Arguably second only to the busy summer season, the Thanksgiving-to-New-Year’s stretch is punctuated by a calendar packed with member dining and festive events, which call for memorable meals in abundance. And that means having a robust culinary set-up in place to manage a steady stream of dining room orders, while being able to juggle banquet and pastry operations simultaneously.
So when the management team at Kensington Golf & Country Club in Naples, Fla., strategized how best to enhance the member experience, kitchen reinvestment rose to the top of the list. After embarking on a clubhouse-wide transformation, the 30-year-old southwest Florida facility put the finishing touches on its brand-new kitchen. The all-inclusive space is now primed to take Kensington’s culinary team and membership through the busy seasons and well beyond.
“Every detail—from layout to equipment selection—was thoughtfully curated to support efficiency, creativity, and seamless workflow,” says Executive Chef Ralph Feraco, CEC, AAC, HGT.
Fueled by a Vision
What started out three years ago as an idea for expansion quickly morphed into a desire to surpass boundaries, both physically and professionally.
“The vision to expand the Kensington kitchen began with a bold ambition: to create a space that redefines culinary excellence,” says Executive Chef Ralph Feraco, CEC, AAC, HGT. The club was intent on creating a comprehensive floor plan that married function with innovative, technology-driven design.
Feraco and the Kensington team worked closely with a firm to design a series of spaces that would not only improve the kitchen’s productivity, but adhere to the club’s standards of excellence for the overall dining experience.
“Every detail—from layout to equipment selection—was thoughtfully curated to support efficiency, creativity, and seamless workflow,” notes Feraco. “This expansion marks a new chapter for Kensington, where tradition meets technology in a space built to inspire.”
The result is a kitchen that has nearly doubled in size and scope—from 2,477 to 4,265 square feet—and is prepared to take on additional business.
The workhouse of the Kensington kitchen is the à la carte line, housed under a 28-inch hood system. The 460-square-foot hot line features a 12-burner sauté station with an integrated pasta cooker, hot well, plancha-top gas range, custom breading station, 48-inch grill and flat top, and a power fryer. Two drawers for holding and a custom-built sous vide tank with thermal circulators are also on the floor. Not to be missed is the 30-foot chef’s table, along with a six-foot plating area and two 60-inch refrigerator units for mise en place. Given this kitchen’s weekly output of 900-1,000 dinner covers throughout the club’s peak season, this comprehensive layout has been constructed for optimal operational efficiency.
Another key component in the Kensington kitchen floor plan is the 244-square-foot salad, appetizer, and pizza station. Housed in this space are a combi oven with microwave, refrigeration/freezer drawer, 36-inch flat top, and fryer.
“This configuration enhances our production capacity and supports profitability through consistent, high-quality output, and efficient food cost management,” says Feraco.
Feraco is especially excited by the addition of a revolving wood-fired pizza oven. Not only will it produce custom pies on demand, but the kitchen also plans to use it for roasting chickens, oysters, and mussels.
Banquets, Pastry Get a Boost
Given the frenetic pace of catered events, with multiple courses prepped and plated en masse, banquet kitchens can always benefit from extra space. Kensington’s new outfit has grown to 620 square feet to not only accommodate private member events, but provide additional à la carte dining support when necessary. The banquet space now boasts an 80-square-foot walk-in cooler for easy access to perishables. A full-fledged cooking line is comprised of three combi ovens, two advanced tilting skillets, two cook-and-hold units, and a blast chiller.
“Centralizing all your small equipment—like blenders, slicers, and meat grinders—into one dedicated area can really streamline workflow and include safety and cleanliness,” notes Feraco.
Pastry production is also poised to ramp up at Kensington, where functionality and production flow are essential to the design of an expanded workspace. The former 100-square-foot zone in the back of the kitchen has more than doubled in size (now at 220 square feet), along with 15.75 square feet reserved for a combi oven and blast chiller. Key features include a pastry sheeter, which Feraco deems essential for supporting in-house laminated doughs, and a large butcher block workbench that provides ample space for high-volume production.
While new equipment installations set the stage for greater output and productivity, Kensington’s improvement project also aims to benefit staff—not only during service, but during downtime as well. A back-of-house service station offers a convenient access point that is separate from the primary kitchen. This area is equipped with fountain soda and cappuccino machines, refrigeration for easy restocking, and glassware storage. “Every detail was designed with speed and precision in mind, so that our team can stay out of the kitchen and in the action,” explains Feraco.
And when it’s time for the crew to refuel, Kensington’s kitchen staff and club employees now have a space they can truly call their own. Feraco credits General Manager David Krzywonos for helping to instill a sense of pride that is deeply rooted in the club’s culture. A newly designed employee breakroom offers food (cold salad station and five hot wells), soda and coffee stations, locker room and restrooms.
“This isn’t just a breakroom; it’s a reflection of our values,” he says. “A place where they can relax, recharge, and feel appreciated every single day.”
By the Numbers
Taking a closer look at the magnitude of Kensington’s kitchen renovation, Feraco points to the hard data: 520 square feet of additional refrigeration and freezer space, as well as 30 percent more kitchen buffet and dry storage. With more overall space, high-end equipment and assorted amenities that enhance both service and team morale, Feraco is confident that the club can adequately fulfill the needs of its membership and staff. “Strategic investment in advanced culinary equipment and thoughtful design empowers our team to deliver consistent excellence, leveraging technology and craftsmanship to elevate every dining experience,” he says.
With the completion of Kensington’s new kitchen comes the ability to create a more comprehensive culinary line-up. In addition to light bites at the bar and steakhouse staples of wagyu steak and veal chops, members can still expect clubhouse favorites like the signature Kensington crab cakes and Feraco’s own take on Coquille St. Jacques with truffle béchamel. He is looking forward to expanding Kensington’s menus once he and his team settle in.
As Kensington’s culinary crew eagerly await the opportunity to roll up their sleeves and get to work in a brand-new set-up, Feraco reflects on how kitchen investments benefit the overall member experience: “It allows us to expand our team, execute an elaborate, diverse menu for our members, and maintain a strong focus on the quality and presentation of every dish we serve—all while having the kitchen capacity to simultaneously accommodate banquet events.”
Kensington’s members and staff truly have something exciting to look forward to this year.
