Next Generation: An Interview with Chef Hannah Flora, Addison Reserve Country club

Chef Hannah Flora
Images by Eric Campbell Photography

At the heart of every outstanding culinary destination is a chef with vision, passion, and the courage to challenge the status quo. Chef Hannah Flora is one such influential figure—leading the way in the evolving world of club cuisine and representing a significant shift in what it means to manage a kitchen in today’s private golf communities.

In this special feature, Golf Kitchen explores the journey of Chef Flora, a standout among the new generation of club chefs who blend innovation with tradition, sustainability with sophistication, and leadership with creativity. As member expectations evolve and they seek experiences as memorable as the meals themselves, chefs like Flora are not only adapting—they are elevating the culinary experience. Join us as we delve into her philosophy, her inspirations, and how she is helping shape the culinary landscape’s future, one thoughtfully crafted dish at a time. ~ Diana DeLucia

GK: What emerging culinary trends do you see redefining the private club dining experience?

HF: Trends in the culinary landscape are constantly evolving. One significant shift began over 20 years ago with the rise of molecular gastronomy in the fine dining world. Recently, I have noticed the emergence of the realism trend in private dining experiences. This approach focuses on transforming a familiar flavor profile into a unique experience within a dish. For instance, a lemon can be reimagined beyond its basic form. The magic lies in the artistry of the dish’s creation, where each component incorporates vibrant colors that captivate the eye. At the same time, delicate and unexpected textures play on your palate, awakening the senses in a symphony of layered flavors.

On the savory side, a similar concept applies. It’s important to consider the various textures of a single ingredient within an entire dish and how many components you can add to a plate before it feels overwhelming. My dish, “Texture of the Tomato,” elevates this idea by exploring a single ingredient from multiple angles, celebrating its beauty and versatility. Less is more. Simplicity is making a comeback.

GK: How do you balance the traditional culinary heritage of private clubs with the need for innovation in your menus?

HF: That can be a tricky one. The classic club grub versus rising innovation is a slippery slope in private club dining. With most clubs, the menus can be stuck in the past. Members’ favorites, preferences, and dietary restrictions must be at the forefront of the menu. What works best is having a rotating menu of innovative specials and seasonal items highlighted within the menus. The limited availability and exclusiveness of these dishes make them extremely popular. I also love blending the traditional classic club fair with a new innovative approach, blending the two worlds. Take a classic meatloaf or chicken parmesan and elevate each component with surprising new flavor combinations, paying homage to the original but with exciting innovation and plating. 

“This is where the creative mind and skills of the Chef come into play and showcased. Club food doesn't have to be boring! ”

GK: In what ways do you anticipate technology and digital tools transforming kitchen operations at private clubs?

HF: Technology is increasingly present in culinary operations at private clubs, making them more efficient and enhancing the member experience. As I highlight in my posts and my current Golf Kitchen Magazine column, “Embrace the Art of Flavor,” we see digital tools, social media, and technological innovations transform the culinary scene on a grand scale. Now more than ever, it has become more accessible to view menus and see how dishes are developed behind the scenes. Members expect that same level of “Instagram-worthy” creations.

Technology impacts all aspects of what we do. We are seeing the growing use of drones to deliver food and beverages to our golfers on the course. At the same time, clubs are advancing technology and digital tools to operationalize and update menus with QR codes, implementing Kitchen Display Systems (KDS) using digital screens to replace paper tickets, and deploying POS devices so servers can take orders directly at tables. We want to implement AI-driven Automated Inventory Management systems and AI-powered Data Analysis, where Chefs can use AI to manage inventory and analyze menu preferences to help Chefs tailor offerings to member tastes and decrease food waste.

Wardrobe by A. Putnam

“Supporting local and sustainable food sources is essential.”

GK: What role do sustainability and locally sourced ingredients play in your culinary strategy? 

HF: Building relationships with local farmers and vendors to promote their operations and support their products is key, especially if that product is being offered directly to clubs. This gives exclusivity to these locally sourced items to our members allowing each Chef to create innovative and updated seasonal dishes. Every club wants to be the first to set trends and break away from the pack. Using specialty foods and trending products is a great way to support your local community and vendors.

GK: How do you adapt to members’ evolving dietary preferences and restrictions without compromising the dining experience?

HF: We must adapt. Within the club world, the “can do” attitude is king. Your membership dines at the club breakfast, lunch, dinner, events, and holidays. You are their Personal Chef, so staying creative with recipes and being mindful of dietary restrictions are highly important. It’s as simple as using these opportunities to let my creative mind work. I love pairing unique flavor profiles. I use those moments to show that even within the strictest guidelines, you can compose a just as delicious recipe without compromising flavor. I embrace these requests and restrictions, knowing that I will create something memorable for the diner in those moments.

GK: Can you share your perspective on how recent global challenges will influence culinary operations in Private Clubs? Consider resilience, adaptability, and shifts in dining behaviors.

HF: At this point, we have global challenges every other week. From market shifts due to unexpected cost increases, staff shortages, and unavailability of products due to shipping and border issues, it comes down to adapting to these changes and working through them. Shifts in dining behaviors are to be expected. Staying on top of these changes is essential to stay ahead of the game and anticipate them before they happen. The Chef’s leadership and adaptability will shine in these moments of challenge. If you fail to plan, you plan to fail. We must stay ready.

GK: What innovative service experiences or events could set a private club apart in today’s competitive market?

HF: Life is a competition whether you believe it or not. Within the private club world, we follow each other’s trends and innovations and collaborate to improve each club’s experience. Others will follow when one club enhances its kitchen, dining room, or golf course. Within private clubs, we evolve into several different dining experiences while operating at a high level consecutively. Intimate tasting dinners, farm-to-table experiences, and elevating each event from one season to the next are essential in our industry and set each club apart. Bigger is better in the club world.

GK: How do you foster creativity in your team while ensuring the operational efficiency required by a high-end Private Club?

HF: Listening to and fostering a sense of growth within your team is extremely important. Each of us joined the culinary field for some sense of creativity, and it’s up to us as leaders to listen to that influence and lean into it while building our teams. Building and developing your team is the leader’s most important skill. Your power play is taking each individual’s talents and creating a cohesive, collaborative team. From the varying cultures around the world, you can foster a sense of belonging within your department. I engage my team within my kitchens by holding the club’s standards for the baseline of your platform while evolving into one creative unit moving in harmony to elevate the dining experience.

GK: What challenges do you foresee for culinary operations in the private club sector, and how do you plan to transform these challenges into opportunities?

HF: The major challenge in culinary operations is burnout. Private clubs are demanding. Turnover can be high. The membership expects the operation to run in the 5th gear 24/7, and it is up to us as leadership within the department to create a culture that is balanced, supportive, and respectful of the creative minds of our teams. This allows abalance of steadiness in times when you can, and then pushing for optimal range during crunch time without jeopardizing quality and standards. Lean into your strengths, and work together. My goal with my team as their leader is to “lock in” and work alongside them during these crunch times, then support them to take the time to care for themselves both mentally and physically so they ​can perform at their highest level when we need them. The “earn your stripes” mentality is something I grew up with in this industry. The new generation of culinarians I work with do not want to work in those outdated cultures. Being human, encouraging development, and mentoring my team in the culinary club world are things I embrace.

GK: Do mentorship and cross-industry collaborations play a role in your vision for the future?

HF: Yes, collaboration is key! Mentorship and cross-industry collaborations are shaping the future of the culinary world in exciting ways. As Chefs, we all need to ask each other questions we do not have the answers to to learn and grow. Continuous learning and development of our skills come from the freedom to reach out to our mentors and colleagues to bounce ideas off. 

Mentorship drives innovation. Experienced Chefs guide emerging talent, passing down techniques while encouraging fresh perspectives. Reverse mentorship keeps the industry fresh as younger Chefs bring in new ideas, trends, and digital expertise, helping seasoned professionals stay adaptable and innovative. This exchange fosters creativity and ensures that culinary traditions evolve. Collaborations between Chefs, local farmers, wineries, breweries, vendors, and even tech companies lead to sustainable sourcing, unique dining experiences, and innovative food technology. I make it a point to collaborate and work with cross-industry partners; from Farmer Lee Jones’ Chef’s Garden in Ohio to oyster farms on Martha’s Vineyard, we create something new together. Working together among different industries is how you create your flair and niche.

“The future of dining isn’t just about food; it’s about shared knowledge, sustainability, and creative partnerships.”

GK: What role does psychology play when creating dining experiences?

HF: As a Chef, I am always aware of how psychology plays a part in creating and designing unforgettable dining experiences. Dining experiences aren’t just about food; they engage all the senses, emotions, and even subconscious cues to shape how members and guests feel about your dish. 

A memorable experience touches all of the five senses:

Sight: We eat with our eyes first. Social media has demonstrated the power of photography, exciting the diner to want more. Showstopping plating, colors, and utilizing negative space on the plate are all part of the visual experience. In addition, strategic placement of dishes, enticing menu descriptions, and even font choices on a menu guide the diner’s selections.

Sound: This can be challenging with food, but it can be done! The sizzle of compound butter hitting a hot cast iron pan as it’s placed in front of the diner. The crackle of a perfectly baked sourdough that’s toasted to perfection to dip into the last bit of sauce from your pasta. Lighting, colors, music, and decor subtly influence mood and perception. Warm lighting and softer music encourage relaxation, while bright colors and upbeat tunes can energize your guests. Senses create the experience.

Smell: The most crucial sense. It can make or break a dish and even bring you back to childhood innocence. I want the diner to be transfixed into the dining experience; your sense of smell is your guide.

Taste: My superpower is utilizing polar opposites of the flavor profile. I want to make you wonder and think. In addition to flavor, food is deeply tied to our memories, nostalgia, and personal experiences. The taste of unexpected flavor combinations in well-presented dishes, when properly executed, can trigger visceral, deep-seated emotions, making the experience truly unforgettable. Trust me.

Touch: More and more, I am seeing interactive dishes. I love this! Playing with our food was one of our first experiences with food as a child. Smearing spaghetti in our hair, rolling macaroni between our fingers, and the texture of Jello all established our relationships with food for the rest of our lives. This childhood experiential freedom is now accepted and even encouraged! 

Pouring your sauces, taking a deconstructed dish, and making it your own by moving the components around on your plate at your choosing  are fun dining elements. It makes it individualized to you as the diner. I  have done this with dishes, and no one diner creates and experiences this the same way. I love watching them laugh and play with their food. The dish’s texture creates abstracts and juxtaposition, which is always a great way to make your dish memorable.

In essence, dining isn’t just eating; it’s an experience carefully curated with psychological principles in mind. Ever notice how certain restaurants make you feel instantly comfortable or excited? That’s psychology at work! It’s the Art of Flavor!

GK: How could the industry evolve with newer and younger members joining clubs?

HF: This is a great question. Moving into the future with younger generations, we will start to see a change in how we dine. The evolution of private clubs to attract younger members directly impacts dining experiences in several ways. To evolve, we must offer experiences that align with their values and expectations. By providing smaller, intimate settings with fun, playful tastings, more casual and social dining opportunities, and laid-back, communal spaces where members can enjoy craft cocktails, shared plates, and interactive food experiences, we can continue to evolve and engage our new and younger membership.

I also like to offer diverse and innovative cuisine. My Members crave variety, so I introduce global flavors, farm-to-table menus, and customizable options alongside our classic menus. I have created more experiential dining events through my Chef’s Table experiences, wine tastings, and themed pop-up nights to create engaging, memorable meals that keep the membership engaged and hungry for more.

We should also add more health-conscious items to our menus. I am highly wellness and fitness-focused. To evolve to meet the needs of our membership, clubs will want to incorporate organic, plant-based, and nutrient-rich dishes to align with modern dietary preferences.

Lastly, as discussed earlier, technology must evolve to satisfy newer and younger members. Members are looking for tech-enhanced conveniences. Using their mobile phone to order, make digital reservations, and offer personalized recommendations based on their preferences makes dining more seamless and accessible.

Dining is no longer just about tradition; it’s about creating dynamic, social, and personalized experiences that resonate with new and younger members and our current members. We must evolve. As Darwin said, 

“It is not the strongest of the species that survives, nor the most intelligent, but those adaptable to change.”

By Diana DeLucia and Chef Hannah Flora

The full article with recipes can be found in the current edition. Ask about our club rates.