Christine Jordan Director of Clubhouse Operations MANAGEMENT TEAM
GENERAL MANAGER’S MESSAGE | PHIL IANNELLI
Tip Tribbitt, CEC Executive Chef
Mindy Blumetti Controller
Let’s consider for a moment everything that has happened since our club was created. Since 1901, we have withstood two world wars, a depression or two, a move to H.F. DuPont’s fantastic Winterthur estate, a few more wars and a lot of other upheaval. More recently, we have seen tornados, tens of thousands of visitors tromping around and hotly contested elections. And yet, through it all, we and our forebears have sustained this wonderful bubble where we can do so many fun things together. This is a place where we can compete fiercely with some of our closest friends and follow the battle with a cold drink together served by wonderful people in comfortable surroundings. It’s a place where we can lower our blood pressure simply by driving into the entrance. Where the first hole we see is so beautiful, but we know it isn’t close to the prettiest hole we have. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we want. Our golf courses have always (and will always) get lots of attention so that they will forever be among the top of their class. Let’s consider for a moment everything that has happened since our club was created. Since 1901, we have withstood two world wars, a depression or two, a move to H.F. DuPont’s fantastic Winterthur estate, a few more wars and a lot of other upheaval. More recently, we have seen tornados, tens of thousands of visitors tromping around and hotly contested elections. And yet, through it all, we and our forebears have sustained this wonderful bubble where we can do so many fun things together. This is a place where we can compete fiercely with some of our closest friends and follow the battle with a cold drink together served by wonderful people in comfortable surroundings. It’s a place where we can lower our blood pressure simply by driving into the entrance. Where the first hole we see is so beautiful, but we know it isn’t close to the prettiest hole we have. Over the course of 123 years, we not only moved from what is now Porky Oliver’s (a pretty good upgrade), we have continually improved upon what we have. Ten years ago, we radically changed our clubhouse so that it provides us things we can’t believe we ever lived without. We have renovated a 50-something-year-old kitchen that has allowed us to transform much of what we eat in all our venues. We have built a second indoor tennis building so that more of us can play tennis, pickleball and basketball whenever we want. Our golf courses have always (and will always) get lots of attention so that they will forever be among the top of their class. That is how it has been for 123 years. And we will never stop improving. We’ve talked a lot this year about planning for our capital needs. We are in great shape and the future is so bright. What will we do to make this place even more fabulous? We will, of course, make sure that the club is maintained in optimal condition. But we certainly won’t sit still. We have ideas. Please give me yours at dwilks.wcc@gmail.com. Phil Iannelli
Meghan Spero, PGA Membership Development & Communications Manager
Steve Buenaga Human Resources Manager
Jonathan Urbanski Director of Golf Courses & Grounds
Michael Shank, PGA Director of Golf
Liezel Huber Director of Racquets and Sports
Clark Verchick Chief Engineer
CONTACT
Front Desk: 302-655-6171 Golf Shop: 302-655-6022 Racquet Shop: 302-655-6513
WEBSITE
www.wilmingtoncc.com
ADDRESS
4825 Kennett Pike Wilmington, De 19807
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