Serves: 1

Ingredients

• 1 ounce Aperol
• 1/2 ounce Lemon Juice (freshly squeezed)
• 1 ounce Grapefruit Juice (freshly squeezed)
• 1/2 ounce Elderflower Liqueur
• 2 ounces Prosecco
• Soda Water 

Garnish

• Orange Slice
• Mr. Frank’s Kitchen Tropical Sriracha (rim)

Preparation

Moisten the rim of your glass with an orange wedge. Dip into Mr. Frank’s Kitchen Tropical Sriracha blend to coat the edge evenly. In a shaker filled with ice, combine Aperol, lemon juice, grapefruit juice, and Elderflower liqueur. Shake gently to integrate and chill. Strain into the prepared glass. Gently add Prosecco, then top with soda water for a refreshing effervescence. Float a thin orange slice atop the drink. Optional: finish with a sprig of fresh thyme or mint for aroma and contrast.

History

The Fairway Fizz was designed to energize the mixology scene at private golf clubs, marrying citrusy freshness with effervescent elegance. Its standout feature? The Tropical Sriracha Rim from Mr. Frank’s Kitchen adds a bold, spicy-sweet kick that elevates each sip and leaves a lasting impression. This inventive cocktail reimagines the clubhouse classic, offering a vibrant twist that blends tradition with global flavor.

Selling food and beverage products to private golf clubs isn’t solely about price or flavor profiles; it’s about integrating into a culture rich with tradition, etiquette, and understated charm. Use my guide to navigate the club landscape, sidestep hard-sell methods that can lead to disappointment, and foster enduring partnerships that are as cherished as a favorite vintage.

Why Club Culture Demands Courtesy in Food and Beverage.

Private golf and country clubs operate on a foundation of respect for their members, the culinary experience, and the communal atmosphere. Vendors who enter with aggressive tactics disrupt this delicate balance. Members invest not just financially but emotionally in their culinary experiences. They expect to be treated with the same consideration one would offer a cherished guest. Approach every interaction as if you are preparing a meticulously crafted dish, thoughtfully and with precision.

The Art of the Subtle “Ask.

Allow club chefs and management to articulate their needs before presenting your products. Frame your offerings as enhancements to the dining experience—whether it’s a specialty cocktail for an upcoming event or locally sourced ingredients that elevate menu options, rather than necessities.

Soft Close vs. Hard Sell.

Propose a soft close, such as, “Would you be interested in a tasting session during next month’s member social?” rather than, “Sign a contract today to secure your discount!”

Manners Make the Vendor.

Exemplary conduct can open doors and secure contracts:

- Use staff names and proper titles when addressing club management.
- Arrive on time for meetings.
- Adhere to the club’s dress code, even if you’re not partaking in golf.
- Send handwritten thank-you notes after meetings or tastings.
- Show respect for clubhouse policies and dining etiquette.

The High Cost of Hard Selling.

Research indicates that over 60% of potential vendor relationships with private golf clubs fail due to perceived pushiness or a disregard for club customs. Even the most innovative product can be overshadowed by a single pushy email or aggressive sales pitch. Building an Evergreen Partnership Follow up with a recap that emphasizes how your food and beverage solutions address specific needs—include a relevant case study from another club.
​
Whether you’re offering craft beverages, bespoke dining experiences, or specialty ingredients, demonstrate your attention to detail and commitment to quality. Host tasting events, sponsor a culinary night, or provide refreshments at club gatherings to deepen your involvement and engagement. Authentic engagement solidifies your standing within the club community.

Pre-Meeting: Double-check logistics (who, where, when), provide an agenda, and confirm if there are any additional topics to discuss. Keep presentations concise and focused, aiming for a duration of 20 minutes to allow ample time for questions. Treat each meeting as thoughtfully as planning a multi-course meal.
Post-Meeting: Send a concise summary outlining the following steps and a proposed timeline for follow-up. Then, check-in at agreed intervals without crossing into “nagging” territory.

Final Thoughts.
​
Excelling in food and beverage sales within private clubs is all about the finer details. Your adherence to etiquette, respect for tradition, and commitment to meaningful interactions will set you apart more than any bargain. You can begin by reassessing your current outreach: replace one hard-sell email each week with a personalized, member-oriented message. You’ll be surprised at how many doors might open.~ Diana DeLucia
​

​Consider the process of preparing a gourmet dish alongside that of composing a musical piece. Each ingredient in the culinary realm corresponds to an instrument within an orchestra. A precise amount of salt can serve as a foundational beat, enhancing the nuanced flavors of a well-cooked protein. Fresh herbs introduce surprises that elevate the dish's complexity. Culinary professionals judiciously balance flavors, such as sweet and savory or crunchy and creamy, to cultivate a dynamic experience analogous to a meticulously arranged symphony. In music, composers orchestrate chords and melodies to convey emotions such as joy, sadness, or tension, mindful of how each note collaborates with others. Both cooking and music rely on a structured framework where creativity and timing converge, eliciting emotional responses and engaging our senses.

​The act of plating food resembles crafting a narrative. As authors use language to weave their tales, chefs meticulously arrange dishes to create visual narratives. A photograph of a well-composed plate serves as the prologue to a story, where every element—the placement of a garnish, the drizzle of sauce, and the interplay of textures—functions as a carefully selected word or phrase that builds anticipation.

​Authors harness imagery and rhythm in literature to transport readers to new realms. Similarly, an artistically plated meal invites diners to explore its flavors and cultural significance. Both disciplines emphasize attention to detail, guiding audiences through an experience that stimulates the imagination and heightens the appetite.

Music and literature frequently adhere to established conventions, such as specific rhythmic patterns or narrative structures. Nonetheless, these frameworks allow for creative expression. Culinary professionals similarly honor traditional cooking techniques while embracing innovation. Chefs may incorporate unconventional ingredients or reinterpret classic dishes, crafting offerings that pay homage to their origins while delighting patrons with surprises.​

This year I had the pleasure of discovering Preakness Hills Country Club, a hidden gem nestled in New Jersey. The club boasts a talented Chef and Culinary Team and a membership that actively supports their growth as chefs. Christopher Passaro, the Executive Chef, has been cultivating his team and future successors for years. He provides them with numerous opportunities to lead, create, and execute their ideas, leveraging their diverse international backgrounds to enhance the club’s culinary offerings.

When I spoke with Chef Passaro, I found him an accomplished Executive Chef—talented, humble, and free of ego. He prioritizes the needs of Preakness Hills and his team. General Manager Rachel Kramer says it best, “The kitchen at Preakness Hills is the heart of the house.~ Diana DeLucia

GK: Tell us about your background and how you got started in cooking.

CP: My journey into cooking began in my grandmother’s kitchen, where the warm aroma of her dishes filled the air. I spent countless hours by her side, helping to prepare family meals and learning the value of fresh, seasonal ingredients. Only later did I discover she ran two charming restaurants in Jersey City. This immersion in a vibrant culinary environment ignited my passion for cooking and set the foundation for my future career in the culinary arts.

GK: What was your first job in the culinary field?

CP: My first job in the culinary world was as a busboy at Cedar Hill Country Club. It was a natural fit, as my mother was a server there. This experience gave me a broad view of the restaurant operations, from the kitchen to the dining room. I eventually moved up the ranks, first becoming a waiter and then transitioning into the kitchen, where I started washing dishes, pots, and pans before taking on prep work. Each step taught me valuable lessons about teamwork and the hustle of the culinary industry.

GK: Who was the first chef to mentor you?

CP: The first chef to truly mentor me was Peter Anderson. He was the one who tied an apron on me for the first time and welcomed me into the kitchen. Under his guidance, along with the seasoned cooks in the kitchen, I learned not just the techniques of cooking but also the importance of discipline, work ethic, and creativity in the kitchen.

GK: Where did you receive your formal culinary training?

CP: I attended the Culinary Institute of America (CIA), renowned for its rigorous curriculum and strong emphasis on classic techniques. After graduating, I found myself in Houston, Texas.

In Texas, I worked at several notable establishments, including Club Corp, Atascocita Country Club, Kingwood Country Club, and the Houston Athletic Club. My time at the Omni Hotel with Chef Tim Keating was particularly formative, as I was exposed to high-volume service and the importance of consistency. I worked with Landry’s Seafood Company, which gave me critical insights into the corporate culinary world, allowing me to understand the intricacies of managing large-scale operations.

GK: What led you to return to New Jersey?

CP: A challenging incident while working with Landry in New Mexico prompted me to reevaluate my path. Feeling the need for a fresh start, I reached out to the chef at Cedar Hill Country Club, a place I knew well from my early days. I interviewed for the sous chef position and was offered the role.  As the sous chef at Cedar Hill Country Club, I was part of an exceptional team that earned the title of having the number one food in New Jersey, as recognized by Golfer Magazine. One of my proudest achievements was organizing the club’s first wine dinner, which received rave reviews and solidified our commitment to culinary excellence and member satisfaction.

GK: How did you end up at Preakness Hills Country Club?

CP: After my tenure at Cedar Hill, I began interviewing at various clubs, looking for a new opportunity that would allow me to challenge myself creatively. When the Preakness Hills Country Club role became available, they were undergoing significant changes and were eager for someone who could introduce innovative ideas and fresh menu items. I was drawn to the club’s potential for transformation.  

GK: What has your experience been at Preakness Hills Country Club?

CP: The experience at Preakness Hills Country Club has been exciting and fulfilling. The board and membership showed tremendous support, encouraging me to implement the changes they wanted to see. Starting with an operation with a total food and beverage revenue of $600,000, we’ve expanded to over $2 million. Watching the club thrive and evolve through our commitment to quality and service has been a rewarding journey.

GK: The members must spend a lot of time at the club.

CP: Absolutely. Our members are very engaged, and it’s been wonderful to see them spending more time at the club. Our continuous focus on the quality of our offerings—with a keen eye on sourcing the best ingredients—has cultivated an environment where members return often and feel valued.

GK: Tell us about your commitment to high-quality ingredients.

CP: My commitment to high-quality ingredients goes beyond personal philosophy; it reflects the club’s ethos. The members expect nothing less than excellence, and I’ve taken it upon myself to bring products that meet those high standards. This ongoing pursuit of excellence is a core part of our culinary mission and has been a key factor in our success.

GK: What input do you receive from the membership?

CP: There’s minimal direct input from the membership. Our members are content with the offerings and express their satisfaction without needing to voice specific requests. I don’t have a dedicated committee that advises me on how they envision the menus, which gives me the creative freedom to craft experiences that resonate with our community.
​

GK: Can you tell us more about your events and menus?

CP: Most events focus on themed food nights, highlighting seasonal ingredients and culinary trends. The menus are primarily influenced by current market offerings and member preferences, allowing for diverse dishes. We aim  to engage all five senses with our culinary presentations, from vibrant colors to aromatic flavors and delightful textures. Each event seeks to create a memorable dining experience that reflects the unique tastes of our members.

GK: How do you build your team and attract younger talent?

CP: Building a cohesive and skilled team has become my top priority. We face challenges in attracting younger talent, but country clubs can offer distinctive experiences that appeal to emerging culinarians. We host a variety of events, everything from elaborate breakfast buffets to sophisticated weddings, bar mitzvahs, and themed wine dinners. This diversity ensures that our staff learns a wide array of skills, from event planning to high-end service, which is invaluable for their development in the culinary world.

GK: Can you tell us more about the journey of some of your team members and how they ended up at the club?

CP: Absolutely. David Damis, our Executive Sous Chef, came to us from Hackensack Country Club. He found the structured environment of country clubs appealing as has allowed him to innovate freely and source high-quality ingredients without the constraints. David has been with Preakness Hills for 21 years and is now poised for the next level of leadership within our team. We also have Mina Moussad and Renato Sison, who came to me from Glen Ridge Country Club. Their previous chef reached out to me because they were looking for a better fit, and the timing was perfect as we were navigating out of the COVID-19 pandemic. I firmly believe in their abilities and their potential to grow. They each bring unique perspectives, skills, and experiences essential for our club’s evolution. I support them by providing ample opportunities for them to take the lead on projects and develop their culinary skills.

GK: What advice do you have for aspiring young chefs considering a career in the club industry?

CP: My advice would be to recognize that country clubs offer a unique platform for creativity and access to exceptional ingredients. Mastering the fundamentals—such as proper cooking techniques and flavor balancing—is crucial. The club industry allows for varied experiences that are not always covered in culinary school curricula. We prioritize exposing our team to a range of dining styles; just last season, we visited many different restaurants to study trends and innovations. Staying abreast of culinary advancements is essential in this rapidly evolving field.

GK: What challenges do you face in attracting younger talent to the club industry?

CP: One significant obstacle is that culinary schools are not  directing students toward private clubs. The misconception is that clubs cater primarily to an older demographic and don’t offer exciting culinary opportunities. We need to work on shifting this perception and showcasing the unique and fulfilling experiences that clubs can provide to aspiring chefs.

GK: How do you think clubs can attract more young talent to the culinary industry?

CP: Young people are thorough in their research. When they visit a club’s website, it can be an immediate deterrent if it appears outdated or uninviting. This is especially true for culinary students; if they check a site and see a lack of dynamism or culinary showcases, they think, “This doesn’t excite me.” Clubs must highlight their culinary teams prominently and showcase their innovative dishes and events. If clubs want to attract top-notch talent, they must visually emphasize their culinary prowess online.

GK: What are some of the benefits of working at smaller clubs?

CP: I genuinely enjoy the dynamic of working with smaller clubs that have fewer members. These clubs often impose higher dues and joining fees, which enables them to invest more in their culinary programs. Working in a smaller setting usually allows for more  personalized experience, fostering deeper connections between staff and members, which can significantly impact both sides.

GK: How do you see the future of the club industry evolving? 

CP: The future of the club industry will likely center around increased innovation and the incorporation of advanced technologies in the kitchen. It’s vital to give young culinarians access to the latest tools and techniques to stay ahead in the competitive culinary landscape. Creating a dynamic and stimulating environment where our team can thrive will be essential for the club’s evolution and success.

I have over 20 years of experience in food photography. I started as a corporate photographer in NYC and discovered my passion for food photography while shooting a restaurant. In 2004, I co-founded NY Restaurant Insider magazine, where I learned to capture images of some of New York's top chefs, now celebrities and successful entrepreneurs. In 2010, I transitioned to Private Golf and Country Clubs, traveling the world to photograph their culinary creations. This journey resulted in two coffee table books and a magazine in its eighth year. Since iPhone photography has become all the rage, many chefs are taking and posting their recipe images.

Here are some of my pointers from my POV on improving your recipe shots so that they showcase the true artistry of your hard work. Let's start with overhead photography.

Overhead or "Flat Lay" Photography

Food is more than sustenance; it's a sensory experience that begins before the first bite. Overhead food photography, or the "flat lay" style, captures the artistry and allure of a dish. Shooting from above, photographers can emphasize composition, colors, textures, and plating design—turning meals into breathtaking visual stories.

Let's break down my thought process, at least what happens in my head!

The Palette of Flavor
​
Color isn't just decorative; it conveys freshness, richness, and taste. A vibrant dish bursting with reds, greens, and yellows evokes feelings of warmth and nourishment, while monochromatic tones create an air of sophistication. The overhead perspective amplifies these hues, allowing every ingredient to pop against its surroundings. Whether it's a bright citrus salad or a decadent chocolate tart, color draws the viewer in, making them almost taste the dish just by looking at it.

The Visual Representation of Taste

While photography can't capture a dish's flavors, it can suggest them. The golden crust of a freshly baked baguette, the creamy swirl of a rich sauce, or the glossy sheen of ripe fruit hint at textures and taste. Overhead shots provide a clear, detailed view of these interactions, inviting viewers to imagine each ingredient's crunch, smoothness, or zest. I prefer natural light mixed with mirrors to create the most natural presentation of reality. I learned this from a visit to David Bouley's test kitchen in the late 2000s. David had hired a Belgian photographer to photograph his recipes, and the photographer had no lighting, just a window and mirrors. Shortly after, I dedicated myself to natural lighting as much as possible regarding food.

A beautifully plated dish tells a story, and the overhead angle allows that narrative to unfold in a structured, aesthetic way. Whether a minimalist arrangement emphasizing clean lines or a rustic, overflowing spread, plating design is crucial in setting the mood. Symmetry, negative space, and layering play a role in making a dish visually exciting. The overhead perspective also allows chefs and photographers to guide the eye, emphasizing key elements like an elegant drizzle, carefully placed garnishes, or bold patterns created by ingredients.

Why Overhead Food Photography Stands Out

This style of photography offers clarity, balance, and context. Unlike angled shots focusing on depth or individual elements, overhead images provide an immersive, top-down view of the dish. It lets the viewer appreciate the craftsmanship behind each plate, highlighting the harmony between color, flavors, and plating.

Overhead food photography isn't just about capturing a meal—it's about celebrating its beauty, inviting people to experience it visually before they take a bite. Mastering this technique transforms meals into art.

Are you thinking of trying some overhead shots yourself? I'd love to hear what inspires you!

In part two, we will dive into Macro Photography!

By Diana DeLucia

Yield: 4 portions 

Ingredients

Bacon Jam 

• 6 slices Thick-Cut Bacon (diced) 
• 1 small Onion (finely chopped) 
• 1 Tablespoons Brown Sugar 
• 2 Tablespoons Balsamic Vinegar 
• 1/2 teaspoons Black Pepper 

Garlic Confit Purée 

• 1 head Garlic (cloves peeled) 
• 1/2 cup Olive Oil 
• 1/2 teaspoon Salt

Scallion Oil 

• 1 bunch Scallions (chopped) 
• 1/2 cup Neutral Oil (grapeseed or vegetable) 
• Pinch of Salt

Roasted Tri-Color Cauliflower 

• 1 cup each Purple, Yellow, and Green Cauliflower Florets 
• 2 Tablespoons Olive Oil 
• 1 teaspoon Salt 
• 1/2 teaspoon Black Pepper 
• 1/2 teaspoon Smoked Paprika

Cream of Corn Purée 

• 2 cups fresh or frozen Corn Kernels 
• 1/4 cup Heavy Cream 
• 1/4 cup Whole Milk (adjust for consistency)
• 2 Tablespoons Unsalted Butter 
• 1 small Shallot (finely chopped) 
• 1 clove Garlic (minced) 
• 1/2 teaspoon Salt (to taste) 
• 1/4 teaspoon White Pepper

Risotto 

• 1 cup Arborio Rice 
• 4 cups Chicken or Vegetable broth (warmed) 
• 1/2 cup Dry White Wine 
• 1 small Shallot (finely chopped) 
• 2 Tablespoons Unsalted Butter 
• 1/2 cup Parmesan Cheese (grated)
• Salt and Pepper (to taste) 

Pan-Seared Scallops 

• 24 large Sea Scallops (dry-packed) 
• Salt and Black Pepper (to taste) 
• 1 Tablespoon Unsalted Butter 
• 1 Tablespoon Olive Oil
  
• 1 clove Garlic (smashed) 
  
• 1 sprig Thyme 

Preparation

Bacon Jam 
Chef Note: Prepare ahead of time. 
In a pan over medium heat, cook the bacon until crispy. Remove and set aside.  In the bacon fat, sauté the onions until caramelized. Add the brown sugar, balsamic vinegar, and black pepper. Return the bacon, lower heat, and simmer until thick (15-20 minutes).

Garlic Confit Purée 
Chef Note: Prepare ahead of time.  
In a small pot, submerge the peeled garlic cloves in olive oil. Simmer on very low heat for 30 minutes until garlic is soft. Blend the garlic with a touch of oil and salt to form a smooth purée.

Scallion Oil 
Chef Note: Prepare ahead of time.  
Blend the scallions, oil, and a pinch of salt until smooth. Strain through a fine sieve and store in a small container.

Roasted Tri-Color Cauliflower 
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, pepper, and smokedpaprika. Roast for 20-25 minutes until tender and slightly crispy.

Cream of Corn Purée 
Sauté aromatics in a saucepan over medium heat. Melt the butter, and sauté the finely chopped shallot and minced garlic until soft and fragrant (about 2-3 minutes). Cook the corn kernels with the salt, white pepper, and smoked paprika. Sauté for another 3-4 minutes until the corn softens slightly. Pour in the heavy cream and milk, bringing the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld. Blend Until Smooth and transfer the mixture to a high-powered blender while warm. Blend on high speed until completely smooth, about 1-2 minutes.

Risotto 
Sauté the shallots in butter over medium heat until translucent. Add the Arborio rice and toast for 1-2 minutes. Deglaze with the white wine and let it absorb. Gradually add the warm broth, stirring frequently. Continue for about 18-20 minutes.  Blend half the corn kernels with heavy cream until smooth.  Stir in the corn purée, remaining whole corn, Parmesan, and season with salt and pepper.

Pan-seared Scallops 
Pat the scallops dry and season with salt and pepper. Heat the olive oil in a pan over high heat. Sear the scallops for 
one and a half to two  minutes per side until golden brown. Add the butter, garlic, and thyme and bake the scallops for 30 seconds.

Assembly 

Spoon a layer of the cream of corn risotto onto the plate. Arrange the roasted tri-color cauliflower around the risotto. Place seared scallops on top. Dot the plate with bacon jam and garlic confit purée. Drizzle scallion oil around the dish for a finishing touch.

Wine Pairing

Paul Pernot Bourgogne Cote d’Or Chardonnay 2023.

*** I am creating a collection of elegant and healthier cocktail recipes for my regular Veggy Cocktails feature in Golf Kitchen Magazine; this is a standout addition. Its vibrant color and medium-bodied texture make it visually appealing, while my choice of glassware enhances its presentation. The fresh vegetable flavors offer a unique taste profile that differentiates it from traditional cocktails. Additionally, using caviar as a garnish and seaweed contributes to a sophisticated aroma that is innovative in the cocktail realm, making it a noteworthy option for those seeking something new and exciting. ~ Javier Burgos, Mixologist, Veggy Cocktails. (website coming soon)

Inspiration

I was reading a book about Osaka, Japan, where the food and drinks looked very appealing. My sons and I go to a Japanese restaurant every Sunday. Our server, Sarah from Mongolia, serves us our food every visit. My oldest son enjoys sushi rolls with masago and seaweed soups, and my younger son enjoys sweet seaweed salad and fried rice. I looked at both plates and asked myself, "Can I use seaweed or caviar in cocktails?" Delicious!!

Ingredients
​

• 3 ounces fresh cold-pressed Jicama Water (Mexico) or Sinkamas (Philippines)
• 1/2 ounce fresh cold-pressed Basil Water
• 1 ounce Midori
• 1 Dill Leaf
• 1 square Ice Cube
• 1 small square Soy Paper
• 1 branch Saffron
• 1 espresso spoon Black and Red Caviar
• 1 Roasted Seaweed Chip (I used sea salt and avocado oil chips that I found at Whole Foods. I used a heart-shaped cookie cutter to make the shape)

​
Preparation

1. Fill a blender cup with Jicama Root, top it with water, seal it, and blend. Store the liquid in a metal bottle container in the fridge for 24 hours.

2. After 24 hours, using a strainer, strain the Jicama water from any plant fiber.

3. Repeat the above method to create fresh, cold-pressed basil water.

4. Place the dill leaf on the bottom of an eight-ounce rock glass.

5. Add the ice cube on top of the dill leaf.

6. Add the Midori, jicama, basil, and ice to a bar shaker.

7. Shake all ingredients well with ice and strain into a cocktail glass.

8. Place the small soy paper and saffron branch on the ice cube.

9. Use an espresso spoon to add the black and red caviar and finish with the roasted seaweed chip.

Serving Note:

Salty Experience: Place the caviar on a dessert spoon and serve it on top of the roasted seaweed chip, dill, and saffron squares. You can also use the seaweed chip as a spoon. Enjoy the slightly salty flavor, which will help cleanse your palate.

Sweet Experience: For a lovely experience, sip the liquid (much like you would sip whisky) for a delicate taste of sweetness.
​

Club members are the heartbeat of any private golf and country club community, and their attitudes and actions can significantly impact the success of the club's culinary program. Here are concrete steps and recommendations for golf club members to support their culinary teams and help address the issues discussed in parts one and two of this series.

​Many private clubs have programs to support staff, such as an annual staff appreciation fund (a pool of money given as year-end bonuses) or professional development funds for sending culinary staff to workshops/competitions. Contribute generously to these when the opportunity arises. If your club has a Food & Beverage committee or similar, consider joining it or voicing your support for policies that invest in the culinary operation (e.g., upgrading kitchen equipment, expanding the kitchen team when needed, or improving staff benefits). Member advocacy can influence club leadership decisions. By backing proposals that create a better workplace for chefs and servers, you directly contribute to better service for yourself and fellow members in the long run.

​Leverage the power of word-of-mouth and social media. Proud of a meal you had at the club? Tell your friends or share a quick post (if club policy allows) of that beautiful dish the chef prepared. Positive buzz enhances the club's reputation and makes the culinary team proud. When outside guests dine with you at the club, if they compliment the food, make sure to pass that along to the staff or club management. These external praises reinforce that the team's work is exceptional. Additionally, consider nominating your club or voting if there are local "Best of" contests or community awards (e.g., local magazine's Best Dining in Town). Your vote or testimonial could help the club gain wider recognition, which, as discussed, boosts pride for everyone involved.

​Read the club's emails or newsletters that mention the food and beverage operations. Clubs often feature stories about the chef (background, new menu launch, etc.) or updates on dining hours and menus. You can better appreciate the team's actions and respond by staying informed. For instance, if the newsletter mentions supply issues affecting the menu, you'll understand why a change occurred. Or if the chef is introducing a new dish, you can try it and then give feedback. Engaging with these communications, even as simple as replying to an email with "Loved the story about our chef, thank you!" shows that members value such transparency and information. It encourages the club to highlight the culinary team's work and challenges, fostering a culture of mutual respect.

​Treat dining at your club with the same respect you'd treat dining at a friend's home. Arrive on time for reservations, adhere to dress codes, respect the ambiance the team is trying to create, and provide constructive feedback. If something wasn't to your taste, please let the club management know privately rather than berating staff on the spot or publicly. Constructive feedback delivered the right way can lead to improvements; many chefs appreciate learning members' preferences. On the flip side, enthusiastically let the team know when they "knocked it out of the park" with a meal. You can send a note to the General Manager highlighting an excellent dining experience so the culinary staff gets formal recognition. Cultivating this positive feedback loop makes the team feel appreciated and continually pushes them to excel.

​by Diana DeLucia

Media coverage, whether through press articles, social media, industry rankings, or club communications, plays a crucial role in highlighting the achievements of golf and country club culinary teams. Historically, club kitchens operated behind closed doors, with chefs toiling quietly in the background. Today, however, there is growing recognition that telling the story of the culinary team's work can greatly benefit the staff and the club. Proactive media exposure transforms talented club chefs into recognized artisans, and in doing so, it brings pride to club members and employees alike.

A notable benefit of favorable media coverage is an improved reputation.
​Positive news stories or features about a club's dining program can elevate the club's profile in the community and within the industry. This publicity builds what marketing experts call brand value and equity. Maintaining visibility and name recognition is essential even for clubs with a full membership because a full membership today doesn't mean a full membership tomorrow. By showcasing culinary excellence in media, a club reinforces its image as a top-tier establishment, and the club others are talking about and aspire to. Such prestige can help attract future members and keep current members proud of their club.

Media coverage also serves as a form of recognition for the culinary team and attracts young hospitality talent. Chefs and kitchen staff take pride in seeing their work highlighted. It validates their creativity and hard work beyond immediate feedback from diners. For example, when a club's executive chef wins an award or is featured in a magazine, it boosts team morale. It can even aid staff retention; people like to work where their contributions are celebrated.

Member pride is undoubtedly a factor.
When members see their club's chef held up as a superior example, it adds to the cachet of their membership. Media recognition creates a win-win: employees feel valued, and members get to brag that their club has award-winning dining.

There are avenues for showcasing a club's culinary prowess:
Specialized industry publications and associations have emerged that focus on club chefs, such as Golf Kitchen (a very targeted publication focusing on the golf industry's food and beverage operations) and Club and Resort (which focuses on all Club and Resort operations.) They are very different, but both are necessary. 

Local press and culinary associations.
​Local media outlets and culinary organizations often recognize club chefs through awards or feature stories, bringing recognition to the regional level. In 2023, Chef Erik Baker of Palmira Golf Club (FL) was named "Culinarian of the Year" by a regional chapter of the American Culinary Federation. This prestigious accolade was publicized to members and local press, highlighting his skill and dedication and positively impacting Palmira's dining program.

Media exposure isn't limited to awards.
Clubs are beginning to leverage social media and in-house publications to showcase the culinary team's work regularly. Many clubs now feature chef spotlights in their newsletters or share behind-the-scenes looks at kitchen creations on Instagram and Facebook. By doing so, they personalize the dining experience – members get to know the faces and stories of the people who cook for them. Some clubs host cooking classes or demonstrations for members (sometimes even inviting local media to attend) to showcase their chefs' expertise. These efforts humanize the culinary staff and deepen the connection between members and the team.


From a marketing perspective, chefs in private clubs are learning to become brand ambassadors.
Many work with their club's marketing or PR departments to craft compelling content – sharing recipes, giving interviews, or participating in community food events – that tells the story of the club's culture and quality. A chef's inventive new dish might be highlighted in a regional food magazine, or a club's farm-to-table initiative could be written up as a local interest story. This coverage signals that the club is forward-thinking and values excellence, which resonates with current and prospective members.

A consistent media spotlight on the culinary team's achievements builds member pride and a supportive community around the club's dining program. It tells the staff that their work matters and tells the world (or at least the local area) that the club is a leader in hospitality.

The culinary team, often unsung in the past, gets the appreciation it deserves, encouraging them to keep innovating. For club members, seeing their club featured positively in the media reinforces their choice of club and can even enhance the pride of membership. In the competitive hospitality landscape, being known for culinary excellence is a distinguishing asset, and media coverage is the vehicle that drives that recognition.

~ by Diana DeLucia