Rebecca W. Sacchetti

Director of Sales and Marketing

Rebecca Sacchetti is the Director of Sales and Marketing at One Hundred Club, where she provides creative and strategic marketing initiatives and engagement opportunities to members and future members, alike. With over twenty-five years of combined experiences in sales and marketing, brand management, event planning, training and retention in the hospitality industry, Rebecca plays a pivotal role in shaping the course of the Club’s marketing strategies.

Rebecca began her career in hospitality at her family’s business, York Harbor Inn, in York Harbor, ME in food service where she honed her skills in guest relations, fine dining and service execution. Over the course of 10 years, she transitioned through Guest Services, Housekeeping, Catering, Wedding Coordination, Meeting Planning and eventually landed in a marketing position.

As with her family’s business, Rebecca’s innovative approach and leadership in hospitality has led her to roles as a Corporate Trainer for the former Pizzeria Uno Corporation, and Director of Sales for a Clarion hotel brand.

Rebecca holds a bachelor’s degree in communications from Simmons University, (Boston, MA) and a Master of Science, with a focus on Counseling and Higher Education, from Northeastern University (Boston, MA). Her educational background complements her practical experience, enabling her to develop and implement marketing strategies that resonate with the Club’s membership.

Beyond her professional accomplishments, Rebecca is passionate about women in the business community and is an active member of the Women’s Business League. In her free time, she enjoys going on walks with her two Great Danes, gardening, and managing the unpredictable lives of her two teenage boys.

Contact Rebecca: at Rebecca@onehundredclub.com

Kelly G. Widman

Director of Events

Kelly Widman is the Events Director at the One Hundred Club, where she plans and executes private member and non-member events. Coming with a background in hospitality and event management, Kelly helps all aspects of the event run as smoothly and seamlessly as possible. Kelly’s goal is to make the host of the event feel as though they are enjoying the event, not having to worry about details of the day.

Before coming to the One Hundred Club, Kelly taught Physical Education at Phillips Exeter Academy, as well as coached three seasons of men’s and women’s Water Polo, Swimming, and Tennis. After leaving the profession of Teaching, Kelly stepped back into the hospitality world at both the Golf Club of New England where she ran the Pro Shop and all Club events, as well as Throwback Brewery as the bar manager.

Kelly attended Keene State College where she earned a Bachelor of Science, Teaching Degree. She also spent much of her time in the pool as a sprinter for the Keene State Owls. Being a student athlete assisted tremendously in shaping Kelly’s time management skills, and multitasking ability.

Kelly can be found most weekends at home with her dogs, Frankenstein and Luna, as well as her fiancé Ed. She is happiest mowing the lawn, reading, or driving around in her very old Jeep.

Contact Kelly: at events@onehundredclub.com

Johnny Espeland

Executive Chef

Johnny Espeland, Executive Chef at the One Hunde Club brings over two decades of culinary expertise and leadership to the kitchen. A passion for fine dining has been shaped by his work at top establishments, including Lutece (NYC), Chanticleer Restaurant & Gardens (Nantucket), Le Pere Pinard (NYC), Café Dupont (NYC) and 21 Club (NYC). His global culinary experiences allow him to design creative, seasonally inspired menus that elevate the club's different menus.

Chef Johnny's responsibilities include menu design and implementation, overseeing the Club’s culinary team, and managing the food preparation and implementation for all our private events and à la carte dining. His innovative approach blends modern techniques with traditional flavors, offering members a refined yet approachable dining experience. Johnny’s leadership extends to mentoring his team, ensuring every dish meets the highest standards of quality and creativity.

Before his culinary career, Johnny was a semi-professional skateboarder and was sponsored by Burton, showcasing his adventurous spirit. He also played drums for various bands, bringing the same creativity to music that he does to his cuisine. Johnny’s diverse background enriches his perspective in the kitchen, adding layers of inspiration to his work.

An avid baseball fan, Johnny brings his passion and dedication to everything he does, whether it’s crafting a dish, leading his team, or cheering for his favorite team. His multifaceted experiences make him a dynamic presence at the club, both in and out of the kitchen.

Executive Chef Johnny Espeland began his career in the art of culinary in 1988