Jonathan Moosmiller

Known to friends and colleagues simply as “Moose” – joined the Shangri-La team in August, 2021 as Executive Director of Food & Beverage after nine years at Southern Hills Country Club in Tulsa where he was most recently Director of Food & Beverage Operations.

With honors including service as president of the American Master Chef’s Order, Jonathan’s training and professional accomplishments are extraordinary. After receiving his A.A.S. Degree in Culinary Arts from Johnson & Wales University in Providence, Rhode Island, he studied under the famed Chef Roger Verge at Moulin de Mougins in Mougins, France prior to completing three additional degree certifications from Club Management Association of America (CMAA). He is an American Culinary Federation Certified Master Chef and a member of the American Academy of Chefs (AAC), the highest honor society of the American Culinary Federation.

Jonathan began his culinary career as Sous Chef at Westchester Country Club in Rye, New York, rising through the ranks to the position of Executive Sous Chef before his move to Genesee Valley Club in Rochester, New York where he served as Executive Chef for two years prior to his move to Southern Hills Country Club in Tulsa. He spent nine years there – first as Executive Chef, then, since September, 2018, as Director of Food and Beverage Operations at the prestigious country club prior to joining the team at Shangri-La Resort as Executive Director of Food & Beverage. 

Jonathan and his wife Jessica have two sons, John Paul and Jude, and a daughter, Guiliana.

Matt Hensley

Matt Hensley has been promoted to the position
of Executive Chef and Director of Culinary Operations. Matt
has an impressive history at Shangri-La having served as a
cook at the Summit, Room Chef at the Summit, Banquet
Chef, Executive Sous Chef, and now, Executive Chef.
In his new role, Matt’s responsibilities include supervision
of all back-of-the-house operations as well as work in planning
menus and special event selections for all Shangri-La venues.
He has long been an important part of our Food & Beverage
Department.