More than eight years into his role at Arcola Country Club (Demarest, N.J.), Executive Chef Angel Camacho, CEC, CCA, continues driving culinary innovation, from enhanced education opportunities for his team to new programming.
The club recently completed a full renovation of its main building, including new dining areas and upgraded kitchen equipment, including blast chillers and a dry-aging box. Looking ahead, Camacho is launching a Chef Series to keep members engaged during a six-month golf course closure.
“It’s going to put our culinary team in the forefront of the club,” he says, noting chef-led tasting courses and collaborative events with chefs from neighboring clubs.
Camacho is also planning culinary team trips during the club’s winter break.
“We’re not talking going to New York and having some dinners,” Camacho says. “I’m talking about going to Texas and doing a barbecue crawl for a week—or even finding something outside the country.”
