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19th Hole: Brendon Reaksecker

By |  November 19, 2020 0 Comments
Brendon Reaksecker (Photo: Christian Segura)

Brendon Reaksecker (Photo: Christian Segura)

Brendon Reaksecker

Superintendent, Bonita (Calif.) GC

What can I get you? An ice-cold, West Coast Style IPA … the juicier, the better! Sculpin by Ballast Point is one of my favorites.

How was San Diego Bay today? It was beautiful. I love to be on the water with my buddies. Waterskiing, wakeboarding or just cruising, it doesn’t matter.

Tell me about Bonita. BGC is a super fun public daily-fee, 18-hole course located 15 minutes from downtown San Diego. Push-up Poa annua greens, Rain Bird block irrigation system and super salty well water. What’s not to love?

Do you have a family? My wife and I met at UC Santa Barbara in 1992. We married in 2000 and have done our best raising Jackson, a freshman at Oregon State University, and his 6-foot, 1-inch “little” brother, Gavin, a junior in high school.

Does it feel like 14 years that you’ve been taking care of Bonita? I was hired to care for BGC in 2007. Looking back, the time has flown by. Gavin was 2 when I started!

What’s your favorite tool in the shop? I have a soil sampler that is made from a sink drain tailpipe. It has saved my job on multiple occasions.

What car that you parted ways with do you miss the most? I had a 1994 Ford “O.J.” Bronco that I miss every day. We had some crazy adventures in the desert together.

What movie always stops you dead in your tracks when you’re flipping through the channels? I’m terrible with movies. I’ve hit my head too many times to remember movie lines, and I fall asleep halfway into them. It drives my wife crazy.

What has been your most memorable golf moment? My first and only hole-in-one on No. 11 with arborist Javier Vargas, Simplot rep Tim Faucett and retired superintendent Dave Jones, Coronado GC. Thursday golf is legendary! We’ve been teeing off every Thursday afternoon for 14 years with no end in sight.

How do you show the crew appreciation for a job well done? I reward the crew by telling them “good job” when it is deserving of individual recognition. As a team, we have a great time together, especially when there is carne asada and beer involved. We have a potluck-style meal at our own private hideaway spot out on the course.

As interviewed by Seth Jones, Oct. 19, 2020.

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