Executive Chef Garrett Yokoyama says he has noticed a much greater awareness of health and wellness among Palos Verdes Golf Club’s membership over the years.
“Culinary plays a significant role in this transition, not only through the food we prepare, but also through the interactions that take place during member events,” Yokoyama says. “These moments of engagement contribute just as much to overall wellness as nutrition itself, reinforcing the sense of community, connection, and belonging at PVGC.”
Yokoyama shares more about advancing wellness through club culinary, plus how he this lifestyle is expected to evolve over the years.
Club + Resort Chef: What else are you doing in culinary to align with a culture of health and wellness among members?
Garrett Yokoyama: There has been a clear shift in preferences—from oversized entrées and heavy cream sauces to smaller center-of-the-plate proteins paired with fresh, seasonal vegetables. Where once an entrée could easily provide two meals, members now seek cleaner, more balanced options. Local, organic, and all-natural products are finding their way onto our menus in many ways, including organic fruits and vegetables, all-natural chicken, wild caught seafood, grass-fed beef, organic grains, and healthier oil options.
At PVGC, wellness extends beyond the dining room. Many members walk our course daily, navigating its rolling hills and uneven lies, which adds to both the challenge of the game and their overall wellness. Others are actively participating in yoga or fitness classes throughout the week. I believe the social interactions members share with each other, and with staff, are equally important to their wellbeing. This is why I make a point to engage with members both inside the clubhouse and out on the course. A simple conversation about golf, family, or life creates familiarity and comfort, while also strengthening the sense of community. When members feel supported, they are more likely to interact positively with staff, creating a happier environment for everyone.
C+RC: How do you see this evolving in the coming years?
GY: Looking ahead, I see families with young children playing an increasingly active role in club life. The “children’s” buffet, once filled with chicken tenders, fries, and pizza, has already begun evolving to include healthier choices such as fruit salad, grilled chicken, steamed vegetables, rice or quinoa, and gluten-free options. For adults, our menus will continue to focus on moderate protein portions with a greater emphasis on vegetables and lighter grains. Sauces will lean toward bright, flavorful preparations—such as herb vinaigrettes, fumés, nagés, and vincotto drizzles—rather than rich gravies and creams. Of course, there will always be room for premium options like Snake River Farms steaks, dry aged proteins, Australian Wanderer cuts, and Niman Ranch Iberico pork for those who desire them.
Member engagement will remain central to how we evolve. While not every request can be accommodated, I make every effort to incorporate member suggestions into menus, specials, or themed events. With dietary restrictions at an all-time high, we have also built systems to ensure every member and their guests feel considered and cared for. Allergies, intolerances, and personal preferences are noted in member profiles, visible to managers, hosts, and servers upon arrival. This allows us to prepare in advance and provide a seamless, personalized dining experience.
Ultimately, this commitment to wellness—through food, lifestyle, and community—strengthens the member experience and makes PVGC a place where health, enjoyment, and belonging come together.
Click the links below for the full recipes to two of Executive Chef Garrett Yokoyama’s dishes, which illustrate his perspective on how club culinary contributes to member wellness.
