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Meet the Culinary Team

Meet the Culinary Team

Meet the skilled culinary team behind the world class flavors found only at The Fort Worth Club.


Tim Prefontaine

Executive Chef

A native of Massachusetts, Timothy Prefontaine moved to New Hampshire at the age of 15 and started working at The Woodshed restaurant on Lake Winnipesauke. Six years later he was accepted into one of the country’s leading ACF apprenticeship schools located in the northern tip of New Hampshire at the Balsams Grand Resort Hotel, a world-renowned Four Star and Four Diamond hotel. After three and a half years of academic classes and the completion of six internships at properties he received an Associates Degree and the Balsams Apprentice of the Year Award.

In 2008 he took the reigns as executive chef of the Fort Worth Club. The Club is currently ranked as the sixth among city clubs nationwide. During his time at The Fort Worth Club, the Club has undergone major culinary renovations, he continues to build the club’s culinary team as he provides young culinarians the opportunities to learn in a scratch kitchen.


Rocio Urbina

Executive Pastry Chef

Our Executive Pastry Chef is Rocio Urbina. She is a native of Dallas, TX but has spent time working around the country- most recently at Caesar’s Palace in Las Vegas. Rocio started working at the club in 2015 and is in charge of managing day to day operations in the bakeshop. Our scratch bakeshop produces all sorts of breads, cookies, cakes and pies as well as world class wedding cakes which are proudly dispersed to all the appropriate areas of the club from the locker rooms to the ballrooms. A tough Camp Gladiator workout each morning keeps her energized for the day which ideally will leave her just a little time to fine-tune her chocolate sculpture obsession.


Joel Schaa

Chef de Cuisine

Joel Schaa works on the 11th floor in the member dining area as Chef de Cuisine. When he was first hired in 2008 as a dishwasher Joel would have been surprised to learn just 12 years later he would have earned his Certified Chef de Cuisine from the American Culinary Federation and working every day with a world class chef. He credits his last job as a wildland firefighter to prepare him for the heat and stress of the professional kitchen. Now, managing day to day operations in the a la carte kitchen gives him exactly the exciting opportunities to develop people, processes, and product he wants to focus on - the invaluable cornerstones of any successful restaurant. In his free time Joel enjoys long trail runs and mountain hiking with his family in Arizona.


Aaron Spivey

Athletic Center Chef

Aaron Spivey was born in Fort Worth before spending some time working around the country most notably as the Executive Chef at Isleworth Country Club in Florida. He returned to Fort Worth and began working with the club in 2008. Originally hired as a lead line cook in the a la carte kitchen he now is in charge of the dining facilities in the men’s locker room in the athletic center. In the perfect week Aaron spends the weekdays preparing breakfast and a full lunch buffet for the members, then Saturday is spent volunteering cooking breakfast and lunch at the Art of Living Studio and Sunday is gun range day.

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