Speakers & Session Descriptions

Trailblazing Together: An Interactive Exploration of Industry Challenges

Join fellow club management professionals for an engaging, interactive discussion focused on the most pressing challenges facing our industry today. This session brings together diverse perspectives to share experiences, brainstorm solutions, and explore actionable strategies for navigating operational, staffing, financial, and member-experience challenges. Participants will collaborate in small and large group discussions, providing the opportunity to learn from peers, uncover innovative approaches, and leave with practical insights to help drive their clubs forward.

Tim Magwood

Tim Magwood is a founding partner at 1-DEGREE/Shift and a seasoned culture transformation partner who has inspired tens of thousands of leaders and frontline teams since 2014. With a background as a professional actor, coach, facilitator, and keynote speaker, Tim brings a dynamic and emotionally resonant presence to every room. Before co-founding 1-DEGREE/Shift, he built Fusion Learning (now part of Richardson Sales Performance) into Canada’s leading private sales effectiveness firm.

His passion: helping organizations create people-first & values-driven cultures where team members and guests feel seen, valued, and energized.

APPROACH:
Tim blends strategic insight with a warm, grounded presence. He works at the intersection of strategy, culture, and human potential—partnering with leaders to ignite engagement, elevate well-being, and unlock healthy high performance.

PHILOSOPHY:
He helps organizations spark sustainable shifts through Compassion, Clarity, and Creativity—building trust, empowering teams, and reimagining what’s possible.

AREAS OF EXPERTISE:
Culture transformation, employee engagement, executive leadership development, talent & team activation, purpose-driven strategy.

FUN FACT:
Tim moonlights as a singer-songwriter and once sang the national anthem at a Blue Jays game in 1994.

Hospitality Faceoff: Human Expertise vs. Artificial Intelligence

A structured debate on the future of hospitality and club management. Serves as a bridge between today's challenges and the next session on AI in clubs.

Tim Magwood & Edwin Jansen

Reimagining Hospitality Through AI: Efficiency, Personalization, and Performance

Reframe AI from a threat to a powerful partner. Explore real-world use cases, learn best practices for safe and ethical implementation, and develop simple habits to stay ahead in your operations. Plus, build your own custom AI “generalist” using Coachfully’s CraftAI GPT to support your day-to-day work and strategic goals.

Edwin Jansen

Edwin Jansen is the founder of Coachfully.AI and a leading voice in helping organizations adopt AI in ways that elevate people, culture, and performance. He designs and delivers practical AI enablement programs that empower teams to lead confidently in the age of AI.

As an AI strategist, coach, and workshop facilitator, Edwin has guided executives across industries to build custom AI tools that improve decision-making, engagement, and well-being. His mission is simple: to help leaders and teams use AI to do their most meaningful work.

From the Floor to the Front Office: Your Journey to GM

Join an engaging panel of seasoned club professionals as they share personal stories, lessons learned, and practical advice on advancing from frontline roles to general management. This interactive discussion will explore career challenges, leadership development, and strategies for growth in the club and hospitality industry. Attendees will gain actionable insights, hear diverse perspectives, and leave inspired to chart their own path to leadership.

Ryan Woods (Moderator)
General Manager, Pinebrook Golf & Country Club

Scott Hippe
Chief Executive Officer, Royal Glenora Club

Jennifer Vollmer, CCM
General Manager, The Oakville Club

Sidelaunch Brewery Tour

Experience a guided behind-the-scenes look at the craft brewing process, from grain to glass. During this brewery tour and tasting, delegates will learn about brewing techniques, ingredient selection, and the artistry behind creating distinctive beer styles. The session concludes with a curated tasting flight, offering participants the chance to explore flavour profiles, ask questions, and deepen their appreciation for craft beer.

Thornbury Cidery Tour

Delegates will explore the production process—from orchard practices and apple selection to fermentation techniques and flavour development. The experience concludes with a curated tasting flight, offering an opportunity to sample a range of styles, compare profiles, and gain a deeper appreciation for the artistry of modern cider making.

The Allergy Playbook: Advanced Tactics for Incident Prevention

Take your allergy management skills beyond the basics in this hands-on session designed for hospitality and club professionals. Explore advanced strategies to prevent allergen incidents, minimize cross-contact, and ensure guest safety across both front- and back-of-house operations. Through real-world scenarios, practical tools, and team-focused approaches, you’ll learn how to strengthen protocols, enhance communication, and build a culture of allergen awareness that protects both guests and your club’s reputation.

Kate Reid

Kate Reid joined Food Allergy Canada in 2023 to oversee strategy and initiatives focused on the foodservice sector. She has worked closely with the foodservice industry since she was a teenager, from operations, fine dining, service staff in golf clubs and most recently in risk management. Kate specializes in operational execution, specifically in food safety and health and safety, and has extensive experience in working collaboratively with government organizations and food industry operators. In her previous experience, Kate specialized in executing innovative and strategic initiatives, program training and implementation, and developing actionable measures to drive improved safety and business results.

The Power of our Senses in Enhancing Service Experience

Close your eyes and imagine entering a club where a signature scent, warm lighting, and precise service fuse to pre-empt needs before they’re voiced. Our bodies interact with the world in countless ways. In this hour-long talk, we’ll explore the science of service and how personal presence, emotional intelligence, and sensory cues shape the Member Experience. Even a simple scent can profoundly impact a guest’s experience, mood, and memory. We’ll expand from the power of scent to show how our five senses influence service culture and how you and your staff can influence outcomes with member buy-in. We’ll weave science with practical actions, examining how sight, sound, touch, taste, and especially smell affect perceptions of quality, calm, and perceived cleanliness. You’ll learn how signature scents reinforce a premium brand, encourage longer visits, foster emotional loyalty, and provide leadership-driven strategies to engage teams, gain buy-in, and translate sensory insights into tangible improvements in service culture. We’ll also touch on governance and decision-making at our clubs, and how you can align change with how decisions are made. Walk away with concrete steps to implement sensory cues and leadership practices that gain member buy-in, improve culture and raise the service experience.

Ryan Woods
General Manager, Pinebrook Golf & Country Club

The Art of Layout: Enhancing Experience Through Smart Design

Unlock the power of design to transform your restaurant operations and member experience. This session explores how thoughtful layouts, furniture choices, and spatial planning can improve traffic flow, create inviting atmospheres, and maximize both comfort and operational efficiency. Through practical examples and expert insights, attendees will learn strategies to revamp spaces that delight members, optimize service, and elevate the overall club dining experience.

Kevin Banks
Vice President Sales & Marketing, Abacus Furniture

The F&B Debate – Amenity or Profit Center?

In this fast-paced 90-minute session, Chris Barron of Club Benchmarking will present data from their most recent white paper initiative released in 2025 regarding the financial outcomes of food and beverage in private clubs across North America. Chris will present specific metrics regarding the financial outcome of food and beverage, how it relates to member satisfaction and how the F&B choices clubs make have a profound impact on all areas of the club including the balance sheet. In addition to findings from the white paper Chris will present data specific to the Canadian club market.

Chris Barron, CCM
Vice President of Private Club Partnerships, Club Benchmarking

With nearly 30 years of private club experience, including 13 in the capacity of General Manager, Chris Barron serves as the Vice President of Private Club Partnerships for Club Benchmarking.  Chris has held this position since 2020 and over the last six years has presented to more than 250 private club boards across North America. In addition to his private club presentations, Chris has been a featured speaker at the CMAC National Conference as well as education speaker with the Southwest Ontario, Ottawa Valley/Montreal and Ontario Branch of CMAC.  Chris most recently presented at the CMAA National Conference in Anaheim CA and will be a featured speaker at the HFTP club summit in Austin TX this coming March.   Chris is a Past President of the New England Chapter of CMAA and attained his Certified Club Manager Designation in 2014.  Chris is a native of Vermont and currently resides in Plymouth, Massachusetts with his wife and two daughters.

Session coming soon!

Club Chefs on a Global Stage: Innovation, Competition, and Excellence

Chef Tyson and Chef Wu are no strangers to competition, having recently showcased their talents on Top Chef Canada and Canada’s Great Kitchen Party, respectively. Both are also actively involved with Bocuse Culinary Team Canada. In this panel discussion, they will share their experiences competing at the highest levels and reveal how these experiences have shaped their approach to food and beverage in their own clubs. Attendees will gain insight into how competition drives innovation, creativity, and excellence in modern club kitchens.

Shai-Ann Tyson
Executive Chef, Balmy Beach Club

Johnson Wu, CCC
Director of Food & Beverage/Executive Chef, Islington Golf Club

The Hard Truths of Club Management: Thriving Through Career Turbulence

The Modern Pour: The Future of Club Beverage Programs

The future of beverages is being reshaped by hyper-personalization, functionality, sustainability, and technology-driven experiences. Drinks are no longer just about hydration or indulgence—they are becoming purpose-built lifestyle tools that deliver health benefits, ethical value, and sensory discovery.

Consumers increasingly expect beverages to do more: support wellness goals, offer globally inspired flavors, and align with environmental and social values. This shift is accelerating innovation across categories, from zero-proof spirits to AI-personalized functional drinks.

Marcel Bregstein Chevalier, CCM/Sommelier
Assistant General Manager, The Toronto Hunt

With a rich background in hospitality and wine, Marcel Bregstein has an extensive career in the Food and Beverage industry. He holds a degree in Business from the and the University of Toronto, and furthered his education in F&B Management, Catering, Wines One and Two, and Club Operations at George Brown College. Marcel took the International Sommelier Guild Program at Humber College and is currently enrolled in the prestigious Master of Wine program.

Marcel achieved the CCM Certification in 2017.

Since 1997, Marcel has worked at The Toronto Hunt in various roles, including F&B Manager, Clubhouse Manager, and currently, Assistant General Manager. His previous experience includes positions at fine restaurants, Royal Caribbean International, and The Royal York Hotel.

A recognized leader in the industry, Marcel is involved in several professional associations, including being the Cellar Master and a member of the International Wine and Food Society for over a decade. He serves as Chair of the F&B Advisory Committee at George Brown College and is a member of the Centennial College Cabinet and the Event Planning Advisory Committee. He has also taught wine courses at George Brown College and hosted renowned wine figures, such as Julien de Rothschild, Barone Francesco Ricasoli, and Eduardo Chadwick.

Marcel's dedication extends beyond his professional work; he is a former President of the Ontario Branch of the Club Managers Association of Canada (CMAC), where he developed a Wine Program in partnership with George Brown College. He was also instrumental in founding the F&B National Conference and the annual Networking Social Ontario Branch event.

In 2015, Marcel was inducted into the prestigious Ordre de Coteaux de Champagne and knighted by Mr. Taittinger, becoming one of only four Canadians to receive the title "Chevalier."

Beyond his career in wine and hospitality, Marcel has supported charitable causes, raising over $1,000,000 through Guinness World Record attempts to sabre the most bottles in one minute. He has been featured in publications like Wine Access and on major TV networks, including Global TV and CTV Breakfast Television. Marcel had a small part on the Movie “A Tail of Love” and the mini series “Rising Suns”.  

A passionate traveler, Marcel has explored the world’s most celebrated wine regions and is now producing a wine show for PBS where he engages with some of the globe's top winemakers. The World’s Greatest Wine Trips with Marcel Bregstein will air on PBS in 2026.

Marcel is a dedicated family man, the father of two daughters and grandfather to a 14-year-old boy. He is an avid marathoner with 10 completed races, and he stays active with hobbies such as yoga, tennis, and golf.

Breaking Down the Swinging Door: One Culture, One Crew

Exceptional club experiences don’t come from individual departments—they come from teams working as one. In this keynote, Maggie Clinton examines how culture shapes the way people collaborate across functions, communicate under pressure, and show up for one another. Participants will explore what it takes to move from “my department” to one crew, creating clarity, consistency, and connection across the entire club operation.

Maggie Clinton
Leadership Coach

Maggie brings almost 20 years of corporate experience to her coaching practice. She understands the challenges of attracting, developing, and retaining high-performing teams and leverages that experience with her clients. Her experience includes 14 years working closely with senior leaders at one of the world’s leading global pension firms, high growth Private Equity firms, Capital Markets, government and Pharmaceutical companies.

Maggie’s approach combines rigorous process with deep empathy and compassion. She helps clients set and achieve meaningful goals while remaining authentic to their core values. She invites her diverse clients to bring their whole selves to each engagement.
Maggie is particularly interested in supporting new and emerging leaders as they make the transition to leadership and require a shift in mindset, an enhancement of leadership skills and a move from “doer” to “coach”.

In addition to an MA in Leadership, Maggie is also certified in MBTI and Hogan assessments, EQ-i 2.0 and EQ 360 and the Airtime BA method of behavioural awareness. She is an Associate Certified Coach with the International Coaching Federation (ICF) and has a BSc in Biochemistry from Trent University.

In her own time, Maggie enjoys spinning, Scrabble, serving at her church and hanging out with her French Bulldog Gus. She recently ran her first marathon in Chicago.