Dennis O. Harris, Sleepy Hollow Golf Club

May 9, 2024

Executive Chef Dennis O. Harris II 

Chef Dennis O. Harris

Director of Operations at Sleepy Hollow Golf Club, in Hurricane, WV. Chef Dennis began his career 24 years ago as a dishwasher and apprentice at Edgewood Country Club, which launched his culinary crusade. He has had the distinguished pleasure of working under and in the company of great talents in the culinary industry such as, Chef Dan Ferguson, Chef Bill Sohovich, and Chef Jeremy Still who have all played a very important part of shaping his career. Prior to returning to Edgewood, Chef Dennis had 12-year tenure as the Executive Chef at Aubrey’s Yorkshire Pub and Eatery in St. Albans. In late 2023, Chef Dennis left Edgewood to further expand his career and joined Sleepy Hollow Golf Club. Additionally, he has worked with corporations such as Hilton Hotel, and Holiday Inn in Wilmington, NC. It brings Chef Dennis immense pleasure to be serving his native home state of West Virginia.

Chef Dennis is a member of the WV Chapter of The American Culinary Foundation and a member of the advisory committee to the culinary program at Carver Vocational School. He also volunteers for many community charities such as Covenant House and The Culinary Showcase, to benefit the Carver Culinary program.

Richard Corey, Chef Dennis O. Harris and Bob Corey
Richard Corey, Chef Dennis O. Harris and Bob Corey

Crook Brothers Produce has helped provide a consistent, reliable product throughout the years. The salesmen are more than just salespeople. I consider them all friends who have supported me during my career.

Chef Harris’s Watermelon Gazpacho Recipe

Watermelon Gazpacho 

Watermelon Gazpacho

If you’re heading to a family reunion, neighborhood block party or picnic this gets everyone’s attention. It’s quick to prepare and tastes best when made the day before. Without delay I introduce “Watermelon Gazpacho”. The following recipe is sufficient for a party of 30-40 (approximately 1 ½ gallons) or can be left in the refrigerator for up to five days.


¾ Gallon Watermelon, skinned and ½ inch diced

4 Cups Fresh Orange Juice

¼ Cup Extra Virgin Olive Oil

3 Ea. Cucumbers, peeled, seeded, coarsely chopped

2 Ea. Yellow Bell Peppers, large, coarsely chopped.

1 Bunch Green Onions, chopped, ¼ inch.

2 Tbl Garlic, crushed

1/3 Cup Lime juice, freshly squeezed

1 Tbl Red Pepper flake

2 Bunch Cilantro, fresh, coarsely chopped

Salt & Pepper to taste 


In a blender, combine ½ the diced Watermelon, Orange Juice, Olive Oil, chopped Cucumbers & Peppers. Place in a large bowl & add remaining ingredients, mix until incorporated, adjust seasonings. Refrigerate for at least 4-5 hours prior to serving.

“Food is Life”

Dennis O. Harris II 

Executive Chef   

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