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Meet Our Team
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Food & Beverage Manager
Director of Golf Operations
Kevin Hurd, General Manager
The hospitality industry, golf operations and club management have been the entire scope of Kevin Hurd’s professional life. After ten years of working in restaurants in all capacities from kitchen to manager, Kevin then moved to Golf Club management for 10 years.
As a junior golfer playing at a Stanley Thompson Golf Club for 20 years, his passion for the sport was kindled and nurtured. While working in the golf industry, Kevin earned a Graduate Degree in Golf Operations, after which he was asked to join the faculty and instruct some of the business courses involved in the program. In addition to the operational side of the business, Kevin completed a Turf Management Program at the University of Guelph.
For the past 11 years Kevin has been the General Manager of the Royal Nova Scotia Yacht Squadron in Halifax. During his time at the Yacht Squadron, he continued to be fully engaged in the profession of club management, serving on the National Board of the Canadian Society of Club Managers, and as Atlantic Branch President for the same association. During his time with Atlantic Canada’s premiere Yacht Club, Kevin and his team of professionals and board members were acknowledged as leaders in the industry. In 2013 the RNSYS was recognized as Club of the Year by the Ricoh Sports Awards. In 2014 the club was awarded the designation of Club of the Year in Canada by the Canadian Society of Club Managers.
Kevin has been actively involved in his community as a Hockey Coach, Chairman of School Advisory councils and as a member for a Halifax Regional Municipality Steering Committee. Kevin’s two sons, Devyn and Jayden will be seen in all capacities around the resort this summer assisting guests and staff or swimming at the beach.
Trevor Blanche, Superintendent
After 13 years in the turf business, an education from the University of Guelph Turf Department, mentoring under some of the finest Golf Superintendents in the industry, and years of providing top-notch playing conditions for his members and the golfing public—Trevor Blanche (Cape Breton Highlands Links new Golf Superintendent) is ready for the biggest challenge of his career. “There are only a handful of these truly great golf course designs in the country. It’s an honour to be given the chance to play a part in the ongoing history of this Stanley Thompson masterpiece.” Most Superintendents would relish the opportunity to become the caretaker of a golf course like Cape Breton Highlands Links, which is consistently ranked in the top 10 in Canada and is often mentioned among the best designs in the world. Trevor can’t wait to get at it.
He describes himself as a Manager who builds a team atmosphere and looks forward to bringing some new ideas to the maintenance of the course, while leaning on the many decades of experience held by the existing core staff. He has a wealth of knowledge in all aspects of turf management—including soils, fertility, irrigation, mechanics, and tree maintenance. Trevor has a huge passion for the game itself.
He is also extremely active on social media platforms, and if you have an interest in following the goings on at The Highlands from the perspective of the grounds crew—follow his twitter feed!
Travis Cline, Food & Beverage Manager
Born in Tatamagouche, Travis began his journey into the food and beverage world in Halifax, where he worked in various positions at chains and diners while going to school. He made the jump into Management when he went on board with the Royal Nova Scotia Yacht Squadron, where he spent a decade helping the team shine through many outstanding accomplishments and events. “During my time, we hosted five Marblehead ocean races, received the International Clipper ships twice, and were honoured to host the 2014 International Federation of Disabled Sailing (IFDS) World Championships, which featured racers from over 20 countries all around the world.” In that same year the RNSYs was named Club of the Year by the Canadian Society of Club Managers.
Travis took a few years away from the Food & Beverage world to pursue other passions; and worked as a support worker in Emergency Health Services. “That was very rewarding, but the hospitably business was always calling me back—and then the opportunity arose to join the team at the Keltic Lodge as the Food and Beverage Manager.” Like most people who come ‘north of Smokey’ it didn’t take long to see what an outstanding community Ingonish is and how special The Keltic Lodge is to so many people. Travis looks forward to growing with fantastic team and making the resort the best it can be.
Chad Robinson, Executive Chef
In the long and storied history of the Keltic Lodge, there have only been two Cape Breton born Executive Chefs. Beginning in 2019, Chad Robinson (who will lead the Culinary Team and oversee the various restaurants on the property) is the first to be from Ingonish. “Born and raised in Ingonish, I would see the Keltic Lodge and was always amazed with the sheer beauty of the property. Spending most of my life here, I have had the opportunity to meet many amazing Chefs and hear many stories of the caliber of service provided. I have always strived to learn the history and roots of the iconic property and have family ties to the culinary aspect of the Keltic.” In fact, Chad’s Aunt Diane has been a Chef on the property for over 40 years.
Chef Chad takes great pride in the Keltic Lodge. He got his start in the culinary world in his late teens, and eventually had the chance to spend a season working at the Lodge team under Chef Dale Nichols. Wanting to gain all the culinary knowledge he could, his next position was with Chef John Williams, working many years in his fast-paced kitchen that strived for perfection. A few seasons ago, Chef Chad realized a childhood dream, brought all the skills that he had learned over the years, and rejoined the Keltic Lodge Team under Executive Chef Daryl MacDonnell. Chef Daryl has a keen eye for talent, and after spending a season as lead Chef for the many weddings and banquets held in the Ceilidh Hall, Chef Chad’s interest in fresh local seafood and regional history was noted. He was given the job of Chef at the Arduaine Restaurant, where he pushed himself to blend classic Italian and French cuisine with local seafood.
“Now as the Executive Chef of the Keltic lodge I can bring the joy and experience I have learned from these great mentors to all of our customers, with a team of some of the greatest culinary minds I have ever had the opportunity to work with, including my life partner Tara Brewer. I look forward to continuing my journey while creating amazing experiences for our guests and culinary team alike. Seeing the smiling faces of our patrons enjoying this rich piece of history in a small town I call home.”