Executive Chef Beth Cosgrove
When Executive Chef Beth Cosgrove arrived at Palmetto Bluff Club just over a year ago, she stepped into one of the most complex food-and-beverage programs in the club space. The Bluffton, South Carolina property spans 20,000 acres and supports multiple restaurants, plus a relentless calendar of member events that often take place in remote corners of the property with no permanent kitchens in sight. The scale is daunting. The expectations are high. The members, with more than 1,200 homes and growing, expect consistency across every plate and every party.
For Cosgrove, that word—consistency—has become the cornerstone of how she leads her team.
“Every chef meeting I lead starts with that word,” she says. “We oversee multiple outlets and events with a very young crew. Many are interns. They’re here to learn, but we’re also responsible for delivering a product that lives up to what our members expect. We’re not a cooking school. We’re a luxury club, and our members see us as part of the value of their investment.”
Setting Standards in a Young Kitchen
Palmetto Bluff’s kitchen brigade looks different from many clubs. Through the J-1 and TN visa programs, the team is made up of young chefs from around the world, many of them in their first or second professional posts. That creates opportunity and challenge.
“It’s a balancing act,” Cosgrove says. “We want to give these chefs a chance to learn, but at the same time, we have to deliver consistent, high-quality food every day. So it’s constant reinforcement: Did you taste that? Where’s the recipe? Is the presentation right? It’s daily reminders. That’s the only way the standard sticks.”
Rhy Waddington, Director of Culinary, says that emphasis on consistency was exactly what Palmetto Bluff needed. “[Cosgrove] outworks everyone,” he says. “She’s assertive, she’s earned the team’s respect, and she’s brought stability and structure. I’ve stepped back from the creative side so her talents could come through. People still assume I’m behind some of the menus, but I want everyone to see this is Beth. She deserves that recognition.”
Her system for building accountability is simple but effective. Menu changes are scheduled in advance. Chefs are expected to lead the refreshes themselves, with Cosgrove pushing them toward ownership. “Sometimes I just send the Outlook invite,” she says. “It’s on their calendar. A month from now, your menu changes. It’s about nudging them into that habit, so the menu stays fresh without me dictating every move.”
Collaboration with Events
Consistency is only part of the story. Palmetto Bluff is known for events that are as ambitious as they are varied. Fourth of July weekend can mean serving 1,500 members out of an equestrian arena with no kitchen. Smaller dinners might be staged in a forest clearing or at a lakeside lodge.
To make those events successful, Cosgrove works closely with Stephanie Sekula, Director of Special Events. Their office is one shared room, which means conversations happen in real time.
“It’s a lot of turning your chair around and saying, ‘This is what I’m thinking—what about you?’” Sekula says. “[Cosgrove] comes in with food ideas that help shape the whole design. And she’s not afraid to tell me when something won’t work in a given space or on a menu. That directness makes collaboration easier.”
Director of Special Events Stephanie Sekula
The results speak for themselves. Earlier this year, the team launched “Off Course,” a series of curated dinners where members received hand-delivered invitations and were shuttled to a secret location for a five-course menu.
“That’s where [Cosgrove] shines,” Sekula says. “It isn’t just food. It is an experience. Members feel like they are part of something one-of-a-kind.”
Cosgrove agrees. “When you’re cooking out of a remote site, you can’t take shortcuts,” she says. “Every detail has to be thought through. It’s stressful, but it’s also exciting, because the payoff is huge.”
Using Nostalgia and Global Influence
Consistency does not mean monotony. Cosgrove is constantly looking for ways to surprise members without abandoning familiarity. One of her most talked-about events was a retro-themed dinner inspired by old Betty Crocker cookbooks.
“I did homemade Spam grilled cheese, chipped ham, and pretzel salad,” she says. “At first, members were skeptical. But it tapped into nostalgia. They remembered those dishes from their childhood, and we gave them polish. They loved it.”
Other dinners showcase her global background. A Japanese pop-up as part of the “Around the Table” series offered members dishes they could never replicate at home. A Greek poolside event complete with a gyros machine and regional wines turned into a crowd favorite.
“Her ability to execute themed dinners at a high level keeps members engaged,” Waddington says. “They eat it up. It’s not predictable.”
Regional Identity
After nearly two decades cooking abroad, Cosgrove arrived at Palmetto Bluff with a deep background in global flavors but little direct experience with Southern food. She understood that to connect with members, she needed to immerse herself in Lowcountry traditions. That meant studying cookbooks, researching the history of Gullah foodways, and spending time in Bluffton and Savannah to taste the region firsthand.
“I had never had a fried green tomato before moving here,” she admits. “So I benchmarked every version I could find. You can’t do this job without embracing the local scene. It would be like living in Hong Kong and only eating Western food. You’d miss the point.”
That curiosity translates into menus that respect the region while weaving in broader influences. Members might see Carolina Gold rice alongside Japanese flavors, or traditional Southern seafood balanced with Mediterranean touches.
Building on Momentum
Growth at Palmetto Bluff shows no sign of slowing. A third golf course is under construction. More homes and amenities are on the horizon. With every expansion comes new kitchens, new menus, and new expectations.
Cosgrove sees that as opportunity. “There’s so much coming that we joke we could retire here with the amount of projects ahead,” she says. “For me, that’s exciting. Each new outlet is another chance to build something, to keep pushing forward.”
For Waddington, that future is in good hands. “[Cosgrove] has made an enormous impact already,” he says. “She’s consistent, she’s creative, and she knows how to lead. That’s the combination
clubs need.”
Sekula echoes that sentiment. “She gives us confidence,” she says. “Whatever we dream up, she can deliver.”
Cosgrove keeps it simpler.
“At the end of the day, we’re feeding people,” she says. “Food is intimate. It’s what people taste and remember. If we make those moments count, then we’ve done our job.”
