Over the next couple of months, we will introduce you to the Rough Creek Lodge employees who work behind the scenes to ensure everyone’s visit is a memorable experience. #TeamRoughCreek is a way for future homeowners to learn more about the wonderful staff at Rough Creek on a more personal level, as they share everything from fun facts about themselves to their favorite features of Rough Creek Lodge. This week, we are excited to shine a spotlight on our highly dedicated and talented team members Frank Alvarez and Chef Gerard Thompson.
Originally from Zanesville, OH, Frank Alvarez is the Resident Manager and Director of Sales at Rough Creek. He manages the luxury resort’s day to day operations while focusing on guest experience, bringing new families, groups, and events to Rough Creek. Frank has proudly worked at Rough Creek for 21 years, and his favorite thing about his job is that there is something different every day.
Frank Alvarez: Resident Manager and Director of Sales
Q: What’s a fun fact about yourself?
Frank: At one time, I had over 2,000 LPs and 700 CDs.
Q: If you had the ranch to yourself, what would you do?
Frank: Explore in a side-by-side.
Q: If you had an hour break, where would you go on the Ranch?
Frank: Pontoon boat.
Q: On your day off, you’re most likely…
Frank: Doing chores, on the golf course, or on a motorcycle.
Q: What are you most looking forward to in the next year?
Frank: Spending time with my grandson.
Q: How long is your commute to Rough Creek?
Frank: 50 minutes.
Q: What would be your perfect sandwich?
Frank: Roast beef with provolone on a house made bun.
Q: If you could eat lunch with one famous person, who would it be?
Frank: Living? Neil Young. Dead? John Lennon.
Chef Gerard Thompson, otherwise known as “Chef,” is the Executive Chef and Food and Beverage Director at the Lodge. With over 30 years of experience in the small luxury hotel market, he specializes in farm to table cuisine and “from scratch” cooking, producing a wide assortment of charcuterie for the resort in addition to his daily menu creations. Chef has been a crucial member of Rough Creek’s team for 21 years, and loves the freedom of working at Rough Creek the most.
Gerard Thompson: Executive Chef and Food and Beverage Director
Q: Where did you live before you joined the team at Rough Creek Lodge?
Gerard: New Jersey, Minnesota, San Jose, New York, San Antonio, Ohio, Texas, Santa Barbara, and Beverly Hills.
Q: What’s a fun fact about yourself?
Gerard: I love country music.
Q: What’s your favorite meal at Rough Creek Lodge?
Gerard: Fish.
Q: What’s your favorite feature of Rough Creek Lodge?
Gerard: The pool.
Q: On your day off, you’re most likely…
Gerard: In Dallas, eating or visiting friends.
Q: How long is your commute to work?
Gerard: 40 minutes.
Q: What are you most looking forward to in the next year?
Gerard: New fun menu items.
Q: What would be your perfect sandwich?
Gerard: Pastrami, hot mustard, and sauerkraut.
Q: If you could eat lunch with one famous person, who would it be?
Gerard: Any and all of my chef industry friends.
Q: Besides @LiveRoughCreek, what’s one Instagram account everyone should follow?
Gerard: @vikings