On Thursday, February 6th, the highly competitive culinary show Hell's Kitchen on Fox and Hulu concluded its 23rd season by crowning Kyle Timpson, the winner of the prestigious head chef position at Foxwoods Resort Casino in Connecticut. Notably, Hannah Flora, the Executive Sous Chef at Addison Reserve Country Club in Delray Beach, Florida, emerged as the runner-up, significantly impacting the season. Egypt Davis, from Mirasol Country Club, finished in third. Seeing two golf and country club chefs in the top three is impressive! A Chance Meeting. I first met Hannah Flora in 2021 at Mizner Country Club in Florida while producing a stunning cover story. Having worked in TV casting in Melbourne, Australia, before moving to the USA in 2002, I instantly knew she would be a star and a very talented chef! Her passion during our photo shoot was evident as she created recipes such as "When I Fall Into The Ocean, I Am Home," "Marching To A Different Beet," "Release The "Kraken," "As Above So Below," and her now famous "Duck Duck Peach," which she recreated on the show. I was in food photographer heaven. Notable Moments. I was pleased to see Chef Ramsay, who has softened and embraced his mentor role this season. Notable moments include when he talked Egypt Davis out of an emotional moment while missing his wife and new baby. Ramsay expressed his belief in Egypt, even though some competitors did not. During the finale, when Chef Ramsay takes Kyle and Hannah to his office, he gently mentors them about what lies ahead, emphasizing that it will be tough and not perfect. "This is yours to lose. Now go make it happen!" he told them. He even gifted them an all-expenses-paid trip to Great Wolf Lodge in Naples, Florida. My award for the best team member in the finale goes to Egypt. "I am disappointed that it's not my menu tonight; however, tonight is for Hannah, and I get to be on her team in the "finale." Egypt embodies the country club culture and showcases the brilliance and talent of this young gentleman with a bright future ahead of him. When a teammate struggled with burnt gnocchi, Hannah corrected the situation, "Don't sell garbage. Mistakes will happen; it is how we deal with them that matters." This demonstrated her leadership in a tough moment. Resilience
Hannah's resilience in life and work is remarkable for someone so young. I have watched her grow and develop at Addison Reserve. I also thank Michael McCarthy, the General Manager/COO, and Executive Chef Peter Zoole for their strong advocacy for her. Her resilience and leadership were pivotal in maintaining her team's focus and motivation throughout the competition. Gordon Ramsay commended her for being a thorough chef and recognized her potential for future success in the culinary industry. Defining Moment. The last defining moment of the show was a tearjerker for emotional mothers like me. Hannah said, "I AM FINALLY NOTICED." As a woman in a male-dominated industry, I, along with many others, understand how much harder we must work. Currently, Hannah Flora serves as the Executive Sous Chef at Addison Reserve Country Club in Delray Beach, Florida, where she continues to showcase her culinary skills. Along with Chef Egypt Davis, who placed third, she has generated significant excitement in the country club industry, inspiring many young culinarians to pursue their endeavors and exemplifying her commitment to excellence and creativity in the culinary field.
1 Comment
CRISPY COD CHEEKS WITH CHANTERELLE MUSHROOMS, PRESERVED LEMON RISOTTO,SALMON ROE AND BEURRE BLANC2/1/2025 Recipe by Maxwell Shteyman, Executive Chef at Montclair Golf Club, Essex County, New Jersey, USA Yield: 4 Ingredients Chanterelle Mushrooms
Preserved Lemon Risotto
Beurre Blanc
Crispy Cod Cheeks
Garnish
Chef Note: Vegetables, Herbs, Microgreens and Spices available at The Chefs' Warehouse. Preparation Chanterelle Mushrooms Heat a medium-sized sauté pan. Add the butter, shallots, and thyme bouquet. Sauté until the mushrooms are tender, seasoning with salt and pepper as you sauté. Preserved Lemon Risotto Begin by heating a saucepan. Coat the bottom of the pan with extra virgin olive oil. Add the shallots and sauté until cooked and translucent. Add the rice and allow it to coat with the fat from the pan. Deglaze the pan with white wine. Slowly begin adding the chicken stock and season with salt and pepper every time you add more stock so that the rice is seasoned slowly. Once the rice is al dente and there is just a little of the unabsorbed liquid in the pan, turn off the heat and add the preserved lemon, mascarpone, parmesan, and butter. Adjust seasoning if necessary. Beurre Blanc In a small saucepan, add the vinegar, wine, and shallots. Reduce the liquid by half of the amount. Add the heavy cream and reduce it by half. Remove from the heat, slowly incorporate the butter, and adjust the seasoning with salt and pepper. Crispy Cod Cheeks In a small bowl, season and soak the cheeks in buttermilk and spices. Allow to rest for at least 1 hour. Drain and place the cheeks on paper towels. Dip the cheeks in the seasoned fish fry flour blend. Shallow fry until golden brown and crisp. Remove from the oil when cooked, drain on a paper towel, and season with salt and pepper. Assembly Place a small spoon of risotto on the bottom of the plate. Add two small nuggets of the cheeks over the rice. Spoon over the beurre blanc. Top with the chanterelle mushrooms and a small spoon of the salmon roe. Wine Pairing Joseph Phelps Pinot Noir A delicate balance of bright acidity mirrors the citrusy zing of the lemon, creating a harmonious contrast. The wine’s subtle fruitiness, especially its notes of red berries, complements the tangy citrus while adding an extra layer of depth. The wine’s earthy character enhances the umami of the chanterelle mushrooms, while the slightly sweet cod cheeks are uplifted by the soft tannins, allowing the acidity to cut through the richness of the dish. ~William Coffman, Director of Restaurants. The Putting Green at Montclair Golf Club. Image by Laurence Casey Lambrecht.
In the studio, Alan Moore meticulously designs new tartan using inspiration from historical clan tartan and Highland dress. Image by Venture Creative. Alan Moore’s journey in the world of Scottish textiles began with his graduation from the Glasgow School of Art in 2008, where he earned a degree in textile design. His passion for creating led him to start his business, which initially served as a creative outlet rather than a money-making venture. ~ Diana DeLucia GK: How did you embark on your journey in the world of Scottish textiles? AM: I graduated from Glasgow School of Art in 2008 with a degree in textile design and a desire to work for myself. I started my own business, which, at the time, was an expensive hobby. I worked part-time in bars, restaurants, and shops to earn money to buy fabric and rent a small studio space in the West End of Glasgow. This was a creative outlet for me, with little to no focus on making money. I made every garment myself, cutting and sewing into the wee hours of the night and hosting elaborate fashion shows to showcase my work. At this time, there was a powerful creative fashion scene in Glasgow, and a big focus of the Scottish Government was on textile design and export. I was involved in several projects through the Scottish Government, including a trade mission to New York for the annual Tartan Week. My business’s early years were about finding myself as a designer and entrepreneur. I tried several approaches to design and generally agreed to anything. One of the projects that came my way was via one of the Harris Tweed Mills. One of the weavers approached me to design menswear using their cloth. The brief was to create a collection of three men’s jackets that were fully designed and manufactured in Scotland. I designed jackets representing Scotland, each with a unique story and design. Tailors in Glasgow manufactured the jackets, while the cloth was woven in the Outer Hebrides. This was my first taste of real business, working with suppliers and manufacturers and making sales. While the mill didn’t proceed with the jacket project in a partnership capacity, I was granted the design rights and the freedom to sell the product under my own brand. This was a significant success, as we began selling jackets made in Scotland from Scottish fabric to customers worldwide. GK: How did Johnnie Walker Red Label become involved? AM: After the success of the Harris tweed jackets, Johnnie Walker Red Label approached me and asked me to propose a uniform design for their brand ambassadors. We designed a bespoke fabric inspired by the brand’s strong identity and history, which was tailored into jackets and waistcoats. This hugely successful project paved the way for future collaborations with large brands and businesses such as the Caledonian Sleeper, Bruichladdich, and several boutique hotels. GK: Tell us about your passion for textiles and how it relates to tailoring. AM: Tailoring and menswear were the cornerstones of my business, with a huge focus on the use of fabric. My design background is in textiles rather than fashion; I have always been interested in how colors and textures interact rather than exploring different silhouettes and shapes on the body. As the business matured, I developed two separate sides: bespoke tailoring and bespoke design. The bespoke tailoring element focused on one-to-one sales with individual clients; we had tailors in the UK who would cut and sew suits and coats, one at a time, using some of the finest Scottish tweeds and cashmere. It was hugely successful and led to us being one of the leading tailoring businesses in Scotland. On the design side of the business, we worked with various garment and accessories manufacturers across the UK to provide bespoke products for companies, such as hotel uniforms and retail products for distilleries and brand homes. GK: How did you manage increased customer demands as your business grew? AM: The tailoring aspect of the business continued to grow, and with that came inquiries for Highland Dress, kilts, and accessories, something I previously had little to no experience with. As the inquiries came in, I embraced the opportunity to learn more about the Highland wear business, a journey of personal growth and discovery that I am proud of. Alongside our main studio in Glasgow, I opened a small studio in Oban, on the North West Coast of Scotland. The Highland market is huge in Scotland, and our Oban studio was highly successful, which started my newfound love for all things Highland. The small studio business in Oban grew into a much larger store on the town’s high street. The bespoke design side of the company has niched down into tartan and products made in Scotland. I’ve since moved to Oban with my family, and we have fully embraced highland culture; my children attend a Gaelic school, taking part in the traditional Mod events. I have recently learned the art of kilt-making, which I bring into my business. We have since closed the Glasgow business and are fully committed to Oban. In the studio, Alan Moore meticulously designs new tartan using inspiration from historical clan tartan and Highland dress. Image by Venture Creative. GK: Who are your primary clientele?
AM: Our business is 80% American. Oban is a tiny but busy town with a huge tourism market. Our business relies heavily on American tourists traveling through Oban interested in buying a bespoke handmade kilt or taking home a piece of their heritage from a genuine Scottish store. We offer in-store whisky tastings, educate clients about clans and Scottish history, and host small tourist groups. We show customers how kilts are made, explain what tartan is, and how it became emblematic of Scotland. We aim to give our customers a fantastic experience. Although Oban is a bustling town, it is seasonal, with significant drops in sales from September to March, when tourism drops. To counter this and fill that gap, I planned to visit the States and offer some of the same experiences we do at home. GK: Tell us about your first visit to Houston, Texas. AM: The first visit was to Houston, Texas, a city with a strong network of Scottish ex-pats and Scottish American heritage. Working with Kindred Strategic and Ferguson Whisky, we planned events to entertain guests with whisky tales and tartan trails; whisky tastings were broken up with stories of tartan and tweed. These events were hugely successful, with guests leaving fantastic feedback. From a business point of view, we made several sales on the nights, and two weeks later, we are still getting inquiries from Texans interested in buying kilts and tartan trousers. Scotland is the spiritual home of golf, and several Scottish golf courses have their unique tartan; this is a massive retailing opportunity, and when it's done well, it can drive pro shop sales all year round. I have worked with several golf courses in Scotland and now in Texas to create their distinct tartan. They use this tartan within their pro shop and brand identity to sell high-quality, made-in-Scotland products. As I continue to build relationships with US golf courses, this will continue to be a positive trend; Scottish golf tourism is only growing, and the market in the US is similarly strong. Scotland has such a rich and vibrant culture that resonates with many people worldwide, including Americans with Scottish roots. Our products are of quality and tell stories that people love to relate to: stories of family, landscapes, battles, and journeys. Houston was a great success, and I’m already planning another visit; I have since been contacted by interested parties in Colorado and other States to host similar whisky and tartan events. The events we host are great for golf and country clubs, business clubs, and private members clubs as they are intimate gatherings that bring together subjects everyone likes: whisky and tartan. There is scope for these events to be tailored to specific clubs or businesses with a vast range of whisky and plenty of American-Scottish links to make; it’s a genuine pleasure to bring these stories to new audiences. To contact Alan or learn more about his business visit his website at www.alan-moore-design.com Alan Moore is a keen amateur athlete who regularly competes in triathlon events. Training is an important part of his life. “These events are inspiring and absolutely influence my work, not least the aesthetic of the courses and landscapes, but the people you meet and stories shared along the way, all help to shape the work that I produce.” Recipe by Stephen Yen, Executive Chef at Liberty National Golf Club, Jersey City, New Jersey, USA Ingredients
Duck Brine
Duck Rub
Aromatics
Duck Skin Prep
Hoisin Sauce
Preparation Duck Brine Place all the brine ingredients in a large saucepot, boil, then simmer for 1 hour. Duck Rub Mix all the ingredients for the rub and set aside for the aromatics portion of the recipe. Aromatics Mix all the aromatic ingredients and set aside for the duck cavity. Duck Skin Preparation Place the maltose container in warm water to loosen it, then blend with other skin prep ingredients. Hoisin Sauce Mix all the hoisin sauce ingredients. Final Preparation Clean the ducks thoroughly under cold water, brine for 4 hours, then dry well. Place 25 grams of duck rub into the cavity and add 150 grams of aromatics. Seal the cavity with a skewer. Rinse the exterior of the duck to remove any remaining rub. Blanch the duck’s exterior in a wok or large rondeau. Using a ladle, apply the duck skin prep to the ducks and repeat this process three times, ensuring the ducks are lacquered. Hang the ducks near a fan in a walk-in for at least 48 hours. Before cooking, bring the ducks to room temperature. Preheat a combi oven to 375°F, then roast the duck for 15 minutes with the fan on high. Turn the oven to 325°F with the fan on low and cook the duck for 40 minutes. Remove the duck from the oven, discard the aromatics in the cavity, and deep fry it for 3-5 minutes at 400°F. Assembly Carve and serve the duck with bao buns, scallions, cucumbers, and hoisin sauce. Left: Michael Jurgielewicz, Business Development & Marketing. Right: Joey Jurgielewicz III, Director Business Development. The legacy of Jurgielewicz Duck farming began in 1933 when Dr. Joe Jurgielewicz Jr.’s grandparents emigrated to America from Poland via Ellis Island. Their entrepreneurial spirit led them to settle in rural Long Island, where they started Jurgielewicz Duck Farm. Over the years, Long Island duck farms faced challenges due to environmental regulations, taxation, and rising land values. By the late 1960s and 1970s, most duck farms consolidated, closed, or sold to real estate developers. Despite various challenges, the Jurgielewicz Duck Farm demonstrated resilience and maintained its position as one of the last remaining duck farms on Long Island. In 1983, Dr. Joe Jurgielewicz Jr. graduated from Cornell Veterinary College, earning his Doctorate in Veterinary Medicine. Inspired by his passion for ducks, he convinced his father, Joe Sr., to come out of retirement and start a new duck business. Together, they searched the East Coast for the ideal location and found a plot of land in Pennsylvania Dutch Country and established Joe Jurgielewicz & Son, Ltd. (JJS), reviving their duck farming legacy. The JJS breed of Pekin ducks, descendants of the original Long Island ducks, became favored by leading chefs for their perfectly balanced meat-to-fat ratio. This signature breed gave rise to the famous JJS Tasty Duck, known for its succulent flavor. Today, JJS is one of North America’s leading Pekin duck suppliers, partnering with local farm families throughout Pennsylvania to raise high-quality ducks. The Jurgielewicz family continues its 91-year tradition of providing top-quality Pekin duck products and world-class service to clients globally. From humble beginnings on Long Island to a thriving Pennsylvania farm, their commitment to excellence remains unwavering. Author Note: The Pekin duck is a white-feathered breed originating in China. It is particularly favored in the U.S. market due to its mild and moist flavor, unlike other duck breeds (such as Muscovy, Moulard, or Mallard) that can taste gamey—Pekin duck’s tender meat and versatile texture suit various recipes. Peking duck is a famous Chinese roast duck dish with a long history dating back to the Imperial Era. Traditional Peking Duck involves roasting a whole duck until the skin is crispy and serving it with several elements, such as sliced pieces of crispy roast duck, Chinese pancakes, savory hoisin sauce, julienned cucumbers, and scallions. Peking Duck is often served during Lunar New Year celebrations, symbolizing loyalty and good fortune. Golf Kitchen collaborates with Executive Chef Stephen Yen of Liberty National Golf Club, and Executive Chef Jonathan Cichon of Merion Golf Club to discuss America’s Tastiest Duck with Joey Jurgielewicz III. Jonathan: What makes the ducks you raise different or better than other duck farmers? Joey: My great-grandfather was one of the original Long Island Duck farmers, all the way out on the Eastern Shore of Long Island. They started in 1933, and the ducks have the same genetics today. With our meat-to-fat ratio, we get that authentic duck flavor. It is very forgiving; you can’t dry it down or overcook it. I like to say it is very well-balanced. Stephen: More and more restaurant chefs are switching over to the club world. Is that translating over in your field as well? Are you getting more orders going to clubs? Joey: 100%. During the Pandemic, many restaurants closed, and many chefs didn’t want to deal with city restaurant environments. They started to discover careers in the private club space. We are fortunate that they brought our ducks with them. On the flip side, people became more adventurous with cooking and dining. They started looking for different proteins to eat or different dining experiences. Ducks used to be for special occasions, but now we see them on club menus, from appetizers to main entrees nationwide. Jonathan: Do you sell more whole ducks, breasts, or legs, and is that what drives you to create other products? Joey: 80% of our business is in the Asian trade in North America. 99% of the ducks in Chinatowns around the United States are ours. That dries up a high percentage of whole birds. With labor issues, we are seeing more people looking for cut-up parts for breasts. However, a privately owned restaurant, maybe not a club, can profit by buying the whole bird and breaking it down. Jonathan: What you say about Chinatown is interesting. They’re not advertising it, that’s for sure. Joey: No, but duck is a prominent staple in their culture. We kept that original strain with that fattier, thicker skin. The duck skin is the most crucial part when cooking at high temperatures. The crispy skin is so important when you enjoy those dishes. The Chinese have been specifically cooking ducks for 2000+ years. It was a dish of the emperor. They’re the experts in ducks. Stephen: With high labor costs, do you see more chefs switching gears toward more of your value-added products like the Carnitas, the Smoked duck, and the Confit duck? It makes sense for me to go with something I can purchase, add a sauce, and maybe two more touches versus the whole duck, which for us could be anywhere from a four—to five-day process between bringing, air drying, putting the maltose on, and then roasting, and then hopefully, somebody orders the duck. Joey: Most of our business is still Whole Bird, mainly because we supply most traditional Asian restaurants and neighborhoods nationwide. At first, we created value-added products to help people overcome their fear of duck. At the same time, our marketing staff began to realize the higher labor costs at restaurants and clubs, so we developed products to help save chefs’ time. We started a dry-age program for the Peking duck and began supplying deboned half-ducks but left the leg and wing on. Our biggest goal is to get on the menu. Once on the menu, we prove our products by flavor and quality. We are trying to make it more affordable and efficient for chefs. Jonathan: What surprises you the most about the industry’s current state when dealing with chefs, clubs, and restaurants? Do you deal directly with the chefs? Joey: 80% of our businesses go through distributors, but being such a niche and specialty product, we must work for those distributors. It doesn’t matter if it’s Philadelphia or New York City. The success rate isn’t as high if we’re not visiting chefs, building the brand, or doing the tastings. So, if I’m visiting you or another club down the road, we can inspire you to get a duck dish on your menu and hopefully use our brand. Jonathan: Where do you distribute most of your products? Joey: Baldor, Chefs’ Warehouse, Fossil Farms, and we have some specialty distributors in the city, such as George Wells. We don’t have many distributors; we want to be their specialty duck product. My dad is flying to San Francisco to teach a duck class with a distributor in Napa Valley! Stephen: Has the ducks’ feed changed in the last five or ten years? Or are you staying true to your traditions? Joey: Our feed formula has been the same since JJS started in 1933. It’s a very traditional corn and soybean diet. The simpler, the better. Adding different junk to the feed will affect your product, its quality, and the bird’s health. Air quality and a barn’s cleanliness are also correlated. These factors all play a role in retaining the quality and consistency of our birds. Jonathan: Is the farm seasonal? Joey: Summer is a little slower. But again, being that heavily Asian-influenced market, we do very well. We’re busier now; retailers, clubs, and restaurants will put fresh duck orders in for Thanksgiving and Christmas. It is officially duck season. Stephen: About the club industry, has the demand for duck grown in the last two years post-COVID? Or do you think it was before Covid? When did you see an uptick in the club world? Joey: The uptick was right before COVID-19. Our duck was taking off in private clubs fast, suddenly stopping. As much as it was a terrible time for us and the industry, that’s when we developed many of our value-added items. These new products and processes got that flywheel returning to the club world post-COVID-19. Also, during that time, the clubs had some of their biggest membership jumps, especially when you look at the southern states and how many people moved to Florida, Texas, or Arizona. They wanted the same food quality that they had specifically in the Northeast. There are many benefits for us in the private club world. Joey: Stephen, do you think there is an increase in Asian influences and Asian Fusion in Clubs generally? Stephen: The term Asian fusion got messed up in years past. It became “confusion.” Chefs like Jean- Georges Vongerichten became obsessed with Thai food. Ferran Adria, who mastered everything you could master in Western cuisine, became obsessed with Korean and Japanese food. He began making translucent ravioli out of cellulose paper that melts in your mouth (laughs), but if you were a kid growing up in Korea, your mom snuck medicine into that to get you to take it. Now, it’s Asian Fusion! Regardless, they helped bring Asian food to the forefront, and people like myself, second and third-generation Asians, are where it is right now. One of the guys who works with me in the kitchen told me that when he was working at a restaurant in New York City, many of the older Asian cooks would not tell anyone their recipes; they would gate-keep everything. In my view, the minute I learn a recipe, I want to share it with everyone because someone might come back and say, “I ground it for two hours last night, and it came out better.” This was as a collective we continue to perfect our recipes. Jonathan: What’s your favorite way to eat duck? Joey: It’s interesting. We like to tease many of our competitors because they’ll sell their whole ducks with an orange sauce packet. After all, their product is so bad that you must put something on it. Our duck has a natural, delicious, authentic duck flavor. We have an excellent network of alum chefs. It’s wild, and we’re fortunate. Jonathan: Did you ever consider not raising ducks for a living? Joey: No. We’re only good at one thing! Stick to what you’re good at! (laughs) My brothers and I grew up in the business and explored other avenues, but we all returned to the company. Chefs interested www.tastyduck.comin learning how we can help them incorporate JJS duck into their menus or who would like to visit the farm can contact Joey directly at [email protected] or visit www.TastyDuck.com. Smoked Jurgielewicz Duck Salad Recipe by Jonathan Cichon, Executive Chef at Merion Golf Club, Ardmore, Pennsylvania, USA JJS Peking Duck with Bao Buns and Hoisin Sauce
Recipe by Stephen Yen, Executive Chef at Liberty National Golf Club, Jersey City, New Jersey, USA Recipe by Taylor Nissen, Beverage Director at Medinah Country Club, Medinah, Illinois, USA Ingredients
Clove-Infused Simple Syrup
Garnish
Preparation Clove-Infused Simple Syrup Boil the water with the sugar and stir in the cloves. Reduce the heat and simmer for 10 minutes. Strain the cloves and store the liquid in a bottle. Ole Fashioned Over a 2-inch ice cube, add the bitters, syrup, and bourbon. Stir gently, garnish as shown. Enjoy like Royalty! Image courtesy Medinah Country Club, Medinah, Illinois, USA
Left: Porcini Mushroom Infused Agnolotti | Right: Chef Marc Johnson, Executive Chef at Santa Lucia Preserve, Carmel, California, USA Photography by Caleb Rosenberg, © Santa Lucia Preserve by Karen moraghanHe had never been a club chef before, but something about the Santa Lucia Preserve immediately felt right to Marc Johnson. “I fell in love with the property. It’s this serene drive for 15 or 20 minutes from the entrance gate all the way up to the hacienda,” Johnson says. “There’s wildlife everywhere you look—it’s so peaceful and quiet. I really enjoyed that. And then, added to that impact are my co-workers and our CEO Karen Baxter, who hired me and continues to support everything my team and I do.” While he never saw himself going to work in a club environment—”I always thought it was going to be boring and stuffy”—Johnson now admits he was wrong. “Here at Santa Lucia Preserve, it’s very open, and I love it. There was a distinct shift in dining during and after COVID-19, as the club culinary scene exploded. People sought dining opportunities where they felt comfortable and trusted their surroundings. Along with this, though, was an expectation for higher level options and menu variety.” And it’s not as if Santa Lucia Preserve (SLP) is like any other club. With 18,000 of its 20,000 acres perpetually endowed as open space, SLP provides a unique place to live for its families. Residences embrace a modern California Ranch aesthetic, emphasizing indoor-outdoor living that takes full advantage of the magnificent views and fabulous amenities, including an historic Hacienda, 18-hole golf course and clubhouse, equestrian center, barn, hiking trails, and lake set among diverse eco-systems. Before his 2020 arrival at SLP, Marc worked his way up the culinary ladder in innovative kitchens in California such as The Marine Room (La Jolla) and Waterloo & City (Culver City) and mastering the nuances of fine dining at The Resort at Pelican Hill, a five-star property in Newport Beach. He then came north to helm a number of esteemed establishments in Carmel, including the iconic Bernardus Lodge & Spa, a distinguished Forbes Four-Star hotel. Thus, he appreciates the differences between the two kinds of clientele. “At stand-alone restaurants and resorts, guests come in, they eat, and you typically don’t know who they are,” Johnson observes. “They may be happy, or they may not. Photography by Caleb Rosenberg, © Santa Lucia Preserve You don’t get to know them, or really touch anyone the way you can in a club environment.” “Here, I get to make a personal connection with the members. I see the same people coming in to eat three or four nights a week. I know exactly what they like, what they don’t like, and their dietary restrictions. I can tell you who’s coming in for dinner and create a menu based on what they’re going to order.” Those menus are as diverse as SLP’s members, who are, according to Johnson, “very well-traveled, eat at nice places, and have open palates so that they’re willing to try anything. Proving to them that I know what I’m doing, they allow me to experiment, play around, keep it creative.” He changes the menu often, refusing to let his cuisine be pigeonholed. “Technically, my cuisine is coastal California, but I also prepare globally inspired dishes. I use Korean ingredients. My wife is Vietnamese, so I use a little Vietnamese here and there. We make handmade pastas. I try to pull from every culture,” he says. “There are multiple options, which means members can come back three times in a week and have a completely different experience each time.” He’s also as involved in the cooking as he can be. “I’ve come up in kitchens where the chef doesn’t ever leave the office and walks around with a clipboard. That’s definitely not the person I want to be. I’m in the kitchen all day long cooking. That’s what I got into this for, that’s what I love, and that’s what I’m going to keep doing.” Another benefit to being at SLP is the available acreage and the community’s commitment to local agriculture using natural methods. Just outside the kitchen door is an expansive garden, featuring herbs and a seasonal mix of fruits and vegetables. “In the summertime, we get tomatoes and squash; in spring, I’m picking green almonds or strawberries,” Johnson says. “It’s nice to go out there and know where it’s all coming from. Everything’s organic and natural and it really tastes better. You can take a tomato, eat it right off the plant or the vine, it doesn’t need salt. The soil is so well taken care of that it produces enough salt as it grows. When people say farm to table, we actually do it.” He also relies on local farms—and the closer the better. “This region is like ag central,” he says. “We have everything at our fingertips that we could want.” Johnson’s personal style is as eclectic as his cuisine. Yes, he wears the same white coat that all chefs wear, but he says you have to “accessorize with something,” and he exercises his freedom of choice with shoes, trading in the traditional black, non-slip clogs with funky kicks and big-name sneakers like Air Jordans. “I’ve liked shoes since I was a kid,” he explains. “I’m not one of those sneakerheads who buys them, puts them in a box, and stares at them. If I buy a pair of shoes, I’m wearing them, in my kitchen or outside. If they get dirty, they get dirty. I want shoes that feel like who I am, that help me be me.” It’s clear that a big part of being Marc Johnson is having fun. “My job isn’t a job. I go in the kitchen and play around all day. I want to make good food that people enjoy. My number one priority is making people happy.” Chef Marc Johnson © Santa Lucia Preserve
David Ferguson at The Old Course, St Andrews, Scotland, United Kingdom. by Hugh MacDonald |