The culinary & dining team

Amanda Ziegler

Director of Clubhouse Operations

Amanda Ziegler’s journey into hospitality leadership began in Brownwood, Texas, and continued in Arkansas, where she attended the University of Arkansas and proudly became a Razorback.

Her career in luxury Food & Beverage began in 2010 with Patina Restaurant Group at Arvest Ballpark. Recognized early for her poise and operational excellence, Amanda advanced to Concourse Manager within her first year. She later served as Suite Coordinator, curating elevated catering experiences for suite members and their distinguished guests.

Over eight years, Amanda became instrumental in orchestrating large-scale, high-profile events, including the prestigious Walmart Shareholders Meeting, the acclaimed Bentonville Film Festival, premier concerts, and more than 500 professional baseball games. Her leadership combined precision, discretion, and a refined attention to detail—hallmarks of exceptional hospitality.

In May 2017, Amanda brought her expertise to Pinnacle Country Club as Food & Beverage Floor Manager and was elevated to Event Sales Director in August 2018. In this role, she designed and executed bespoke weddings, private celebrations, and exclusive member events, delivering seamless experiences defined by sophistication and personalized service.

Appointed Director of Clubhouse Operations in August 2023, Amanda now oversees all Food & Beverage services across the Club, setting the standard for elevated hospitality. In 2025, she led the comprehensive Clubhouse refresh—overseeing design collaboration, operational planning, vendor partnerships, and service integration to ensure the transformation elevated both aesthetic refinement and member experience. From concept to completion, Amanda coordinated every detail of the enhancement, seamlessly aligning luxury design elements with operational excellence to create a renewed Clubhouse environment that reflects the prestige and expectations of the membership.

Brandon Osuch, CEC

Chef Brandon, a Certified Executive Chef and 2002 graduate of the prestigious New England Culinary Institute, earned placement in the Institute’s Advanced Placement Program—an early distinction that reflected both talent and discipline. His passion for the culinary arts was inspired in childhood, watching his grandmother thoughtfully prepare memorable Sunday suppers and holiday gatherings for their large family—an influence that continues to shape his philosophy of hospitality today.

With nearly two decades of distinguished experience in the private club sector, Chef Brandon has served at three of the nation’s top CMAA Platinum-level clubs. Most recently, he was Executive Sous Chef at Congressional Country Club, recognized as the #1 Platinum-Level Club in America. Prior to that, he held prominent culinary leadership roles at Cherry Hills Country Club, serving as Sous Chef, Banquet Chef, and Chef de Cuisine. Earlier in his career, he refined his fine dining expertise as Chef in the Oak Room at Oak Hill Country Club.

Now a valued leader at Pinnacle Country Club, Chef Brandon will celebrate his 10-year anniversary with the Club in 2026—a milestone that honors a decade of culinary innovation, elevated member dining, and steadfast commitment to excellence.

Residing in Rogers with his wife, Kristy, and their daughter, Evelyn, Chef Brandon brings not only exceptional technical skill and national-level experience, but also a genuine passion for crafting refined, memorable dining experiences that embody the Club’s tradition of distinction.