Our Staff

We are constantly trying to find ways to go above and beyond to make every wedding perfect for you

Elisabeth Nolan

General Manager

By lucky chance a friend introduced me to Clarks Landing

When it comes to finding someone who can understand every aspect of your wedding, Elisabeth can be there for you. She started as a server and then Maître D, and was married at Clarks Landing Yacht Club Delran, so she can bring ALL perspectives to your wedding. Elisabeth worked in minor league baseball for 8 years, worked my way up from ticket sales to General Manager.  Sold billboards, acquired players, and planned out corporate events, like Hall of Fame Bash with Yogi Berra. Elisabeth left baseball to start a family and worked for Jesuit High School planning a million dollar auction. She then went to work with the March of Dimes, planning community events and obtaining large donations. By chance, a good friend got her involved with Clarks Landing.  Now, Elisabeth serves as the General Manager. She has 5 kids and a husband at home.

EMAIL: enolan@clarkslanding.com
PHONE: 856-461-2700

Nicole Ranno

Wedding Specialist

"I love that every day I get to go to work and help brides and grooms!"

Nicole previously took time to stay at home to raise her children. Once her twins began Kindergarten she entered back to work as a paralegal until 2014, when she decided to make a career change. Nicole is an expert at seeing through the eyes of a bride, having just been one herself. "I love that every day I get to go to work and help brides and grooms plan one of the most important days of their life. Nicole finds creative opportunities to massage beauty and wonder into every event, making sure along the way that every element has meaning for the couple.

EMAIL: nnorton@clarkslanding.com

Chef Hassan Mohamed

Executive Chef

Certified Executive Chef Hassan Mohamed

How fortunate for us that even with a marketing degree; Certified Executive Chef Hassan Mohamed decided to study culinary, hotel and restaurant management in Europe for 7 years, working in food-centric countries like Italy and France. After years of studying abroad Hassan came to the USA in 1981. He worked for various restaurants around the state of New Jersey; all while diligently studying with the American Culinary Federation to earn the title: Certified Executive Chef. Chef finds his inspiration for his dishes in some of his favorite leisure time activities such as cruising the Caribbean and reading books. Hassan’s international culinary experience and his vast travels have been his inspiration for our Clarks Landing's legendary wedding cocktail hour, which he modelled after the style of a cruise ship.