“Customization is no longer the exception—it’s the expectation,” says Pelham CC Executive Chef Matthew Giannetti. “Our goal is to deliver a seamless experience where every guest, regardless of dietary preference or taste, feels considered.”
Good health and happiness go hand in hand—in wedding vows and in planning banquets. In an increasingly customizable culture, where personalized service has become a universal culinary trend, chefs must carefully balance competing requests.
Be it wellness-oriented menus that embrace dietary restrictions, or fun and flavorful elements that add a playful vibe to special events, they have an opportunity to showcase their talents and creativity on a grand scale.
Creativity and Consistency
Personalized menus have become the norm at Pelham (N.Y.) Country Club, where Executive Chef Matthew Giannetti focuses on elevating member dining and large-scale events.
“Customization is no longer the exception—it’s the expectation,” he says. “Our goal is to deliver a seamless experience where every guest, regardless of dietary preference or taste, feels considered.”
Drawing upon his prior culinary operations stints at Old Oaks Country Club in Purchase, N.Y., and the American Yacht Club in Rye, N.Y., Giannetti has been able to develop menus with an eye for wellness. A noticeable surge in member requests for plant-based options and gluten-free dishes has prompted him to think outside the box.
“At Pelham, we take these requests seriously and view them as an opportunity to be creative, while remaining inclusive,” he notes.
A recent wine dinner inspired a plant-based alternative designed to resemble the featured main courses in both presentation and taste. Traditional beef tartare was swapped out in favor of beet tartare with cashew cream and pickled shallots. Giannetti emphasizes this dish’s ability to permit those with dietary restrictions to enjoy a similar flavor profile.
At the same time, he recognizes members’ desire for more fun and festive culinary experiences, setting the stage for another opportunity to flex his muscles creatively.
“Without a doubt, there’s a noticeable shift toward playful and personalized banquet experiences,” Giannetti says. Adding a lively element to special events are chef-attended stations, themed action set-ups and late-night offerings. He points to a member’s wedding that was capped off with a “midnight market” concept, complete with passed sliders, truffle fries served in paper cones and a churro station with dipping sauces. Giannetti credits this culinary coda for “bringing guests out of their seats and back into the celebration.”
Balancing these different, sometimes competing interests—one in which health is first and foremost, with another that has fewer culinary restrictions—can be a feat in and of itself. For Giannetti, it’s all about thoughtful planning, open communication and a flexible, skilled team. He strategically builds a solid foundation of crowd-pleasing dishes, bolstered by an innovative addition that meets the member’s vision.
“Having a well-trained culinary team and a deep prep system allows us to accommodate this range without compromising quality,” he adds.
The Lodge at Pebble Beach Banquet Chef Eugenio Ramos and team work closely with local fishers and farmers to procure key ingredients for some of the most popular dishes, including Baja fish tacos with Mexican street corn.
Leaning Into Fun
Along the Northern California coast, where guests can breathe in the sea air and partake of the natural surroundings year-round, healthy living is practically a given. Perhaps that’s why special dining requests at Pebble Beach Resorts tend to be more fun-focused than anything else.
“Guests are looking for banquet options that break from tradition—think carnival-style set-ups, street-food-inspired stations and tapas-style offerings across a variety of global cuisines,” says The Lodge at Pebble Beach (Calif.) Banquet Chef Eugenio Ramos.
With more than a decade spent in high-end and large-scale culinary operations before joining the Pebble Beach team 10 years ago, Ramos has mastered the art of experimental cooking that marries visuals with vibrant flavors. Recent menu creations include Asian-centric creations of ramen, dim sum and scallion pancakes. Meanwhile, small-bite options run the gamut, from smoked brisket sliders and mini smashburgers to flatbread stations and made-to-order beignets.
Incorporating foods sourced from local purveyors (whenever possible) also helps Ramos ensure that his dishes offer the freshest flavors. He and his banquet team work closely with area fishers and farmers to procure key ingredients for some of his more popular creations, like Baja fish tacos paired with Mexican street corn.
Ramos is intent on fulfilling guests’ special requests for custom menus, but also uses these opportunities as a means of broadening their culinary horizons.
“While creativity is a constant in our restaurant kitchens, the banquet setting gives us even greater freedom to innovate,” he explains. Fusion tacos combine Mexican spices with bold, savory elements associated with Korean cuisine. “We love exploring bold flavor combinations and blending global culinary traditions,” he adds.
The Whole of the Moon
Guests at The King & Prince Beach & Golf Resort on St. Simons Island, Ga., are over the moon about the cuisine recently featured on the menu. Inspired by the different phases, Executive Chef Chris Johnson prepared a variety of dishes incorporating earthy foods, including wild mushroom bisque and beet carpaccio. “All of them had rich, umami flavors, from beets to mushrooms to charred scallions,” he explains. And in honor of the Worm Moon this past March, he concocted a dirt pudding—chocolate pudding topped with Oreo crumbles and gummy worms—for a playful ending to the meal.
A relative newcomer to The King & Prince, but not to high-end hospitality (with past stints at Sea Island and multiple Ritz-Carltons in Florida), Johnson has planned his fair share of banquets. This fall marks the completion of his first full year at the resort, where he has come to witness a rise in health-conscious dining, along with a boost in food-related allergies. In fact, when tasked with designing a vegetarian dish, Johnson’s kitchen makes a vegan version as well.
The King & Prince Beach & Golf Resort Executive Chef Chris Johnson notes a rise in health-conscious dining, along with food-related allergies. When tasked with designing a vegetarian dish, Johnson’s kitchen makes a vegan version as well.
“Knowing that most vegans/vegetarians don’t typically get the right amount of protein in their diets, we try to use ingredients such as farro, quinoa and now tempeh,” he says. A recent wedding party request for gluten-free appetizers resulted in crab cakes made with gluten-free bread and crackers, as well as fried oysters using gluten-free flour and seasonings.
In addition to accommodating dietary restrictions, Johnson also knows how to play up the fun factor when it’s called for. Requests for out-of-the-ordinary items include cotton candy soup, popcorn machines and gourmet s’mores. National Food Days are also cause for culinary celebrations. For Kentucky Derby Day, the menu featured an open-faced Hot Brown sandwich, served on Texas toast with smoked turkey, bacon, tomatoes and a smoked gouda mornay sauce. National Cheese Day will be celebrated with an assortment of Georgia-made cheeses and wines, including selections from the local Green Hill Dairy.
No matter what style of dish the special occasion calls for, Johnson says it’s all about delivering and exceeding expectations. He works closely with the sales team and sits down with his guests to ensure the menu is well-designed and to their liking.
“We will do everything in our power to give the guest the experience they are looking for. And when possible, we will go above and beyond what they expect,” he says—even if it means giving them the moon.
