Ocean Reef Club’s expansive $45 million culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.
How Garrett Yokoyama Showcases Wild Maine Scallops
The Executive Chef of Palos Verdes Golf Club says scallops provide a perfect balance of caramelization and brininess when properly sourced and prepared.
Next-Gen Club Culinary Leaders
This talented group of chefs are leading their teams with skill, strategy and empathy.
Broken Sound Club’s Culinary Director Offers a Refreshing Oyster Makeover
This simple-yet-versatile oyster with jalapeño ice has notes of citrus and Asian mint and is perfect for the start of a meal or as passed hors d’oeuvres.
Anthony Capua Shares His Signature Scallops
The Executive Chef of Sycamore Hills Golf Club says working with scallops takes him back to his club culinary roots.
How Bear Creek Golf Club Created a Dining Destination
This California club renovated its clubhouse and revamped its F&B program with a custom pizza oven, house-smoked barbecue and a wine club.
This Recipe Represents Geoffrey Lanez’s Culinary Career
The Executive Chef of The Patterson Club’s polenta cake has evolved over years of growth and competition.
Inside Pittsburgh Field Club’s Carefully Crafted Culinary Program
The club’s scratch kitchen, led by Executive Chef and Director of Food and Beverage Justin Melnick, is known for handmade pasta and house-baked bread, with seasonally changing menus in all venues.
This Frenched and Harissa-Spiced Flounder Rack Features Sweet Potato Nage, Saffron Cream
The Club at Carlton Woods’ Wesley Tyler was inspired by Australian Chef and Butcher Josh Niland’s work.
How The Landings Golf & Athletic Club Takes Care of the Culinary Team
Among its efforts to find and retain staff, the club hired a central F&B recruiting manager, and it offers multiple training programs for the culinary team.
Strong Performance Despite Headwinds
Despite a challenging start to his first Executive Chef role, Nick Marchesano is poised to further enhance The Gasparilla Inn & Club’s culinary program while recruiting and training the next generation of cooks.
The Club at Ibis’ Italian Renaissance
The club’s newest venue, Amici Ristorante, offers an authentic Italian restaurant staffed with mostly Italian chefs and team.
Kevin Silk’s Scallop and Lobster Roulade Is Perfect for a Warm-Weather Wine Dinner
Executive Chef Kevin Silk shares his scallop and lobster roulade, created for a summer wine dinner at Savannah Yacht Club.
Sam Brod Wins 2023 Club + Resort Chef of the Year Competition
The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb t-bone.
Wee Burn CC Embraces Demand for Scratch Menus
The Connecticut-based club is satisfying its 750 members by focusing on scratch cooking and local sourcing.