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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Club at Wynstone, North Barrington, Illinois.

At Wynstone, we focus on creating a culture that supports creativity, growth, and respect. Many of our new cooks come from corporate chain restaurants, seeking greater creative freedom and career development. During interviews, I have candidates work multiple stations to observe their skills and how they move in the kitchen. This helps me understand where their skills are and how I can help them grow.

Beyond standard benefits like health insurance and 401(k), we offer our cooks holiday bonuses and discounts on food and wine. More importantly, we invest in their training. Our cooks learn everything from organizing coolers and breaking down proteins to wine pairings and cost control. I make sure they gain a complete understanding of kitchen operations, not just how to cook. I involve them in selecting menu items and encourage their input on new dishes for our membership.
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Accountability plays a key role in our kitchen culture. I use mistakes as teaching moments to correct them without tearing down their confidence. I also prioritize open communication. If a team member is thinking of leaving, I sit down with them to understand what they need and how I can better support them to keep them on our team. ~Andre Skula

​Frenchman's Reserve Country Club, Palm Beach Gardens, Florida.

Here at Frenchman's Reserve CC, we focus on bringing in young culinary talent and giving them the tools to grow. I make sure they get hands-on experience alongside seasoned chefs, learn fundamental skills, and feel like their ideas matter. A positive, team-focused kitchen is a big reason they want to stay and build their careers here. We also focus on consecutive days off. We limit hours to 40 and with a salary, Chefs no more than 46 hours.
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I also create clear opportunities for them to take the next step—whether it’s leading an event, participating in specials, exploring fine dining, or stepping into new roles. By connecting with local culinary schools, I bring in fresh energy and help new chefs get their start. Watching their passion turn into confidence is one of the best parts of what I do. ~Richard Chiavari

​Garden City Country Club, Long Island, New York.

Keeping It in the Culinary Family.

At our country club on Long Island, we've taken a fresh approach to attracting young culinary talent by building a kitchen culture that feels more like family than hierarchy. As Executive Chef, the future of this industry depends on mentorship, opportunity, and the creation of pathways that welcome the next generation into the fold. That's why each summer, we actively recruit culinary students from local colleges and hospitality programs—offering them hands-on experience in a professional kitchen, where they're treated not just as temps but as valued team members. It's more than a seasonal job; it’s their first step into the craft.

But it doesn't stop there. We've embraced a “keep it in the family" philosophy by opening our doors to our own members' young adults and their friends, especially during our large-scale summer events. There's something powerful about having a team that includes familiar faces—kids who grew up around the club, now contributing to its most exciting moments.

At the same time, we're reaching beyond our gates to welcome young people from nearby underserved communities, offering real career-building opportunities and skills development in a supportive, fast-paced environment. It's a blend of tradition, inclusion, and growth—and it’s how we're building the future of hospitality, one young chef at a time. ~John Maffei

Serves: 4

Ingredients

Iberico Pork Belly

• 2# Iberico Pork Belly
• 2 ounces Olive Oil
• 1 ounce Fennel Pollen
• 1 ounce Ground Coriander
• 1 Tablespoon Salt
• 2 ounces Sugar

Wild Boar Braise

• 1 Wild Boar Shoulder
• 2  cups Red Wine
• 2  quart Beef Stock
• 2  sprigs Rosemary 
• 5 sprigs Thyme 
• 3 Bay Leaves
• 3 Carrots (peeled and chopped)
• 3 Celery Stalks (chopped)
• 1 Yellow Onion (chopped)

Roasted Garlic - Olive Oil Poached Garlic 

• 24 cloves Garlic
• Olive Oil (to cover)

Cherry Mostarda

• 1# Wisconsin Cherries
• 1/4 cup Sugar
• 1/4 cup Honey
• 4 ounces Sherry Vinegar
• 2 ounces Barolo
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 ounce Mustard Seeds

Plating

• 2 pieces Burrata
• 12 Castelvetrano Olives (pulled in half)
• 8 Cherry Tomatoes (cut in halves)
• 8 leaves Basil 
• 2 ounces Balsamic Pearls
• 1 bulb Fennel (thinly sliced on mandolin)
• 1 Red Endive (leaves sliced into thin strips)
• 1 ounce Olive Oil
• 1 Tablespoon PX Vinegar
• Salt and Black Pepper (to taste)

Preparation

Iberico Pork Belly
Rub the pork belly with olive oil, fennel pollen, coriander, salt, and sugar, then cook sous vide at 125°F for 6 hours.
Cut into 2-inch squares and brown under the salamander before plating.

Wild Boar Braise
Cut the wild boar shoulder into 3-inch cubes.  Sear in a saucepan until brown on all sides. Remove shoulder pieces and sweat mirepoix.  Deglaze with red wine and reduce by half.  Add rosemary, thyme, bay leaf, and beef stock.  Add the boar.  Bring to a boil, then reduce to a simmer to braise for 3 hours low and slow.  When tender, remove from the braisage, cool, and shred. Keep warm with a little braising liquid.

Roasted Garlic - Olive Oil Poached Garlic
Put garlic cloves in a small sauce pot and cover with olive oil.  Bring to a boil, then reduce to low heat and cook the garlic until soft.  Strain and reserve the oil; keep the garlic cloves for plating.

Cherry Mostarda
Add all ingredients together in a saucepan.  Bring to a boil, then reduce to a low simmer and slow cook until the mixture is jam-like.  Set aside to cool.

Assembly

Place the browned pork belly on the plate.  Pull the burrata into pieces by hand and arrange them next to the pork belly.  Place the roasted garlic cloves, olives, tomatoes, basil, and balsamic pearls.  Drizzle the burrata with olive oil and season with salt and black pepper. Place the cherry mostarda on top of the pork belly. Toss the fennel and chicory with olive oil, lemon and salt and place on top of the pork belly.

Wine Match

2016 Damilano ‘Cannubi' Barolo, Piemonte, IT.
1OO Points ~ James Suckling.

​Serves: 6

Ingredients

Seared Yellowfin Tuna (Mr. Frank's Kitchen Tropical Sriracha Crust)

• 1 x 5-ounce Yellowfin Tuna Block (sushi-grade)
• 1 1/2 teaspoons Mr. Frank's Kitchen Tropical Sriracha Seasoning
• 1/2 teaspoon Sea Salt or Maldon Salt
• Neutral Oil (for searing, e.g., grapeseed or rice bran)

Homemade Furikake with Mr. Frank's Kitchen Garden Sriracha Seasoning
Yield: 1/2 cup

• 2 Tablespoons White Sesame Seeds (toasted)
• 2 Tablespoons Black Sesame Seeds (toasted)
• 1 sheet Nori (finely shredded or crushed)
• 1 teaspoon Mr. Frank’s Kitchen Garden Sriracha Seasoning
• 1/2 teaspoon Sugar
• 1/4 teaspoon Flaky Sea Salt

Mango-Passionfruit Coconut Espuma 
Yield: 1 quart

• 240 grams Mango Purée
• 80 grams Passionfruit Purée
• 160 grams Full-fat Coconut Milk
• 4 grams ProEspuma Cold (1% of total weight)
• 3 teaspoons Mr. Frank’s Kitchen Garden Sriracha Seasoning
• 2 teaspoons Lime Juice (freshly squeezed)
• 2 pinches Kosher Salt (to taste)
• 1 Tablespoon Agave

Compressed Summer Melon

• 1 ea. Summer Melon (cut into six cubes)
• 1 Tablespoon Mr. Frank’s Kitchen Original Seasoning

Sesame Kewpie

• 3 Tablespoons Kewpie Mayo
• 1 Tablespoon Toasted Sesame Oil

Ginger Soy Glaze

• 3 Tablespoons Soy Sauce
• 1 Tablespoon Honey
• 1 Tablespoon Ginger (grated)

​Preparation

Seared Yellowfin Tuna (with Mr. Frank’s Kitchen Tropical Sriracha Crust)
Pat the tuna dry and lightly coat with oil. Sprinkle Mr. Frank's Kitchen Tropical Sriracha Seasoning evenly on all sides. Add a pinch of sea salt. In a smoking-hot pan, sear each side for 5-7 seconds to form a crust while keeping the interior rare. Let the tuna rest for two minutes, then slice into clean ¼-inch slices.

Homemade Furikake (with Mr. Frank’s Kitchen Garden Sriracha Seasoning)
Toast the sesame seeds in a dry pan if not already toasted. Crush or finely shred the nori sheet into flakes. Mix all ingredients in a small bowl. Store in an airtight container. Chef Note: Use as a garnish with tuna, rice, or vegetable dishes.

Mango-Passionfruit Coconut Espuma
Combine all the ingredients in a high-speed blender and blend until entirely smooth. Strain the mixture through a fine mesh sieve or chinois to remove pulp or solids. Pour into a 1-quart (1 liter) iSi siphon—charge with one C2 0 cartridge, shaking well after each charge. Chill the siphon for at least 1 hour before serving to hydrate the ProEspuma fully. Chef Note: The mixture should be pourable, like light yogurt. Adjust acidity and sweetness as needed based on your fruit purées.

Compressed Summer Melon
Season the cubed melon with Mr. Frank's Kitchen Original Seasoning. Place it into a bag and compress it.

Sesame Kewpie
Mix both ingredients and place them in a squeeze bottle.

Ginger Soy Glaze
Mix all the ingredients to a smooth consistency. 

 Assembly 

In six decorative spoons, dispense the Espuma, and place the compressed melon on top. Layer the sliced tuna over the melon. Brush with the ginger soy glaze. Sprinkle each with Furikake. Place a dot of sesame aioli on top. 

Serve immediately. 

On June 12th in the summer of 2025, a very special One Thousand Point Wine Dinner was hosted at Medinah Country Club in Medinah, Illinois. The evening was nothing short of extraordinary, as the club welcomed members and guests to a rare opportunity to savor wines of impeccable pedigree, ten perfectly scored 100-point wines, each contributing to a total of 1,000 points of critical acclaim.

As members gathered and the summer sun began to sink low in the sky, the dining room buzzed with anticipation, glasses were filled, and conversations flowed. At the heart of the event were Executive Chef Matthew Gilbert and Beverage Manager Taylor Nissen, whose culinary artistry and sommelier-trained passion transformed the dinner into a seamless journey of taste, texture, aroma, and artistry.

The menu, meticulously designed by Chef Matt alongside Chef Chris Detar and Chef Michael Spiewak, paired each unique course to accentuate the nuances of these wines that scored 100 points from renowned industry critics.

From a delicate seafood starter that teased the palate to bold, layered meat-inclusive entrées, the Chef’s creations struck a perfect balance between innovation and timeless elegance. Intriguing ingredients from all of our planet’s continents came together in a unique way to tell the story of the journey through this wine experience.

The wines themselves narrated stories of heritage and craftsmanship that few have the chance to experience in one single evening. Together, they created a symphony of flavors, with each sip enhancing the appreciation for the accompanying dishes.

Taylor Nissen, a level two certified sommelier from the Court of Master Sommeliers and maestro of all things libation, spent half a decade collecting this exceptional multiplicity of wines for an occasion just such as this. Under his attention came the opportunity to host a dinner of this rarity; all that was missing was the catalyst.

The impetus for Medinah’s first One Thousand Point Wine Dinner came from one of its most beloved members, Mr. Raj Rathi. Rathi, a passionate enthusiast of both fine wine and interpersonal camaraderie, approached Chef and Taylor together a year in advance to pitch an audacious idea, the seed from which this landmark dinner grew.

And success on both fronts it was. Beyond the remarkable food and wine, the evening was about connection—the joy of gathering and sharing in something truly special.

Laughter and conversation filled the room, growing louder as the evening waned, reminding everyone that the true magic of such occasions lies not only in what is served but also in the sense of community they foster.

From a performance point of view, a group of eight chefs and 18 service team members gave their all to bring it home. Under the watchful eyes of service leaders Michael Boschert and Amanda Eigenbauer, white-glove service was the order of the evening, and no detail was left unattended.

As you read on, we invite you to relive the spirit of that night through the delicious recipes that follow. May they inspire your own gatherings and carry forward the celebration that defined this remarkable dinner.  ~ By Diana DeLucia
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Veggy Cocktails are more than just drinks—they’re a lifestyle. Light, refreshing, and perfect as an aperitivo, these cocktails stimulate the appetite while offering a vegetable-forward approach to flavor. Naturally low in sugar, rich in umami, and packed with nutrients,

Veggy Cocktails represent a new era of health-conscious drinking.

After 25 years in the hospitality industry, I have found a way to reconnect with people through this concept. My desire for balance, wellness, and creativity led me to rediscover cocktails—not as indulgences, but as nourishment. ~ Javier Burgos, Veggy Cocktails.

Health Has a Taste  
Health is not typically described as a flavor, but it should be—because health does have a taste, and it’s incredible. Through years of studying ingredients, I realized something simple yet profound: water has its own unique taste, just like alcohol—the minerals in water shape flavor. Ethanol itself is neutral, but plant-based spirits retain trace minerals from the production process. Vodka, rum, whiskey, and wine all carry subtle mineral notes—metallic, bitter, earthy—that influence how we experience these beverages. Water makes up 50–55% of a bottle of gin, vodka, or wine. It’s not just ice or soda; it’s the heart and soul of a cocktail. The right water can elevate a drink, while the wrong one can ruin it.

The Three Mineral Sources of Flavor
Every Veggy Cocktail is built on three essential mineral components:  

• Spirits  
• Water  
• Vegetables  

Together, they create what I call the “Invisible but Real Healthy Taste”—a flavor that resonates with modern drinkers, especially Gen Z, who value authenticity, wellness, and sustainability.

Why Now?
The timing is perfect. Awareness is growing—especially among vegans and vegetarians—that cocktails can be both indulgent and health-conscious. The new frontier in mixology is mineral composition: pairing water, vegetables, and plant-based spirits with intention. This is not just about flavor; it’s about creating a mindset where health and taste are inseparable.

From the Cold Kitchen to the Bar  
Most of my ingredients come from the garde manger, the cold kitchen station where fresh produce is prepared. This is where culinary tradition meets cocktail innovation:  

• Classic Cocktails reimagined with healthier versions.   
• Modern Cocktails original recipes with bold new flavors. 
• Veggy Cocktails a fresh concept in mixology, rooted in nutrition, plant-based spirits, and mineral-rich water. 

A Message to Bartenders & Mixologists  
Drinkers are changing. Guests now seek balance, wellness, and authenticity. Our role is to:  

Educate while also learning from them.  
Reduce waste and complaints by listening to feedback  Transform “drinking less” into “drinking better.” 

Classic recipes don’t need to be abandoned; they need to be evolved. By adjusting alcohol levels, using vegetables, and respecting water, we can create cocktails that are ethical, sustainable, and deeply enjoyable.

Living the Philosophy I’ve learned to simplify:  

• Use nutrient-rich ingredients in healthy portions.  
• Choose selective spirits with character. 
•  Respect my body’s needs as they change with age and lifestyle.  

This journey isn’t about becoming a critic or chasing fine dining accolades—it’s about feeling better, having more energy, and living longer with joy and freedom.

The Vision of Veggy Cocktails  
Many bartenders in Miami and Tokyo are experimenting with vegetables, but Veggy Cocktails, created by Javier Burgos, is a complete system—perfected over years of feedback, technique, and vision. As a restaurant operations manager today, I lead a team of 30. My purpose is not only to serve guests but also to support my staff through challenging days. Leadership, like cocktails, is about balance.

After decades under pressure, the best of my career is still ahead.

By Javier Burgos, Veggy Mixologist.

In today’s club kitchens, the role of the chef is evolving, from artisan to athlete, from flavor curator to wellness architect. Flavor Meets Fitness is more than a culinary idea; it’s a movement that champions performance-driven cuisine without sacrificing indulgence. At the heart of this shift, I have been developing menus and redefining what it means to eat well on and off the course.

My philosophy is simple: food should fuel. Our dishes need to balance vibrant flavors with nutritional integrity, offering club members meals that energize, satisfy, and support active lifestyles. Whether it’s a protein-packed breakfast before tee time or a restorative dinner after a long day, our creations speak to the modern athlete’s palate. We’re not just cooking for taste—we’re fueling performance. Every plate is a chance to inspire wellness.

This ethos is catching on across the country, as clubs embrace menus that reflect seasonal produce, lean proteins, and smart carbs. Younger members, in particular, are driving demand for healthier options that align with their active lifestyles and wellness goals. Clubs need to move beyond burgers and brats at the turn and offer choices that reflect a more modern, performance-oriented approach to dining. The result? Dining experiences that feel indulgent but deliver results.

The Rise of Performance Cuisine.
The concept of performance cuisine isn’t new, but its integration into hospitality settings, especially private clubs and resorts—is gaining momentum. Traditionally, club dining focused on comfort classics and indulgent fare. Today, members are seeking meals that support their wellness journeys while still delivering the elevated experience they expect.

Performance cuisine emphasizes nutrient density, balance, and flavor. It’s not about restriction—it’s about intention. I have met with members in crafting menus that include anti-inflammatory ingredients, plant-forward options, and lean proteins that support muscle recovery and sustained energy. These dishes are designed to complement active lifestyles, whether that means a morning round of golf or an afternoon tennis match.

Culinary Innovation Meets Guest Experience.
My approach is rooted in innovation and empathy. I understand that club members want meals that feel special but also align with their health goals. I see my kitchen as a laboratory of flavor, where turmeric meets tahini, and roasted beets are paired with citrus zest and pistachios.

As chefs we can experiment with global influences, integrating Mediterranean, Asian, and Latin American flavors into dishes that are both exciting and nourishing. The result is a menu that surprises and delights, without compromising nutritional value.

Presentation also plays a key role. I believe that visual appeal enhances the dining experience and encourages mindful eating. My plates are colorful, artful, and inviting, often garnished with edible flowers, fresh herbs, or vibrant sauces that reflect the season.

Collaboration Across Departments.
The success of performance cuisine in club settings depends on collaboration. I recommend working closely with fitness directors, wellness coaches, and even golf pros to understand the needs of members. This interdisciplinary approach ensures that the menu supports a holistic lifestyle.

For example, post-workout smoothies are tailored to replenish electrolytes and support muscle repair. Pre-round breakfasts are designed to provide sustained energy without heaviness. Even snacks at the turn are thoughtfully curated—think almond butter protein bites or cucumber-mint hydration shots.

This level of integration elevates the member experience and positions the club as a leader in wellness hospitality.

Educating Through Flavor.
One of my most impactful strategies is education through flavor. I recommend hosting monthly tasting events and cooking demos where members learn about the nutritional benefits of ingredients while sampling new dishes. These events foster engagement, build community, and empower members to make informed choices.

Menus often include callouts that highlight functional ingredients—like omega-3-rich salmon, magnesium-packed spinach, or antioxidant-loaded berries. I believe that when members understand the “why” behind a dish, they’re more likely to embrace it.

A Model for the Future.
As clubs look to attract younger, health-conscious members, performance cuisine offers a compelling differentiator. It aligns with broader trends in hospitality, including sustainability, transparency, and personalization.

This model is scalable and adaptable. Whether in a coastal golf resort or a historic inn, the principles of flavor-driven wellness can be tailored to local tastes and seasonal availability. My  success demonstrates that chefs can be agents of change—transforming dining into a tool for vitality and connection.

My Call to Action for Club Chefs.
The time to evolve is now. Club chefs across the country have an opportunity to lead a culinary revolution—one that prioritizes wellness, celebrates flavor, and enhances the member experience.

Start by auditing your current menu. Are you offering dishes that fuel performance and reflect seasonal abundance? Are your snacks at the turn supporting hydration and energy, or defaulting to outdated comfort food?

Engage with your fitness and wellness teams. Host tasting events. Educate your staff and members. And most importantly, cook with purpose. Because when flavor meets fitness, everyone wins.

About the Author:
Chef Hannah Flora, CC is an award-winning, skilled, and technically trained Executive Chef, Leader, Culinary Consultant, and highly sought-after Celebrity Chef working in the private club & resort industry as well as fine dining venues. She brings a sense of Art and Design to all aspects of the culinary experience. Always eager to learn more, she continues to push the envelope with new and exciting flavor profiles. 

Contact: [email protected]
Website: www.chefhannahflora.com
Instagram: @chefhannahflora

​Serves: 4

Ingredients

Short Rib

• 5# Boneless Short Rib
• 1 Tablespoon Porcini Powder
• Salt and Black Pepper (to taste)
• 8 ounces Red Wine
• 3 sprigs Sage
• 6 ounces Ground Espresso in Sachet
• 32 ounces Beef Stock

Boschetto al Tartufo and Potato Mousseline

• 2# Yukon Gold Potatoes (peeled)
• 1 quart Heavy Cream
• 8 ounces Whole Butter
• 2 ounces Boschetto al Tartufo Cheese (grated)
• Salt(to taste)

Charred Romanesco Spirals

• 1 head Romanesco
• Olive Oil (as needed)
• Salt (to taste)

Sautéed Cinnamon Cap Mushrooms

• 8 ounces Cinnamon Cap Mushrooms
• Cooking Oil (as needed)
• Salt(to taste)
• Hibiscus-beet Vin Rouge

Garlic Mountain Morel Mushrooms

• 8 ounces Morel mushrooms
• Cooking Oil (as needed)
• 6 cloves Garlic (minced)
• Salt(to taste)

Pommery Plum Sauce

• 6 ounces Chinese Plum Sauce
• 1 ounce Pommery Mustard

Preparation

Short Rib
Trim the beef short rib.  Rub with porcini powder, salt, and black pepper.  Sear over high heat in a rondeau. When browned on all sides, add red wine, beef stock, sage, and ground espresso in a sachet. Bring to a boil, then reduce to low heat and braise for 3 hours.  Remove from the braising liquid, allow to cool, and then cut into square pieces.  Brown as needed under the salamander before plating.

Boschetto al Tartufo and Potato Mousseline
Bring peeled Yukon Gold potatoes to a boil in salted water, then reduce to a simmer and cook until fork-tender. Drain and steam for 10 minutes.  While the potatoes are cooking, heat butter and cream in a sauce pot on the stove.  Season with salt and simmer until well incorporated.  Place cooked potatoes and some of the cream mixture into a Blixer Robot Coupe food processor.  Add grated Boschetto al Tartufo cheese, sea salt, and cubed whole butter.  Turn the heat to high and quickly make the potato mixture very fine and well incorporated.  Do not overmix. Remove from the food processor and hold on a plate.

Charred Romanesco Spirals
Cut Romanesco into florets.  Toss with olive oil and roast at 425°F until caramelized and cooked.  Remove from oven and set aside.

Sautéed Cinnamon Cap Mushrooms
Clean and trim the cinnamon cap mushrooms.  Sauté them over high heat until caramelized, then season with salt before removing from the pan. Set aside.

Garlic Mountain Morel Mushrooms
Clean the morel mushrooms and then dry them.  Cut large morels in half or quarters.  Sauté in a hot sauté pan. Add whole butter and minced garlic just before the dish is done cooking.  Allow the garlic to brown, then remove from the heat.

Pommery Plum Sauce
Mix Pommery mustard into plum sauce and stir to incorporate. 

Assembly

Plate the mashed potatoes and then the beef short rib.  Toss the Romanesco with the cinnamon cap mushrooms, then place them next to the beef on the mashed potatoes.  Top the steak with the morels.  Dot the Pommery plum sauce onto the plate.

Wine Pairing

2020 Château Cheval Blanc, Saint-Émilion, FR. 
1OO Points ~ Jeb Dunnuck.

2018 Château Lafite Rothschild, Pauillac, FR.
1OO Points ~ Robert Parker.

Lisa, the visionary behind Mr. Frank's Kitchen, has built her brand on a simple yet powerful belief: food should be both flavorful and authentic. What began as a passion for experimenting with spices in her own kitchen has grown into a company that celebrates creativity, culture, and the joy of cooking. With each blend, Lisa aims to capture not just flavor but also the stories and traditions that seasonings can carry, transforming everyday meals into memorable experiences.

As the founder, Lisa has navigated the journey of turning a personal passion into a thriving business, successfully balancing artistry with entrepreneurship. Her commitment to quality, innovation, and community has made Mr. Frank's Kitchen a name that resonates with both home cooks and professional chefs.

In this conversation, Lisa shares the inspirations that shaped her path, the challenges she has overcome, and her vision for how seasonings can continue to bring people together around the table. ~ Diana DeLucia

GK: Your father’s journey from Austrian woodcarver to a successful Canadian entrepreneur is remarkable. What values or lessons from his immigrant experience and craftsmanship shaped your approach to leadership and creativity?

LPR: My father, Mr. Frank, instilled strong work ethics as well as taught me never to fear a challenge or failure. He also always told me to, “Never let anyone tell you that you can’t do something.” He was an old-world woodcarver who immigrated to Niagara Falls, Canada, from Austria in 1953. He arrived with his wife and three children, spoke no English, and had only $47 in his pocket after enduring the horrific hardships of World War II.  

Dad worked in construction for a while, but inspired by his love for food, he eventually started a business called Tasty Treats, which found great success selling soft-serve ice cream and foot-long hot dogs. He later opened an additional five locations.

My father had a friend who jokingly dared him to build a restaurant, which was a natural fit for him as a woodcarver. Despite having no prior knowledge of cooking, Dad accepted the challenge and built the restaurant from the ground up. He had his often-hilarious mishaps, but within a few years, Frank’s Steak House & Tavern became one of the most successful restaurants in “The Falls.

​”One of the catalysts to his notoriety was a unique seasoning blend he created –The Original - which he used on his steaks and in his seafood butters. Now, almost 70 years later, people still talk about my dad’s steakhouse and the remarkable flavors of his food. 

I had always wanted to bring Dad’s seasoning to market, and when he passed away in 2008, I had a visceral “ah ha” moment one day while in TJ Maxx and came across a stainless-steel shaker, which my dad had used in his kitchen. With his words and face in my mind, I knew it was time to act. I recreated his seasoning using only clean ingredients, with no fillers or additives—just premium-quality herbs and spices and launched Mr. Frank’s Kitchen in 2016. 

 
​GK: How does your family fit into the business you’re running? You have a daughter who is a photographer and a son who is a golfer.

LPR: My family is my driving force. My daughter, Jordynn, is a very talented artist and photographer who has been incredibly helpful in taking photos for social media and marketing, while also bringing valuable and creative insights. She assists me with putting together photo layouts and inspires me in areas where I lack creativity. While I have an innovative vision for my seasonings, I struggle with imagery, and she’s been instrumental in that aspect. 

My son Shay is very much like me regarding healthy eating, working out, and being nutritionally conscious. He is also deeply passionate about golf and has ambitions to become a pro golfer. We live on a golf course, and he works very hard every day to improve his craft. He also loves to cook and will often get in the kitchen with me, wanting to learn how I make things so “he will be able to make them for his family one day,” which are some of my most cherished moments. I genuinely feel like I’ve found my niche in the service industry, where the passion for food and hospitality really lives. I’ve learned so much about the golf space thanks to working with Golf Kitchen, and with Shay being​a golfer, the opportunities are abundant. I feel like I’m finally on the right path, which honestly feels really good.

GK: Can you tell us about the creation of Mr. Frank’s Kitchen logo?

LPR: The design for Mr. Frank's Kitchen logo originated from my dad. He had carved a beautiful wooden sign for his restaurant—Frank’s Steak House & Tavern. We wanted our logo to be as authentic to his original design as possible. We recently included a sketched image of my dad in our new branding, along with a small green symbol that represents heart health and the idea of clean eating with good, wholesome ingredients.

GK: You started with one seasoning blend. How did you develop the other five? What was your approach?

LPR: Early on, someone told me, “Lisa, the Original Blend is amazing and goes on everything. People love it. But if you want to be taken seriously, you need to have more than one blend.” That prompted me to reflect and get creative. I sat at my kitchen table, pondering the flavors I loved and how I could innovate. I’ve always been a fan of Mediterranean flavors, which inspired one of my blends. It features roasted garlic, whole tomatoes, and French tarragon. I aimed to create something light and airy that would stand out from existing Mediterranean seasonings, which tend to use oregano, which has a much harsher flavor profile. 

Then there’s the Garden Sriracha, inspired by my love for spicy foods. This blend is my take on traditional sriracha sauce, using only clean ingredients like whole tomatoes,  jalapeño powder, and California garlic.  

The Tropical Sriracha was truly one of the most enjoyable and fun blends for me to develop. My friend Ellie, who is of Mexican and Hawaiian descent, inspired this blend with its unique combination of chilies and fruit. I wanted to capture the essence of tropical flavors with a sweet-and-spicy twist. 

The whole process of creating these blends was a lot of fun, and even more exciting are the many more ideas I have waiting for in the R&D pipeline. 

Image left: Jordynn Jamison Campbell, granddaughter of Mr. Frank and a young businesswoman. Image right: Shay Campbell, grandson of Mr. Frank and an aspiring golfer.  Photography by Diana DeLucia. 

GK: Do you collaborate with any chefs?

LPR: Yes, I’m the CEO but also the creative director behind our products, so working with other chefs to create custom spice blends is something I’m very passionate about, and I have the ability, contacts, and network to get it done efficiently, saving time and costs for the chefs who want to collaborate.  Mr. Frank’s Kitchen was a sponsor of the prestigious Cayman Cookout culinary festival in 2025, and we collaborated with French celebrity Chef Bernard Guillas, who used Mr. Frank’s Seasonings in all of his dishes and events, which was truly an honor. Seeing Mr. Frank’s Kitchen featured during his presentations was definitely a special moment for me. He was incredibly kind and gracious, making sure to promote Mr. Frank’s Kitchen at every opportunity possible. It was an extraordinary culinary event and experience that has left indelible footprints in my journey.

GK: How do you believe your products could enhance not just a recipe, but the overall dining experience in a private club setting?

LPR: The distinct flavor profiles we offer are incredibly unique. There's nothing quite like them available anywhere else. So, if you create a Spicy Mango Margarita mixed with our Tropical Sriracha, it’s a delicious, unforgettable combination your patrons won’t find anywhere else. The uniqueness of our flavor profiles, along with the chefs' creativity, plays a significant role in enhancing the dining experience.

Mr. Frank's blends provide fantastic flavors and variety in one dish, allowing for a complex accumulation of taste beyond just garlic or salt. With our products, you’re getting a rich tapestry of flavors without the cost.

GK: What have you learned about the diversity of the use of your products in the private golf industry so far?

LPR: I find the creativity to be the most fascinating aspect. For instance, Chef Gerard Clinton from Aspetuck Valley Country Club in Weston, Connecticut, recently created a dish using three types of seafood and four different seasonings, which was remarkable. Additionally, during the GK Golf Bar program at Westhampton Country Club, I was impressed by how the mixologists creatively incorporated our blends into their cocktails. The most significant takeaway for me is not just the level of skill, expertise, and passion exhibited by people in the club business, but simply put, the artistic creativity they bring to their work.

GK: Tell us about your work with the American Culinary Foundation.

LPR: The American Culinary Federation (ACF) is a professional organization for chefs and cooks that promotes the professional image of American chefs worldwide through education, certification, and other resources. I have been networking with and becoming friends with many of the ACF Chefs the past few years, whom I got to meet when I attended the big ACF ​onvention in Las Vegas this past July. It was also my greatest honor to have Mr. Frank’s Kitchen sponsor the seasonings for the “Chef’s Freedom Challenge,” which is a culinary competition featuring military chefs from various branches of the US Armed Forces, held annually at the ACF National Convention. It’s a mystery basket style competition where chefs showcase their skills and creativity, often raising funds for military charities and supporting the ACF Culinary Team USA. 

I recently became a national member of the ACF, which will also enable Mr. Frank's Kitchen to be more involved and support the ACF on a significantly larger scale, for which I am incredibly proud.

GK: Can you tell us about the K-12 program? Do you see an opportunity to create culinary education initiatives in clubs, such as kids’ cooking classes or programs for young cooks?

LPR: Absolutely! We are making significant progress in K-12 nationally by focusing on better school nutrition, which makes me immensely proud. We are collaborating with K-12 chefs and nutritionists who use our seasonings in their cooking, but we also plan to set up flavor stations in schools. These stations will feature condiments such as mayonnaise, ketchup, mustard, and barbecue sauce, along with our seasonings. Kids will be able to mix and match to create a spicy ketchup or seasoned aioli, fostering their creativity and helping them experience new flavors. 

This mission to improve nutrition for our school kids is something I am deeply passionate about. I have witnessed firsthand, with my own children, how starting them early with flavor experimentation and cooking can spark their creativity. By encouraging kids to be open to new flavors and to experiment on their own, we can help them begin their culinary journey.

In the golf scene, a significant percentage of members have children, providing an opportunity to run a kids' culinary school program during the summer. Kids could come in, work with the chefs, and experiment with flavors, creating items like French fries and dips. This would be a fantastic initiative for the clubs to offer members.

GK: From your perspective, how do you teach children about spices and flavors?

LPR: One of the most valuable lessons to impart on children from a young age is the importance of being open-minded and willing to try new things. Encouraging them to experiment independently is key. This approach fosters creativity, makes the process fun, and helps them develop a mindset that embraces experimentation. They must overcome the fear of trying unfamiliar flavors. We need to help children move past their initial hesitations, which often stem from a fear of the unknown. Giving kids the courage to say, “Hey, let’s try this and have fun with it,” is vital. I strongly feel that making learning enjoyable is essential. Even as adults, if we are not having fun while doing something, we are less likely to engage fully. Therefore, creating a fun environment ensures that kids not only learn but also enjoy the process.​

​GK: As a woman leading a culinary brand, how have you been able to navigate the industry, and what is your advice for other female entrepreneurs?

LPR: Navigating the industry is about staying true to yourself. When you have a dream, a vision, or a legacy that you want to carry forward, it’s essential to remain authentic. I don’t concern myself with what others are doing, regardless of who they are. I focus on my vision, listen to my instincts, and consider myself my most significant competitor.

As a woman in the culinary world, it can be particularly challenging, but so is any worthy goal or aspiration, and I’ve never been one to fear adversity. If you strongly believe in something, be confident and stand firm in your convictions. Stay true to your dreams and trust your intuition.

On my journey, I have found people are quick to offer up negative comments – choose positivity. Only allow people to have a seat at your table if they truly deserve it—those who will support, encourage, listen to, and lift you up. I always say it takes a village to accomplish anything, and it takes that and more to bring a product or dream to life.

GK: What have been some of the most rewarding experiences you’ve had while developing Mr. Frank's Kitchen as an entrepreneur?

LPR: Many people get so focused on the end result that they forget to enjoy the journey. In my opinion, the journey is the most enjoyable part. Whether you’re in the developmental stages, starting distribution, or embarking on any new venture, it’s the connections you make along the way that form your “family.” That aspect has been incredibly fulfilling for me, and I have been very fortunate to meet and have the wonderful people on my team at Mr. Frank’s that I do.

I’ve also been amazed by the diversity in how our blends are being used. Initially, I thought they would only be used in the traditional cooking sense; however, seeing them also being used as condiments and beverage rims across a wide range of applications and cuisines has been one of the most exciting aspects for me.

GK: What advice do you have for other entrepreneurs interested in the spice industry? 

LPR: I would say develop a solid business plan and expect costs to be 3x what you budgeted. Do not substitute quality for costs; find an exceptional co-packer; don’t be afraid to ask for help and build your “village” of support early. Most importantly, every failure is an opportunity to learn, so expect dark days, but so long as that fire within you is burning brightly, never give up on yourself.

Also, there’s no greater honor than being an inspiration to someone. Creating something meaningful takes a lot of effort, and when you have a platform or the ability to give back, I feel that you should. I made numerous mistakes along the way – as any new founder does- but personally, if I can help someone else avoid those missteps, especially another mom or female founder starting out, I find great personal fulfillment in that. 

As you become more successful, I strongly believe that you have an increased responsibility to share your knowledge and expertise with others. When someone approaches you for guidance, make time for them. “Reaching back” is an essential part of leadership and being a good human, and can make a significant difference, especially to someone starting out.  So, I would say to others that if you are given an opportunity to help another founder, do so.

GK: What are some of the trends you’re seeing in the seasoning world right now, and how are you staying ahead of them? 

LPR: I’m not a trend follower - never have been. I feel when you spend time listening to the noise of others that it clouds your vision and dims your instincts. Trends to me are much like diets - with a beginning and an end. I have always been an independent thinker and unintentionally aimed to be authentic to myself, carving my own path in life. One that is consistent, scalable, and sustainable.

My focus is on innovation, creating unique flavor profiles, providing the best quality possible, delivering excellent customer service, and constantly evolving - both as an individual and as the CEO of my company. In short, I simply don’t care about being “trendy.” I care about being known for consistency and quality.

​GK: What are your visions for the future of Mr. Frank’s Kitchen? What’s your dream?

LPR: While my dream is for Mr. Frank's Kitchen to become a household name, my biggest aspiration is to be able to give back. Mr. Frank’s success will allow me to contribute to various causes that are important to me, whether that be supporting the military, feeding those in need, promoting education, helping children learn about nutrition and spices, or assisting women in business. I would also love to provide scholarships to women who want to start their own businesses.

I’ve been incredibly fortunate to have many wonderful people support me in my dreams and help me reach where I am today, despite the many hardships and challenges I’ve faced. Because of this, being able to do philanthropic work and give back is what truly brings me tremendous joy.

GK: In closing, do you have a final thought you could share with our readers?

LPR:  I had so many people tell me how difficult it was to bring a product to market. Every great business started with a vision, so if you genuinely believe in something, DO IT! There’s no greater regret than not having at least tried. The worst thing that can happen is failure, but at least you’ve made the effort.

I’d also say never to underestimate yourself.  This has been the most challenging journey I’ve ever experienced. I’ve been knocked down more times than I can count. The mental strength and fortitude I’ve developed by getting back up each time have shown me who I truly am and what I am capable of achieving. The immense pride I feel when I see chefs around the world using my spices, or when I see my dad’s face knowing he’s in that kitchen, is truly the most fulfilling and rewarding feeling in the world. I know he’s up there, proud as hell and smiling down on me.