Club/Resort Features

With two Certified Master Chefs, the 146-year-old Cleveland club is elevating its dining program and the level of professionalism within its staff. When Arnaud Berthelier, Executive Chef of the Union Club of Cleveland, successfully passed the American Culinary Federation’s Certified Master Chef (CMC) examination this past February, he propelled the 146-year-old city club into the…

With its new chef-focused restaurant, improved beverage and pastry programs, and plans for a garden and chicken coop, Dallas’ Northwood Club is redefining what club dining can and should be. When Northwood Club in Dallas, Texas, had the opportunity to reinvent its member-dining operation as part of a massive club renovation, General Manager Jon Davis…

Good cooking is about passion, organization and skill. It’s both an art and a science. To some, it may look temperamental or frenzied, but to Lance Cook, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast, Fla., it’s symphonic. Cook stepped in as the maestro of HDC’s kitchen in April of 2017. He was…

GM/COO Tim Minahan and recently appointed Executive Chef Joe Piazza plan to take the Country Club of Buffalo—and its newly renovated dining spaces—to the next level. For old-line clubs deeply rooted in history and tradition, change can be difficult. But when change is embraced, it can lead to a dynamic and often positive shift in…

Charlotte Country Club’s F&B success hinges on the dynamic relationships between its chefs. It’s a match made in culinary heaven: John Cornely, the savvy and skilled Executive Chef at Charlotte Country Club (CCC), and James Satterwhite, the club’s experienced and meticulously driven Executive Pastry Chef. They are one of the industry’s most dynamic culinary teams—and…

The restaurants and culinary team at Bandon Dunes Golf Resort are as vital to the property’s success as its five pristine courses. With 85 holes of golf, Bandon Dunes Golf Resort (Bandon, Ore.) has a higher cumulative course ranking than almost anywhere  draw since the resort opened to immediate rave reviews in 1999, Bandon Dunes’…

Club chefs are taking the “farm-to-table” movement one step closer by growing fruits, herbs and vegetables on property. When clubs grow their own ingredients, it’s pretty much guaranteed that an outstanding dish isn’t far behind. That’s certainly the case at Medinah (Ill.) Country Club, where Executive Chef Michael Ponzio asked for a garden shortly after…

Executive Chef Jason McClain has led Los Angeles’ Jonathan Club to nearly $20 million in F&B revenue with an unmatched dedication to excellence. As one of the largest food-and-beverage operations in the club industry, with nearly $20 million in F&B revenues, Los Angeles’ Jonathan Club operates under a simple philosophy: Passion for Quality. Jonathan Club…

Skokie Country Club’s $3.7 million food-and-beverage operation—led by Executive Chef Richard Stanton—is in a class of its own with three culinary gardens, nine beehives, a flock of egg-laying hens and a dry-aging room. For Richard Stanton, Executive Chef of Skokie Country Club in Glencoe, Ill., every day is a grind. But his focus, determination and…

Baltusrol GC’s Executive Chef Edward Stone, Clubhouse Manager Brian Baldwin and General Manager/COO Kevin Vitale are raising the bar on an already impressive dining program. Much about the food-and-beverage program at Baltusrol Golf Club (Springfield, N.J.) is masterful. And as it continues to evolve, it has become synonymous with excellence. It is of the same…

Edgartown Yacht Club’s Executive Chef, Carolyn King, has streamlined operations and improved staff retention in the face of an array of challenges.