THE EVOLUTION OF GOLF KITCHEN
AN INTERVIEW WITH DIANA DELUCIA
What inspired you to create Golf Kitchen?
I co-published and was the lead photographer for Restaurant Insider Magazine in New York City for five years; it was a behind the scenes magazine and a serious hobby, I was learning on the job. I remember the first photo shoot was at Le Cirque 2000. I will never forget it. I had no idea how well-renowned restaurateur Sirio Maccioni or Le Cirque were at that time as I was a newcomer from Australia beginning my American dream.
My interest in the New York dining scene began to wane after blogging became the norm and the recession of 2009 emerged. My new journey was about to begin. I wanted to focus on illuminating certain aspects of the fine dining business which few people witness. This lead me to the world of golf. After doing my research, I began my global golf journey at Sebonack Golf Club in Southampton, NY.
I self-published Golf Club World, Behind the Gates in 2013. By far, the reader’s favorite elements of that project were the Executive Chef interviews, recipes, wine and beverage pairings and the exquisite cuisine photography.
Fine dining photography is a specialty of mine, so the two worlds fit well together. Since I began working in the golf world, I have observed that since about 2010, golf club kitchens started raising the culinary bar, focusing more on providing a much higher quality of cuisine than in years gone by.
In 2011, Kyle Green, a sponsorship developer in Florida, introduced me to Zenta Thomas of Destination Golf China magazine, where she invited me to write some content. I was so grateful for the experience, but I knew I wanted to make my vision much larger. I began searching globally for the right golf clubs to feature, and that is when I found Winged Foot Golf Club. They had hired Chef Rhy Waddington, who just happened to be an Aussie like myself, to bring the culinary program to new heights. From there I went everywhere from Morocco, Australia, Dominican Republic, Spain, Dubai and more.
During the three years of production, I had to overcome incredible odds, and it is very dear to my heart. I appreciate every single person that had the same passion I had for Golf Kitchen and helped me get to the finish line. It was not easy, but very rewarding.
Why Golf Kitchen Magazine?
I have found there to be many golf club and Resort Owners, CEOs, General Managers, Executive Chefs and Pastry Chefs that have an incredible passion for the culinary and wine aspects of their club. I want to continue to uncover them for the golf and culinary enthusiasts across the world. It is an exciting time for the industry.
What are your visions for the future?
It is my vision to create a global Golf Kitchen Foundation to award driven students, who have a passion for the culinary golf club and resort industry, with fully awarded scholarships to the leading culinary institutions of the world as well as providing them with staging opportunities during their summer breaks.
Signed copies of Golf Kitchen cookbook are availabe at GolfKitchen.com
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