We are excited to welcome back Chef Juan Venegas! For those of you who attended Nancy's Installation party, Chef Juan prepared our meal and it was a hit! For those of you who are new to the Club, Juan has been a key part of our Thursday lunches since 2011. His energy, happy spirit, and love for people as well as his mad culinary skills were something our Club members looked forward to enjoying each week. Juan took a year off last year and he was sorely missed. We are excited that he will again be energizing our kitchen and sharing his joy with all of us!

Here is what others have to say about Juan:
"I’m so happy he’s back and part of the Rotary family again" -President Nancy

“I have a ton of respect for Chef Juan Venegas!  As a former restaurant owner, I have always appreciated Juan’s professionalism.  He’s always the first person there and the last to leave. The #1 reason I’m so excited to have him back with us on Thursdays is his excellent food! Excellent fried chicken of course, but I have really missed his meatloaf.  Welcome back, Chef Juan!” - Michael Gould

"In 2011 as I entered my year as president the person in charge of our kitchen, Pat Stamps told me she had other commitments, and she would not be able to continue her job running the kitchen. I remember thinking, "I don’t want my first job as President to screw up the kitchen." So I asked Pat to help me find someone.  The next week we interviewed Juan and I hired him the next week.  Not only was the food better, but he saved us a lot of money, as well (thank you Pat Stamps). Juan always gives great service and I've never had a problem. It was one of my best decisions! I am so happy he is returning to RR".-Dave McCleary-Past President

And a message to the Club from Juan-"I am incredibly grateful for the warm welcome words from Club members, and that makes me happy to be back. From my side, I can tell the Club that I am ready to fry that chicken again and ready to bring my best to the Club every Thursday. Thank you everyone, looking forward to working together in the years to come"- Chef Juan