(Editor’s note: Bandon Dunes Golf Resort is celebrating its 25th anniversary and Golfweek Travel Editor Jason Lusk put together a comprehensive package for the occasion, complete with Q&As of pivotal people in and around the operation. To see the entire package of stories, click here.)
BANDON, Ore. – Don Crowe started at Bandon Dunes Golf resort in Oregon during its infancy, serving as the food and beverage manager for a year before leaving to pursue his career at other properties. The Chicago native jumped at the chance to return to his current role.
Crowe spoke with Golfweek about how the resort does it in the run-up to its 25th anniversary in May.
After having left Bandon Dunes and then seeing the growth over the years, what was it like to come back in 2017?
I was able to come back when my predecessor retired, so it was a very quick decision for me to come back and be a part of the team here, the culture of the South Coast of Oregon. There are many great things about the area that I absolutely love.
For me and my family, it’s the culture and the environment on the ocean. I love the woods, camping, fishing, hiking. There’s so many great things to do in the Pacific Northwest, it was a very easy decision for us. As an outdoors person, this is it. You can’t beat it.
The Lily Pond rooms at Bandon Dunes Golf Resort in Oregon (Courtesy of Bandon Dunes Golf Resort)
How do you cultivate the culture here?
It really started with Mike Keiser and his family, working with (Mike’s sons) Chris and Michael. And it is really the people here in Coos County and beyond, all the South Coast of Oregon, that make it happen.
I can’t tell you how many times I’ll get a phone call or note back after a guest leaves, asking “How do you do it? I want to bring that to my steel company,” or “I want to bring that to my country club.” And it really just comes down to the people. It started with Mr. Keiser, and we’re able to allow people to go out and be themselves, to enjoy every day at work and take care of our guests.
What’s it like to have watched Mike Keiser’s energy in building this place all the way to today, with the addition of new courses and new restaurants and now the new short course coming in?
To watch and observe and learn from Mike’s energy is really easy. It’s contagious. He inspires us. He loves to ask questions, and he really wants to hear from us as well as all of our guests. It’s contagious; you really feed off that.
What was that first year like for you at Bandon Dunes?
It was exciting, because I really wanted to be a part of something special and I just had a hunch that this could be it. It certainly paid off.
You can’t say there was a formula, because there’s nothing else like it. But it’s moved in a certain pattern of growth in players and visitors, then building out to accommodate them.
Do you get questions from the golf industry, people asking how do you do it?
We do get questions from around the world as to how do you do it, whether it be service or culture or the grounds of the resort. In general hospitality. It’s great.
I know it’s not easy to do, but it comes down to all the wonderful people that come here to work every day that do such a great job taking care of everybody and the property.