Franklin Country Club is steeped in tradition throughout the club’s 111 year history. What was once home to the Wampanoag Indians in the 1600’s is now the home of a state of the art Clubhouse and a Championship golf course. Along the way, the club was founded in 1899, prospered in the Roaring Twenties, suffered through the Great Depression, WWI, WW II and Vietnam, enjoyed the surpluses of the 80’s and 90’s and with a strong membership, new facilities, and a stunning golf course is poised for another 100 years through the 21st Century. Membership matters to all of us here at Franklin Country Club and is evident once you experience our club for yourself.
18 hole Championship Golf Course
Golf Lessons provided by our PGA Professional Staff
Inclusive and competitive golf leagues for men, women, and juniors
Numorous Member Guest and Club tournaments for all members
Pro Shop complete with state of the art equipment and fashionable apparel
Driving Range, Bunker practice area, 5000 sq ft putting green
New fleet of top of the line Club Car Golf Carts
Available Bag storage
Halfway Shack for your Food and Beverage needs on the course
100 seat exquisite dining room
75 seat spacious deck overlooking the pool and golf course
Bar and lounge complete with 8 high definition televisions
Accomplished and dedicated culinary team and waitstaff
Newly remodeled function facility for your business and social needs
Men’s and Ladies locker facilities
Brand new tables, chairs, umbrellas, and lounge chairs
Pool Shack for your Food and Beverage needs
Available Swimming Lessons
A full calendar of events for adults and children
Anthony Gill grew up in the small suburb of Whitman Massachusetts. Cooking was a huge part of growing up; his mother had a themed dinner prepared for the family every night of the week. He always remembers broom sticks and chairs draped with fresh pasta all over the house! Anthony always loved to eat the food his mother prepared which in turn sparked his interest in learning to cook from her. She came from a Northern Italian background and focused on the cuisine of those regions. Soon after starting working at age 15 in a kitchen, the Chef trained him to cook pizzas and fried food, which began his culinary career! Upon Graduating from Whitman Hanson High School, he enrolled in Newbury College’s Culinary Arts Program. Anthony gradudated with an Associates Degree in Applied Science. During college Anthony worked every weekend at The Abington Ale House as a line cook, moving through the ranks and rotating through all the different stations on a high volume cooking line. Upon graduation he acquired a job at a fine dining restaurant on the Plymouth Waterfront known as Isaacs Restaurant. After almost three years at Isaacs, a purveyor offered to put Anthony in contact with Chef Dean Moore at The Top of The Hub on the 52nd floor of The Prudential Tower. Chef Moore offered a position as a line cook and he accepted. Anthony rotated through the grill and sauté stations on the a la carte line and proved to Chef Moore and his staff to be a key member of the kitchen brigade. After a year and a half of a la carte cooking, he was promoted to the position of Assistant Banquet Chef and accepted the challenge. This was a very exciting opportunity including elaborate banquets and parties including buffets for up to 2000 guests and plated dinners upwards of 700 guests. After a year of working in the Banquet kitchen Anthony was promoted to the Banquet Chef position. After approximately 4 years of working at the “Hub”, Chef Dean Moore would be leaving and moving on to a new position. One month later, Chef Moore called Anthony and wanted to give him a tour of The Brae Burn Country Club in Newton, MA where he had taken the position of Executive Chef. During the tour, he was offered and gladly accepted the position of Executive Sous Chef at Brae Burn Country Club. There Anthony was responsible for all soups, stocks, sauces, foodservice in the “Grille Room”, the Main dining room as well as all functions and parties. After another four years under Chef Moore, Dean assisted Anthony in acquiring the position of Executive Chef at Thorny Lea Golf Club in Brockton, MA. Thorny Lea is a private club also with two dinning rooms as well as functions and parties. After two seasons at Thorny Lea, he received a call from the Food and Beverage Director at Gillette Stadium offering him a position during the opening of CBS Scene Restaurant, he accepted. Working at CBS Scene was an amazing high volume experience. After one year at CBS, Anthony realized how much he enjoyed working in a club setting and all the different facets of a club operation. A position at the Country Club of Halifax was discovered on the South Shore and moved back into the private club setting. To date he has been the Executive Chef in Halifax for the past 3 years, overseeing a public restaurant, member dining as well as functions. Making contacts throughout his career and remaining close with colleagues is what has brought him to this exceptional opportunity at the Franklin Country Club. This past year Anthony married Jennifer, who he also calls his best friend, and they reside in Middleboro. They have traveled the world together with their greatest adventure being their honeymoon in Fiji and California.
The golf course and those FCC staff members in charge of its care have ensured the success of the club since 1899. The care and maintenance of FCC has been in the capable hands of the Luccini family for the last forty years. Michael Luccini has taken the reigns of the course from his father Gary and has continued and built upon the legacy. Michael has raised the bar to a level that has members, their guests, and fellow Golf Course Superintendents saying that Franklin Country Club is in the finest condition of any golf course in New England.
For the past 17 seasons, the Professional Golf staff has been lead by Paul Ballard. Paul and his able Assistant Anthony Maki are exceptional teachers, run the finest member tournaments and recognize the importance of making sure every member “has a game”. Their hard work and dedication to the membership has created an inclusive competitive atmosphere that our members truly relish.
The Franklin Country Club, an 18 Hole, Private Golf Course, is open for Corporate Golf Outings on Mondays. The course and clubhouse will be closed to the membership on the day of your outing and your event will be run by the General Manager and Golf Professional from the time you tee off to the closing dinner ceremony. Meal selections will be prepared by our in house Executive Chef and served by our experienced wait staff at the time of your choice.
Unless otherwise approved by the Board of Governors, golf outings at Franklin Country Club are available each Monday of the golf season. The 2013 outing schedule is booking quickly, so don’t miss the opportunity to work with FCC. Open dates can be found below. Please contact Joanne Campbell, Director of Membership and Sales to reserve your date.
to view the contact information of your fellow members in the directory, review the Club's by-laws and rules/regulations, see which members are on the Board of Directors, find contact information for club committee chairpersons, and compare the monthly Treasurer's report with the fiscal budget.
Hopefully your time will be spent on the golf course or dining with us, but when you need to get in touch with a member or check on the financials, this is the place to come.
Franklin Country Club has been making membership matter for over a century. We pride ourselves in a commitment to enrich the lives of each and every one of our members through service, competition, and camaraderie. Our members soon find that these club goals become an integral part of their lives inside and outside of FCC.
Member Privileges It is actually Franklin Country Club’s privilege to serve the needs of our members. Here are some of the privileges of membership:
Over 40 Special Events each year catering to the desire of our members
A newly designed complimentary state of the art function facility for our members business and social needs
A full service elegant dining room headed by an award winning Executive Chef
A tranquil pool area where families relax, cool down, and meet new friends
Numerous interclub leagues for golfers of all levels
A full calendar of competitive club tournaments
The finest championship golf course in the area
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to either participate in a club event or host a private special event. Attention to detail, energy, passion and enthusiasm are only a few of the attributes Joanne Campbell will bring to the planning and execution of your event. Under the direction of Executive Chef Anthony Gill, the banquet staff brings exceptional culinary skills and creativity. Together, they will not only make your event memorable, but allow you the luxury of being a guest at your own event.
Did you know that members do not pay any room fees, and all private events apply towards the food minimum requirements? Please contact Joanne Campbell at email@example.com and take advantage of our beautiful new function room and all the amenities we have to offer.
Located 30 minutes from Boston and Providence with easy access from 495, the Franklin Country Club is the ideal venue for your special event. Whether your plans are for business or pleasure, we will guide you from the developing stage right through the culmination of your event, implementing and executing every detail while anticipating every need with friendly, caring professionalism.
Please contact Assistant General Manager, Cheryl Thibault, at firstname.lastname@example.org to arrange an appointment for further information including a tour of the clubhouse, function facilities and course.
to the facilities including brand new tables, chairs, umbrellas and lounge chairs. We anticipate continuing these efforts prior to the 2011 season. Our Board of Governors recognize the importance of families and their overall enjoyment at FCC and will be focusing on improvements this year and into the future. The Board will be appointing a Chairperson at the next meeting who will be interested in forming a strong committee of pool members. We look forward to another great season at the pool. Please look for updates on swimming lessons and events on the website.
and those who manage it is second to none in the area. The Pro Shop headed by PGA Professional, Anthony Maki, and the golf course operations, headed by Superintendent Michael Luccini, have been working successfully in unison for years. They employ a staff that is not only professional and knowledgable, but extremely approachable.
Offering a range of individual and group lessons for beginners to low handicappers, expert club repair, club and gap fitting and a full selection of hard and soft goods, the Pro Shop is truly a full service operation.
The staff strives to keep the members informed and entertained in a light, engaging atmosphere. Anthony Maki's creative posting "Seven Days at the Frank," or his occasional short films on the Franklin Experience add dimension and fun. Enjoy!
We believe that by choosing to host your event at Franklin Country Club, you have given us the honor of helping you make memories that will last a lifetime. Whether it is hosting your once in a lifetime wedding, hosting a gathering to embrace the birth of your first child, or that important presentation for your company, we will be right there with you every step of the way to ensure the success of your event.
What are people saying about the Franklin Country Club?
“I held a customer appreciation day at the club in August. I would like to thank Chris and the staff for an outstanding job of planning the event, and ensuring my guests enjoyed the day. I also want to offer special thanks to our golf staff, which exceeded my expectations with exceptional service and hospitality. All of my guests commented on what a great day they had and what wonderful and accommodating treatment they received from our staff.”
Thank you again, Chris Dugan
“As a company who plans many corporate functions, the FCC is not only a place our clients love, but a place we can trust. The service is outstanding and we pride ourselves on having the FCC host our events.”
The Next Level, Inc. Team
“This October, I had the occasion to invite thirty-five guests to the FCC for an afternoon scramble. As has become the standard, the FCC TEAM made for a memorable “mini-outing.” My guests were professionally greeted upon arrival, played on a spectacular golf course, then enjoyed outstanding atmosphere, food, drink and service on the deck. To this day, I still get positive comments on the total FCC experience. The professionalism and attention to detail in ALL aspects of the FCC operation is attributable to a TEAM whose commitment, dedication and excellence does not go unnoticed. “
“Since 2005 we have held our Corporate Holiday Party at the Franklin Country Club, and every detail has been cared for. The staff at the club has been very helpful in tailoring the menu to our requests and working within our budget. Our guests appreciate the one event per night venue, the impeccable service, and superior food.”
Maggie Boyd Executive Assistant to the President Plansee, USA
“. . .Teeing Off for Tara Golf Tournament, established to benefit the Jimmy Fund, raised over $24,000 in its initial year. From the committee’s first meeting in January through the execution of the tournament, Chris Loper, General Manager, offered his support, guidance and suggestions resulting in a very successful fundraiser. Despite Torrential rains on the day of the outing, our event went off with the greatest of success. The food was more than we expected and the service was even better. We were extremely proud to host our tournament at the Franklin Country club, and are excited and ready for next year’s event.”
Angela, Donny and Tara Daniels
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To see a listing of club events, click the link below.
To book an event, please complete the following form
Dear FCC Members:
We're on the verge of our 2012 golf season here at FCC and although I'm highly optimistic we'll open the course under better than average spring conditions, we've still got a ways to go until the green flag flies over our hallowed grounds. When, you ask? In order to keep the suspense building, I must first make a couple very important announcements regarding some management changes in the FCC greens department.
We've been extremely fortunate to attract two individuals who, along with myself, will be responsible for running the day to day operations in the greens department. I'm happy to announce Tim Kaija and Craig Resley will be taking over the reigns from Marc Mimmo and Jarrod Grant, who have both moved on to pursue other opportunities in the green industry. Marc and Jarrod were two outstanding individuals and were responsible for helping provide FCC with one of its best golf seasons ever in 2011. We wish them all the best in their future endeavors.
A couple quick bios for our incoming management team are as follows:
Tim Kaija graduated in 2010 Magna Cum Laude from the University of Massachusetts at Amherst. He holds a Bachelors degree in Plant, Insect and Soil Sciences. Tim most recently held the position of Assistant Greens Superintendent at Scarsdale Golf Club in Hartsdale, NY. A native of Walpole, Massachusetts, Tim's career in golf course management began at Walpole CC as a Pro Shop attendant. Tim brings to FCC a wealth of experience in addition to a tremendous work ethic.
Craig Resley graduated from the University of Massachusetts at Amherst in 2009 and holds a Bachelors degree in Plant, Soil and Insect Sciences. Craig's career also began at Walpole CC as a turf management intern. He most recently held the position of Assistant Greens Superintendent at Pine Brook CC in Weston, Ma. A native of Blackstone, Massachusetts, Craig brings a strong work ethic and several years experience at one of the region's top private golf clubs.
Tim and Craig were selected from a pool of approximately 40 candidates and both possess the skills, attitude, and work ethic necessary to provide you, the FCC membership, with the level of service you've come to expect. Please join me in welcoming them on board.
On March 24, our annual member cleanup day has been scheduled to take place from 8am until noon. We encourage you all to attend if you'd like to spend a few hours with fellow FCC members and greens staff beautifying the clubhouse grounds and surrounding areas. An email will be sent out detailing the event and hopefully 2012 will see a record turnout.
When, you ask?
As I type this update the mercury is hovering around 20 degrees while I'm looking out over a snow encrusted FCC. Although the winter has been fairly, ok extremely mild, we must wait for the right conditions in order to permit a safe course opening.
Given the mild winter last year we were able to extend play well into January. While it was great to have the bonus golf season, we must deal with the resulting impact of late season play on dormant turf and that consists of some minor "road rash" on many of our greens and tees. While this condition isn't catastrophic by any means, we will need warming temperatures and some rainfall to stimulate needed re-growth.
As for an opening date, I typically begin probing our soils for signs of frost abatement around mid March. Once the frost has fully exited the greens, it typically takes up to two weeks for the greens to support play without incurring any foot printing damage. With this said, I am projecting an opening date on or about Wednesday, March 28th.(this is about 7-10 days earlier than normal) This date can obviously move forward or backward depending on the weather. The greens staff has been scheduled to return two weeks earlier than normal to help get a head start on things.
Last, I promise to keep you all updated with my findings regarding course conditions and any changes to our projected opening dates. I look forward to seeing you all back on the course as soon as conditions permit.
Michael D. Luccini CGCS
FCC Greens Superintendent
Message from the General Manager…
April 2, 2013
As spring rapidly approaches, it is a proper time to summarize the winter activities at the club. In order to get construction underway this past week, there has been countless meetings and voluntary hours from our Board and project committee members. To see visual updates of the progress, check out our Capital Improvements blog at psantomarofcc.com
When asked by my colleagues, "How are things going at Franklin?", I am very pleased to respond "Excellent, I am very proud of the club and improvements we have been making". As a Board of Governors, we have a vision statement of "Making Membership Matter", and as a team we have been developing an extensive plan of attack in all areas of the club operation. To summarize how we got to where we are and where we are going, it boils down to having pride in our product and being proud of what we are. I am proud off FCC and do realize that there is much more we can do to enhance membership and operations, should you have any feedback please do not hesitate to share with me.
From the Jingle Mingle, to the incredible weekly dining specials, an extraordinary wine dinner featuring Fontanafredda winery, and most recent Easter Brunch, a special thank you Chef Anthony Gill and our FCC culinary team for tremendous offerings. Since October 1st, we have been tracking service in the dining room through comment cards, and of the 350 cards submitted we have achieved over 90% for excellence in the service category! Hard data such as our comment cards, feedback from our function hosts and repeat business are testaments to the quality of service and friendliness of our service staffs (a la carte service, dining room service and bar service), a thank you to our management and service staffs.
The pro shop is looking great, Anthony is stocking it full with the newest and best equiptment. Best of luck to Anthony as Head Golf Professional and his new assistants, shop and range staffs. Anthony has also done a great job of purchasing some new equiptment for the range to enhance its appeal until we break ground post Labor Day.
Mike Luccini and his crew are working extremely hard to get the course playing for this Friday. Hopefully you will notice the work completed in the late fall throughout the winter, some remaining pieces to be finalized prior to June 1. We are benefiting from new technology via moisture meters in our greens which Mike has documented well on the greens blog along with other updates at mluccinifcc.wordpress.com.
On a personal front, I have taken advantage of some wonderful programs through the Club Managers Association of America, in order to maintain my Certified Club Manager designation through continued education. In the late fall, I attended a 1 week intensive at UNLV, a program which is based in strategic management. During the winter I attended the Club Managers World Conference in San Diego, with education programs that run the gamit from food and beverage, turf management, tournament operations, rules of golf, legal and legislative, marketing, facility operations, etc. In 2005 I was awarded with the Certified Club Manager distinction, was accepted into the Honor Society in 2011 and this coming year look forward to achieving Certified Chief Executive. The final level of achievement after (CCE) is to become a Master Club Manager, a designation thus far only awarded to 17 individuals worldwide; a program I am dedicated to and hope to be amongst the first to bring home to New England.
Philip J. Santomaro, CCM, AAS
I would like to welcome you to the golf shop at Franklin Country Club. My doors are officially open and the merchandise is rolling in. The golf industry has once again taken their technology one step further with further improvements to clubs and apparel. I look forward to having a fully stocked golf shop that will hopefully fit all your needs. My staff is ready to go, the lesson tee is open, and we are ready to kick off the daily operations schedule. If we can answer any questions you have in the meantime please shoot us a note. We are definitely looking forward to future correspondence.