Like and Follow Golf Oklahoma
By Ken MacLeod
Justin May, the superintendent at Shangri-La Resort on Monkey Island since it reopened following extensive renovations in 2011, worked his final day today at Oklahoma’s popular golf resort.
On Monday, May takes over as superintendent at historic Shady Oaks Country Club in Fort Worth, Texas, where Ben Hogan once dug his secrets out of the dirt.
Zach “Peach” Roach, who has been the superintendent at The Battlefield Par-3 course at Shangri-La, will move up to take May’s place overseeing the 27 holes on the championship layout.
A native of Altus, May, 45, attended Oklahoma State and worked previously as an assistant at River Oaks in Edmond, Oak Tree Golf Club in Edmond and Dallas Country Club before taking the job with Shangri-La on 11-11-2011. He and wife Mandi have three boys, Trip 15, Tagg 13 and Trax 11.
“Moving is bittersweet for sure,” May said. “My wife has a good job with Cherokee Nation and the boys are all in sports and other actitivies in Grove. But it’s also a wonderful opportunity at an amazing club. I wouldn’t have left for any other job in Oklahoma.”
May said since he was grateful to Shangri-La owner Eddy Gibbs, Executive Chairman Jason Sheffield, former Director of Golf Rob Yanovitch and others for their support and he and his team made Shangri-La known for superb conditioning year round.
“Justin has been more to us than an incredible Director of Agronomy,” Sheffield said. “He has been a partner in the planning, development, and growth of Shangri-La ever since we began rebuilding the golf courses and resort. He is an amazing talent and a loyal partner. We were lucky to have him as a critical part of our initial team for 13 years. We wish him all the best.”
May started with just five full-time employees but that grew as the 27 holes were opened and play began to flock back to Shangri-La under Gibbs’ ownership.
“I kind of grew with it and that’s why I never felt overwhelmed,” May said. “Building the team we have today with a bunch of guys off the island (Monkey Island), almost all home grown, is one of the things of which I am most proud.”