Management Team

General Manager, Shelly Carlisle

Shelly Carlisle has over 30 years of experience in the hospitality industry and is our first female General Manager in the Club's history. Shelly began working for the University Club in 2006, and was promoted to General Manager in 2014. Her long history of experience, tenacious work ethic, and knowledge of the industry made her the perfect choice as the Club’s General Manager. She oversees the daily operations of the Club and works closely with her Management Team to ensure a positive Member experience. Shelly currently lives in Ridgefield, Washington with her husband Chris and their adorable son Duncan.

Shelly can be reached at 503-276-1355 or [email protected].

Controller, Bruce Obog

Bruce came to the Club from California in the summer of 2015. He was working as a Controller for a golf Club in California when he decided to move to Portland to live with his then girlfriend, now wife, Stacey. Bruce is an accounting whiz and keeps the Management Team’s budgets and the Club’s finances in line. He works closely with the Board of Directors and Finance Committee to ensure that daily, monthly, and annual budgets are maintained and on track. When not crunching numbers and cracking whips, Bruce spends his time with his wife, exploring Portland, travelling, and doing DIY house projects.

Bruce can be reached at 503-276-1357 or [email protected].

Executive Chef, Paul Dube

Chef Dube’s passion for cooking began when he was young, as he observed his mom and grandma in the kitchen. He began officially working in the industry in high school at a local A&W, where he genuinely enjoyed the work. From there, Chef Dube began expanding his culinary skills in small local restaurants like the Bluestone Grill & Tap. He moved to Portland in 2002 where he began working as a line cook for the Waverly Country Club. Shortly after, he was offered a seasonal position at the Club, where he spent many years honing his skills. He was promoted to Sous Chef. In 2013, Chef Dube left the Club to explore an Executive Chef position and was sorely missed at the UC. In 2015, we asked Chef Dube back as our newest Executive Chef and the rest, they say, is history. Chef lives in Portland with his wife Kim (our Pastry Chef) and his daughter. He says that if he had a different life, he’d definitely be a dog trainer.

Chef Dube can be reached at [email protected]. You can also follow Chef Dube on instagram to see what he's cooking!

Food & Beverage Director, Josh Wilcox

Josh Wilcox started young in the hospitality industry, working as a dishwasher, line cook, and then a bus boy. He moved his way up the chain and began managing a small deli while he was in college and then tending bar at the San Diego Yacht Club. He moved to Portland in 2008 and began working at the Club as a server. Now, Josh is our Food & Beverage Director and Sommelier. He supervises the staff, manages our wholesale wine program, and facilitates all Food & Beverage themed events. Josh lives in St. Johns with his wife Trisha and daughter Rowan. He likes to spend his weekends cooking with friends, working on his house and garden, and exploring the Pacific Northwest.

Josh can be reached at 503-276-1356 or [email protected].

Food & Beverage Manager, Tom Penn

Tom Penn came to the Club with an impressive resume and history in food and beverage. Tom has an extensive history in the food service industry, working his way through corporate restaurants like TGI Fridays and Houlihans to local bars and even the World Famous Buena Vista Café (home of the Irish Coffee). Tom started at the Club in 2014 as a server and bartender and it quickly became apparent that his skills could be better utilized. He now works closely with Josh Wilcox to supervise the service staff and oversee the daily operations of our lunch & dinner services. Tom lives with his lovely wife Liz in their recently purchased home in the St. John’s area.

Tom can be reached at 503-276-1353 or at [email protected].


Membership Director, Kristen Kingsbury

Kristen Kingsbury sold her small business in NY to move to Portland and work on LAIKA Entertainment’s first stop motion feature film, Coraline. She immediately fell in love with the arts and culture community here and the riches this city offers within its small-town feel. Originally from Connecticut, Kristen graduated from SUNY Plattsburgh with a degree in Communications and a Minor in Theatre, and later earned her Master’s in Organizational Leadership. Kristen is focused on building new relationships, celebrating existing ones and improving member experiences.  

When she’s not at the Club, Kristen enjoys spending time with her big family: which includes 7 kids (5 of them teenagers!), 3 chickens, a rabbit, a cat, a duck, a dog, and an accommodating husband on a beautiful hilltop in Camas, WA. Like our members, Kristen loves the finer things: architecture, champagne, beautiful design, documentary film, cake and sleep (not necessarily in that order). She welcomes you to stop by her office to say hello or answer any questions you may have.  

Kristen can be reached at 503-276-1360 or at [email protected].

Catering & Events Manager, Cherish Simpson

Cherish Simpson brings a strong knowledge of hospitality industry trends to the Club. She recently relocated from the east coast and began working at Portland City Grill as their Catering Sales Manager. Before that, she was the Room Service Food & Beverage Manager at the Kimpton Hotel Palomar in Washington DC. She is a graduate of Howard University with Bachelors of Business Administration. Cherish is a Member of the  Association of Bridal Consultants and is focused on bringing her knowledge and expertise to the events she manages and brings into the Club. When Cherish is not at the Club, she enjoys spending time with her husband Gregory and her fur baby Gigi in Happy Valley. She spends her downtime painting, wine tasting, spending time with friends, and wedding consulting & planning.

Cherish can be reached at 503-276-1363 or at [email protected].

Communications Director, Alexandra Sowerby

Alex has been in the hospitality industry for 15 years. She started as a dishwasher at McMenamins on the Columbia, and since, has worked as a busser, hostess, server, bartender, and banquet captain. She has been in the Portland area since 2010 and at the University Club since 2014. As Communications Director, Alex edits and writes the bi-monthly newsletter and UC email communications, manages the website, develops all social media content, and oversees internal and external communications. She is a Board Member of Portland Business Alliance’s Emerging Professionals of Portland organization and serves on the American Cancer Society’s Making Strides Against Breast Cancer Committee as their Survivor Engagement Lead. Alex enjoys spending her free time with her husband Jeremiah and their four cats; Kink, Duck, Baxter, and Rufus; as well as, reading, journaling, hiking, and camping.

Alex can be reached at 503-223-6237 or at [email protected].

Purchasing Director, Dayna Schoessler

Dayna Schoessler began bartending at the Club in November of 2009. Her keen eye for detail and legendary decorating skills led her to working in Club set-up, helping the staff set up for major Club and private events. She was promoted in 2014 to our Purchasing Director and currently works with the management team to ensure that we are well stocked and ready with all of the supplies we need. As an avid gardener, Dayna also takes particular pride in the landscaping around the Club. During the summer, you can often find Dayna in the front of the building tending to the plants, a duty that goes way beyond her job description. Dayna lives with her adorable dog Chauncey and can be found gardening or practicing dragon boat racing in her spare time. 

Dayna can be reached at 503-276-1359 or [email protected]

Sous Chef, Dan Henley

Sous Chef Dan Henley came to us from the Ringside Fish House. He’s gained experience all over the country, from a French Patisserie in Redding, CA, to a Rum Bar in Nashville, TN. Dan was attracted to cooking as a career because he says, “Everyone can find common ground through food.” It cultivates life and brings people together.  Dan’s favorite food to cook is Mexican, primarily Posole. This might stem from his childhood, where one of his favorite foods growing up were his mother’s enchiladas. Dan really enjoys working at the Club and his favorite events so far have been our wine paired dinners. When Dan is not at the Club, you can find him camping or hiking the Pacific Northwest.