reimagining Manasquan River golf club

Richard Lowack, Executive Chef CEC, CCA, WCEC at Manasquan River Golf Club, Brielle, New Jersey, USA.
​Recipe right:  Heirloom Beet Terrine.

Richard’s culinary journey began at a tender age, influenced by his father, a military cook. His father’s love for the outdoors, hunting, fishing, and cooking kindled a spark in Richard, igniting his passion for the culinary arts.

Richard’s culinary voyage commenced with a modest role, washing dishes in a small family-owned restaurant. However, his unyielding dedication and innate culinary skills propelled him to the cook position at Houlihan’s. Here, he encountered his first mentor, Brett Morris, who recognized Richard’s potential and encouraged him to pursue further education at the renowned Culinary Institute of America (CIA).

Richard’s tenure at the Culinary Institute of America (CIA) was a transformative phase in his career. He fully immersed himself in French cuisine, graduating with distinction. Post-graduation, he had the privilege of working at the Millbrook Club in Greenwich, CT under the tutelage of his mentor, Brett Morris, ECM. This experience honed his skills and prepared him for his next venture, which was working for another mentor, John Foy, at the Sonoma Grill in New Jersey. 

John was instrumental in his development as a chef. He taught him about the true essence of food and wine, and how dishes needed to have points and counter points to be successful.  

Richard’s journey in the culinary industry continued when he relocated to Arizona to serve as chef de cuisine at Desert Mountain. There, under Chef Marcus Dekoning, he had the opportunity to collaborate with some of the finest chefs in the industry and learn from their expertise. Robert Jones, CCM, CCE, ECM, helped influence his management style and understand what it takes for a chef to become a leader. He then had the opportunity to work in Santa Barbara at Bacara Resort (now a Ritz-Carlton property) under the late Chef David Reardon. 

At Bacara, Richard was exposed to a 1000-acre organic ranch where most of it’s produce was grown, in turn, learning about the true essence of California Cuisine. 

Richard’s unwavering passion for cooking and dedication to his craft have guided him to his current position: a successful chef with a wealth of knowledge and experience.

Golf Kitchen sits down with Executive Chef Richard Lowack, CEC, CCA, WCEC, to learn more about how he and his team have Reimagined Manasquan River Golf Club. 

GK: How did the position at Manasquan River Golf Club come about?

RL: I got a call from Manny Gugliuzza, CCM, CCE, from GSI Executive Search to see if I was interested in helping out the Club on a temporary basis in 2023. It was an hour and a half drive from me, and I wondered if I wanted to drive for an hour and a half twice a day.

The Chief Operating Officer at the time, Mike Zusack, CCM, who has since retired, called me and said, “Please, would you come here and meet with me?”  He piqued my interest, and I came to the property. He told people, “This is Rich; he’s going to come to help us out.” We didn’t even discuss if I was coming on board or not. It was ironic. I remember meeting everybody, and the club had a feeling about it—a warm, genuine sense from the staff, including Mike and General Manager of Clubhouse Operations at the time, Ryan Brennan, CCM. I said I would help them out for a bit. Three months later, they wanted me to come on board permanently. 

I fell in love with the place, the people, the membership, and, obviously, the location. Their team had something special here. They needed some direction and some reimagining. The biggest thing for me was that everybody had the same vision. It’s just a gut instinct. I’ve been in the business for nearly 40 years, so I just knew this would be a good fit.

GK: Did you and Ryan Brennan have an initial plan?

RL: Ryan had been here for 20-plus years and had just been promoted to the General Manager/ COO role. The membership was craving change. They wanted to see something different, a different perspective on the cuisine and the hospitality culture. Ryan and I shared the same vision and saw the true potential of the Club. 

GK: How did you achieve that? 

RL: It goes back to reimagining everything. We started doing pop-up dinners, a concept from Clubhouse Manager Alex Vitale, like Great Gatsby Night, to bring a fun atmosphere. The bar for the dining experience here was already set very high, but we wanted to elevate the cuisine while making it approachable. 

I hire people with a good attitude who want to help people. We’re in the hospitality business; what we do is help people, and we provide a service. We want to provide that service at the highest level we can. I tell my staff daily, “I walk in here and ask myself what I could do better. How can I be better? How can I help somebody?” For me, it’s that relentless pursuit of excellence. I tell my team that the difference between good and great is in the details. And often, when you feel like there’s nothing left in your tank, you must push through that, and that is what elevates you and gets you to that next level. 

Jessica Mascali, Kelly Boylan, Ryan Brennan, Jared Mozak, Justino Santiago, Jeremiah Montero, and Tyler Martignetti were already a great team. Then came a few new people: myself, Matthew Brautigan, who came from the French Laundry in Napa Valley, Alex Vitale, who came from the world class club, The Country Club in Brookline, MA, and Sous Chef Kyle Maynes from local clubs and restaurants on the East Coast. 

Everyone had different ideas and was open to dialogue. The big thing is creating the culture. You want to make a positive environment where people flourish, where they feel like no idea is wrong. I want them to bring their ideas forward because somebody will look at something differently than you may have. Even with my sous chefs, I’m constantly challenging them to look at things differently and with an open mind. 

I want my team to understand that you’re only as good as your last meal, and you can’t get too comfortable. We must continue elevating the dining experience. 

When my dad passed away a few years back, my whole philosophy of life changed. I’ve had a wonderful career that has taken me from the East Coast to the West Coast and back, and I’ve got to work with some amazing people. I’ve had the love and support of my wife, Jocelyn, and my children, Isabella and Kaelyn, which has allowed me to chase my dreams. From this point on, everything I do is a tribute to my late father. Giving back and helping people is a way to contribute to his legacy. 

GK: Tell us about your young team in the kitchen.

RL: I have a staff of almost 20, and they are a phenomenal team. Tyler Martignetti, my Executive Sous Chef, is a brilliant visionary, and his technique is impeccable. He’s the person we ask, “What about this? Or what about that?” Tyler can tell us why or how something should be done. It gives me an outstanding balance to work with this type of talent. Sous Chef Kyle Maynes and Junior Sous Chef Jeremiah Montero are an integral part of that dynamic as well. 

GK: You have a calm leadership style; tell us about that. 

RL: I give them positive leadership and encouragement. In our business, the hours are long and the pressure is extreme. I want them to understand that it is okay to make mistakes and fail, that is part of the learning process. I coach them to know that it’s okay to not know everything, and that they are consistently growing and developing. Nobody is ever going to know everything. I am supportive and give them positive reinforcement that anything is possible in life if you set yourself goals and are relentless about it.

I tell my team, especially Tyler, to build their brand. Attach yourself to winners. Always surround yourself with people who are better than you. You don’t want people saying yes to you all the time. You want people to challenge your thoughts. You must have humility because that’s when you learn, grow, and stay humble. 

GK: There’s a calm atmosphere here as well. The members and staff seem to be in sync. 

RL: It all starts with communication. I always tell my team that 90% of the problems you have in the kitchen are from communication. If we communicate and we’re all working together, we are able to overcome obstacles as a team. In this business, you also must understand that things happen. You must be able to flex and bend. 

GK: What are your plans for Manasquan River Golf Club in the next year or two? 

RL: My plan is to bring more national awareness to the culinary program here at Manasquan River. We are working together as a team to elevate the culinary program and to create a member experience that we can all be proud of. We have already come a long way and we will continue to build upon that. The membership here is so supportive and caring about the staff and takes a genuine interest in our lives and our families. They have a deep sense of pride in Manasquan River. They want to make this place successful and give us the tools to take it to the next level. 

GK: The industry’s pioneers must leave their history behind. Do you agree?

RL: As a chef, it is all about leaving your legacy by being able to mentor the next generation.  You must be open to ​changes, whether it’s sous vide cooking or different 
techniques with new ingredients. You must keep growing. You’ve got to keep applying different techniques, cuisines, and ingredients to keep enhancing your repertoire. You only get that by pushing yourself. 

The club industry is experiencing many changes. This is a tough business. You must love it to get it right. 

GK: How can the clubs help their culinary teams?

RL: Continuing your team’s education is important. It is great to have the opportunity and the club’s support to put the resources behind us. We just sent Tyler to a class with Certified Master Chef Rich Rosendale in Virginia to further his education. This investment, in turn, comes back to the club and helps elevate things further. 

We must put our business hats on, whether it is inventory or food costing. I always tell my team, being a great chef, only 15% is creating the dishes. How can you control costs? Can you lead a team? Can you inspire people?  We’ve cast that vision of what we want for the culinary program. I have the buy-in and support from my team, and it’s exciting because I’m challenging them daily to reinvent themselves.

GK: Are you excited that some legendary chefs, such as Thomas Keller, are paying more attention to the golf and country club industry? 

RL: It’s beautiful, especially since some of the world’s top chefs are exploring the industry. They are showing up at golf events; alums are taking more club roles across the country. They have different styles and techniques and can bring much value to this industry. The country club industry was never revered for its food. But that’s changing now. 

I was with Chef Keller not too long ago at a Chefs’ Warehouse event, and I have a lot of respect for him and what he does, his technique, and his humbleness. One thing he said, “Derek Jeter doesn’t play shortstop anymore. You get to a point in your career where you have to pass the baton onto somebody and let them flourish.” 

I always say to Tyler and my other chefs, “I’m giving you all the tools you need to step into my shoes because whether I’m here for six months, a year, or five years, you have to be ready.” Any good leader wants to inspire and give their people the tools they need to succeed. For me to help them succeed, I need to be able to set them up to do my job.

See the full story with recipes in the Summer 2024 Edition at www.golfkitchen.com

Image left: The 9th green with a view of the clubhouse.
Photo by Matt Morrow, Green Superintendent.