The Heart of the House

Christopher Passaro, Executive Chef at Preakness Hills Country Club, Wayne, New Jersey, USA

An Interview with Christopher Passaro, Executive Chef
Preakness Hills Country Club

This year I had the pleasure of discovering Preakness Hills Country Club, a hidden gem nestled in New Jersey. The club boasts a talented Chef and Culinary Team and a membership that actively supports their growth as chefs. Christopher Passaro, the Executive Chef, has been cultivating his team and future successors for years. He provides them with numerous opportunities to lead, create, and execute their ideas, leveraging their diverse international backgrounds to enhance the club’s culinary offerings.

When I spoke with Chef Passaro, I found him an accomplished Executive Chef—talented, humble, and free of ego. He prioritizes the needs of Preakness Hills and his team. General Manager Rachel Kramer says it best, “The kitchen at Preakness Hills is the heart of the house.~ Diana DeLucia

GK: Tell us about your background and how you got started in cooking.

CP: My journey into cooking began in my grandmother’s kitchen, where the warm aroma of her dishes filled the air. I spent countless hours by her side, helping to prepare family meals and learning the value of fresh, seasonal ingredients. Only later did I discover she ran two charming restaurants in Jersey City. This immersion in a vibrant culinary environment ignited my passion for cooking and set the foundation for my future career in the culinary arts.

GK: What was your first job in the culinary field?

CP: My first job in the culinary world was as a busboy at Cedar Hill Country Club. It was a natural fit, as my mother was a server there. This experience gave me a broad view of the restaurant operations, from the kitchen to the dining room. I eventually moved up the ranks, first becoming a waiter and then transitioning into the kitchen, where I started washing dishes, pots, and pans before taking on prep work. Each step taught me valuable lessons about teamwork and the hustle of the culinary industry.

GK: Who was the first chef to mentor you?

CP: The first chef to truly mentor me was Peter Anderson. He was the one who tied an apron on me for the first time and welcomed me into the kitchen. Under his guidance, along with the seasoned cooks in the kitchen, I learned not just the techniques of cooking but also the importance of discipline, work ethic, and creativity in the kitchen.

GK: Where did you receive your formal culinary training?

CP: I attended the Culinary Institute of America (CIA), renowned for its rigorous curriculum and strong emphasis on classic techniques. After graduating, I found myself in Houston, Texas.

In Texas, I worked at several notable establishments, including Club Corp, Atascocita Country Club, Kingwood Country Club, and the Houston Athletic Club. My time at the Omni Hotel with Chef Tim Keating was particularly formative, as I was exposed to high-volume service and the importance of consistency. I worked with Landry’s Seafood Company, which gave me critical insights into the corporate culinary world, allowing me to understand the intricacies of managing large-scale operations.

GK: What led you to return to New Jersey?

CP: A challenging incident while working with Landry in New Mexico prompted me to reevaluate my path. Feeling the need for a fresh start, I reached out to the chef at Cedar Hill Country Club, a place I knew well from my early days. I interviewed for the sous chef position and was offered the role.  As the sous chef at Cedar Hill Country Club, I was part of an exceptional team that earned the title of having the number one food in New Jersey, as recognized by Golfer Magazine. One of my proudest achievements was organizing the club’s first wine dinner, which received rave reviews and solidified our commitment to culinary excellence and member satisfaction.

Left to right: Renato Sison, Chef;  David Damis, Executive Sous Chef and  Mina Moussad, Chef.

GK: How did you end up at Preakness Hills Country Club?

CP: After my tenure at Cedar Hill, I began interviewing at various clubs, looking for a new opportunity that would allow me to challenge myself creatively. When the Preakness Hills Country Club role became available, they were undergoing significant changes and were eager for someone who could introduce innovative ideas and fresh menu items. I was drawn to the club’s potential for transformation.  

GK: What has your experience been at Preakness Hills Country Club?

CP: The experience at Preakness Hills Country Club has been exciting and fulfilling. The board and membership showed tremendous support, encouraging me to implement the changes they wanted to see. Starting with an operation with a total food and beverage revenue of $600,000, we’ve expanded to over $2 million. Watching the club thrive and evolve through our commitment to quality and service has been a rewarding journey.

GK: The members must spend a lot of time at the club.

CP: Absolutely. Our members are very engaged, and it’s been wonderful to see them spending more time at the club. Our continuous focus on the quality of our offerings—with a keen eye on sourcing the best ingredients—has cultivated an environment where members return often and feel valued.

GK: Tell us about your commitment to high-quality ingredients.

CP: My commitment to high-quality ingredients goes beyond personal philosophy; it reflects the club’s ethos. The members expect nothing less than excellence, and I’ve taken it upon myself to bring products that meet those high standards. This ongoing pursuit of excellence is a core part of our culinary mission and has been a key factor in our success.

GK: What input do you receive from the membership?

CP: There’s minimal direct input from the membership. Our members are content with the offerings and express their satisfaction without needing to voice specific requests. I don’t have a dedicated committee that advises me on how they envision the menus, which gives me the creative freedom to craft experiences that resonate with our community.
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Tuna Nigiri with Crispy Garlic, Tahoon Cress and Edible Gold

GK: Can you tell us more about your events and menus?

CP: Most events focus on themed food nights, highlighting seasonal ingredients and culinary trends. The menus are primarily influenced by current market offerings and member preferences, allowing for diverse dishes. We aim  to engage all five senses with our culinary presentations, from vibrant colors to aromatic flavors and delightful textures. Each event seeks to create a memorable dining experience that reflects the unique tastes of our members.

GK: How do you build your team and attract younger talent?

CP: Building a cohesive and skilled team has become my top priority. We face challenges in attracting younger talent, but country clubs can offer distinctive experiences that appeal to emerging culinarians. We host a variety of events, everything from elaborate breakfast buffets to sophisticated weddings, bar mitzvahs, and themed wine dinners. This diversity ensures that our staff learns a wide array of skills, from event planning to high-end service, which is invaluable for their development in the culinary world.

GK: Can you tell us more about the journey of some of your team members and how they ended up at the club?

CP: Absolutely. David Damis, our Executive Sous Chef, came to us from Hackensack Country Club. He found the structured environment of country clubs appealing as has allowed him to innovate freely and source high-quality ingredients without the constraints. David has been with Preakness Hills for 21 years and is now poised for the next level of leadership within our team. We also have Mina Moussad and Renato Sison, who came to me from Glen Ridge Country Club. Their previous chef reached out to me because they were looking for a better fit, and the timing was perfect as we were navigating out of the COVID-19 pandemic. I firmly believe in their abilities and their potential to grow. They each bring unique perspectives, skills, and experiences essential for our club’s evolution. I support them by providing ample opportunities for them to take the lead on projects and develop their culinary skills.

GK: What advice do you have for aspiring young chefs considering a career in the club industry?

CP: My advice would be to recognize that country clubs offer a unique platform for creativity and access to exceptional ingredients. Mastering the fundamentals—such as proper cooking techniques and flavor balancing—is crucial. The club industry allows for varied experiences that are not always covered in culinary school curricula. We prioritize exposing our team to a range of dining styles; just last season, we visited many different restaurants to study trends and innovations. Staying abreast of culinary advancements is essential in this rapidly evolving field.

Pan-Seared Scallops with Roasted Tri-Color Cauliflower, Cream of Corn Risotto, Bacon Jam, Garlic Confit Purée, and Scallion Oil

GK: What challenges do you face in attracting younger talent to the club industry?

CP: One significant obstacle is that culinary schools are not  directing students toward private clubs. The misconception is that clubs cater primarily to an older demographic and don’t offer exciting culinary opportunities. We need to work on shifting this perception and showcasing the unique and fulfilling experiences that clubs can provide to aspiring chefs.

GK: How do you think clubs can attract more young talent to the culinary industry?

CP: Young people are thorough in their research. When they visit a club’s website, it can be an immediate deterrent if it appears outdated or uninviting. This is especially true for culinary students; if they check a site and see a lack of dynamism or culinary showcases, they think, “This doesn’t excite me.” Clubs must highlight their culinary teams prominently and showcase their innovative dishes and events. If clubs want to attract top-notch talent, they must visually emphasize their culinary prowess online.

GK: What are some of the benefits of working at smaller clubs?

CP: I genuinely enjoy the dynamic of working with smaller clubs that have fewer members. These clubs often impose higher dues and joining fees, which enables them to invest more in their culinary programs. Working in a smaller setting usually allows for more  personalized experience, fostering deeper connections between staff and members, which can significantly impact both sides.

GK: How do you see the future of the club industry evolving? 

CP: The future of the club industry will likely center around increased innovation and the incorporation of advanced technologies in the kitchen. It’s vital to give young culinarians access to the latest tools and techniques to stay ahead in the competitive culinary landscape. Creating a dynamic and stimulating environment where our team can thrive will be essential for the club’s evolution and success.

A stunning view of the Clubhouse at Sunset. Image courtesy Preakness Hills Country Club.