dine-cat

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.

Eric Batten

Shangri-La Executive Chef Eric Batten’s career path is a trail of awards, honors, and enviable certifications as an Executive Chef, Kitchen Manager, and Allergen Awareness Trainer.

A native of Bonaparte, Iowa, Chef Eric came to Shangri-La from Brookshire Inn Golf Club in Williamston, Michigan where he worked as Executive Chef for three years. His tenure at Brookshire Inn followed fourteen years as Executive Chef at Michigan State University where he pioneered the first “Marketplace Dining” concept offering a wide variety of culinary offerings in an equally wide variety of venues.

After studying at the University of Northern Iowa, he received his degree in Culinary Arts from Kirkwood Community College in Cedar Rapids.

Chef Eric is a hands-on Chef who prefers time spent in the kitchen. His affinity for the kitchen began when he was only four or five years old when he got up early to begin preparing eggs for himself.

A self-admitted NETFLIX junkie, he also enjoys fishing, gardening, and hunting morel mushrooms in the spring. He is a periodic fitness addict and an avid bicycle rider. In fact, he once rode his bicycle to and from work – 15 miles each way.

Chef Eric lives in Grove with his wife Anne and his two children, Andrew, 18, and Izabel.