Garrett Yokoyama, Executive Chef of Palos Verdes Golf Club (Palos Verdes Estates, Calif.), tells C+RC about collaborating with his culinary team on menu development, ongoing renovations and other ways the club is investing in culinary in its 100th year.
“It’s exciting to see the club moving in the right direction with the current board, their vision, with the support I get from management—the department heads are great—and our staff, from the front of the house to the back of the house to the crew on the golf course. … I’m very grateful for them. Every club and every chef needs that support.”
