Continuous Learning at Sycamore Hills Golf Club

With 498 members and $2.7 million in annual food-and-beverage revenues, the Top Ranked team at Sycamore Hills Golf Club in Fort Wayne, Ind., aims to bring fresh and modern culinary concepts and experiences to its members throughout the year.

“Our culinarians embrace the scratch lifestyle and never take shortcuts regarding the quality of our offerings,” says Executive Chef Anthony Capua, noting that the team takes extra effort to buy ingredients locally through farmers’ markets and other companies and even sources its own greens via on-site herb planters and a hydroponic herb garden.

“We utilize the unit to grow beautiful greens for action stations for big events,” says Capua. “We roll the unit right out of the kitchen and incorporate it into our action station so attendees can view us cutting their lettuce right off the system and into the salad bowl.”

“We love to push new creative ideas,” he says, “such as our Battle of the Club Chefs event and our collaborative wine dinner series, where we invite some of the top club chefs from around the country to come to cook with our team in a wine dinner format.”

Capua says he loves that this allows his team to experience working with different chefs and their cooking techniques, adding to their culinary repertoire.

“We also aren’t afraid to look at what others are doing and adapt ideas to our kitchens,” says Capua. “A great example is our new allergy cooking station in our kitchen. This was an idea we borrowed from Farmington Country Club (Charlottesville, Va.) after reading their 2022 Top Ranked Culinary Experience profile.”