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. 

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.

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.

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, 

Across the nation, private golf and country clubs are facing a challenge that's been quietly building for years. It's not a shortage of passion. It's not a lack of standards. It's something far more fundamental — and far more urgent.

The talent pool is shrinking.
Not because the next generation of chefs, pastry artists, and mixologists has lost interest in their craft, but because many of them don't even know that a career in a private club exists. Outside our industry walls, the extraordinary opportunities, stability, and creative freedom that define club kitchens remain largely invisible.

Why this matters.
Private clubs are more than fairways and greens. They are living communities built on tradition, service, and excellence. Behind every exceptional dining experience is a team of professionals whose skill and dedication shape the culture of the club as much as any championship course. When that talent pipeline narrows, the risk is not just operational — it's cultural.

Without a steady influx of skilled, inspired professionals, the legacy of club dining could erode, and with it, the member experience that defines our industry.

The awareness gap.
In culinary schools, hospitality programs, and professional networks, private clubs are rarely positioned as a career destination. Many talented professionals assume their only paths to prestige and creativity lie in restaurants, hotels, or resorts.

The truth is that private clubs offer:

• Creative freedom to design menus that reflect both tradition and innovation.
• Stability in hours, compensation, and work environment.
• Community — a chance to build lasting relationships with members and colleagues.
• Legacy — the opportunity to shape the culture of an institution for years to come.

​
How we fix It.
Closing the talent gap starts with visibility. We must:

Tell the Stories – Showcase the chefs, mixologists, and service leaders who are redefining excellence in private clubs.

Engage Beyond Our Walls – Build relationships with culinary schools, hospitality programs, and industry networks to introduce club careers early.

Elevate the Brand of Club Dining – Position private clubs as aspirational workplaces where artistry, leadership, and stability coexist.

Protect the Culture – Ensure that as we attract talent, we also safeguard the integrity, boundaries, and values that make club life unique.

The Call to Action.
The future of private club dining will be shaped by those who choose to protect it. That means club leaders, corporate partners, and vendors must work together to raise awareness, create pathways, and invest in the next generation of talent.

At Golf Kitchen, our mission is to lead that charge — to shine a light on the excellence within our industry and to ensure that the best culinary professionals see private clubs not as a hidden option, but as a career of choice.

The talent gap is growing. The time to close it is now. Lead the change before the talent walks away.

If your club, company, or organization is ready to be part of this movement, reach out to [email protected].

​One of the biggest challenges of being a private golf club chef in Toronto is hiring cooks. Coming from the hotel sector, my team and I quickly questioned how clubs could grow while rebuilding their kitchen staff each season.

With no winter operations, March becomes a yearly scramble to rehire. To break the cycle, we worked with our GM and Controller to develop a financial plan that would allow year-round momentum. We restructured our Sous Chef team, bringing in talent from restaurants and hotels, and ended up with a senior team comprising three hotel chefs, one restaurant chef, and one club chef, resulting in a strong, well-rounded team.

This diverse foundation, paired with a strong social media presence and competition experience, helped us attract young talent through local culinary schools. We train about 20 students annually and hire around 50% of our interns, giving us a strong head start before the season begins.

In today’s competitive market, it’s not enough to post a job and wait. Cooks often tell us they applied to Islington Golf Club because they’ve seen our work on Instagram or in competitions.

Standing out, staying visible, and thinking beyond the traditional is what drives retention and growth at our club. Being an “Instagram Chef” has its perks!

 ~Johnson Wu CCC, Director of Food & Beverage / Executive Chef.  
www.islingtongolfclub.com

At Broken Sound Club, we take a comprehensive approach to culinary recruitment. One of our strategies is partnering with top culinary schools, such as the Culinary Institute of America. They host career fairs three times a year—we attended in June and plan to return in October. The CIA also offers a 14-week externship program. Our ability to provide housing gives us a significant advantage in attracting these talented students. 

Many of them live on campus, so coming to South Florida, staying with us, getting paid, and gaining real-world, hands-on experience across multiple areas—such as pastry, restaurants, catering, and events—is a powerful opportunity. These relationships often lead to rehiring students after graduation and open doors to the school’s broader alumni network. We also collaborate with other excellent schools, including Johnson & Wales, as well as local technical schools such as McFatter, South Tech, and Atlantic Tech.

Beyond schools, we actively participate in ACF meetings, CMAA events, vendor showcases, and networking opportunities. Building strong relationships with these organizations—and with our vendors—helps us extend our recruiting reach. One of the most sustainable and successful strategies, however, is through personal referrals. Former colleagues, cooks who’ve worked with us before, and team members we’ve mentored, promoted, and built trust with—many return or recommend others to join us. This is where culture truly matters.

Creating a great culture means offering a clear path for growth, a meaningful onboarding process, and a culinary program that delivers on its promise. Tangible results—such as promotions, advancement, and ongoing development—are key. We focus on engagement, recognition, rewards, and even provide access to a library of cookbooks. We listen to our culinarians, talk with them, understand what they value, and think outside the box to offer better schedules and support.

We also work to build our brand. All chefs and sous chefs are aligned in the ongoing pursuit of talent. We post on social media, highlight our involvement in charity events and fun activities, and gather feedback from our team, just as we do from our members. In short, recruiting isn’t a one-time task or action—it’s an ongoing, all-encompassing commitment. Every interaction is an opportunity. 

~ Gordon Maybury, Culinary Director. www.brokensoundclub.org

Country Clubs: The New Culinary Training Ground for Tomorrow’s Top Talent:
The future of the culinary industry is at a turning point. As we continue to see shifts in the hospitality landscape, one truth has become clear: private clubs are fast becoming one of the most fertile grounds for nurturing and mentoring young culinary talent.

Thirty-one years ago, I began my culinary journey under the tutelage of giants like David Bouley, Charlie Palmer, and Gray Kunz—chefs who not only shaped my skillset but also instilled a more profound respect for the craft. Today, I see myself as a custodian of that knowledge, with a responsibility to invest in the next generation—young cooks who remind me of who I was at the beginning of my journey.

Now eight months into my tenure as Executive Chef at Wee Burn Country Club—my first position in the private club world—I’ve come to realize that we are truly in the “golden age” of club culinary programs. What I initially thought might be a quieter chapter in my career has turned into one of the most invigorating, largely thanks to the dynamic young chefs who surround me. Their passion, discipline, and talent have given our program new energy—and purpose. 

​Rising Stars at Wee Burn:
Chef Aaron Anderson, just 20 years old, is already a leading force in our kitchen. A native of Jamaica and a graduate of Monroe College, he was named ACF Student Chef of the Year (Silver Medalist). His drive and precision in execution have been vital to elevating our culinary offerings.

Chef Maeve O’Sullivan, 21, joined us as a seasonal pastry cook. Diagnosed with celiac disease at just seven years old, Maeve’s interest in baking became deeply personal. She now attends Hudson County Community College and will graduate in fall 2025 with a degree in Baking and Pastry Arts. After a successful summer in 2024, Maeve returned this year to oversee fresh baked goods at our Beach Club outlet—bringing both talent and tenacity to her station.

Chef Madison Montañez, also 20, hails from Clifton, New Jersey, and is Maeve’s classmate at Hudson County. Her passion for both baking and savory cooking began in childhood. After joining Wee Burn in the summer of 2024 as an intern, she quickly proved herself invaluable and was enthusiastically welcomed back for the 2025 season.

Chef Jesus Aguilar, 23, now serves as our Banquet & Events Chef. Born in Mexico and raised in Westchester County, Jesus began his culinary path at Southern Westchester BOCES. By 17, he was working in the club industry while finishing high school, and later graduated summa cum laude from Monroe College with a BBA in Hospitality Management. His resume is already impressive: 

- Commis for the 2021 Chef of the Year Competition
- 2024 ACF Team Mystery Basket Silver Medalist
- 2024 Chaine des Rôtisseurs Young Chef Competition – Bronze Medalist
- Youngest chef named to the 2024 Club + Resort Chef 40 Under 40 List

Jesus joined Wee Burn as Banquet Sous Chef in 2022 at just 20 years old and was promoted to his current role at 22. His drive, creativity, and leadership are a cornerstone of our banquet success.

Country clubs are no longer just retirement havens or golf getaways—they’re becoming culinary incubators. At Wee Burn, we’re proud to be a place where young chefs aren’t just learning—they’re leading. The industry’s next generation is already here, and they’re thriving in places you might not expect.

~ Michael Mignano, Executive Chef. www.weeburn.com

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.
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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
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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