Beyond the Battle: A Club First at Montammy Golf Club

Montammy Golf Club recently hosted a culinary event unlike any other: the inaugural Beat Burke Celebrity Chef Battle, featuring renowned Chef David Burke and Montammy's Director of Culinary Operations, Maxwell Shteyman. The evening brought together club members, staff, and culinary enthusiasts for a spirited competition that blended creativity, camaraderie, and a dash of friendly rivalry. 

In this exclusive Golf Kitchen cover story, we sit down with both chefs to reflect on the event, share behind-the-scenes insights, and discuss what it means to cook and compete at the highest level in the private club world. 

GK: Montammy has earned a reputation for being innovative in the culinary world. Can you tell us more about that? 

MS: What sets us apart is the diversity of our membership. Traditionally, a Jewish club, we also have an affluent Asian community. This diversity allows us to experiment with techniques and flavors that many clubs wouldn't attempt.

GK: How would you describe Montammy's culinary philosophy?

MS: We stay true to our own identity rather than copying others. Our focus is on quality ingredients, seasonality, and the fundamentals of good cooking. Being outside New York City, we want to reflect the essence of our own region.

GK: What is your long-term vision for Montammy's culinary program?

MS: My goal is to define a strong, distinctive identity for our dining program—one that deepens member engagement and reflects the spirit of Montammy. By reimagining how we use our spaces, we can create experiences that feel authentic, memorable, and uniquely Montammy.

GK: How have members responded since you and General Manager Greg Devino came on board?

MS: The response has been outstanding. A group of our members invited the entire team to dinner outside of the club, a first in my 20+ years in the private club industry. Their warmth and engagement truly reflect how invested our members are in our success. 

GK: What impact do special events like the Beat Burke Celebrity Chef Battle have?

MS: They're not just about revenue; they create memorable experiences. Bringing in chefs like David Burke shows our openness to new ideas and helps shape our foundation for the future. 

GK: Reflecting on the event, can you share your overall impression of the Beat Burke Chef Battle at Montammy Golf Club, which was the first of its kind? 

DB: The club was well-prepared and exceeded expectations with the stage setup. Overall, the layout was good, and the reception area was impressive. The menu was well-printed, which added to the overall quality of the event. They clearly walked through all the necessary steps, even printing out scorecards. It had an old-world charm, making it a fantastic event. Their enthusiasm was evident and contributed to its success.

"He took the time to step into the kitchen, work alongside us, and connect with the staff, which was invaluable. He wasn't just there as "Chef Burke," but as a mentor and collaborator who genuinely engaged with us.”
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MS: Sharing the stage with a culinary icon like Chef Burke was truly an incredible experience. Growing up in this industry, Chef Burke was a household name in every kitchen, so standing beside him felt like a dream come true. The event was a meaningful experience for everyone involved—members, contestants, and our team alike. He took the time to step into the kitchen, work alongside us, and connect with the staff, which was invaluable. He wasn't just there as "Chef Burke," but as a mentor and collaborator who genuinely engaged with us.

GK: You've competed on some of the biggest culinary stages in the world. What was it like to step into Montammy for this showdown?

DB: These competitions, although they may not be televised, are still quite competitive among chefs. However, I always remind myself that these events focus on social gatherings, camaraderie, and teamwork, where we get to know each other better. Yes, there's a competitive aspect, but it's also respectful. I want to win just as much as I want to see others succeed. I truly enjoy seeing someone perform well, expanding our connections, and understanding that these venues are for our guests' entertainment. Sometimes we even learn from each other. Ultimately, these events are about hospitality and bringing people together, which is the essence of our business.

Image: Greg Devino, General Manager at Montammy Golf Club, Celebrity Chef David Burke, Executive Chef Maxwell Shteyman, and
​Hank Gola, President at the Metropolitan Golf Writers Association. 

GK: What did you notice about Chef Maxwell’s approach during the event? Was there anything that surprised you?

DB: He was a little soft-spoken at first, and his wife mentioned this to me as well. She said, “I don't know how you got him to do this. He's very shy and doesn't usually participate in these things.” So, it was great to see him come out and take the stage. He’s an excellent chef and is well-liked by his staff, that's for sure. The only thing I regret is not getting to see his dishes because I was focused on competing. 

The judges really liked his main dish, and while they preferred my appetizer, he ended up winning with his main dish, which is fantastic. I missed seeing it, but the event's organization was excellent. He genuinely had a good time, and now I have another chef colleague as a friend, which is a nice part of the business.

GK: Max, you went head-to-head with Chef Burke. What was that experience like for you personally?

MS: I overthought some aspects of the competition, leading to silly mistakes. As the judges pointed out, I spent too much time on my entrée, so my time management could have been better. When you're up there with the lights on and the audience watching, it’s tough to manage the pressure and try to impress everyone simultaneously. Even Chef Burke felt the pressure—just eight minutes before the end, he threw the scallops in, and I remember thinking they might not be ready by the time everything was done. I believe everyone feels that pressure in one way or another.

GK: People who hear about Beat Burke expect both theater and flavor. How do you create a dish that dazzles and satisfies?

DB: Designing two dishes in 35 minutes with secret ingredients can be challenging. It depends on your limitations and the type of available ingredients. You need to think quickly and effectively. 

First, it's essential to create something that is not only flavorful and cohesive but also visually impressive. You must manage your time wisely, primarily since you work in a dining room and use a sauté station. You need to develop a clear game plan before you start. Once you have a plan, it’s time to get to work. 

Creating that "wow" factor is essential; you don't have time to overthink things. You need to swiftly design an idea in your head about what it will be. Max cleverly made polenta from the cornbread, which was a smart move. Staying mentally sharp and creative is why we do these things.

"I always remind myself that these events are social gatherings focused on camaraderie and teamwork, where we get to know each other better. Yes, there's a competitive aspect, but it's also respectful." ~ Chef Burke
​ 

GK: Max, what did you gain from competing against such a famous chef? How did it influence your own cooking?

MS: Overall, the experience was exceptional for all of us. The time Chef Burke spent in the kitchen, demonstrating his first course and engaging with the team, was truly invaluable. He wasn't there merely as Chef Burke, the renowned chef, but as a mentor and collaborator, genuinely sharing his knowledge and passion. Having the opportunity to stand alongside someone I've long admired is unforgettable. Everyone knows his reputation, and seeing him in person was inspiring for the entire team.

GK: Greg Devino, Montammy's General Manager, asked, "If there were a round two, what would you do differently?" 

MS: Looking back, I realize I could have approached it differently by separating both courses. For instance, I might have spent 10 minutes on the appetizer and 20on the entrée, breaking it down that way. That approach would have made everything feel simpler and smoother, instead of trying to do too much at once. I went in with a relaxed mindset, wanting to be surprised by the ingredients—which I was, the grape soda threw me for a loop. Honestly, with just five more minutes, I probably would have thought about things in a completely different way.

DB: If there is a round two, I plan to study the ingredients beforehand. I didn't really look at anything until I got there. That's cool, because I hope there will be a round two. I'm ready to go, Greg, and I must sharpen my knife!

As the founder of Golf Kitchen, it is truly inspiring to witness the passion, creativity, and camaraderie that events like the Beat Burke Celebrity Chef Battle bring to the private club community. Montammy Golf Club's commitment to excellence and hospitality was on full display, and the collaboration between Chef David Burke and Chef Maxwell Shteyman showcased the very best of our culinary world. These moments remind us that food is not just about flavor—it's about connection, learning, and celebrating the artistry of chefs who dedicate themselves to their craft.

I look forward to seeing how this event continues to spark innovation and friendship, and I am excited about what the future holds for Golf Kitchen and the talented professionals who make it all possible. ~ Diana DeLucia

Image: Team Montammy with Chef David Burke.
Credit: Gennaro Pecchia @gennaro.pecchia.

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