We interviewed three top chefs in the country club industry
to ;nd out how they ;ex their culinary muscles in this
environment—and what keeps their kitchens thriving.
Unlike traditional vacation spots where visitors come and go,
within the walls of these restaurants, everybody knows your
name and what you like on your plate.
Country Club Chefs
Spill the Beans
The rise of American country clubs kicked o; in the late 19th century. Although the term is o;en associated with spi;ly-dressed members of the upper crust teeing o; on an elite golf course, this
stereotype isn’t exactly correct. Sure, many of these
clubs boast resort-style experiences coupled with
exclusive outdoor activities, but the focus is centered
around community. Particularly when it comes to
dining in these private clubs, it’s all about creating
a space where members and employees operate
more like family (rather than sta; on one side and
customers on the other).
By Fanny Slater
Fanny Slater is a Co-host on
Food Network's Kitchen Sink
Food Writer & Recipe Developer