About Paulina

Paulina grew up in Los Angeles, California and moved to Orange County at the age of 10. At the age of 16, Paulina began working at Aliso Viejo Country Club in the KidsKave Childcare Department. Soon after Paulina took on more responsibility for KidsKave. She began planning events and created a welcoming atmosphere for all children. After working in KidsKave for two years Paulina became the Membership Assistant and KidsKave Supervisor. She also assisted in the Accounting Department. Dabbling in these different pockets of the Club gave Paulina the great experience she needed to be promoted to Member Relations Coordinator. Paulina worked in this role for two years before being promoted to Membership Director in 2020. Paulina believes one of the most wonderful attributes of the Club is the Members; they are a testament to the incredible community Aliso Viejo Country Club has created.

About Jordyn

My passion for Member Relations and Event Planning can be tracked back to my pre-professional days. I love connecting with people and getting others excited about the things that I'm excited about! Whether I was working with Food and Beverage or as a Marketing Professional, I've been on a path to building relationships from the start. This passion carried me through my education at California State University, Fullerton in Business Marketing. When I am away from the office I enjoy traveling, shopping, wine tasting, and doing yoga. I am dedicated to having fun and making people's dreams become a reality!

About Mark

Originally a native of Long Beach, CA, Mark trained at Le Cordon Bleu in Pasadena in 2008 before moving to Santa Barbara in 2011, and later to Silicon Valley in 2014. Mark is excited to now loop back to home to Southern California.“I started my career staging at various restaurants, weeks at a time, to land jobs at the best restaurants. I wanted to learn everything that I could about what it takes to be a great chef. This ultimately was a turning point for me. I started working at a Joe’s Restaurant, a Michelin hot spot off Abbot Kinney in Venice, CA.  At Joe’s, the menu changed daily, allowing me to learn to cook various proteins, vegetables, and sauces with contemporary and modern techniques.”Over the course of time, Mark fine-tuned his craft to add the art of professionalism and the value of respect – not only for the ingredients he cooks with but also for the kitchen team and setup.After his stint at Joe’s, Mark joined the Zarate Restaurant Group and helped open Paiche in Marina...