Emily joined The Canebrake team in April of 2015 after directing the Food and Beverage program at The Crowne Plaza Southern Hills. A Tulsa native, Emily attended Bishop Kelley High School then went on to receive her undergraduate degree at Tulane University in New Orleans, La. True to her passion for sustainability, she is also a Master Gardener and a certified permaculture design consultant.
Guest Services Supervisor
Randi joined the team in July of 2014 just after she graduated from Northeastern State University in Tahlequah with her Bachelor of Science in Human and Family Sciences. Before she began working here she actively participated in yoga at The Yoga Barn. Randi's favorite part about working at The Canebrake is the opportunity to engage with so many diverse individuals on a daily basis. It satisfies her desire to travel without ever having to leave home. When she isn't dazzling guests, she is often found in The Yoga Barn, hiking in the Ozarks, eating avocados and playing with her dogs. If her life were a movie, she would play herself and Stevie Nicks would be the entire soundtrack.
Event and Conference Coordinator
Erin, a Kansas native joined The Canebrake team in July of 2015 after graduating from Ottawa University with a degree in Communications and Public Relations. After starting off as an intern for the Event Coordinator at Milburn Country Club in Overland Park, KS, she moved her way up to a position of management and has worked all aspects of the food and beverage industry. Erin is new to Oklahoma and when she is not engaged in her own DIY project, she is ready and eager to plan the event of your dreams!
Phyllis began working at The Canebrake in July of 2010 after spending 25+ years in Human Resource Management, training and developing teams in a variety of spheres. Phyllis, with her positivity, constant stream of encouragement, and cheerful dependability, is a huge asset to our team; and we especially value her ability to stay focused through the storm. She's a superfan of The Canebrake, too, and loves introducing newcomers to the amazing experience we have here. Phyllis practices mindfulness to stay healthy - being careful of what goes into her body and joining our yoga classes occasionally. She is also active in the community and a member of several professional organizations. She enjoys the freshest foods, especially anything made in The Canebrake Kitchen!
Kirt's been with us since the construction stage of The Canebrake, when it was still more ranch than resort! He's worked on a variety of construction and remodeling projects in his career, and anyone who knows him has heard his signature phrase, "If it's broke, we fix it!" That's the attitude that makes him a perfect fit here at The Canebrake. Kirt stays fit by staying busy, always up to something to make our guests' stay as extraordinary as possible. He checks guests in and out, maintains our organic vegetable garden, and takes care of everyday maintenance. When it comes to good eats, he can't resist our Wednesday night smashed burgers, but on other nights of the week, he loves a good plate of Mexican food.
Prior to joining The Canebrake in February 2011, Mike worked in the telecommunications industry, successfully managing warehouses in the Northeast and working as a senior network planning engineer in the Southwest. Now that he's migrated to Green Country, Mike says he loves working at The Canebrake because of the abundant opportunities to meet interesting people, solve problems, assist our staff and guests, and keep things in a state of balance. Mike’s favorite ways to stay fit, besides taking care of his beautiful children, are walking his dogs and lifting weights. He balances out all that healthy living, though, with his favorite foods: grilled burgers with homemade mac 'n' cheese!
Chef de cuisine
Matt joined The Canebrake family in January of 2015 and could not be more excited to be part of the team. Just recently returned home after many years in Portland, Oregon and the small Hawaiian Island of Kauai, Matt brings with him a wealth of experience in different cuisines from Spanish and Italian to Japanese and Hawaiian. Matt’s dishes feature clean, bold flavors and an emphasis on quality products, both from afar and locally sourced or foraged. His passion for hospitality drives him to offer only the finest to The Canebrake’s guests with an emphasis on ingredients and dishes that are out of the ordinary. Matt loves life in the kitchen and spending time with cooks, but when he’s not chefing it up he’s an avid cyclist both on and off road. At home he loves grilling over a wood fire and has a special place in his heart for all nationalities of noodles.