John Wash
  • John A. Wash
    President of Club Operations,
    International Polo Club Palm Beach
  • 54
  • Long Island, New York;
    Setauket, New York
  • Toy Roxanne
  • 5 children, 5 grandchildren


  • Certified Club Manager (CCM); working on (MCM); Master Club Manager designee; Certified Hospitality Educator; Certified Executive Chef – American Culinary Federation

  • Culinary Institute of America (with honors) – Hyde Park, New York

  • Ordained Christian pastor

  • Guest presenter and speaker related to hospitality, private clubs, personalized service

  • Amateur polo player

  • 14 handicap golfer


  • South Florida Fair & Expo Center (Director)

  • Palm Beach Sherriff’s Foundation (Director)

  • Wellington Equestrian Preserve Committee (Past Member)

  • United States Polo Association (Member)

  • Support of various community, civic, and charitable endeavors

Executive Positions:

  • Bentwater Yacht & Country Club, Montgomery, Texas (V.P. of Operations)

  • Country Club of Purchase, Purchase, New York

  • Country Club of the South, Alpharetta, Georgia

  • Gleneagles Country Club, Plano, Texas

John Wash graduated from the Culinary Institute of America in New York. He leveraged his successful career as an executive chef to become the food and beverage manager at a luxury resort hotel property. Considered a hospitality service expert, Wash made the logical move to club management. Today, he serves as club president at the internationally renowned polo facility, the International Polo Club Palm Beach.

Wash was recruited by the developers of the upscale, 900-member Gleneagles Country Club in Plano, Texas, as its first club manager. He oversaw 36 holes of golf, an active tennis facility, a swimming pool, and the grand clubhouse. From there, it was on to the Country Club of the South, a Jack Nicklaus/Bob Sierra community and club. Next up was the Bentwater Yacht & Country Club, an exclusive waterfront community in Montgomery, Texas. The club has over 1,500 members and features a 160-slip marina, a yacht club, 54 holes of golf, a luxury, 10,000-square-foot spa and fitness facility, and a luxury country club with guest villas.

During his eight-year tenure at the International Polo Club (IPC), Wash has directed the strong growth of membership, redefined the restaurants’ dining concepts and food and beverage offerings, and oversaw the renovation of polo fields and the expansion of the polo facility, which includes a private club for members that features The Mallet Grille and The 7th Chukker. Wash was instrumental in the enhancement and expansion of stadium seating, with private boxes for members and select guests, along with the Wellington Zone, which offers food and beverages to spectators. The addition of several new, professional polo fields for weekday competition, and the transition four years ago of the Sunday Brunch experience from a tent to the present-day, 12,000-square-foot dining facility, The Pavilion, were key projects under Wash’s leadership.

The Pavilion seats 400 guests field side for an elegant champagne brunch every Sunday during the 17-week polo season at IPC. It is also an “in-demand” facility for weddings, charity balls, and special events. As the club’s membership grew, new amenities were added, including tennis courts, a spa and wellness center, a croquet court, and a retail shop.