Executive Chef Andrew LaHaye, CEC, has been Woodland Golf Club in Newton, Mass., for about 15 years. In that time, the club—and the industry—have shifted dramatically.
“It’s become a busy, year-round facility,” LaHaye says. “When I got there, we were doing [about] $1 million in F&B, and we’re doing a little over $3 million now. … A driving force in most clubs right now is food and beverage operations.”
Long-term, LaHaye sees himself in a clubhouse manager role.
“I’m doing more education on that side,” he notes. “It’s been really fulfilling. We build teams in the kitchen. … It’s like taking that to the next level, growing as a manager. It’s a fun challenge.”
