FOOD & BEVERAGE TEAM
Cameron Weedon, CCM
Cameron Weedon was born and raised along the sunny beaches of San Diego, California. His passion for hospitality began while working in the restaurant industry and later transitioned into management where he discovered the gratification of serving members in private clubs.
With a proven track record of success, Cameron’s experience includes elite clubs in California, Sun Valley, Idaho, and most recently, the Roaring Fork Club in Colorado. He is a Certified Club Manager through the CMAA, a level one sommelier with the CMS and has obtained TIPS and ServSafe certifications.
After high school at Rancho Bernardo, Cameron attended California State University San Marcos and studied business management. He grew up participating in soccer, football and wrestling, eventually accepting a scholarship to play for a soccer team and ended up competing for a championship at the opening game of the 1994 World Cup.
Outside of work, Cameron can be found fishing, camping, hiking and taking road trips with his wife and two sons. In his downtime, he enjoys the gym, biking, running and lifting weights.
Operations Food & Beverage Manager
Born and raised in Owatonna, Minnesota, Justin Velzke attended Luther College where he majored in business management and captained the men’s cross country and track teams. Following graduation, Justin was hired into a food and beverage management program at the Sonnealp Hotel in Vail, Colorado. He then became an assistant food and beverage manager at the Congressional Country Club in Bethesda, Maryland before returning to Minnesota as the food and beverage manager for the startup Hewing Hotel in downtown Minneapolis. Justin has spent the past two years as a general manager for Caribou Coffee while working as a manager for banquets and outdoor concerts for the Mystic Lake Casino on the weekends.
In his spare time, he continues to run long distance casually and has participated in the Twin Cities Marathon multiple times. Justin also enjoys rooting for Minnesota sports teams and his family still resides there, including his parents, two sisters and brother-in-law.
Justin is excited to join the Linville Ridge team and share his years of expertise in food and beverage to provide an exceptional client experience
Food and Beverage Manager
Jocelyn Yost originally from the Northeast, currently resides in Elk Park, NC. She started as server in a pizza/Italian restaurant 23 years ago and while there became interested in bartending. She tended bar in many establishments ranging from college bars, music venues, martini bars, wine bars and fine dining establishments and eventually found herself managing an up-and-coming cocktail program for a celebrity chef owned restaurant outside of New York City. She then moved to the mountains of North Carolina to be part of the opening team for a restaurant in Banner Elk. She then found an opportunity to be part of the Food and Beverage Team of Linville Ridge. When not at Linville Ridge, she teaches yoga at the YMCA and is a Ski Patroller at Sugar Mountain in the winter.
The Turn Manager
Billie Oxendine has lived her whole life in Roan Mountain, Tennessee. Billie then moved to Linville Ridge where she started working as a dishwasher at the Sandwedge. Billie has held numerous positions such as a line cook at Sandwedge and a deli manager at the Turn. Billie loves going to work each day and seeing the sunrise, which is different each day, and the fog laying in the valleys. Billie also enjoys the relationships she gets to form with the people she sees each day. When she’s not at work Billie likes to spend time with her daughters, Lakota and Amanda. She also enjoys reading, restoring antique furniture, researching her Native American heritage and spending time outdoors.
A native of North Carolina, William Hynes grew up in the hospitality industry. Influenced by his father’s work, he recognized it as his calling after watching him head the culinary departments of various renowned businesses, including Chatham Bars Inn in Massachusetts and The Breakers Palm Beach.
With a passion for exceptional gourmet creations, William has worked at the West Bay Club and Club Pelican Bay in Florida, Spruce Point Inn in Maine and the Bald Peak Colony Club in New Hampshire. He also has experience preparing satisfying dishes in several country clubs such as Jonathan’s Landing and Frenchman’s Creek in Florida, as well as the Belleview Inn and Chatham Bars Inn.
In his spare time, William enjoys culinary exploration and catching up on industry trends. He has a voracious appetite for reading and his interests include hiking, biking, fitness, skiing and music appreciation. Currently residing in Newland with his wife, he is proud to be back home in North Carolina serving Linville Ridge.
Executive Sous Chef
Originally from Zion, Illinois, Val Hynes brings over a decade of culinary and service experience to Linville Ridge Country Club in her role as executive sous chef. From childhood, Val was her grandmother’s biggest helper when it came to cooking in the kitchen, where she spent time perusing her grandma’s giant cookbooks, exploring what she wanted to create next. Taking inspiration from her grandmother’s phenomenal recipes, Val would come to admire the way she used farm-fresh produce in each meal and begin her quest to find her own culinary masterpiece.
Years later, Val earned an Associate of Applied Science degree in culinary arts from The Kendall College of Culinary Arts and has spent most of her career in the food and beverage industry, working for top-tier country and golf clubs across the eastern half of the United States. After beginning her career at The Owentsia Club in Lake Forest, Illinois, she worked across Southwest Florida before moving on to head the culinary department at The Bald Peak Colony Club on Lake Winnipesaukee in New Hampshire alongside chef William Hynes.Today, she is proud to be a resident of Newland, North Carolina, and thrilled she has found her perfect place at Linville Ridge. “What I envisioned barely compares to the actual beauty it possesses, and I’m so happy to be a part of it,” she says. Outside of the kitchen, Val enjoys reading, going to the gym and hiking the High Country in her free time.