John Paulus Joins Vanderbilt Legends Club as Food and Beverage Director

April 3, 2025

Franklin, Tenn. — Vanderbilt Legends Club proudly announces the appointment of John Paulus as director of food and beverage. As the club prepares to unveil its newly renovated 35,000-square-foot clubhouse this spring, Paulus will lead all front-of-the-house operations and deliver an elevated hospitality experience to members.

A New Jersey native and graduate of Penn State University, Paulus began his career with the Walt Disney Corporation, setting the foundation for a hospitality journey defined by excellence. Early on, he worked closely with renowned restaurateur and celebrity chef Scott Conant, playing a key role in opening two New York Times three-star restaurants and wine bars. He later joined Jean-Georges Restaurant in Manhattan as assistant general manager, helping the acclaimed French eatery earn a four-star review from the New York Times and three Michelin stars.

In 2015, Paulus launched his own family restaurant, which earned recognition as the best restaurant in New Jersey. Most recently, he was a member of the opening team for Southall Inn and Farm in Nashville, further honing his leadership in high-end dining experiences.

“John brings an extraordinary level of experience and hospitality vision to Vanderbilt Legends Club,” said General Manager Jim Leisenring. “His passion for service, paired with a deep understanding of the food and beverage industry, will enhance the member experience and set a new standard for our culinary program.”

Vanderbilt Legends Club is home to two 18-hole championship golf courses, a par-3 course and a 19-acre state-of-the-art practice facility. Its North and South Courses, designed by Tom Kite and Bob Cupp, are considered among the top golf experiences in Tennessee. The club’s new clubhouse will feature multiple culinary venues designed to match the caliber of its courses and membership.

For more information, visit www.vanderbiltlegendsclub.com.