Meet the Staff

Executive Director of Food & Beverage 

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.

Director of Culinary Operations and Executive Chef

Culinary Operations Director and Executive Chef Michael Bujold heads up the Shangri-La culinary team. He is responsible for all food & beverage services at both the Summit Restaurant and Buffalo Bar as well as Doc’s Bar & Grill at the resort hotel & conference center and Eddy’s Lakeside Bar at Shangri-La Marina.

With more than 20 years of experience, including 14 years as an Executive Chef, Chef Michael is a great addition to our staff. Prior to his job in Maine, he was Corporate Executive Chef/Food & Beverage Director for the Azur Hospitality group where he was tasked with the design and execution of opening five venues in Nassau, Bahamas. He also assisted Azur with operations at two Miami, Florida properties, Villa Azur and Brasserie Azur.

He is certainly not without local Oklahoma knowledge and experience, as well, having served for three years as Fine Dining Chef/Chef De Cuisine at McGill’s on 19 at Hard Rock Casino in Tulsa. He also handled the buffet venue at Hard Rock as well as working to design, plan and open “Casino 3” food & beverage venues at the casino.

michael.bujold@shangrilaok.com