How to bring the front and back together to ensure a great member dining experience. There are many moving parts within a club’s food-and-beverage operation. From chefs and line cooks to servers and dining room managers, everyone should be working toward the same goal: to offer an outstanding member dining experience. But mistakes are made,…
Chef’s Thoughts with Marshall Violante
After more than 13 years as Executive Chef of an old-line, traditional golf club, Marshall Violante packed up his knives and moved to Chicago’s Saddle and Cycle Club to begin a whole new culinary adventure. As Executive Chef of Chicago’s Saddle and Cycle Club, Marshall Violante deeply values professional development and continuing education. He refuses…