Serves: 1

Ingredients

• 1ea Filet of King Salmon
  
• 6ea PEI Mussels (steamed and shelled)
  
• 1 ounce Braised Pork Belly (diced)
  
• 1 ounce Yukon Gold Potatoes (diced and cooked)
  
• 2ea Cippolini Onions (roasted and cut in quarters)
  
• 3 ounces Tarragon Velouté (see recipe)
  
• Chives (minced, as needed for garnish)
  
• Chive Flowers (as needed for garnish)

Tarragon Velouté

• 2 Tablespoons Butter (softened)
  
• 3 Tablespoons All-Purpose Flour
  
• 2 cups Chicken Stock
  
• 2 ounces Tarragon (picked from stem)
  
• Kosher Salt (to taste)
  
• White Pepper (to taste)

Preparation

Tarragon Velouté
In a heavy-bottomed saucepan over medium-low heat, melt the butter. Add the flour and whisk together until the butter and flour mixture has tiny bubbles but does not turn brown (about 2 minutes). Whisk in 1 cup of the stock and continue to whisk until it is smooth and lump-free. Gradually whisk in the remaining cup of stock, salt, and pepper. Over medium heat, bring the sauce to a low boil, stirring constantly with a whisk. Once the sauce reaches a low boil, keep whisking the sauce for 2 minutes. Transfer the sauce to a blender, add Tarragon, and blend on high for 1 minute. Pass the sauce through a fine mesh sieve immediately or pour it into a storage container.

King Salmon “Chowder” 
dish. Sear the king salmon in a cast iron pan and place in the oven until cooked medium-rare 120°F. While the salmon is cooking, sauté the mussels with some minced shallots and garlic. Add a little white wine and cover to steam the mussels open. Once the mussels have opened, pull the meat from the shell, reserve the cooking liquid, and discard the shells. In another sauté pan, cook the diced pork belly until slightly caramelized; add the potatoes, cipollini onions, mussels, and leftover liquid from the cooked mussels. Season with salt and pepper. 

Assembly

Spoon a small amount of the velouté into the bottom of a bowl. Place the pork belly/mussel mixture in the center of the velouté and top with the cooked salmon. Garnish the salmon with minced chives and chive flowers.

Wine Pairing

Domaine Vacheron Blanc Sancerre 2022

Serves: 1

Ingredients

Smoked Duck Breast 

• 1  Duck Breast
• Hickory Wood for Smoking

Brine

• 1 quart Water
• 1/4 cup Salt
• 3 Tablespoons Brown Sugar
• 1 teaspoon Tinted Curing Mix or Curing Salt #1
• Thyme

Crispy Potato

• 1 Idaho Potato

Preserved Chanterelle Mushroom

• 1# Chanterelle Mushroom
  
• 1 Shallot (thinly sliced)
  
• 2 Garlic Cloves (crushed)
  
• 1/4 cup Sherry Vinegar
  
• 1 cup Extra Virgin Olive Oil

Quince Paste (Membrillo)

• Quince
• Sugar 
• Lemon Juice 

Garnish

• 1 Baby Turnip (blanched)
  
• Watercress
  
• Hibiscus Leaf

Preparation

Brine and Smoked Duck Breast
Chef Note: Prepare the day before.
Combine the water, salt, brown sugar, and thyme, then brine the duck breast overnight. Remove the duck from the brine and dry it on a rack overnight. Place the duck breast in a smoker and smoke with hickory wood to an internal temperature of 150°F. Remove the duck breast and chill. Place the duck breast in a pan, skin side down, and render until crispy. Chill again.

Crispy Potato
Bake the Idaho potato in a 400°F oven for approximately 1 hour or until cooked through. While the potato is still warm, tear by hand into large pieces. Spread on a sheet tray and chill uncovered. Fry the potatoes in duck fat until golden brown and crispy. Toss with finely chopped thyme and rosemary.

Quince Paste (Membrillo)
Cut the quince into quarters and boil until soft and falling apart. Pass through a food mill with any remaining water. Next, purée the mixture and return it to a pot with 30% sugar and 5% lemon juice. Continue to simmer slowly until the purée reaches the desired thickness. Chill.

Preserved Chanterelle Mushroom
Sauté the chanterelle mushrooms, thinly sliced shallot, and garlic in olive oil. When the liquid is almost gone, deglaze with sherry vinegar. Add olive oil to cover and bring to simmer. Cool the mushrooms in the liquid. 

Assembly

Slice the smoked duck breast thin on a deli slicer and let it come to room temperature. Spread a thin layer of the Quince paste (Membrillo) on the bottom of the plate. Arrange the crispy potato on top. Garnish with the smoked duck breast, baby turnip, chanterelle, watercress, and hibiscus leaf. 

Distributors and suppliers are integral to the supply chain within the private golf and country club sectors. Their close collaboration with chefs is essential for devising innovative solutions and addressing complex supply chain challenges. What better person to talk to than Chris Pappas, Founder and CEO of Chefs’ Warehouse (CHEFS).  Let’s dive into his journey, his thoughts, and how they shaped the culinary industry. ~ Diana DeLucia

GK: What inspired you to start The Chefs’ Warehouse, and how has your vision evolved? 

CP: My roots in food distribution run deep. My first humble introduction to food was through my father, who came to America as an immigrant when he was 19 years old and went to fight in the Korean war shortly after. When he returned, he started selling eggs, butter and cheese to all the Greek coffee shops and diners; my brother and I would help him drive and unload his truck throughout Manhattan during high school and college. 

After college, I went to Europe to play basketball. It was my first exposure to Italy, Spain, France, and all these amazing and different cuisines and ingredients. I became interested in French cheeses and butter; they were the finest I had ever tasted. Before I knew it, we had a small business. We started with one van and one truck.
Those were not easy days; my mother, who had a lot of nerve, let us mortgage her house to start our first business, Dairyland USA. The first years were tough. With hard work and perseverance, sales went from $500,000 a year to $5 million of business.  Looking back, it’s hard to believe that our small team was able to build the foundation for a business that today will surpass $4 billion in sales. In many ways, we still feel that we are just getting started.

Back in the 1980’s, American chefs started competing for the big jobs once dominated by European chefs., Clubs chefs were mainly of French or German descent. American chefs were coming on to the scene. Some of today’s American legendary chefs like Charlie Palmer and Thomas Keller were our first customers.  We learned alongside them; we would talk about food and learn more from their inspiration and passion. Around the same time, American farmers also started improving their quality, producing much better products. One of our first items was our grand reserve butter, inspired by Normandy butter. We would talk and learn from the dairies then and tweak our assortment accordingly. 

With growth came an increasing passion for food. The more I traveled to Italy and France, the more eager I became to bring back more products. Our portfolio has evolved from a few hundred SKUs to over 50,000 SKUs. And this continues to be our mission today- providing the most discerning chefs with the world’s finest food products and ingredients from the greatest sources. 

GK: How do you foster a culture of innovation and stability within the organization? 

CP: It’s in our DNA. We’re proud of what we do. We still call ourselves a family of companies; we have 52 operating companies throughout North America and the Middle East. It’s always about needing more. It’s always about how we can continue to improve. Everybody at Chefs’ Warehouse knows that they constantly have to do better. We’re very open-minded about continuing to learn and evolve, which is part of our success. 

GK: What core values or principles guide your leadership style, and how do they align with the Chefs’ Warehouse mission? 

CP: Our mission statement is to sell the world’s finest ingredients to the world’s finest chefs. Integrity and perseverance are essential qualities when joining the Chefs’ Warehouse team. 

It’s a 24/7 industry, you must have the stamina to fight every day. That has made us successful and is built into our DNA. When beginning a business with little capital, you must fight from day one to survive. This is why being Curious, Flexible and Supportive are three of our key operating values. We developed that just-in-time, can-do mentality. 

We were Amazon before there was Amazon! 

GK: How do you stay ahead of industry trends in an ever-changing culinary landscape? 

CP: A lot of hard work! It is all about staying curious, challenging the way we have done it before. Chefs are very creative; it’s a competitive landfill. Every chef seeks an edge over their competition and needs new inspiration. That’s why the Chefs’ Warehouse exists; we’re the small guy amongst the big national distributors; we call ourselves the food people. We are not trying to sell to the masses. We focus on clubs, independent restaurants, and fine hotels. That’s our life, and that’s our focus. And that’s what separates us.

 

GK: What role does sustainability play in Chefs’ Warehouse operations? 

CP: Sustainability needs to be a focus, for our children and grandchildren and for leaving the earth in a good state. In our line of work, we are the messenger, the conduit between the farmers and manufacturers, the people who raise the animals, and the people who plant the seeds. We depend on our producers to continue to evolve, and we know they are working hard to improve and be good stewards of the planet. We also continue to be socially conscious and supportive with our employees and the communities we operate in. 

GK: What is Chefs’ Warehouse’s most significant investment?

CP: We have invested in new facilities and continue to invest in our infrastructure. Ten years ago, a warehouse or facility cost $20 million. That same building today is $50 million.  Our business requires a lot of capital to stay ahead as a leader. We must have the best technology equipment. We are making huge investments in our digital abilities. Our most significant investment is people. We hire the talent, train them, and motivate them to stay with us; we have so many people who have been with us for 20, 30, and even 40 years. 

GK: What excites you the most about the future of Chef’s Warehouse?

CP: Our people and those joining our company are passionate and excited to take it to the next level. Our industry stays active. It’s going to continue to evolve. We all know energy, property ownership, and labor just cost more. We have had tremendous inflation in the last four or five years, so we must get creative. That’s what excites me. We can’t just rest on our success. We know we must bring innovative ideas and solutions to our customers.  We will be forced to do more with less and we want to be part of that solution. 

GK: Private clubs offer a unique experience, and the demand for luxury amenities and exclusive access is increasing. Is there a demand for Chefs’ Warehouse products in the industry nationwide and abroad? 

CP: Our private club clientele is very close to my heart. When we started the business, I called on clubs. I was a boy from Queens, so I didn’t know what a golf course was, and I was always fascinated when I drove out to the suburbs and went to these beautiful golf clubs with these beautiful buildings, thinking “Wow, this exists?”

The food, though, needed to be better. We were fortunate enough to be part of the movement when clubs started hiring qualified culinary teams. The members wanted the same quality dining that they would get in the best restaurants in New York. We drove that, brought in the ingredients, and supported them. Chefs would say, “Can you get me this? Can you get me that?” We think it helped both sides. They helped us build our business because we were learning more and more about the trends, and we helped bring better quality ingredients into the clubs. They were our best referrals. They would call other club chefs to ask each other where they source olive oil, olives, or cheese. 

Overall, the club industry helped us grow and continues to do so. We’ve had great success in servicing the great clubs. I’m a golfer now, and fortunate to belong to a few clubs. I am out to dinner practically every night. Visiting our customers drives a lot of my passion. I want to see what members are having at breakfast, lunch, and dinner. 

GK: Tell us about Chef Middle East (CME).

CP: CME was an exciting opportunity. There are only a few population growth markets in the developed world and Dubai’s hospitality industry is exploding. Dubai and the UAE had all the things that we look for in a market. It had a wealthy clientele who wanted good food and people willing to invest in great restaurants and hotels. 

Chef Middle East (CME) is the closest thing we’ve ever about the opportunity to acquire them. They were a smaller version of us, with similar supply chains, brands, and relationships. We are now doubling the size of our warehouse and we are grateful that our business there has turned out to be a great success. 

GK: What do you think about all the new indoor golf facilities? Like Top Golf, T-Squared, Social, and Five Iron Golf? 

CP: I think they are great to help grow the game. The Nexus Club in New York is a great example where you can dine, drink, and play golf courses on the simulator. I’m a big fan- it’s great for golf. It’s a steppingstone to get people who have not played golf to swing a club. I didn’t play golf until I was in my thirties. There were no golf courses in the streets of Queens. 

Golf is costly and it takes a lot of time. The Tiger Woods phenomenon brought a lot of people into golf. However, golf was hurting before COVID-19. During the lockdown more people began to discover the game of golf, it was one of the only sports you could do. It got a lot of new people into golf, and I believe this trend will continue to grow with the help of facilities like Top Golf.  

GK: Tell us about the 40th anniversary.

CP: We’re excited about our 40th anniversary in 2025. We are working on ways to say thank you to the industry and our team members for coming along for the ride and make it fun. I hope the world is in a better place in 2025 than it is now with fewer wars,   the presidential election will be over, and hopefully, we’ll all be in a party mood! Wouldn’t it be nice for the pandemic and wars to be behind us.   

GK: Tell us about your friendship with Thomas Keller.

CP:  I’ve known Thomas Keller since he was a sous chef, and I was just starting a business. We reconnected about ten years ago. He’s our client at the French Laundry in Napa, Bouchons in Las Vegas, Per Se and his growing restaurant empire. 

Promoting his stocks and sauces and discussing other ventures has brought us back together, which I’m pleased with because I love Thomas. I think he’s an American icon. And we’re so glad to be part of his success. Thomas is ​very passionate about golf. He plays in the Pebble Beach Tournament Pro AM and on the 17th hole he wears his white chef uniform and hat to play the par 3 in front of the fans. He hit 4 feet 7 inches from the hole to win $600,000 (which he donated to the Monterey Bay Charity) two years ago. 

This says a lot. I think our passion for golf has also brought us back together. I have played golf with Thomas in Las Vegas and Napa Valley and look forward to many more rounds in the future.    

I was once asked about the tool I could not live without. Initially, I would have said my knife during my early days as a chef. However, as I’ve advanced in my career, I have come to realize that the relationships with the people and organizations contributing to our success are paramount.
​
​I want to express my utmost gratitude to Chris Pappas for his visionary leadership, which has propelled The Chefs’ Warehouse and his team to the forefront of the industry. When you align yourself with the best, you naturally strive to elevate your craft. I want to sincerely thank Chris for the incredible work he and his team are doing at The Chefs’ Warehouse. Your leadership serves as a true inspiration to all of us in the hospitality business. ~ Keith Armstrong, Chief Operating Officer and General Manager Greenwich Country Club

It has been an honor and pleasure to have been able to work with Chris and the Chefs’ Warehouse team since the 90’s. As an Operator in the luxury food and beverage and hospitality world for the past few decades my top priority is to maintain consistent, top-level quality. It is truly comforting to know we have such a strong partnership in the industry that can deliver that quality, along with excellence in service that exceeds our guests and member’s expectations at every turn. 
​
When we design menus they are the first point of contact for me, and an amazing source of insight into every level of the market and season. The Chefs’ Warehouse Representatives I have had the pleasure of working with are always a leading edge resource for us Chefs. From sourcing exceptional small batch craft chocolates, cheeses, charcuterie, curated meats, seafood, and rare ingredients to fulfilling large volume for our major events they consistently deliver excellence. It is truly an honor and pleasure to work with Chris and the entire CW Team. ~John Johnson, Executive Chef, Greenwich Country Club

I enjoy working with The Chefs’  Warehouse because they consistently offer high-quality products that are unique and of superior taste. Their wide selection of specialty items allows me to continuously expand my culinary repertoire and offer my members a diverse range of options.

Chefs Warehouse’s commitment to sourcing from the best producers aligns with my values and ensures that I am providing my members with the best possible ingredients. Additionally, their exceptional customer service and reliable delivery make working with them a seamless and enjoyable experience. 

Overall, The Chefs’ Warehouse plays a crucial role in the success of my culinary team, and I am grateful for their continued partnership. ~ Dominic Calla, Executive Chef, Round Hill Club

​In the realm of vendors in the northeast, Chris Pappas’s Chefs’ Warehouse stands out as a prime example of what “true SERVICE” is all about. This establishment is renowned for offering a wide range of products, from essential commodity items to rare specialty goods of exceptional quality. Over the past 15 to 20 years, I have cultivated a strong relationship with this company, allowing me to understand its values and ethos truly. My interactions with the same Sales Representative for over 15 years have strengthened and enhanced this connection.

Chefs’ Warehouse has established an unparalleled reputation within the industry, setting a high standard that is challenging to find elsewhere. This consistency in quality and service makes it difficult to consider sourcing products from any other vendor. Their commitment to excellence is commendable, making them a trusted and reliable partner for any discerning customer. ~ Chris Reveron, Executive Chef at Bonnie Briar Country Club

Chris has always been a pioneer in the food industry. I have been a Country Club Chef since 1992. I have seen the motivation, hard work, dedication, and perseverance he has put into making DairyLand and the change to the Chefs’ Warehouse the most significant food supplier/importer in the US. From the start, he made deliveries in a green pickup truck.

He has been extremely generous with all Chefs, whether restaurant or club, from trips supporting the Club Chefs’ originations and helping all of us with educational trips to a slaughterhouse to learn and see how we get our meat or the olive oil festival in October at Monini Olive Oil company to experience the rich culture and the pressing of the olives. Chris has always supported me in my 30-plus years of using Dairyland and then the Chefs’ Warehouse. His team has always been spot on in helping with ideas and even cost-saving tips to be the successful chef I am today. ~Thomas Isidori, Executive Chef, Brae Burn Country Club, Purchase, New York

Yield: Four Portions

Ingredients

Duck Pastrami                                                    

• 4, 6-ounce Moulard or Peking Duck Breast   
• 1 quart Honey Brine (recipe follows) 
• 1/2 cup Pomegranate Molasses                
• 1/2 cup Pastrami Spice (recipe follows)
• Salt and Pepper (to taste)

Honey Brine

• 1 quart Water
• 1/2 ounce Pink Curing Salt
• 3 ounces Honey
• 3 ounces Kosher Salt
• 3 ea. Juniper Berry    
• 3 sprigs Thyme (fresh)
• 1 teaspoon Black Peppercorns
• 2 ea. Star Anise
• 1 ea. Bay Leaf
• 2 teaspoons Ginger (peeled and grated)

Pastrami Spice

• 2 Tablespoons Peppercorns (coarse cracked)
• 2 Tablespoons Coriander (coarse cracked)
• 1 Tablespoon Pink Peppercorns
• 1 Tablespoon Italian Parsley (coarse chopped)

Sweet Potato Purée

• 2 ea. Sweet Potatoes
• 2 Tablespoons Butter
• 1 Tablespoon Honey
• 1/2 teaspoon Cloves (ground)
• 1/2 teaspoon Juniper Berries (ground)
• 1/2 teaspoon Star Anise (ground)
• Salt and Pepper (to taste)

Grain Mustard Sauce

• 2 Tablespoons Shallots (minced)
• 1 teaspoon Garlic (minced)   
• 1 Tablespoon Butter
• 1/2 cup Dry Sherry Wine
• 2 cups Fortified Chicken Stock 
• 1/2 cup Heavy Cream
• 2 Tablespoons Cornstarch (dissolved with water)
• 1 Tablespoon Whole Grain Mustard
• 1 Tablespoon Dijon Mustard
• Salt and Pepper (to taste)   ​

Brussels Sprouts

• 2 cups Brussels Sprouts (chiffonade)
• 2 Tablespoons Olive Oil
• 1 teaspoon Garlic (minced)
• 2 Tablespoons Onion (minced)
• 2 Tablespoons Celery (minced)                 
• 2 Tablespoons Carrots (minced)
• 1 teaspoon Thyme (fresh, minced)
• 1 teaspoon Caraway Seed (coarse ground)
• 1/2 cup Toasted Walnuts
• Salt and Pepper (to taste)

Garnish

• 8 ea. Brussels Sprout Leaves (blanch and shock)
• 8 ea. Sweety Drop Peppers
• 2 Tablespoons Pickled Mustard Seeds (optional)
•  32 ea. Corn Shoot Leaves (optional)

Preparation 

Duck Pastrami 
Season with salt and pepper. On moderate heat in a Teflon pan, render the fat side down until golden brown. Lightly sear the flesh side. Brush with the molasses and pack with pastrami spice. Roast the duck at 375°F on a rack until an internal temperature of 145°F. Allow to rest for five minutes and slice lengthwise on on a diagonal.

Honey Brine
Combine all the ingredients and bring to a rolling boil. Chill. Remove a thin layer of fat from the duck breast. Lightly score with a cross-hatch pattern. Brine the duck breast in the honey brine and refrigerate for six hours. Pat dry.       

Pastrami Spice
Combine ingredients in a small bowl. 

Sweet Potato Purée
Roast the potatoes at 375°F until just fork tender. Remove from the skin and process the remaining ingredients to a fine purée.

Grain Mustard Sauce
Sweat the garlic and shallots in butter without color. Reduce the wine by half. Add the stock and cream. Reduce to desired flavor. Thicken to nape consistency with the starch—temper in the mustards and season to taste.

Brussels Sprouts
Blanch the Brussels sprouts in boiling salted water and then shock in ice water. Sweat the vegetables in olive oil until tender. Combine remaining ingredients and just warm through. Toss in walnuts before service.

Assembly

Pipe the sweet potato border on two sides of the plate with a fine pastry tip. Flood the plate with the mustard sauce. Place the sliced breast. Place the Brussels sprouts in between the two breasts. Place the garnish on either end of the plate.
 
Wine Pairing 

2012 Domaine Jean-Louis Chave, Hermitage, Rhône Valley, France
~Victor Valdivia, Wine Director

Carey Favreau, based in New York, NY, US, and currently the Executive Chef at Westchester Country Club, brings his experience from previous roles at Devon Yacht Club, Chef Zip Exchange, and GlenArbor Golf Club. Carey holds a 1985 - 1987 AOS at the Culinary Institute of America (CIA).With a robust skill set that includes menu development, Italian cuisine, impeccable culinary skills, and more, Carey Favreau contributes valuable insights to the industry. 

Serves:  1

Ingredients

• 2 cups Entelia Extra Virgin Olive Oil -#10523315 - The Chefs' Warehouse
  
• 8 ounces Olympia Chorizo (diced)  #1008803 -  The Chefs' Warehouse
  
• 1/2 # D’Allesandro White Flageolets #GB155 -  The Chefs' Warehouse
  
• 2 sprigs Thyme (fresh) #SW40700 -  The Chefs' Warehouse
  
• 4 cloves Garlic (smashed) #SW21420 -  The Chefs' Warehouse
  
• 1 Octopus Tentacle #WI030043 -  The Chefs' Warehouse
  
• Bitter Summer Greens
  
• 1 Open Blue Cobia Filet #WI030315 -  The Chefs' Warehouse
  
• 1 poached Five Acre Farms Egg (chilled) #1009501 -  The Chefs' Warehouse
  
• Kaluga Caviar #10322919 -  The Chefs' Warehouse
  
• Toasted Semolina Bread
  
• Salt and Pepper (to taste) 

Preparation

Chef Note: Prepare the Chorizo and Flageolets the day before final preparation. Warm the extra virgin olive oil in a stock pot. Add the diced chorizo and smashed garlic cloves to the oil. Bring to a slight boil, remove from the stove, and let the oil cool with the chorizo inside overnight.   

Cover the flageolets in a stainless-steel or plastic container with ample cold water. Refrigerate overnight. The next day, drain the water, rinse the beans, and place them in a pot. Cover with cold water, flavor with kosher salt, a fresh thyme sprig, and a smashed garlic clove. Bring to a slow boil and cook until tender. Drain, discard the garlic clove and thyme sprig, and cool the flageolets. Take your octopus tentacle and cobia, brush liberally with the chorizo oil, season with salt and pepper, and set aside. 

In a large sauté pan, add a drizzle of chorizo oil, warm and place the bitter summer greens in the pan. Cook until partially wilted. Add the cooked flageolets. Toss until warmed through, season with salt and pepper. Place the marinated cobia and octopus on the grill on high heat to sear and mark. When the cobia has been marked, move to a medium-high heat area and cook until medium in the center. Allow the octopus to char well on the grill. Chef Note: Don’t be afraid to get an excellent grill char on the tentacles. When both the cobia and the octopus are grilled to your liking, place them on a plate and rest for 3-5 minutes. 

Assembly

Spoon the flageolets and greens on the bottom of the serving dish. Next, place the cobia and octopus. 

Chef Note: We like to add a chilled poached egg and caviar to the dish to add a natural sauce and flavor element. At Westchester Country Club, this dish is always served with a large cut of toasted semolina bread for dunking and scooping flavors.

Culinary Vision to Warehouse Mastery: An interview with Chris Pappas
CEO Chefs’ Warehouse (CHEF)

Distributors and suppliers are integral to the supply chain within the private golf and country club sectors. Their close collaboration with chefs is  essential for devising innovative solutions and addressing complex supply chain challenges. What better person to talk to than Chris Pappas, Founder and CEO of Chefs’ Warehouse (CHEFS).  Let’s dive into his journey, his thoughts, and how they shaped the culinary industry. ~ Diana DeLucia

GK: What inspired you to start The Chefs’ Warehouse, and how has your vision evolved? 

CP: My roots in food distribution run deep. My first humble introduction to food was through my father, who came to America as an immigrant when he was 19 years old and went to fight in the Korean war shortly after. When he returned, he started selling eggs, butter and cheese to all the Greek coffee shops and diners; my brother and I would help him drive and unload his truck throughout Manhattan during high school and college. 

After college, I went to Europe to play basketball. It was my first exposure to Italy, Spain, France, and all these amazing and different cuisines and ingredients. I became interested in French cheeses and butter; they were the finest I had ever tasted. Before I knew it, we had a small business. We started with one van and one truck.

Those were not easy days; my mother, who had a lot of nerve, let us mortgage her house to start our first business, Dairyland USA. The first years were tough. With hard work and perseverance, sales went from $500,000 a year to $5 million of business. Looking back, it’s hard to believe that our small team was able to build the foundation for a business that today will surpass $4 billion in sales. In many ways, we still feel that we are just getting started.

Back in the 1980’s, American chefs started competing for the big jobs once dominated by European chefs., Clubs chefs were mainly of French or German descent. American chefs were coming on to the scene. Some of today’s American legendary chefs like Charlie Palmer and Thomas Keller were our first customers.  We learned alongside them; we would talk about food and learn more from their inspiration and passion. 

Around the same time, American farmers also started improving their quality, producing much better products. One of our first items was our grand reserve butter, inspired by Normandy butter. We would talk and learn from the dairies then and tweak our assortment accordingly. 

With growth came an increasing passion for food. The more I traveled to Italy and France, the more eager I became to bring back more products. Our portfolio has evolved from a few hundred SKUs to over 50,000 SKUs. And this continues to be our mission today- providing the most discerning chefs with the world’s finest food products and ingredients from the greatest sources. 

GK: How do you foster a culture of innovation and stability within the organization? 

CP: It’s in our DNA. We’re proud of what we do. We still call ourselves a family of companies; we have 52 operating companies throughout North America and the Middle East. It’s always about needing more. It’s always about how we can continue to improve. Everybody at Chefs’ Warehouse knows that they constantly have to do better. We’re very open-minded about continuing to learn and evolve, which is part of our success. 

GK: What core values or principles guide your leadership style, and how do they align with the Chefs’ Warehouse mission? 

CP: Our mission statement is to sell the world’s finest ingredients to the world’s finest chefs. Integrity and perseverance are essential qualities when joining the Chefs’ Warehouse team. 

It’s a 24/7 industry, you must have the stamina to fight every day. That has made us successful and is built into our DNA. When beginning a business with little capital, you must fight from day one to survive. This is why being Curious, Flexible and Supportive are three of our key operating values. We developed that just-in-time, can-do mentality. 

We were Amazon before there was Amazon! 

GK: How do you stay ahead of industry trends in an ever-changing culinary landscape? 

CP: A lot of hard work! It is all about staying curious, challenging the way we have done it before. Chefs are very creative; it’s a competitive landfill. Every chef seeks an edge over their competition and needs new inspiration. That’s why the Chefs’ Warehouse exists; we’re the small guy amongst the big national distributors; we call ourselves the food people. We are not trying to sell to the masses. We focus on clubs, independent restaurants, and fine hotels. That’s our life, and that’s our focus. And that’s what separates us.

GK: What role does sustainability play in Chefs’ Warehouse operations? 

CP: Sustainability needs to be a focus, for our children and grandchildren and for leaving the earth in a good state. In our line of work, we are the messenger, the conduit between the farmers and manufacturers, the people who raise the animals, and the people who plant the seeds. We depend on our producers to continue to evolve, and we know they are working hard to improve and be good stewards of the planet. We also continue to be socially conscious and supportive with our employees and the communities we operate in. 

GK: What is Chefs’ Warehouse’s most significant investment?

CP: We have invested in new facilities and continue to invest in our infrastructure. Ten years ago, a warehouse or facility cost $20 million. That same building today is $50 million.  Our business requires a lot of capital to stay ahead as a leader. We must have the best technology equipment. We are making huge investments in our digital abilities. Our most significant investment is people. We hire the talent, train them, and motivate them to stay with us; we have so many people who have been with us for 20, 30, and even 40 years. 

GK: What excites you the most about the future of Chef’s Warehouse?

CP: Our people and those joining our company are passionate and excited to take it to the next level. Our industry stays active. It’s going to continue to evolve. We all know energy, property ownership, and labor just cost more. We have had tremendous inflation in the last four or five years, so we must get creative. That’s what excites me. We can’t just rest on our success. We know we must bring innovative ideas and solutions to our customers.  
We will be forced to do more with less and we want to be part of that solution. 

GK: Private clubs offer a unique experience, and the demand for luxury amenities and exclusive access is increasing. Is there a demand for Chefs’ Warehouse products in the industry nationwide and abroad? 

CP: Our private club clientele is very close to my heart. When we started the business, I called on clubs. I was a boy from Queens, so I didn’t know what a golf course was, and I was always fascinated when I drove out to the suburbs and went to these beautiful golf clubs with these beautiful buildings, thinking “Wow, this exists?”

The food, though, needed to be better. We were fortunate enough to be part of the movement when clubs started hiring qualified culinary teams. The members wanted the same quality dining that they would get in the best restaurants in New York. We drove that, brought in the ingredients, and supported them. Chefs would say, “Can you get me this? Can you get me that?” We think it helped both sides. They helped us build our business because we were learning more and more about the trends, and we helped bring better quality ingredients into the clubs. They were our best referrals. They would call other club chefs to ask each other where they source olive oil, olives, or cheese. 

Overall, the club industry helped us grow and continues to do so. We’ve had great success in servicing the great clubs. I’m a golfer now, and fortunate to belong to a few clubs. I am out to dinner practically every night. Visiting our customers drives a lot of my passion. I want to see what members are having at breakfast, lunch, and dinner. 

GK: Tell us about Chef Middle East (CME).

CP: CME was an exciting opportunity. There are only a few population growth markets in the developed world and Dubai’s hospitality industry is exploding. Dubai and the UAE had all the things that we look for in a market. It had a wealthy clientele who wanted good food and people willing to invest in great restaurants and hotels. 

Chef Middle East (CME) is the closest thing we’ve ever about the opportunity to acquire them. They were a smaller version of us, with similar supply chains, brands, and relationships. We are now doubling the size of our warehouse and we are grateful that our business there has turned out to be a great success. 

GK: What do you think about all the new indoor golf facilities? Like Top Golf, T-Squared, Social, and Five Iron Golf? 

CP: I think they are great to help grow the game. The Nexus Club in New York is a great example where you can dine, drink, and play golf courses on the simulator. I’m a big fan- it’s great for golf. It’s a steppingstone to get people who have not played golf to swing a club. I didn’t play golf until I was in my thirties. There were no golf courses in the streets of Queens. 

Golf is costly and it takes a lot of time. The Tiger Woods phenomenon brought a lot of people into golf. However, golf was hurting before COVID-19. During the lockdown more people began to discover the game of golf, it was one of the only sports you could do. It got a lot of new people into golf, and I believe this trend will continue to grow with the help of facilities like Top Golf.  

GK: Tell us about the 40th anniversary.

CP: We’re excited about our 40th anniversary in 2025. We are working on ways to say thank you to the industry and our team members for coming along for the ride and make it fun. I hope the world is in a better place in 2025 than it is now with fewer  wars,  the presidential election will be over, and hopefully, we’ll all be in a party mood! Wouldn’t it be nice for the pandemic and wars to be behind us.   

GK: Tell us about your friendship with Thomas Keller. 

CP:  I’ve known Thomas Keller since he was a sous chef, and I was just starting a business. We reconnected about ten years ago. He’s our client at the French Laundry in Napa, Bouchons in Las Vegas, Per Se and his growing restaurant empire. 

Promoting his stocks and sauces and discussing other ventures has brought us back together, which I’m pleased with because I love Thomas. I think he’s an American icon. And we’re so glad to be part of his success. Thomas is ​very passionate about golf. He plays in the Pebble Beach Tournament Pro AM and on the 17th hole he wears his white chef uniform and hat to play the par 3 in front of the fans. He hit 4 feet 7 inches from the hole to win $600,000 (which he donated to the Monterey Bay Charity) two years ago. 

This says a lot. I think our passion for golf has also brought us back together. I have played golf with Thomas in Las Vegas and Napa Valley and look forward to many more rounds in the future.    

See the full story in our latest edition at www.golfkitchen.com
          

Chris Pappas and Thomas Keller
Image courtesy Chefs' Warehouse

Richard Lowack, Executive Chef CEC, CCA, WCEC at Manasquan River Golf Club, Brielle, New Jersey, USA.
​Recipe right:  Heirloom Beet Terrine.

Richard’s culinary journey began at a tender age, influenced by his father, a military cook. His father’s love for the outdoors, hunting, fishing, and cooking kindled a spark in Richard, igniting his passion for the culinary arts.

Richard’s culinary voyage commenced with a modest role, washing dishes in a small family-owned restaurant. However, his unyielding dedication and innate culinary skills propelled him to the cook position at Houlihan’s. Here, he encountered his first mentor, Brett Morris, who recognized Richard’s potential and encouraged him to pursue further education at the renowned Culinary Institute of America (CIA).

Richard’s tenure at the Culinary Institute of America (CIA) was a transformative phase in his career. He fully immersed himself in French cuisine, graduating with distinction. Post-graduation, he had the privilege of working at the Millbrook Club in Greenwich, CT under the tutelage of his mentor, Brett Morris, ECM. This experience honed his skills and prepared him for his next venture, which was working for another mentor, John Foy, at the Sonoma Grill in New Jersey. 

John was instrumental in his development as a chef. He taught him about the true essence of food and wine, and how dishes needed to have points and counter points to be successful.  

Richard’s journey in the culinary industry continued when he relocated to Arizona to serve as chef de cuisine at Desert Mountain. There, under Chef Marcus Dekoning, he had the opportunity to collaborate with some of the finest chefs in the industry and learn from their expertise. Robert Jones, CCM, CCE, ECM, helped influence his management style and understand what it takes for a chef to become a leader. He then had the opportunity to work in Santa Barbara at Bacara Resort (now a Ritz-Carlton property) under the late Chef David Reardon. 

At Bacara, Richard was exposed to a 1000-acre organic ranch where most of it’s produce was grown, in turn, learning about the true essence of California Cuisine. 

Richard’s unwavering passion for cooking and dedication to his craft have guided him to his current position: a successful chef with a wealth of knowledge and experience.

Golf Kitchen sits down with Executive Chef Richard Lowack, CEC, CCA, WCEC, to learn more about how he and his team have Reimagined Manasquan River Golf Club. 

GK: How did the position at Manasquan River Golf Club come about?

RL: I got a call from Manny Gugliuzza, CCM, CCE, from GSI Executive Search to see if I was interested in helping out the Club on a temporary basis in 2023. It was an hour and a half drive from me, and I wondered if I wanted to drive for an hour and a half twice a day.

The Chief Operating Officer at the time, Mike Zusack, CCM, who has since retired, called me and said, “Please, would you come here and meet with me?”  He piqued my interest, and I came to the property. He told people, “This is Rich; he’s going to come to help us out.” We didn’t even discuss if I was coming on board or not. It was ironic. I remember meeting everybody, and the club had a feeling about it—a warm, genuine sense from the staff, including Mike and General Manager of Clubhouse Operations at the time, Ryan Brennan, CCM. I said I would help them out for a bit. Three months later, they wanted me to come on board permanently. 

I fell in love with the place, the people, the membership, and, obviously, the location. Their team had something special here. They needed some direction and some reimagining. The biggest thing for me was that everybody had the same vision. It’s just a gut instinct. I’ve been in the business for nearly 40 years, so I just knew this would be a good fit.

GK: Did you and Ryan Brennan have an initial plan?

RL: Ryan had been here for 20-plus years and had just been promoted to the General Manager/ COO role. The membership was craving change. They wanted to see something different, a different perspective on the cuisine and the hospitality culture. Ryan and I shared the same vision and saw the true potential of the Club. 

GK: How did you achieve that? 

RL: It goes back to reimagining everything. We started doing pop-up dinners, a concept from Clubhouse Manager Alex Vitale, like Great Gatsby Night, to bring a fun atmosphere. The bar for the dining experience here was already set very high, but we wanted to elevate the cuisine while making it approachable. 

I hire people with a good attitude who want to help people. We’re in the hospitality business; what we do is help people, and we provide a service. We want to provide that service at the highest level we can. I tell my staff daily, “I walk in here and ask myself what I could do better. How can I be better? How can I help somebody?” For me, it’s that relentless pursuit of excellence. I tell my team that the difference between good and great is in the details. And often, when you feel like there’s nothing left in your tank, you must push through that, and that is what elevates you and gets you to that next level. 

Jessica Mascali, Kelly Boylan, Ryan Brennan, Jared Mozak, Justino Santiago, Jeremiah Montero, and Tyler Martignetti were already a great team. Then came a few new people: myself, Matthew Brautigan, who came from the French Laundry in Napa Valley, Alex Vitale, who came from the world class club, The Country Club in Brookline, MA, and Sous Chef Kyle Maynes from local clubs and restaurants on the East Coast. 

Everyone had different ideas and was open to dialogue. The big thing is creating the culture. You want to make a positive environment where people flourish, where they feel like no idea is wrong. I want them to bring their ideas forward because somebody will look at something differently than you may have. Even with my sous chefs, I’m constantly challenging them to look at things differently and with an open mind. 

I want my team to understand that you’re only as good as your last meal, and you can’t get too comfortable. We must continue elevating the dining experience. 

When my dad passed away a few years back, my whole philosophy of life changed. I’ve had a wonderful career that has taken me from the East Coast to the West Coast and back, and I’ve got to work with some amazing people. I’ve had the love and support of my wife, Jocelyn, and my children, Isabella and Kaelyn, which has allowed me to chase my dreams. From this point on, everything I do is a tribute to my late father. Giving back and helping people is a way to contribute to his legacy. 

GK: Tell us about your young team in the kitchen.

RL: I have a staff of almost 20, and they are a phenomenal team. Tyler Martignetti, my Executive Sous Chef, is a brilliant visionary, and his technique is impeccable. He’s the person we ask, “What about this? Or what about that?” Tyler can tell us why or how something should be done. It gives me an outstanding balance to work with this type of talent. Sous Chef Kyle Maynes and Junior Sous Chef Jeremiah Montero are an integral part of that dynamic as well. 

GK: You have a calm leadership style; tell us about that. 

RL: I give them positive leadership and encouragement. In our business, the hours are long and the pressure is extreme. I want them to understand that it is okay to make mistakes and fail, that is part of the learning process. I coach them to know that it’s okay to not know everything, and that they are consistently growing and developing. Nobody is ever going to know everything. I am supportive and give them positive reinforcement that anything is possible in life if you set yourself goals and are relentless about it.

I tell my team, especially Tyler, to build their brand. Attach yourself to winners. Always surround yourself with people who are better than you. You don’t want people saying yes to you all the time. You want people to challenge your thoughts. You must have humility because that’s when you learn, grow, and stay humble. 

GK: There’s a calm atmosphere here as well. The members and staff seem to be in sync. 

RL: It all starts with communication. I always tell my team that 90% of the problems you have in the kitchen are from communication. If we communicate and we’re all working together, we are able to overcome obstacles as a team. In this business, you also must understand that things happen. You must be able to flex and bend. 

GK: What are your plans for Manasquan River Golf Club in the next year or two? 

RL: My plan is to bring more national awareness to the culinary program here at Manasquan River. We are working together as a team to elevate the culinary program and to create a member experience that we can all be proud of. We have already come a long way and we will continue to build upon that. The membership here is so supportive and caring about the staff and takes a genuine interest in our lives and our families. They have a deep sense of pride in Manasquan River. They want to make this place successful and give us the tools to take it to the next level. 

GK: The industry’s pioneers must leave their history behind. Do you agree?

RL: As a chef, it is all about leaving your legacy by being able to mentor the next generation.  You must be open to ​changes, whether it’s sous vide cooking or different 
techniques with new ingredients. You must keep growing. You’ve got to keep applying different techniques, cuisines, and ingredients to keep enhancing your repertoire. You only get that by pushing yourself. 

The club industry is experiencing many changes. This is a tough business. You must love it to get it right. 

GK: How can the clubs help their culinary teams?

RL: Continuing your team’s education is important. It is great to have the opportunity and the club’s support to put the resources behind us. We just sent Tyler to a class with Certified Master Chef Rich Rosendale in Virginia to further his education. This investment, in turn, comes back to the club and helps elevate things further. 

We must put our business hats on, whether it is inventory or food costing. I always tell my team, being a great chef, only 15% is creating the dishes. How can you control costs? Can you lead a team? Can you inspire people?  We’ve cast that vision of what we want for the culinary program. I have the buy-in and support from my team, and it’s exciting because I’m challenging them daily to reinvent themselves.

GK: Are you excited that some legendary chefs, such as Thomas Keller, are paying more attention to the golf and country club industry? 

RL: It’s beautiful, especially since some of the world’s top chefs are exploring the industry. They are showing up at golf events; alums are taking more club roles across the country. They have different styles and techniques and can bring much value to this industry. The country club industry was never revered for its food. But that’s changing now. 

I was with Chef Keller not too long ago at a Chefs’ Warehouse event, and I have a lot of respect for him and what he does, his technique, and his humbleness. One thing he said, “Derek Jeter doesn’t play shortstop anymore. You get to a point in your career where you have to pass the baton onto somebody and let them flourish.” 

I always say to Tyler and my other chefs, “I’m giving you all the tools you need to step into my shoes because whether I’m here for six months, a year, or five years, you have to be ready.” Any good leader wants to inspire and give their people the tools they need to succeed. For me to help them succeed, I need to be able to set them up to do my job.

See the full story with recipes in the Summer 2024 Edition at www.golfkitchen.com

Fore! Flavor!  

**FOR IMMEDIATE RELEASE** New York, NY, 20 June. Khayyan Specialty Foods exclusively introduces TEXTURAS by Albert and Ferran Adrià to the U.S. Market. Let's bring The Magic of El Bulli's Molecular Gastronomy to your Private Club Kitchens! 

Khayyan Specialty Foods, a leading importer and distributor of specialty foods, is thrilled to announce its exclusive partnership with the revolutionary TEXTURAS by Albert and Ferran Adrià to private club kitchens across the United States. This groundbreaking range of products, originating from the legendary three-Michelin-starred restaurant El Bulli, is set to transform the culinary landscape for chefs, pastry chefs, and mixologists alike.

TEXTURAS by Albert and Ferran Adrià encompasses a unique array of ingredients designed to create innovative textures, vibrant colors, and novel presentations while preserving the authentic flavors of the original ingredients. This pioneering brand, developed and endorsed by the culinary maestros Albert and Ferran Adrià, offers 100% natural ingredients hand-selected by Albert Adrià and his expert team to ensure unparalleled quality and performance.

TEXTURAS products are crafted to enhance flavors, presentation, and textures, making them accessible to all culinarians, not just those specializing in molecular gastronomy.

"We are excited to work with Albert and Ferran Adria's Texturas line as we believe that quality and style should be a part of every kitchen, even if it is a simple touch. Being able to learn from the best has been eye-opening and humbling. Khayyan is about innovation, quality, and service; with Texturas, we bring it all together. Offering the best is our motto, and we look forward to what is next with the intent to create great relationships with amazing chefs." said Natalia Cabrera, Founder, and CPO at Khayyan Specialty Foods. 

Explore the TEXTURAS Family of Products: Link here.

For samples, tastings, and more information: 
Natalia Cabrera
[email protected]
(917) 940 6133
                                                     ***
About Khayyan Specialty Foods:
Khayyan Specialty Foods is dedicated to importing and distributing the finest specialty foods. With a commitment to quality and innovation, Khayyan Specialty Foods partners with leading brands to bring exceptional culinary products to chefs, pastry chefs, and mixologists across the United States.
For more information, visit: Khayyan Specialty Foods Websitewww.khayyan.com
About Golf Kitchen:
Founded by Diana DeLucia, an internationally recognized culinary writer and photographer, Golf Kitchen Magazine celebrates the intersection of golf, gastronomy, and luxury living. It offers insights into the culinary experiences at illustrious golf destinations, showcasing the artistry of food and the camaraderie of golf club communities. From mouthwatering recipes to behind-the-scenes stories, Golf Kitchen Magazine invites readers to tee off with taste and explore the finer aspects of golf and dining.
For more informaton, visit: Golf Kitchen

​Most people join private golf clubs for the course, teaching staff, member friends, business and bragging rights. Acquisition and retention of members also has to do with the culinary experience: the quality of food, wine and service. Food and wine have become more and more important to the overall enjoyment of the club. There are very few high functioning clubs now that do not have exceptional culinary programs. In today’s environment, excellent cuisine and service are essential for brand building.

Culinary branding depends on how the club positions itself. The Dye Preserve in Florida for instance doesn't serve dinner, so food and wine are not very important. At Apogee, outside of Hobe Sound, Florida you're treated to a three course extravaganza prepared by the chef who was the #2 at Per Se. At Van Cortland (Vanny) in the Bronx NY, the oldest public course in the US, golfers rave about the great hot dogs at the turn. So, it all depends. The consensus in the industry is that both food and wine add greatly to the overall club experience. It's a big part of entertaining guests, clients, and the prestige of the club. The culinary experience may have long lasting impact on the brand and club's revenue stream.

Private golf club dining matters for several reasons:

1. Exclusive Experience: Private clubs provide a unique, upscale dining environment that members value for its exclusivity and personalized service. This exclusivity often includes access to high-quality food and beverage options tailored to members' preferences.

2. Community Building: Dining at private golf clubs fosters a sense of community and camaraderie among members. These settings offer opportunities for socializing, networking, and building relationships in a relaxed yet prestigious atmosphere.

3. High Quality Standards: Private clubs typically maintain high standards for their dining facilities, often employing top chefs and offering gourmet menus. This quality is a significant draw for members seeking exceptional culinary experiences.

4. Events and Functions: Dining facilities at private golf clubs often host special events, private functions, and themed nights, adding value to the membership by providing exclusive entertainment and social opportunities.

5. Enhanced Membership Value: The dining experience is a key component of the overall value proposition of private golf club memberships. It differentiates the club from public venues and adds to the allure and justification for the membership fees.

Private golf club dining is integral to the member experience, enhancing the club's exclusivity, fostering community, and delivering high-quality culinary experiences that members cannot easily find elsewhere.
​
Fine dining is a big branding plus for elite clubs. Book a discovery call to add it to your mix.

About Golf Brands Group:
At Golf Brands Group we grow business for clients by attracting and retaining more players with our time tested branding and AI-powered growth marketing solutions. Our client partners include PGA professionals, golf course owners and operators, golf schools, equipment and apparel companies, and golf loving corporate partners. Our suite of services include branding, website design, product development, content marketing, email marketing, social media management and search advertising.