Meet the Staff

Hi, my name is Lowell Weaver II and I am the managing partner at The Medalist Golf Club and banquet facility and my primary focus is everything golf related including outings, events, packages, and merchandise. I enjoy working with golfers of all kinds to make sure The Medalist meets their needs.

I graduated in 1990 with a Bachelor of Science degree from Michigan State University with a turfgrass specialty. After graduation I helped grow in 2 courses and built a 3rd as a golf course Superintendent in the Brighton area, eventually becoming the GM at the course I built, The Links at Whitmore Lake in 1993.

I moved to The Medalist Golf Club in the spring of 1999 to become the GM, and in the spring of 2017 realized a lifelong dream of owning a golf course when I bought The Medalist with my wife Starr.

In my spare time I enjoy playing golf and bowling as well as spending time with our family and two dogs Breeze and Breslin.

Hi there! My name is Sarah Smit, and I am the Special Events Coordinator at The Medalist Golf Club.

I am a Marshall native and graduated from Marshall High School in 2015. I have a BFA in Acting and Directing from the Western Michigan University Department of Theatre with a minor in Business Management. I graduated Summa Cum Laude from the Lee Honors College as a Pillar Award Winner. I was also named the 2019 Presidential Scholar for Theatre.

In 2023, my husband Jon and I had our dream wedding here at the Medalist. Now, I am lucky enough to get to work with couples to create the special day they have always dreamed of. I look forward to watching each couple's unique vision come to life.

When I am not working, I enjoy participating in productions at Great Escape Stage Company in Marshall, hosting family and friends, and playing with our French Bulldog.

I look forward to seeing you soon!

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My name is Jacob Daniel Shepard, and I’m honored to serve as your chef. I was born and raised in Jackson, Michigan, where I still reside today. I’m proud to be part of this community.

A little about me—I am a proud father of three amazing children. My eldest, Jacob Bennett Shepard, is 16, followed by my daughters Alie Elizabeth Shepard, who’s 12, and Penelope Grace Shepard, who’s 11. Though their mother and I are no longer married, we co-parent our children civilly and with love.

I attended culinary school from 2005 to 2007, and in 2008, I began my first chef position right here at The Medalist. I stayed until 2012 when I took a break to navigate my divorce. During this time, I had the opportunity to grow professionally, gaining valuable knowledge, recipes, and experience, which I am excited to bring back to you now.

My most enriching experience was the six years I spent cooking in Ann Arbor. I encountered a wider variety of foods than in my entire career combined. For four of those years, I worked at Travis Pointe Country Club in Saline, Michigan, where I created specials year-round for over 600 full-time members. I was also involved in hundreds of events, including our proudest achievement—the Volvik Championship, an LPGA event with national coverage and more than 25,000 attendees. We provided meals for players and caddies three times a day for seven days, fed the media, served our regular members, and ran three tents on the course as well as an all-sports café with quick-grab items. During an ESPN interview, the players agreed it was the best food they’d had on tour!

After four fulfilling years at Travis Pointe, I sought new challenges and joined Katherine’s Catering, the largest caterer for the University of Michigan and downtown Ann Arbor, which services a prestigious clientele with $4 million in annual billings. There, I had the privilege of cooking for billionaires, including Tom Monaghan of Domino’s, and former Secretary of State Condoleezza Rice at private dinners.

Like many, my career was impacted by the pandemic. Katherine’s Catering, which had $4 million in billings, dropped to zero overnight, and I shifted my focus to homeschooling my children. When things returned to normal, I spent a year at Clark Lake Golf Course, where I helped craft the menu and train the staff. After that, I worked a winter season at Grand River Brewery, reconnecting with an old friend, Lowell. Last Memorial Day, he invited me to join his team, and since then, I’ve been quietly aiming to impress you with my food.

I love to hear from our customers—what dishes do you enjoy, and what could be improved? Your feedback will help me adjust and continue providing you with the best possible dining experience.