Nestled in the hills of northern Sonoma County, California, not far from the charming town of Healdsburg, Mayacama is a private golf and residential community where a vibrant club life is joined by an active sporting life in an indescribably beautiful valley. Inside welcoming gates are 675 acres of classic California Wine Country, where spreading oaks and golden vineyards pattern the hillside.

Mayacama is a rare and remarkable experience centered around a grand clubhouse and a championship Jack Nicklaus signature course ranked among the top 100 in America. Equally extraordinary is a wine program that includes 35 renowned vintners who are all fellow Members. Tennis, swimming, bocce, a splendid spa, a rich culinary program, a bustling social calendar and a robust Juniors’ Program round out the experience.

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Just north of San Francisco across the Golden Gate Bridge is what may be California’s most beautiful, diverse and enthralling county – Sonoma. And here, near Healdsburg, the cozy country town that is the jewel of all Wine Country, is a private club as unique and beguiling as the region itself. This is Mayacama.

Membership in a Private Residence Club, especially one with the quality of Mayacama, offers attractive benefits that go beyond the countless joys of being together with family and friends.

You arrive to an exquisitely furnished and impeccably maintained residence. The refrigerator and pantry are stocked for your arrival. Your personal items are here, having been safely stored since your last visit. There is the luxury of daily housekeeping and the services of a knowing concierge to help with details before and during your stay. Services are uniformly to the standards of a 5-star hotel but are enjoyed in the spacious luxury and privacy you desire in a single-family residence.

At Mayacama Residences, there are several arrangements for residential membership that allow one to tailor their time at the resort to their lifestyle.

When golf is played at Mayacama, the game returns to its time-honored origins as a walking course following Scottish tradition. Woven into the hillsides and valleys, the Jack Nicklaus Signature course is unequivocally one of his finest. Guided by caddies, golfers take to the meticulously groomed, 6,761-yard layout. At Mayacama there is never a need for a tee time, but a few minutes on the practice green are best considered. Consistently ranked among Golf Digest’s “Top 100 Courses in America,” the soul of the club is the camaraderie – from the annual Member-Guest tournaments to the “Sip ’n Swings” to the interclub challenges against the leading clubs in the US and around the world.

The wine program at Mayacama is extraordinary and immersive, as one might hope in a place where country roads in every direction are lined with vineyards. It is a location that gives Mayacama access to the very best Cabernet, Chardonnay, Pinot Noir and Zinfandel vineyards on the continent. At Mayacama, a golf club of consequence, it is telling that there are more wine lockers than golf lockers – 500 wine lockers in all.

This wine experience at Mayacama is richly enhanced by a Membership that includes a collection of the world’s notable vintners, names that are conspicuous atop the rankings of significant competitions and the pages of Wine Spectator.

Through the Mayacama Vintner Program, all other Members receive access to limited – sometimes never found anywhere else – vintages as well as invitations to special vintner events and outings.

Along meandering country roads all around Mayacama are fields of wheat and hops, orchards of apples, almonds and olives, and of course, vineyards. Sonoma is hand made. Cheese, meats, art, music, and theater – the crafts of honest work and imagination have found fertile soil here. And one can’t help but be drawn in.

The culinary program at Mayacama changes with the season, and celebrates the bounty of local artisans, organically grown produce, locally raised meat and poultry, fresh caught seafood from the coast, all enhanced with fresh herbs from the chef's garden.

Dining rooms are always alive. Breakfast, lunch and dinner spill from three separate dining rooms to wide terraces overlooking the golf course. Dinners can be enjoyed in the wine cellar or on its private patio. Whether formal or casual, whether a healthful mid-day luncheon or evening meal paired with exquisite wines, Mayacama is recognized as one of the truly outstanding culinary programs in Wine Country.

The Spa is a luxurious example, where Members enjoy a wide variety of treatments from the area’s finest therapists. Themed around the natural scents and essential oils of native California organics – rosemary, lavender and sage – one can choose a quiet indoor service or a massage on an outdoor terrace, and couples can enjoy a massage together in a private “room for two.” In keeping with the quality of all Mayacama amenities, the Spa includes spacious areas to unwind before and after a treatment as well as a boutique with a luxurious array of health, beauty and personal care offerings.

The temperate Sonoma climate and diversity of outdoor activities keeps most Members outdoors – golfing, at the courts, hiking or out further afield exploring the region. 

When the gym calls, Members take advantage of a fully equipped fitness center. Personal training and wellness programs throughout the year include retreats, fitness workshops and nutrition seminars.

Developer Story

Mayacama was founded in 1999 after developer David Wilhelm and his partners purchased 675 acres from Marv Soiland and Peanuts cartoonist, Charles M. Schulz, to create a Jack Nicklaus signature 18-hole golf course. The Wilhelm Family Partnership has been working toward their goal to preserve and promote the beauty of land through careful planning and protection of sensitive resources while at the same time creating a club of the highest caliber that offers a blend of golf, wine and luxurious accommodations.

What has been created here is a residential resort experience as unique as it is extraordinary. Accolades are well deserved, for Mayacama is as naturally inviting and embracing as the Sonoma countryside that surrounds it.

Scott Pikey, Executive Chef at Mayacama, is passionate about the farm to table experience. Before joining Mayacama, the American Culinary Federation trained chef practiced and honed his art at such venues as the Old Warson Country Club in St. Louis, the Michelin-rated Sheen Falls Lodge, a Relais and Chateaux Hotel, in Kerry, Ireland, Larkspur Restaurant in Vail Colorado and in the kitchens of Auberge Resorts in Napa Valley and Bluffton, South Carolina.

A native of St. Louis, Pikey’s culinary endeavors are inspired by the bounty offered by Mother Nature in idyllic Wine Country. Sourcing local and sustainable meats, fish and produce, the skilled chef enjoys exploring the region in search of a wide variety of fresh ingredients to prepare his dishes.

We recently had a chance to chat with Mayacama’s talented Executive Chef. Get to know Chef Scott Pikey a bit more:

When did you realize you wanted to become a Chef?

My early 20’s, I knew I did not want to wear a suit or be confined to an office. I needed to be challenged with a job that has action, with a lot of moving parts. Cooking was that answer…

Your menus are known for being approachable, local and responsibly sourced. Tell us a little bit about the unique bounty used at Mayacama:

I moved to Pacific Northwest to cook. I have always supported the small farms and would not be where I am today with out there hard work. The product that is available is amazing, which makes my job much easier.

The food I cooked is American, rooted in the traditions of France, Spain and Italy. Using classic cooking techniques and local sustainable product, the end result is technically crafted, honest and focused dishes.

At Mayacama, we are very lucky to have Miranda Forni as our Gardner. Her father, Peter, has run Forni Brown Gardens in Calistoga since the 80’s. When I was a young cook at Auberge these guys would deliver the most beautiful greens.

Today we sustain the restaurant with 90% of all green from our garden and are looking to expand to 1 acre by 2017.

What are your go-to ingredients in the MAYACAMA garden:

Autumn/ Winter: Cinderella Pumpkins, Red Vained Kale & Chard
Spring: Lemon Verbena, Strawberries, Sugar Snap Peas
Summer: Heirloom Tomatoes, Pole Beans, Nutmeg Melons & Hot Peppers

What inspires your menus and do you have a personal favorite Autumn dish?

The Seasons: Mother nature tells us what to cook. There is great dish I am really into that consists of Duck Fat Roasted Carrots, Cider Glazed Pork Belly, Warm Dates, Wheat Berries Granola and Huckleberry Jus.

Name your 3 personal favorite Sonoma County restaurants:

Barndiva/ Shed / Hana Sushi

Lightning Round:

The Chef I’d most like to collaborate with: Chef Alex Lee
Most ordered Mayacama dish: Fish Tacos
If I’m not in the kitchen you’ll find me: With My 6 year old “twins” Vivian & Dawson
If I wasn’t a Chef, I’d be a: Fly Fishing Guide
Person I’d most like to cook for: My mother. She lives and St. Louis and I only see her once a year.
Guilty Pleasure: Juicy Cheeseburger
Favorite Travel Destinations: Spain and France

Mayacama is a private golf and residential community where