Paul, an accomplished wildlife naturalist, educator, and nature photographer, has woven his passion for nature into the fabric of Beas River Country Club. Combining his extensive hospitality background, spanning private butlering for aristocrats, hotels, restaurants, stadiums, and other top establishments worldwide, he has crafted a distinctive nature-based experience for Members, including safaris, excursions, and a highly acclaimed landscape garden. He warmly invites Members to experience the tranquil, biodiverse countryside retreat and reconnect with nature.

With over 20 years of solid hospitality management experience in Hong Kong and Australia, Helen has played a key role in delivering excellent Member experiences at Beas River Country Club. Her initiatives include collaborating with a mushroom farm and implementing cross-training programmes to uphold quality service standards. Helen invites Members to enjoy the unique natural landscape surrounding the Clubhouse and explore the cultural and heritage trails nearby.

Executive Chef Lau at Beas River Country Club prioritises what's fresh and seasonal, crafting distinct flavours for Members with creative flair. Honing his artistry in traditional French cuisine at 5-star hotels, Chef Lau's dedication in culinary arts for over 30 years has earned him numerous accolades, including the Silver Award at the Hong Kong Food Festival Culinary Awards (Western Cuisine, 1997), and the ‘Master Chef’ designation (2011). Through the exchange of ideas with fellow chefs, Chef Lau finds ongoing inspiration and motivation for his culinary journey.