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Our Staff

Nothing is more important than the people who represent the Elks Lodge each and every day. Our friendly staff have years of experience in the hospitality industry and spend countless hours to make sure your special event is a memorable one. Call us today or come by and tour the facility, then plan your next event with one of our friendly event coordinators.

Dana Carroll

Banquet Coordinator

Modesto Elks Lodge 1282, Charity Way Banquet Hall, proudly introduces Dana Carroll, our Banquet Coordinator.  Dana is a graduate of the California State University of Stanislaus, and she currently holds degrees which assist in her abilities with this position.

After completing her studies, Dana’s passion for organizing events and caring for people led her to serve in both private and non-profit sectors.

A reputation for unequaled excellence as an event planner and coordinator is the result of the gifts she has acquired.  Organization, attention to detail, creative imagination and contagious enthusiasm are all characteristics that Dana possesses that earned her that positive reputation.

Dana will assist with your ideas while maintaining a pleasant, calm, and helpful demeanor.  Her highest priority is to ensure an amazing and quality experience for you and your guests.

Please join the Modesto Elks Lodge in welcoming Dana Carroll to our team.

Umesh Chand

Executive Chef

Modesto Elks Lodge 1282, Charity Way Banquet Hall, proudly introduces Umesh Chand, our Executive Chef.

Our executive chef is imminently qualified to provide you and your guests with a culinary experience that will ensure your event is a successful and memorable one.  His culinary education was at the University of South Pacific, where he earned a Diploma in Food Science, National Chefs Trade Certificates 1, 2, and 3, and a certificate in Food Safety Management.  He is a Gold, Silver, and Bronze medalist in international Fiji Hotel Competitions.

His previous career resume includes employment at the most prestigious hotels in the world, such as the Hilton, Sheraton, Marriott’s, and Shangri-La’s Hotels in the Philippines, Hong Kong, Malaysia, Guam, Canada and Fiji.  His career included employment for German, Swiss, Japanese, Australian and New Zealand restaurants, so he is extremely versatile and can create many specialties.  His favorite dishes include all aspects of French cuisine, including elegant French sauces.  He can create stunning table centerpieces from fruits and vegetables to make your event one your guests will always remember.