Ocean Reef Club’s expansive $45 million culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.

The Executive Chef of Palos Verdes Golf Club says scallops provide a perfect balance of caramelization and brininess when properly sourced and prepared.

This talented group of chefs are leading their teams with skill, strategy and empathy.

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.

The Executive Chef of Sycamore Hills Golf Club says working with scallops takes him back to his club culinary roots.

This California club renovated its clubhouse and revamped its F&B program with a custom pizza oven, house-smoked barbecue and a wine club.

The Executive Chef of The Patterson Club’s polenta cake has evolved over years of growth and competition.

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.

The Club at Carlton Woods’ Wesley Tyler was inspired by Australian Chef and Butcher Josh Niland’s work.

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.

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’s newest venue, Amici Ristorante, offers an authentic Italian restaurant staffed with mostly Italian chefs and team.

Executive Chef Kevin Silk shares his scallop and lobster roulade, created for a summer wine dinner at Savannah Yacht Club.

The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb t-bone.

The Connecticut-based club is satisfying its 750 members by focusing on scratch cooking and local sourcing.