Meet the Boat Club Management Team

Boat Club Managers

Heather Shoff, Restaurant Manager

Heather started in the restaurant industry at the early age of 16 and fell in love with it right away. After high school she moved to Arizona to attend ASU and Scottsdale Culinary Institute Le Cordon Bleu where she received her degree in Culinary Arts & Restaurant Management.

After college Heather refined her skills working with Mastro’s Steakhouse Concepts in Scottsdale as a corporate trainer for six years. During her time at Mastro’s she appreciated how much pride the company took in the quality of food and impeccable service, pride Heather has brought with her to the Boat Club. Heather has also worked at the exquisite Ocean Prime and Morton’s Steakhouse in Chicago where she continued to grow as a restaurant manager.

Heather married Almon Shoff in 2000 and they started a family in 2007. The Shoff family decided to move back to her hometown of Whitefish in 2011 to raise their children. This is when Heather started working at the Boat Club as the Restaurant Manager.  When Heather isn’t making sure a bustling restaurant is running smoothly she spends her time camping, hunting, gardening, playing the piano, cooking, and spending time with her beloved family. Heather is excited to be part of taking the Boat Club to the next level. The combination of great music and food paired with an amazing wine list is what will keep people coming back for more.

Chris “Chappy” Chapman, Bar Manager

Chappy may just be Whitefish’s favorite bartender and we’re proud he’s the Boat Club Bar Manager. Chappy has been with the Lodge since 2006 and has been in the industry for over 30 years. His great sense of humor and knowledge of the Flathead Valley will keep you entertained and coming back for more. If you have outdoor activity questions you may just find your answer at the bar. Chappy specializes in house infused vodkas and specialty drinks. If you want it, Chappy can make it. When he’s not behind the bar you’ll find Chappy floating the river in summer and skiing Big Mountain in winter.

Jeff Hobart, Executive Chef

Jeff Hobart was born and raised in the Pacific Northwest city of Seattle, Washington. He began working in restaurants at the age of 13. Before high school graduation he attended a 2-year extended culinary arts program with Bev Anderson in Shoreline, WA. During this two year period, he was provided the opportunity to work with Chef Tom Douglas from Dahlia Lounge, Chef Tamara Murphy from Brasa, Chef Peter Birk from Ray’s Boathouse and other Seattle area powerhouses. After graduation Jeff relocated to Scottsdale, Arizona to attend culinary school at Scottsdale Community College. He excelled in Karen Chalmers program and was asked to join Chef Jeff Coons and the banquet team at the AAA Five-Diamond awarded JW Marriot Scottsdale Camelback Inn Resort & Spa.

Jeff worked in a variety of positions during the next three years to expand his culinary repertoire while earning his BA in Hotel & Restaurant Management from Northern Arizona University.

In 2006 Jeff relocated to Sun Valley, Idaho to take on the Executive Chef position for Sun Valley Resort’s main lodge. For two years Jeff worked closely with James Beard award winning chef Scott Wamsley, Chef Don Wise and Chef Michael Diem. During his time in Idaho, Jeff started a family with his lovely wife Jenna, now with three children.

After a short time with Chef John-Paul Gordon at the Lighthouse Bistro in Kilauea, Kauai, he returned to the mainland here in beautiful Whitefish, Montana to take on the Executive Chef position for the Boat Club at The Lodge at Whitefish Lake.

Jeff’s culinary philosophy is that in the end, a great meal is not about the food and the wine, a great meal is an emotional experience. The Boat Club tries to make it an extraordinary one by creating a beautiful place, one filled with staff that cares about it as they do about their home, and care for you as the most important guest in it. Jeff is obsessive about the culinary details and fundamental techniques that are the foundation of an exciting culinary imagination and a kitchen that delivers the very best products of the earth to the table. No detail or element can be less important or more important than another. Because a great meal is not one that fills you up. A great meal is a kind of journey that returns you to sources of pleasure you may have forgotten and takes you to places you haven’t been before.

Chef Jeff Hobart invites you to join us and experience the Boat Club first hand with your friends and loved ones.