About

A Dining Experience to Remember

The Blue Lagoon Bar & Grill is located inside the clubhouse overlooking a crystal clear lagoon. Both Blue Lagoon Bar & Grill locations offer an intimate and luxurious setting, a full-service bar and a menu that is both diverse and upscale. Both restaurants offer unique spaces that make it the perfect location for private parties, weddings and corporate events, with culinary and service professionals at attention to tend to every detail no matter how large or small.

Scott McMacken

Balmoral General Manager

Scott was previously at the Blue Lagoon Bar and Grill at Lago Mar as the General Manager to open the restaurant.  Originally from Sinton, Texas, Scott lived in the Philadelphia Pa area over 20 plus years and is thrilled to call the Houston area and Texas home again.  Scott served in the United States Navy stationed mainly on the east coast and is a proud Temple University graduate with a degree in Secondary Education with a focus on History as well as a minor in Political Science and is a dad to 3 amazing children.

Scott started his culinary career at the Steakhouse in Sinton Texas watching his parents run the business. Nearly 30 years of experience have led to this opportunity to oversee the first lagoon side restaurant in the nation.  His journey has led to him see many concepts.  Friendly’s, Ruby Tuesday’s, and The Cheesecake Factory.  All of these various stops have continued to fuel his passion and desire to create memorable experiences and build life long relationships.  “Food and Service are more than a hello and something on a plate.  It’s an expression of who you are.  The feeling of welcoming that guest to your home.  Building a relationship.  Putting smiles on someone’s face.  Exceeding expectations.  That’s what drives me to continue on this journey of great food.  Eye catching drinks.  Amazing staff.  Our staff is not just staff.  We are a Family.”  

Stephen Wichlep

Lago Mar General Manager

Stephen Wichlep started his career in the hospitality business at the ripe age of 15 working at the Original Hills Restaurant on the Galveston Seawall as a busboy.  After high school Stephen attended University of North Texas studying in Hotel/Restaurant Management during which time an opportunity arose to join the Dallas group CRO, Consolidated Restaurant Operations.  Stephen spent 32 years with CRO working for various restaurants under their umbrella honing his skills in customer service.

A current resident of Texas City, Stephen was born in Galveston and returned to the area after 35 years in Dallas.  During his free time he spends as much as he can with his 7 year old son Lucas and wife Edith.

"Working at Blue Lagoon and seeing the growth that is occuring at Lago Mar is exciting.  From the housing development, entertainment venues, this area will be exploding with commerce over the next few years and I'm happy to be part of it."

Ken Ridley

Chef

Chef Ken is a born and raised in Houston native and has worked over 14 years in the hospitality industry. At the ripe age of 8 yrs. old Chef Ken developed his passion for cooking in his grandmother’s kitchen while spending summers in Louisiana. After high school Chef Ken attended Texas Southern University for Business Management before furthering his passion and attending the Art Institute of Houston receiving his bachelor’s degree in culinary management. After graduating Chef Ken went to work at the illustrious River Oaks Country Club under the leadership of world renown Chef Charles Carroll, and later at 60 Degrees Mastercrafted under the leadership of Certified Master Chef Fritz Gitschner. It was these 2 chefs that made an overwhelming impact on the trajectory of Chef Ken’s career and served as mentors in his development. Chef Ken has also spent time working for other well-known establishments throughout the greater Houston area. He is excited about this opportunity to showcase his passion with the guests of Blue Lagoon Bar and Grill

Maria Saldana

Balmoral Assistant General Manager 

Maria has been in the hospitality industry for over 7 years prior to joining Land Tejas in the opening of America's First Lagoon-Side Restaurant in Humble Texas. A native of Guanajuato, Mexico, relocated alongside her mother to the United States at an early age and since then Houston Texas has been home. While initially attending college to be a Criminal Justice major, she later decided to shift career paths and turn course to the hospitality business. Once set in motion she rapidly advanced within the company and branched out into different areas of management. The concept of Blue Lagoon Bar & Grill instantly captivated her interest. The foundation and grand potential of Blue Lagoon enticed her and is undeniably delighted to be a part of the opening of the second location in Texas City, under American Resort Management. With the ultimate goal to unceasingly enrich her mind with knowledge in all aspects of the business and hospitality industry; while expanding every skill set and building the brand for Blue Lagoon Bar & Grill and all of its future projects.

Monica Levitz

Director of Catering

Monica Levitz has more than 20 years of experience in the restaurant industry, with a proven track record of creating dining experiences that exceed expectations. Her background includes positions that have been created and tailored to her unique talents and skillsets, including Development Director of Boudreaux Cajun Kitchen, Development Coordinator for Eat Out In and co-founder of ZULAFOOD. In her current position, she oversees catering management for the Balmoral Crystal Clear Lagoon & Beach Club and the Blue Lagoon Bar & Grill. Ms. Levitz holds a Bachelor of Science degree in Communications Studies with minors in Business Foundations and Spanish from the University of Texas at Austin.