Cathy has spent more than 20 years overseeing all aspects of the Oaks at Ojai, including operations, marketing and renovations. Her parents, Sheila and Don Cluff, created and operated the Oaks for many years. Cathy joined the spa team after college and grew her responsibilities under their tutelage. She is active in promoting the town of Ojai as a founding member and current Chairman of the Ojai Valley Visitors Bureau. For almost 20 years, Cathy has also been a very active and influential member of the International Spa Association (ISPA) in a variety of leadership roles, as well as the International Destination Spa Group (DSG). Of her career in the destination spa and fitness industries, Cathy says ‘My greatest joy is continuing the passion my parents embodied into the Oaks at Ojai when it opened, and watching my children learn from their grandparents to love and fully engage with life’.
Nancy joined the Oaks at Ojai in 2001. She’s been a Fitness Teacher for over 30 years. Nancy entered the fitness world after overcoming teen obesity and fell in love with exercise and healthy eating at age 20. This lifestyle soon became a full and rewarding career, and Nancy’s passion to inspire people of every age to care about their own health and happiness has been fully realized on a daily basis here at the Oaks. Nancy’s roles here include teaching, training, giving lectures and overseeing 28 teachers, walkers, and hikers.
Christine has been the Executive Chef/Food Services Director at the Oaks at Ojai for 10 years. Her cooking career began in 1972 at a small restaurant with its own garden in California’s Gold Country. Through her culinary journey, she’s been a mountain resort chef, cooked for the Australian women’s rowing team in the ‘84 Olympics, and educated local high school students through her affiliation with Oxnard College’s Culinary Program. Her role here is a confluence of her many interests regarding delicious, nutritive cuisine. Christine is an avid writer and has been featured on KTLA’s ‘Sunday Morning Health’ segment, demonstrating the health advantages to be gained from real food vs fast food.