Andrew Wisnionski, Executive Chef of The Country Club at Castle Pines, has transformed wine dinners into immersive experiences, supported sous chefs through new challenges, and embraced creativity to wow members at every turn. In this Q&A, Wisnionski discusses the evolution of CCCP’s wine dinners, the impact of creative culinary efforts on member satisfaction, and how his team navigates transitions while maintaining high standards.
Club + Resort Chef (C+RC): You mentioned that the wine dinners have become “fancier” and more of an experience recently. Can you share some specific changes you’ve made to elevate the dinners? Were there new presentation styles, pairings, or formats you introduced that members responded to?
Andrew Wisnionski (AW): Our Wine Dinners at CCCP have really stepped up over the past year, evolving into a more immersive experience for our wine lovers. We started with the easy wins, like building better collaboration between the kitchen, front of house, and the beverage team. We gather the team who is working on the wine dinner, from servers to managers, and hold a niche pre-shift with them. We cover the service timeline, fire times, and how we plan to present each course. That extra prep has made a big difference.
Another game-changer has been bringing in wine reps, vendors, and even winemakers to talk about the wines. It adds a personal touch and engages our members in a way that makes them feel more connected to the story behind the bottle.
When it comes to developing a menu, I usually start by looking at the wine list and suggestions given to me from the team. For example, I might get a note like, “First course – Trujillo Madelyn White – I think something like a scallop crudo would be nice, if it doesn’t get too high in acid. Can be floral though.” From there, I start conceptualizing a dish. Inspiration comes from books, social media, and even sketches I create to map out what I envision the dish will look like.
These dinners let us push boundaries and offer something completely different from regular à la carte services. They’ve resonated strongly with members who appreciate the craft and storytelling behind each dish.
Andrew Wisnionski,
Executive Chef,
The Country Club at Castle Pines
C+RC: When the sommelier was involved, how did the collaboration influence the menus and overall atmosphere of the dinners? Now that the role is vacant, how are you planning to maintain that same level of expertise and storytelling around the wines?
AW: When our sommelier/F&B Director was involved, his input primarily ensured our menus aligned with the wines we offered. He provided insights on flavor profiles and helped finalize the dishes.
Now that the role is vacant, we’re maintaining the same level of expertise through partnerships with wine distributors and guest wine experts. This ensures our wine events remain interactive and engaging. We’ve also expanded the team’s knowledge to keep the program dynamic and evolving.
C+RC: With your sous chef leading his first private club dinner soon, how are you supporting him? What steps are you taking to ensure he can deliver the same level of experience and engagement that members have come to expect?
AW: My sous chef team is fantastic—eager, adaptable, and driven to elevate our program. Chef Daniel, my Chef de Cuisine, has been closely mentored through every step of preparing for his first wine dinner.
We started by reviewing wine notes and collaborating on the menu. He developed the initial draft, which we refined together to ensure alignment with the wines. We also sourced unique ingredients, like fresh microgreens from a local hydroponics garden, to enhance the dishes.
Before the event, we conduct a “verbal mock service,” covering plating, timing, and flow. This process boosts his confidence and ensures a seamless, high-quality experience for our members.
C+RC: You mentioned bringing in Katz Deli pastrami and creating unique food stations on the course. How have these creative efforts influenced member perception and satisfaction with the club’s culinary program? Do you find members are more engaged or vocal about the new offerings?
AW: Our Member-Member golf tournament was the perfect opportunity to try something new, and the feedback has been overwhelmingly positive. This year, we introduced interactive food stations, such as Katz Deli pastrami sandwiches and Cubano Panuozzos baked on-site in pizza ovens. Members appreciated the quality and creativity, sparking conversations that deepened their connection to our culinary program.
These efforts have inspired us to explore more unique food stations for future events. Members have become more vocal, offering praise and even suggestions, which shows their excitement for our new direction.
C+RC: Given the recent changes, how do you envision the wine dinner program evolving in the coming months? Are there any new themes, guest speakers, or elements you’re considering to keep things fresh and exciting?
AW: Our wine dinner program has grown tremendously, and we plan to build on that momentum with new themes like Old World vs. New World comparisons or wine dinners on the course.
We’re also exploring immersive experiences with guest speakers like local farmers and sommeliers. A Chef’s Table wine dinner, where members interact with us in the kitchen, is another idea we’re considering.
The goal is to keep evolving while preserving the thoughtful pairings, innovative dishes, and community spirit that make our dinners special.
C+RC: For chefs going through similar transitions—like the departure of a key team member—what advice would you give to ensure that programs like wine dinners continue to succeed and grow?
AW: Transitions can be challenging but also present opportunities for growth. Clear communication and empowering team members are key. Mentorship is crucial—it nurtures talent and maintains momentum.
Look outside for support, such as partnerships with suppliers and guest speakers, to keep programs dynamic. Most importantly, stay connected to member feedback to guide the program’s future direction and ensure its success.
