Mystic Creek Golf Club in El Dorado has welcomed Cody Lack as the club’s new general manager and Socorro Gill as executive chef.
As general manager, Lack will lead all elements of the club from golf operations and agronomy, to food and beverage and sales/marketing, while Gill will lead the culinary operations at the club’s new bar and pub.
Mystic Creek is nearing completion on its new 9,000-square-foot clubhouse, which will include a 58-seat full-service bar and pub with al fresco dining.
Lack has 26-plus years of golf industry experience and has been a member of the PGA of America for 20 years. Originally from Enid, OK, Lack has travelled the U.S. working in golf operations, having most recently served as the head golf professional for the City of Wichita, KS.
Lack began his career as an assistant golf professional working his way up in the industry with Troon where he began managing operations at clubs across the United States.
“I’m excited to lead the operations at Mystic Creek,” said Lack. “The new clubhouse is beautiful with a great social atmosphere throughout the golf shop, restaurant and bar. We are excited to share the new building with guests and further elevate their Mystic Creek experience.”
Lack replaces Stuart Pierce, who was named general manager in January 2020. Pierce left to become general manager of the Rusty Rail Golf Club in Crandall, TX, last August.
Leading the culinary operations for Mystic Creek is Socorro Gill. Born in Michoacán, Mexico, Gill moved to the United States at the age of 14 and quickly developed a love for cooking. Her culinary career spans 18-plus years as she has worked with and learned from several top chefs. Gill most recently served as sous chef at The Griffin Restaurant in El Dorado.
Mystic Creek’s clubhouse construction project is complete with just a few furnishings yet to come.
