Kent Country Club (Grand Rapids, Mich.) announced the appointment of Jason Tilmann as Executive Chef. A Michigan native with more than two decades of culinary leadership at some of the world’s most celebrated restaurants, Tilmann brings a remarkable breadth of experience to the club’s dining program.
A James Beard House Guest Chef and recipient of a coveted Two-Star New York Times rating, Tilmann has helmed kitchens from Midtown Manhattan to Tokyo to Singapore’s Marina Bay Sands Hotel and Casino.
His career includes formative years at Le Cirque, Restaurant Daniel, and Union Square Café, as well as high-profile openings including David Burke & Donatella and NYY Steak. He has also appeared on Iron Chef America, Food Network’s Chopped, and CBS programming as a recurring culinary personality.
Founded in 1896, Kent Country Club is the oldest country club in Michigan and one of the oldest in the Midwest.
“Jason is an extraordinary addition to the KCC family,” says Ward Sutton, General Manager. “His range of experience, from refined French technique to Japanese precision to modern American cuisine, aligns perfectly with our commitment to delivering exceptional dining experiences for our members.”
Tilmann’s culinary philosophy is rooted in local sourcing informed by global perspective.
“Michigan has an incredible food community,” says Tilmann. “I’m excited to bring everything I’ve learned around the world back home, and to create dining experiences at KCC that surprise and delight our members.”
