July 2014 - Chef to Chef

The Dunes Shelter—Monterey Peninsula CC’s halfway house—generates 200 nightly covers and $1 million a year.

Joey Abitabilo Executive Chef Shelter Harbor Golf Club Charlestown, R.I. Born in the Bronx, N.Y., Joey Abitabilo spent a good deal of time working in professional kitchens while in high school, but then went off to Duke University intent on a career in law or banking. After landing a prestigious internship with Goldman Sachs’ Mergers…

As summer heats up, members crave smoothies to keep themselves cool.

At the Vintage Club, the pies (big or small) are deliciously decadent.

Premium ingredients and customized options are driving sales of America’s favorite sandwich.

Downsized portions can help take an already strong food-and-beverage operation from good to great.

Taking F&B off -site can extend a club’s exposure and reputation as a go-to provider for memorable events.

Ice is one of the most important foods used at a club or resort property.

Michael Wheeler, Chief Operating Officer and General Manager at Cherokee Town and Country Club, believes that hiring for fit of culture—especially in food and beverage—is critical.

For the first time since 2010, the seventh annual Chef to Chef Conference will come back east—to Savannah, Ga.—March 1-3, 2015.

Westchester CC’s $10.5 million F&B operation attracts members, commands attention, and leaves guests craving more.