BRUTUS, Mich. -- Tom Foster, owner of Hidden River Golf & Casting Club, didn't have to cast far to find new chef Ken Willoughby, 51, just a few miles up the road in Pellston and the University of Michigan's Biological Station on Douglas Lake.

"We couldn't be happier having Ken as our chef," said Foster. "He's talented and experienced in the kitchen and knows quality food, preparation and service are all equally important."

Located 15 minutes north of Petoskey off US-31, Hidden River Golf & Casting Club is well-known not only for its picturesque golf course, but also for its award-winning Rainbow Room restaurant.

"I'm excited being at Hidden River," said Willoughby. "It has an excellent reputation and following and I'm dedicated to making it even better known across the region and state. We'll continue our signature dishes of ribs, sautéed walleye, and the Maple River salad while also branching out with new menu selections complemented by food from local growers."

Willoughby is an innovative chef in what Detroit Free Press food writer Sylvia Rector called northern Michigan's "increasingly sophisticated restaurant scene" and "overall passion for and interest in all things food." He supports local farmers, has a large vegetable garden of his own, raises chickens that "eat on fresh grass every day" and is adviser to the Michigan Small Farm Conference and teaches participants how to cook great foods.

Willoughby moved "Up North" as Executive Chef at the world class U of M Biological Station eight years ago after three years as the Executive Chef at the Michigan League at U-M in Ann Arbor. The Michigan League was the University's primary banquet and special event venue for important campus luncheons and dinners, including several events honoring former President Gerald R. Ford when he visited his alma mater. "It was always a privilege for the kitchen and dining staff to prepare and serve a meal for President Ford," said Willoughby.

That followed a career at some of Detroit's top restaurants including the Golden Mushroom under renowned Master Chef Milos Cihelka and later The Great Dane. He moved on to Ann Arbor and oversaw two restaurants that earned four stars, A Moveable Feast and Kerrytown Bistro.

A graduate of Oakland Community College, Willoughby also interned at the Bella Rosa restaurant in Taranto, Italy.

For more information about Hidden River Golf & Casting Club call 1-800-325-4653 or visit www.hiddenriver.com

Media Contact: All About Golf, 616-490-0433