Meet The Pro
Matthew Scott, a student of the CHEK (Corrective High Performance Exercise Kinesiology) Institute is also an apprentice in the PGA of America. He has spent the last four years working directly with the Ron Seals Academy of Golf and studying the teachings of a wide variety of instructors such as David Leadbetter, Mike Malaska, and Jack Grout. Matt is a third generation golf professional and has been playing and teaching professionally for the past eight years.
Josh Willis, a student of the CHEK (Corrective High Performance Exercise Kinesiology) Institute is also the Assistant Golf Professional at Crosswater Golf Club. He is a PGA Apprentice graduate of the Professional Golf Management program at Mississippi State University where he spent six years working and teaching under the direction of PGA Professionals.
Accolades and Testimonials
"She always knows the sweetest spots in town, where to go for the latest and greatest, and of course, the very best hotels to stay and play at. juliB is Modern Luxury'sgo to girl for all things fabulous (we highly recommend you sign up for her weekly emails, we love them), and it's time to get to the voting booth to show her a few of your favorite things.L'Auberge Del Mar is up for Best Resort 2010 - Continental in juliB's 2010 Style Awards and we need your help to win! If we're among your favorite hotels in the US, we'd so appreciate your vote. To start voting, you do need to sign up for juliB here. Once you're in, vote away! Many thanks for your support from all of us at L'Auberge Del Mar." - More from L'Auberge Del Mar
"Wow, what a whirlwind week it's been! We are more than thrilled to annouce that L'Auberge Del Mar has been honored with three of Ranch & Coast Magazine's 2010 Reader's Choice Best of San Diego awards - two of which were awarded to KITCHEN 1540 and Chef Paul McCabe. Click away for all the details, and to see all of the winners.Best Local Hotel - L'Auberge Del MarBest Chef - Chef Paul McCabe, KITCHEN 1540 Best Restaurant Service - KITCHEN 1540" - More from L'Auberge Del Mar














