teeing up culinary careers: Part four

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​Why Private Clubs are the next big thing for Aspiring  Chefs and F&B Professionals. 

Private clubs provide exceptional learning environments for aspiring culinary professionals. These establishments uphold high culinary standards and offer diverse menus, enabling students to work with premium ingredients essential for preparing top-quality food.

Clubs also place a strong emphasis on wine education, creating invaluable networking opportunities for culinary careers. Many clubs host themed specialty cuisine nights, further enhancing the educational experience. Additionally, they prioritize sustainable practices and food safety training, equipping aspiring chefs with the skills and knowledge needed to uphold the highest standards of quality.

Exposure to front-of-house operations is another key aspect of training at these clubs, offering a comprehensive view of the culinary industry. Many clubs also focus on leadership development and provide specialized instruction in pastry and baking, fostering a deep appreciation for culinary heritage and tradition.

Each edition of the magazine will feature insightful responses from industry experts, highlighting the extensive career opportunities available in the food and beverage sector of the golf industry, including both front-of-house and back-of-house positions.
~ Diana DeLucia

Andre Skula, Executive Chef at The Club at Wynstone.

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

Richard Chiavari, Executive Chef at Frenchman's Reserve Country Club.

​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

John Maffei, Executive Chef at Garden City Country Club.

​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