Mr. Lester joined The Manor Resort Realty Company, LLC in September, 2008 as the Director of Sales for the Real Estate Division of The Manor Resort Spa & Residential Estate. Robbie focuses on the development and implementation of The Manor Resort’s real estate marketing and sales program. As a licensed real estate agent, Robbie works closely with local real estate agents in an effort to synergize marketing efforts to reach out to future residents of The Manor Resort both locally and across the eastern seaboard of the United States, and assists future residents through all aspects of the buying process.

Robbie relocated to Central Virginia from San Diego, California where he was a Sales Associate for Coldwell Banker Commercial Almar Real Estate Group. In this position, Robert specialized in the leasing and sales of commercial office space in the Central San Diego submarkets. As an office specialist, Robbie represented Tenants ranging from small, local businesses to international corporations, and Landlords ranging from individuals and partnerships to national institutional investors.

Robbie also brings a strong background in real estate investment analysis and 1031 tax-deferred exchange tax law to the team. Before joining Coldwell Banker Commercial, Robbie was the Business Development Manager for a national 1031 exchange qualified intermediary. While building the San Diego division of this company, Robbie focused on educating real estate investors on 1031 exchange tax laws and investment strategies, effectively assisting his clients in the preservation of hundreds of thousands of dollars in equity Robbie graduated in the top of his class from San Diego State University in 2003 with a Bachelor’s Degree in Business Administration with a focus in Real Estate Finance and Investment Analysis. Originally from the suburbs of Richmond, Virginia, Robbie returned to Virginia in 2008 with his wife Kelly and son Malachi after attending college and spending ten years in San Diego, CA.

John began his career as a Golf Professional, which soon led to larger roles as General Manager and Director of Golf at facilities that integrate golf and club activities into lodging and conference amenities. John is currently the General Manager and Head Golf Professional at The Manor Resort Golf Club in Prince Edward County Virginia, the latest Herberton Development project investment.

Profile:

• March 2006 to present – General Manager and Head Golf Professional at The Manor Resort Golf Club, Farmville, Virginia
• Former Director of Golf at Chestnut Ridge Golf Resort and Conference Center, Blairsville, Pennsylvania
• Former General Manager and Director of Golf at Grandview Golf Club and Banquet Center, York, Pennsylvania
• Member, Board of Directors, Indiana County Pennsylvania Tourism Bureau, 2005 - 2006
• Member, Board of Directors, York County Pennsylvania Golf Association,  2000 - 2004
• PGA of America, Class A Member

Greg joined our company in June 2009.  He holds an AAS in Business Administration Technology from the College of the Albemarle and a BS Accounting degree, with honors, from Elizabeth City State University.  He brings a wealth of knowledge from the real estate sales, construction, and vacation rental home industry from the NC coast.  Since 2003 he also holds a certificate of enrollment to practice before the Internal Revenue Service.

Thomas Abrahamsson is a renown international Chef who’s European ties has allowed him to prepare meals not only for the Swedish Royal Family but also for President Clinton, the PGA TOUR and various Hollywood stars.

A native of Sweden, he knew he was interested in food at the early age of 5 when he started peeling potatoes in his mother’s kitchen. “She was a great cook and taught me so much about basic Swedish food. I shared her kitchen, cooked for parties with her. I knew then I was destined to become a chef”.

Mr. Abrahamsson began his storied 29-year career as a Chef in Gothenburg, Sweden where he received his Chef Diploma in 1979. Since that time he has a number of prestigious positions such as Abrahamsson has been employed in many Restaurant positions like Poissonier, Saucier, Grill, Pastry Chef, Sous Chef, Executive Sous Chef and Executive Chef.

He has prepared everything from casual meals to gourmet fine dining and has years of experience in offsite catering, heading special events from small intimate groups to functions for more the 1000 people. “I even cooked for 800 American soldiers, daily, in the Persian Gulf during the “Desert Storm” war in Iraq on the cruise ship “Cunard Princess” when they needed help”.

His extensive travel has found him in assortments of kitchens all over the world including Sweden, Austria, Bahrain and The West Indies. As well, his two separate tours  to Australia first landed him as Sous Chef at Doyle’s Seafood Restaurant in Watson Bay, Sydney, the second as Sous Chef at Restaurant Skansen in Potts Point, Sydney. However, he names Asia his favorite destination. “Japan was awesome!” “Very nice sushi restaurants”.

In 1997, he got his Green Card, which took him to Aspen, Colorado and the prestigious Maroon Creek Club. Since that time he has worked as Executive Sous Chef at the prestigious San Ysidro Ranch in Santa Barbara, CA, Executive Chef at Tubac Country Club in Tucson, AZ, and Executive Chef at The Mayflower Inn, Washington CT.

Chef Abrahamsson has participated in television cooking demonstrations and has been awarded a Gold Medal for Culinary Excellence from The Culinary Institute of America, and selected one of the Top Ten Sous Chef in America by Bertolli 2002.

Abrahamsson says his “strength” is International Cuisine with weight on French Country and Thai Cuisine, which is his favorite.

The Chef prides himself in making everything from “scratch” – from stocks to pastry. “In today’s kitchen you have to utilize everything you can, waste is not an option. I believe in being creative and try to involve what the surroundings have to offer when it comes to local produce – organic & fresh – and regional specialties”.

“It is an honor to be part of The Manor Resort in Farmville and its surroundings. The community is full of real people with variety of tastes. I look forward to creating signature dishes along with seasonal specialties, incorporating local ingredients. I will be introducing new flavors, using all elements possible to create a unique menu that will keep us in the culinary forefront”.

The dining public is bound to benefit from his Gastronomic Philosophy—ripe with Quality, Flavor and Accessibility.