Brad Menhorn is an accomplished Executive Chef with over 26 years of culinary expertise, specializing in fine dining, event catering, and menu innovation. Born in Okinawa, Japan, Menhorn brings a unique cultural perspective to his cooking, blending multicultural and global flavors. Under Menhorn’s leadership, the culinary team at Druid Hills Golf Club creates seasonal menus that highlight the best regional produce, delivering exceptional dining experiences to club members and guests.
Before stepping into the world of fine dining, Menhorn served with the U.S. Marine Corps, where discipline, teamwork, and a strong work ethic became foundational principles in their professional life. In 2003, Menhorn was sent overseas with Operation Iraqi Freedom with 3rd battalion 11th marines, Lima Battery. Following his military service, Menhorn honed his culinary skills in renowned kitchens, including Dunwoody Country Club, Capital City Club, Atlanta Athletic Club, The Standard Club and the Republican Club of Capitol Hill.