy Place To Call "My Club"

The Sunningdale Culinary Team
Chef de Cuisine Collin Dale (center) with his Sous Chefs
Donnie Park and  Worawut (Woody) Priyadamkol

Together, Collin, Donnie and Woody share a combined 31 wonderful years of service with Sunningdale.

Collin Dale has been in the food service industry since the tender age of 15.
His career at Sunningdale began in August of 2000 when he was a student at Fanshawe College. Apprenticing at Sunningdale under the brilliant tutelage and mentorship of some of the top leaders in the culinary field, Collin has acquired the leading edge knowledge to be successful in this industry.
Collin loves the day to day challenges that are unique to the golf club industry stating, “Every day offers something different, with such an inspiring variety of both the dining menus and the special events functions. There are not many places where you can be cooking an all day breakfast beside a request for a beef tenderloin”.
Collin likes to support the local markets when it comes to fresh food purchases. Buying seasonal produce and other freshly marketed products is in keeping with his philosophy of buying local and staying rooted to the rural community. Collin enjoys keeping current with new culinary flavours and trends but maintains that old favourites will still be available.
Outside of Sunningdale’s kitchen, Collin loves to spend quality time with his family. If you can’t find Collin with his lovely wife Courtney and daughter Tegan, you may just catch a glimpse of him on the golf course.

Worawut (Woody) Priyadamkol is a veteran of the culinary industry.
Woody's career began in Bangkok, Thailand where he worked his way up to the Demi Chef de Parti at the Siam-Continental Hotel. In 1989 Woody came to Canada where he first worked at Waldo’s of London. Later Woody became the Executive Sous Chef at the London Hunt and Country Club where he stayed for many years. Woody also worked at Western University and then came on board Sunningdale in 2007.
As one of our two very talented Sous Chefs, Woody primarily oversees the production and implementation of our banquets, weddings, tournaments and special events, as well as the catering side of the kitchen operation. Woody has a unique talent for specialty food carvings, using a variety of melons, pumpkins, gourds and other vessels. You may have seen one of his beautiful creations decorating various special event buffets over the years.
Woody is married to Chutima and has 3 sons, Ben, Chevy and Warren.

Donnie Park, our second Sous Chef, is another special part of our Trio of Talent. Donnie has over 14 years of experience in the hospitality industry, with 10 of those years here at Sunningdale. As a graduate of the Culinary Management program at Fanshawe College, Donnie furthered his education with hands-on experience as an apprentice. Donnie accomplished a major milestone in 2009 when he fulfilled the requirements of the apprenticeship program and obtained his Red Seal certification.
Donnie's primary focus is on the daily food preparation for member dining, as well as the specialty nights our members love.
Recently, Donnie has had another milestone in his life when he and his wife Angie welcomed their son Bryce into their lives.
When Donnie is not here at Sunningdale he enjoys the outdoors to the fullest. He is an avid fisherman and loves to go camping.
You can contact Collin by calling (519) 660-8063 x238 or by email at: