Kyle Embry
Golf Course Superintendent
(972) 346-2139 | Email:

I was born and raised in Muleshoe, Texas on our family farm. Growing up the hot summer days usually consisted of driving a tractor, changing irrigation water or any other job that my dad needed help with. From an early age I learned what hard work meant and enjoyed being outside. After high school I attended West Texas A&M University where I earned a Bachelor of Science degree in Plant/Soil and Environmental Science. While attending college, I played for the WTAMU golf team and worked as an Intern for La Paloma Golf Club in Amarillo, Texas. The first summer I spent working on the golf course, I knew I wanted to be a golf course Superintendent. With my experience from growing up on the farm and later playing college golf, I felt like I had a solid start to a similar career. Upon graduation I left the Panhandle and headed to Dallas where I accepted an Assistant Superintendent position at The Northwood Club. The next spring my wife, Lauren, and I were married in Amarillo, Texas. A few years later I was presented with an opportunity to be an Assistant Superintendent at Colonial Country Club in Fort Worth. Being part of a team responsible for maintaining a high level private club and hosting an annual PGA Tour event has proven to be an invaluable experience.

Since October 2007 I’ve been the Golf Course Superintendent here at Gentle Creek Golf Club. Obtaining this position meant that it would be my first, and I gladly accepted the challenge. At the time I had been in the industry for ten years as an Intern or an Assistant and was ready to take on more responsibility. It didn’t take long to realize Gentle Creek is a special place, and one that I am proud to be part of. My name is on the product that we produce and that’s what keeps me motivated to make it the best it can be. I believe Gentle Creek has a bright future. The golf course is great and we strive each day to make it better than it was yesterday. There is definitely room to grow and hidden potential to uncover. That excites me!


Steve Riney
Director of Food & Beverage

Steve Riney is a native of Texas that currently resides in Frisco with his wife, Kelly, and soon-to-be three year old daughter, Allison.  Steve brings years of food and beverage experience and knowledge to the leadership team at Gentle Creek Country Club.  With over 20 years in the industry, Steve’s background spans from small independently owned boutique restaurants, such as Ferre Ristorante in Uptown, Maguires and Rise Salon de Souffle, to large restaurants producing over 6 million in annual revenues.  Most recently, Steve was revitalizing SER Steak & Spirits on the 27th Floor of the Hilton Anatole in the Design District of Dallas.  Steve has held positions in the industry including Bar Manager, Food & Beverage Director and General Manager.  Steve has been recognized throughout his career for food quality excellence, presentation, and his creativity in pairing wine and cocktails with specialty dishes.  Steve’s commitment and desire to provide the ultimate customer experience is marked through his training skills and giving Gentle Creek the touches needed toward gaining a competitive edge within the market.


Will Haughey
Director of Golf 
(972) 346-2500 ext. 7 | Email:

I was born and raised in Dallas, Texas. Growing up, I was very active in sports, playing basketball, baseball, football, soccer, tennis, and golf. My passion for golf ultimately won out when I got to high school. I attended Bryan Adams High School where I played Varsity golf all four years. I won two district championships both my Junior and Senior year. I went on to place in the top 25 in two Regional Championships. After high school, I played 2 years of collegiate golf and studied Business at Eastfield College. The highlight of my competitive golf career was playing in the 2006 National NJCAA Championship in New York. It was an amazing experience and our team finished 6th.
After my college playing days were over, I knew my career was in the golf business. I started my PGA apprenticeship as an Assistant Golf Professional at Dallas Athletic Club. In May 2014, I completed the PGA Professional Golf Management and became a Class A Golf Professional. Soon after, I was hired as the 1st Assistant Golf Professional at Gentle Creek Country Club and just recently promoted to Head Golf Professional. I have been fortunate enough to work alongside many knowledgeable and reputable golf professionals that have mentored me over my 13+ years in the business. I thoroughly enjoy the golf business because it always presents new and exciting challenges. Not one day is the same as the next and I am constantly surrounded by great people and the great game of golf.
I currently reside in McKinney, Texas with my wife Meagan and daughter Georgia. I have two long haired dachshunds, Parker and Oliver and our weimaraner Bree. In my spare time, I enjoy spending time outdoors with my family, traveling, live music, golfing, watching football and grilling.

Mike Junio
Executive Chef
(972) 346-2139 | Email:

I was born in Arapahoe County Colorado on the edge of the prairies leading to the Rocky Mountains. I had the wonderful privilege of spending my adolescence on the edge of civilization. I enjoyed playing ice hockey and football in my early years. My love for the mountains, snowy blizzards and Colorado lightning storms are deeply rooted in every fiber of my being. In my early teens our family moved to a small coastal town in California where I was able to take up surfing and further enjoy my love of the great outdoors with a whole new oceanic environment.

When I was a lad of seventeen, I took a job as a dishwasher for an aspiring Chef who owned a small breakfast and lunch café. I fell immediately in love with the freedom of the restaurant industry. I spent the next few years in the San Francisco bay area working for many great Chefs to advance my knowledge. I was grinding away working 70-hour work weeks and attending college for computer science. By the time I graduated with two computer technology degrees, I realized the last thing I wanted was to fix people's computers and solve their networking problems, so I followed my creative passion and began to pursue my path as a chef with a new focus.

My first Executive Chef position was at the Original Captain Eddie Rickenbacker's, an eccentric, fast pace bar and restaurant in San Francisco's financial district. I then moved out to the great state of Texas and began my own, high end, private chef and catering business. My Dallas Catering company had me creating unique dishes for private dinner parties, weddings, and corporate events. The reputation I gained led to me to a catering contract with the Dallas Mavericks and then on to private chef roles for a couple Texas Ranger all-stars players.

I ended up dissolving my catering company and moved back to California to help open three restaurants for an ambitious company building an amusement park. That is where and when I met my wife and started my wonderful family. My family became my top priority, so we decided to move to Texas where opportunity for all of us was abundant. Once back in Texas, I had the luxury of creating a woodworking company with my father while working as a private chef again. In that time, I partnered up with my sister to create a new restaurant and coffee shop concept @Nerdvana. After five years of hard work, the @Nerdvana brand was born. Once it was running successfully, and no longer in need of a full-time Chef and Operations Manager, it was time to move on to the next step of my career.