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Castle Pines Golf Club
LEFT TO RIGHT:
Director of Transportation Dale Parsons; Food and Beverage Manager Mike Gilmour; Chief Financial Officer Mike MacAdams.
The cottages are within easy walking distance of the
word that Jack wanted to talk to him. This could not be
clubhouse, the putting green, and practice range, which
good, Schneider thought to himself. What had he done
is the permanent home of Golf Professional Don Hurter,
wrong? But Nicklaus told him that a new course he had
who with his wife Sue (formerly Sanders, who competed
designed near Denver was about to open, and the grass
on the LPGA Tour for nine years), run an impeccable op-
had grown in earlier than anticipated. He needed someone
eration. Sue administers the golf shop and Hurter, who
he could count on to manage the golf operation. “When
won the U.S. Junior Amateur Championship in 1978, is
do you need me to start?” Schneider asked nervously.
highly sought after as a teacher. Usually you can find him
Nicklaus looked at his watch and said, “Tomorrow.” So the
giving a lesson to one of the members, a Tour player, or a
next morning Schneider started driving cross-country,
promising youngster. Hurter has a flawless, repeating golf
and he has been on “permanent loan,” as he calls it, from
swing, and he served for several years as an equipment
Muirfield Village ever since. He’s never looked back, having
tester for Golf Digest’s prestigious “Hot List” because his
raised a family in Castle Rock, working closely with Jack
action is more consistent than Iron Byron’s. Hurter
Vickers through many an INTERNATIONAL tournament,
started at Castle Pines as the director of instruction, com-
and becoming part of the fabric of Castle Pines.
ing to the club from Desert Highlands. He moved into the
Schneider is quick to bring to your attention several
golf professional’s position when then Director of Golf
key employees. First is Castle Pines’ executive chef of
Keith Schneider was asked to become the club’s General
twenty-one years Dan Mattoon. Originally from Pittsfield,
Manager/Vice President ten years ago.
Massachusetts, Mattoon studied at the world-renowned Hyde Park Culinary Institute of America. He prides him-
Managing the club and its staff
self on serving almost exclusively local produce, including
NICKLAUS HANDPICKED Schneider when Castle Pines
vegetables and herbs grown on property in six organic
first opened in 1981. He was an assistant professional at
gardens. His salads feature twelve different varieties of
Muirfield Village and was quietly working his way up to a
tomatoes, and he makes all of his own sauces and stocks.
head professional position. One day, Schneider got the
“We have a very high-end, highly educated clientele here,”
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