Our Team Of
Seasoned Experts
Davis Sezna
Founder and Chief Executive Officer
As a creator, owner, and operator, Davis has spent over 40 years imagining and creating hospitality concepts and building operational teams to deliver successful restaurants, golf courses, and comprehensive food and beverage amenities. His extensive experience includes bringing over 50 unique concepts to life, recognizing the opportunities, and overseeing the operations. He has provided guidance and operational management consulting services to various upscale operations; a few noteworthy entities include Merion Golf Club, Winged Foot Golf Club, and The Cloister at Sea Island. Pine Valley, Seminole, Eagle Point, and Cliffs Communities.
Mike Cutler
Chief Operating Officer
With over 30 years of experience in golf, Mike plays a pivotal role in Purple Horse Hospitality's growth plans. His talent for optimizing golf course performance led to his selection by Billy Casper Golf's owners to lead their business development efforts after successfully overseeing the Southeast Portfolio. Mike's achievements include significant growth of BCG under his tenure until disposition, negotiating, creating and operating several successful public-private partnerships, actively leading company’s consulting engagements, speaking engagements with industry organizations, and serving as a founding board member of VAGCOA.
Michael Toscano
Chef
Michael, as chef and owner of Perla, has received many accolades including Esquire's Best New Restaurants, New York Times Two Stars, and Time Out New York Best Italian Restaurant. Michael was named a “New York Rising Star” by StarChefs.com, Zagat 30 Under 30, three time James Beard “Rising Star Chef” semifinalist and was selected to be part of the Williams Sonoma's Chefs' Collective. Michael has relocated from New York to Charleston and has since opened Le Farfalle, da Toscano, Porchetta Shop & the most recent addition Fugazzi.
Chris DiVincenzo
Controller
Chris is the Controller at Purple Horse Hospitality, overseeing financial operations, focusing on financial insight, internal controls, and adherence to accounting principles. He holds bachelor's degrees in accounting and finance from Florida State University and began his career in auditing at a public accounting firm, earning his CPA license in 2015. With experience in various private sector industries across Florida, South Carolina and Colorado, Chris brings a diverse accounting knowledge base to his role.
Rebeka Wellmon
Director of Marketing and Communications
Rebeka has worked in the sports and entertainment industry for over 12 years. In addition to holding 2 B.A. degrees from Clemson, Rebeka has also earned her M.S. in Communication from Northwestern. While she has experience in all aspects of marketing, her focus over the years has been on digital advertising, social media, and influencer marketing. Rebeka has worked with several major and minor league teams in both sports and esports– which includes, most notably, the New England Patriots. Rebeka has played golf her entire life and especially enjoys golfing and competing in local CGA tournaments with her dad, Bruce.
Robert Williams
Director of Agronomy
Robert oversees and develops the agronomic plans for our facilities. Robert is a proud Greenville, SC native and earned his agronomic degree from UNC-Greensboro. Robert brings more than twenty years of agronomic experience in the golf industry. He began his career at The Cliffs in the Upstate and eventually joined the team at Purple Horse with the renovation, grow-in and maintenance of 3’s Greenville. He has extensive knowledge and experience with warm season turf grasses and is an instrumental member of the team.
A Unique Collaboration
Our Culinary Team
Our culinary team is a collaboration of some of the most talented chefs in the industry. Each chef brings their unique style and expertise to the table, creating a culinary experience that is truly one-of-a-kind.
Jimmy Schmidt
Chef
Jimmy has been honored with numerous awards, including multiple James Beard Award for “who’s Who”, Best Chef Midwest, Wine Spectator’s “Award of Excellence” and multiple winner of Esquire Magazine “Best New Restaurants” – Detroit (3), Denver & Washington DC. Schmidt devotes his energy to organizations dedicated to sustainability as well as advancing the science of nutritional food. Schmidt specializes in sports nutrition to advance personal performance as Director of Sports Nutrition for Corvette & GM Motorsport in endurance events such as the challenging 24 Hours of Lemans, Daytona and Sebring as well as with Ocean Racing Yacht Teams.
Beau MacMillan
Chef
Beau has cooked in some of America’s most distinguished kitchens and is a two-time James Beard Foundation award nominee for Best Chef Southwest. Beau currently serves as the head of culinary to multiple outlets in the Phoenix area to include The Americano, Mora Italian and Cala. Before that, he was the executive chef at Sanctuary on Camelback Mountain and its signature restaurant, Elements, for over 20 years. A Food Network regular, he first competed on “Iron Chef America” in 2006 against Iron Chef Bobby Flay in “Battle American Kobe Beef.” Chef MacMillan’s cuisine reigned supreme, letting him claim victory over Flay.
Paul O’Toole
Chef
Paul has been in the cooking /food industry for over 48 years. Paul started as a dishwasher and has never forgotten his roots. Paul was inducted into the Honorable Order of the “Golden Toque” and AAC’s National Chairs Medal. His experience is extensive having been with sole proprietors, corporate hotels, private and public golf courses. He has worked with the USGA as well as the PGA. Some of the more notable are the Senior Tour and the Senior Tour Championship. Others include the US Amateur, The Walker Cup, and the US Open.
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