Manager to Chef

As Wycliffe G&CC evolves its offerings and refines its capabilities, retaining a unified, team-based culture will be critical.

Chris Hampton, General Manager/COO of Sycamore Hills GC, believes both traits are critical to F&B success.

Detroit Athletic Club’s Executive Manager, Charles Johnson, CCM, hired a Certified Master Chef to carve a new path forward for a storied culinary program. 

Winged Foot GC’s GM encourages and supports the club’s culinary team, with a special emphasis on capitalizing on Executive Chef Rhy Waddington’s expertise and judgment.

GM/COO Zack Wygant elevated the club’s F&B program by empowering the club’s Executive Chef and hiring a strong new Food & Beverage Director. 

Lauderdale YC’s GM shares insights into how the club’s food-and-beverage program is changing with the opening of a new clubhouse and the addition of a new chef.

The National Democratic Club’s dining program benefits from having a dynamic, idea-driven duo at its helm.

Kenwood CC’s newly appointed CEO, Dylan Petrick, is using his in-depth knowledge of foodservice to assist the club’s culinary team as it navigates the COVID-19 challenges.

How Seattle Tennis Club is making the leap by focusing on F&B.

Park CC’s General Manager/COO, Brad Pollak, CCM, CCE, believes supporting and inspiring team members, regardless of tenure, will lead to consistent growth.

Kevin Carroll, GM/COO of the Bath and Tennis Club, is a determined leader with an innate passion for exceeding expectations.

Michael Redmond, GM/COO of The Metropolitan Club of the City of Washington, discovered that coming out of the kitchen to become a manager was the best thing for his club, and his career.

John M. Corey, GM/COO, has been with Genesee Valley Club (Rochester, N.Y.) for more than 28 years and has seen the club’s F&B operation evolve and expand to become its cornerstone amenity.

Mizner CC’s $22 million renovation and expansion will add a number of new dining options and, according to GM/COO Larry Savvides, will be the key to the South Florida club’s success. In South Florida, the club business is fierce, and food-and-beverage programs are among the biggest differentiators between top properties. Mizner Country Club (Delray Beach,…

Donald Emery is extremely proud at all times of The Riviera CC’s culinary operation, led by Executive Chef Simon Lewis—and especially during high-profile events such as the Women’s All-American Tennis Championship, Genesis Open, US Amateur Championship and upcoming 2028 Summer Olympics. Donald Emery, General Manager of The Riviera Country Club in Pacific Palisades, Calif., is…