| About Shamrock |
| Learn about our company & team members |
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| Why the Name Shamrock? | |
| The name Shamrock was bestowed upon this land long before it came into our care. At the turn of the century, the original Shamrock coal mines operated on this very property, providing coal to power the Industrial revolution and supplying livelihoods for generations in the community around it. After the original mines closed, the land use shifted to agriculture. The current owners share a long family history in the coal mining industry, along with enduring roots in farming. By preserving the Shamrock name, we honor this shared heritage and the hardworking spirit that defined it. | |
| The Story Behind the Silo |
| Preserving the barn’s authenticity was a guiding principle throughout its restoration. From the 1920s through the early 2000s, silos dotted the countryside of Somerset County, but over time many disappeared. Shamrock’s original silo was thoughtfully preserved as a lasting symbol of the farm’s agricultural past and the enduring legacy of the land. |
| Rather than removing it, we incorporated the silo into the design of the clubhouse, with an upper-level deck wrapping around the structure and its lower level repurposed as a secure gun vault—a unique blend of preservation, purpose, and respect for the property’s history. |
| From Banshee Farms to Our Table |
| Our agricultural story continues today through Banshee Farms, the adjoining 1,000-acre farm where our Angus cattle are born, pasture-raised, and grain-finished with a commitment to the care of our cattle, stewardship of the land, and exceptional quality. That connection between farm and table comes to life at Shamrock through our Banshee beef, most famously featured in our guest-favorite Banshee Burgers. Raised on the land surrounding Shamrock and prepared from scratch in our kitchen, it represents farm-to-table in its truest sense: knowing where our food comes from, respecting the land and animals that provide it, and allowing exceptional ingredients to speak for themselves. |
| THE SHAMROCK TEAM |
| Angela Svonavec |
| Proprietor |
| Angela Svonavec is dedicated to delivering exceptional hospitality and uncompromising quality. A native of the area, Angela and her husband, Jason, envisioned Shamrock as a refined dining destination on their Somerset County farm—one that celebrates the beauty, character, and agricultural heritage of Pennsylvania’s Laurel Highlands. |
| With a Doctorate in Naturopathy and a longstanding interest in holistic nutrition, Angela brings a distinctive perspective to fine dining. Her philosophy is founded on the belief that exceptional food and thoughtful wellness can coexist without sacrificing pleasure, flavor, or refinement. This vision inspired The Art of Wellness Fine Dining at Shamrock: a chef-driven approach centered on scratch preparation, clean, high-quality ingredients, thoughtful sourcing, and culinary practices that respect both the ingredient and the guest. The experience extends beyond the kitchen through carefully curated fine wines and spirits, handcrafted cocktails, locally roasted artisan coffee, and a setting designed to encourage guests to slow down, connect, and savor their time together. Angela believes investing in and supporting rural communities helps small towns thrive. At Shamrock, that commitment includes supporting local and regional producers, encouraging responsible sourcing and sustainable practices, creating meaningful employment, and providing opportunities for local culinary talent to shine. Her vision is for Shamrock to be more than a restaurant—it is a dining destination meant to be experienced. |
| Taylor Hange |
| Clubhouse Manager |
| Taylor oversees the clubhouse experience with a refined sense of hospitality and attention to detail befitting Shamrock’s elevated atmosphere. With a focus on seamless operations, personalized service, and understated luxury, Taylor ensures that every guest enjoys a polished, relaxed, and memorable visit. Her leadership helps set the tone for the clubhouse—where tradition, comfort, and exceptional service come together effortlessly. |
| Alex Ginter |
| Executive Chef |
| Alex Ginter is the Executive Chef of Shamrock Whiskey and Cigar Bar, bringing a refined and thoughtful approach to modern cuisine. Trained at the Indiana University of Pennsylvania Culinary Program in Punxsutawney, Alex built a strong foundation in classical technique while embracing creativity and innovation. He further developed his skills at the prestigious Ocean Reef Club in North Key Largo, Florida, working alongside Chef Andi Van Willigan, Chef Emeril Lagasse, and other accomplished chefs who helped shape his culinary style. With a passion for elevating flavors and presentation, Alex is dedicated to delivering an elevated dining experience in every community he serves. |