Johor Bahru, Malaysia: Terrance Mohamed has been unveiled as The Els Club Malaysia’s new Group Director of Agronomy.
In the role, Mohamed, who has been working in agronomy for over 30 years, will be responsible for managing the three courses across two destinations: The Els Club – Desaru Coast and The Els Club – Teluk Datai.
His day-to-day role will see him supervising each of the courses, implementing the agronomic plans and strategy and maintaining each in pristine condition in keeping with Troon standards.
Since graduating from Cornell University with a certificate in Turf Management, Mohamed has been employed in a number of countries, diversifying his knowledge, techniques and practices.
Mohamed’s understanding of groundworks, development and management of courses will be the driving force behind maintaining and improving the quality and reputation of The Els Club Malaysia, a Golf Course Facility Member of the Asian Golf Industry Federation (AGIF).
Mohamed said: “I am delighted to join The Els Club Malaysia team, and am excited at the prospect of driving our agronomic strategies over the coming years with a view to seeing all of our courses recognised internationally for their conditioning and quality.
“We are in the very fortunate position of having three distinct golf courses, each of which requires a unique approach in terms of maintenance. I am greatly looking forward to the challenge and the variety that this will bring.”
The three courses are managed by AGIF Executive Member Troon Golf, and were created by four-time Major champion and World Golf Hall of Famer Ernie Els and his Ernie Els Design company, a Full Business Member of the AGIF.
Situated in two unique locations, on the island of Langkawi and the unspoilt coastline of Desaru Coast, The Els Club Malaysia has quickly asserted itself as one of the most talked about experiences in the golf market.
With two clubhouses, each with their own F&B and pro shop outlets, and a dedicated team of hospitality professionals, guests are treated to five-star service from the moment they arrive to the moment they leave.
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