” Spring Run,

It is with a heavy heart that I write this, as many of you know, and for those that do not, I will be leaving Spring Run as of December 31, 2016.  I have been the Executive Sous Chef for the past five years while being there for six.  I have come to love and adore the membership as if they were my family, in reality, they were, as I have left mine in Philadelphia, Pennsylvania to move to Naples six years ago.  I never imagined I would have stayed so long as I had a personal rule never to stay longer than three years at any particular job, not because I didn’t want too, but because I was always in search of new enlightening experiences to help me succeed in my career and life.  Somehow that rule was thrown out the window here as Spring Run has a charm and eloquence that I believe makes this place home for all who stumble upon our little secret sliver in paradise.
I leave knowing that this place is in good hands.  I am proud to say that I was part of building such an amazing team that we currently have, and know that things will only get better as time gives them the experience needed to grow.  Chef Steve has been a wonderful mentor and father like figure, an unforgettable master of his craft, and someone that I will always pay homage too in any future endeavors.   We have the best front of house staff I have ever worked with and many of this I give credit to Josh for his dedication and love of his job. The leadership provided by Mike Zigler I will carry with me as I pursue my career in business and marketing.  He has been a model of what I would like to strive to become and will someday.
I have been a part of some wonderful events at Spring Run.   I would like to thank my wine dinner enthusiasts who helped create such an extraordinary atmosphere.  The cooking classes that helped me become comfortable with speaking in public, and the charitable dinners that made me feel like I was part of something bigger as I will continue to help others when needed.
The past three years I have been attending Florida Gulf Coast University while majoring in marketing, and I have finally reached my final semester.   I will be graduating in the spring of 2017.  I want to thank Spring Run for all it done for me.   It really has been a wonderful journey and I couldn’t leave without letting you know.  It will be hard not seeing all the faces that I have accustomed to seeing over the years but I hope the impression I leave is as good as the one Spring Run has left on me.

Sincerely,

Executive Sous Chef
Jorge Villagomez”