Adam Narivanchik will begin his new duties on January 4, 2022.

By: Up To Par Management | Taylor Hospitality

BALTIMORE – Dec. 29, 2021 – PRLog — Up to Par Management is proud to announce the promotion of Adam Narivanchik to Superintendent of Sparrows Point Country Club. Adam has been with Sparrows Point Country Club since the Summer of 2013 and takes great pride in maintaining the course conditions, training his crew, and constantly improving the experience for our Members and Guests.

“Under the guidance of our Corporate Director of Agronomy, I have no doubt that Adam will continue to elevate his knowledge and lead the grounds maintenance team by example in everything that he does. Adam has the critical eye necessary to maintain and fix things before they become issues and is ready for the challenge with the upcoming course construction and modifications,”said Jason Voit, Up to Par Management General Manager at Sparrows Point Country Club.

Mr. Narivanchik has served as a part of the Club’s grounds maintenance team for the last eight years and is proud to lead the team as they work to ensure the course emerges from winter in impeccable condition. He began his career in golf course management after graduating from Penn State with an Advanced Certification in Turfgrass Management. He is devoted to the link between science and turfgrass excellence and knows all the nuances of what makes the grounds at Sparrows Point Country Club tick.

Adam explains, “I have worked closely with John Denholm, Tyler Bloom, and Brad Novotny. I have seen numerous approaches to managing this property and know all the nuances of creating an exceptional golfing experience for our members. Not only do I know how to maintain the grounds and make any changes for a membership to use and enjoy, but I also have a decade of experience in planning, organizing, and managing events on behalf of the Club. My vast knowledge and experience working with clubs and other organizations will be a great asset towards helping SPCC continue to grow and expand upon its current success.”