WELCOME TO THE INAUGURAL GOLF KITCHEN | edgewood fine dining soirée
& the GOLF KITCHEN CULINARY EXCELLENCE AWARDS PREMIERe, October 4th, 2018

This rare event features Guest Chefs from some of the most prestigious Golf and Country Clubs in the North East and Florida.. Edgewood's own Executive Chef Anthony Villanueva will be our host Chef for the event and alongside him will be Executive Chefs and teams from Sebonack Golf Club, GlenArbor Golf Club, Westchester Country Club and Addison Reserve Country Club.
Together we will learn about their club’s history and have the opportunity to taste their club’s cuisine at an exclusive sit down dinner event complete with and opening party featuring three signature event cocktails, champagne, a tasting of oyster and vinegar mignonettes, a carving station with Iberico Ham from Spain, silent and live auction, awards presentations and a closing dessert party.
We are delighted to announce that Golf Channel's Chantel McCabe will host and present the Golf Kitchen Culinary Excellence Awards Premiere, October 4th, 2018.
Together we will learn about their club’s history and have the opportunity to taste their club’s cuisine at an exclusive sit down dinner event complete with and opening party featuring three signature event cocktails, champagne, a tasting of oyster and vinegar mignonettes, a carving station with Iberico Ham from Spain, silent and live auction, awards presentations and a closing dessert party.
We are delighted to announce that Golf Channel's Chantel McCabe will host and present the Golf Kitchen Culinary Excellence Awards Premiere, October 4th, 2018.
participating Chefs

Anthony Villanueva, born and raised in Manhattan, New York’s lower east side, my fondest memories of food stem from my early exposure, like going to Katz’s deli for the best corned beef and pastrami sandwiches money could buy and of course can’t forget those pickles. Also going to little Italy for pasta, pizza, my all-time favorite zepole and real New York style sausage and pepper heroes. Many Friday nights my mother would take me and my siblings to china town for dim sum or Chinese shrimp fried rice and my favorite wonton soup. Having grown up in a city like New York was the best food experience ever. I have always loved food and started cooking early on. My mother was a single parent and was always working so when she had time we would always go out to eat. To this day certain aromas of food always take me back to my child hood. I lived on a street where we played stickball and my mom would yell out the window just like the kid in the spaghetti commercial. Anthony come get your spaghetti!
I started my culinary career early on in the 80’s working in pizzerias as a kid. Later on I began to take cooking more seriously and started working in Greek, Mediterranean style restaurants where I developed my flavors for Mediterranean cuisine. Through hard work and endurance I began to rise up the ranks in the kitchens I worked in. Often being mentored by old school Greek, Italian, and Jewish chefs. After finally making it to chef in these restaurants I still felt that I needed to learn more about cooking and basic cooking fundamentals. So after 16 years of experience in kitchens I enrolled into culinary school. To the dismay of the owners of the restaurant I was currently working for, I decided to enroll full time at “The Culinary Institute of Hudson County Community College”. I loved every minute of it and began to immerse myself into the French Kitchen system that is the basis for any culinary training. I loved it and became very good at what I did. I quickly gained the respect and favoritism of my instructors.
One day one of my instructors asked me what are you looking to get out of your experience in school? I replied that I just wanted to get a job that would appreciate my work ethic and possibly retire from. read more ..
I started my culinary career early on in the 80’s working in pizzerias as a kid. Later on I began to take cooking more seriously and started working in Greek, Mediterranean style restaurants where I developed my flavors for Mediterranean cuisine. Through hard work and endurance I began to rise up the ranks in the kitchens I worked in. Often being mentored by old school Greek, Italian, and Jewish chefs. After finally making it to chef in these restaurants I still felt that I needed to learn more about cooking and basic cooking fundamentals. So after 16 years of experience in kitchens I enrolled into culinary school. To the dismay of the owners of the restaurant I was currently working for, I decided to enroll full time at “The Culinary Institute of Hudson County Community College”. I loved every minute of it and began to immerse myself into the French Kitchen system that is the basis for any culinary training. I loved it and became very good at what I did. I quickly gained the respect and favoritism of my instructors.
One day one of my instructors asked me what are you looking to get out of your experience in school? I replied that I just wanted to get a job that would appreciate my work ethic and possibly retire from. read more ..

Anthony Giacoponello is one of the industries finest chefs. He has an impeccable culinary background and has traveled extensively. He has worked with many of the world's finest restaurants including Lespinasse, Daniel, La Caravelle, Le Cirque and Le Louis XV, to name a few.
Anthony has held the Executive Chef role at the prestigious Sebonack Golf Club in Southampton, New York now for ten years.
Do not miss this rare opportunity to taste Chef Giacoponello's menu.

Michael Ruggiero has had a lifelong passion in Culinary Arts that has spanned over two decades of accomplishments beginning with a degree from the Culinary Institute of America in Hyde Park, NY, then working with a Master Chef, earning a Certified Executive Chef designation from the American Culinary Federation, 2 gold medals in hot food competition and working as an Executive Chef in multiple Private Country Clubs.
Michael has a family background rich in food, highlighted by growing up in his Father’s Italian Deli and spending Sunday’s at his Grandmother’s Josephine’s house in the East Village of Manhattan helping her make Italian favorites from fresh pasta to Sunday “Gravy”.
Michael has spent his career in the restaurant and hospitality industry with his early years as a Sous Chef under Master Chef Edward Leonard in which he had the privilege of working under for a decade, in Chicago at Cantare Restaurant, and then at Westchester Country Club.
During this time he also assisted in creating food pictures for two of his culinary cook books, and was greatly influenced by the U.S.A Olympic team practices at the club. During Michael’s years at WCC he was influential in leading the culinary team and vision in all locations.
Michael then went on to long tenured positions as Executive Chef at Orienta Beach Club and The Tuxedo Club prior to joining the GlenArbor kitchen.
His philosophies on food include obtaining the best products and letting the food speak for itself. With versatility in many cuisines of the world, Michael’s passion is in creating for his members, consistently raising the bar and taking classics, and industry favorites and transforming them into modern interpretations that parallel current food trends. His favorite hobby aside from his family that includes Denise his wife, and Son Carter include utilizing his time away from the kitchen to study food, cuisines, and dine as much as possible to further his knowledge and continue to refine his current repertoire.
Michael has a family background rich in food, highlighted by growing up in his Father’s Italian Deli and spending Sunday’s at his Grandmother’s Josephine’s house in the East Village of Manhattan helping her make Italian favorites from fresh pasta to Sunday “Gravy”.
Michael has spent his career in the restaurant and hospitality industry with his early years as a Sous Chef under Master Chef Edward Leonard in which he had the privilege of working under for a decade, in Chicago at Cantare Restaurant, and then at Westchester Country Club.
During this time he also assisted in creating food pictures for two of his culinary cook books, and was greatly influenced by the U.S.A Olympic team practices at the club. During Michael’s years at WCC he was influential in leading the culinary team and vision in all locations.
Michael then went on to long tenured positions as Executive Chef at Orienta Beach Club and The Tuxedo Club prior to joining the GlenArbor kitchen.
His philosophies on food include obtaining the best products and letting the food speak for itself. With versatility in many cuisines of the world, Michael’s passion is in creating for his members, consistently raising the bar and taking classics, and industry favorites and transforming them into modern interpretations that parallel current food trends. His favorite hobby aside from his family that includes Denise his wife, and Son Carter include utilizing his time away from the kitchen to study food, cuisines, and dine as much as possible to further his knowledge and continue to refine his current repertoire.

Keith Armstrong a 23- year veteran of the culinary industry finds reward in providing the highest level of hospitality for Club members and their guests. As part of his childhood years, the time spent working on a farm provided a canvas for his career that has assisted him with his mission of becoming a World Class Chef. This valuable time demonstrated to him the very importance of cultivating food with both taste and aesthetics. Treating food with an absolute appreciation and witnessing the finished product resulting in a creative and flavorful palate.
Chef Keith has taken the reigns of the Iconic Westchester Country Club culinary program in Rye New York, which is the largest and most luxurious club in the Northeast. Prior to his current position he led the culinary program at the Country Club of Virginia which housed over 7200 members sprawled over two magnificent properties. Chef Keith worked as Executive Chef at the Piping Rock Club from 1998 to 2006 and the Greenwich Country Club from 2006 to 2014 while creating culinary programs from its infancy stages which ultimately enhanced member engagement and culinary programs. Chef Keith graduated from the School of Culinary Arts, the Art Institute of Atlanta, in Georgia. While attending the Art Institute of Atlanta he apprenticed with a team of distinguished Chefs as they embarked on the opening a new private club in Atlanta. Culinary school was intensely competitive. Chef Keith graduated with honors and received The Most Outstanding Culinarian Award.
Early in his career he also discovered culinary competitions as a great means to challenge his abilities. Chef Keith has over 18 years of experience in culinary competitions with the pinnacle being the following: International Bocuse d’Or USA finalist twice, USA 2011 Culinary Federation Chef of the Year finalist. His passion for competition has raised his level of education for not only his sole experience but all the teams he has led.
The belief in the value of giving back is at his very core, utilizing the culinary craft as an opportunity to pay it forward and help others advance in their careers. He has embarked on projects such as the NorthStar Career academy, a special needs cooking program, Latch Key Kids cooking study and the Ronald McDonald house as way to show his team the importance of giving back to others in times of need.
While Chef Keith has achieved tremendous individual success what has not changed throughout all of his experiences is his focus on “One team, one mission” motto. He realizes that with strengthen systems, creating programs, and including his team in the process has led to tremendous team success regardless of where he was fortunate to have worked.
Chef Keith has taken the reigns of the Iconic Westchester Country Club culinary program in Rye New York, which is the largest and most luxurious club in the Northeast. Prior to his current position he led the culinary program at the Country Club of Virginia which housed over 7200 members sprawled over two magnificent properties. Chef Keith worked as Executive Chef at the Piping Rock Club from 1998 to 2006 and the Greenwich Country Club from 2006 to 2014 while creating culinary programs from its infancy stages which ultimately enhanced member engagement and culinary programs. Chef Keith graduated from the School of Culinary Arts, the Art Institute of Atlanta, in Georgia. While attending the Art Institute of Atlanta he apprenticed with a team of distinguished Chefs as they embarked on the opening a new private club in Atlanta. Culinary school was intensely competitive. Chef Keith graduated with honors and received The Most Outstanding Culinarian Award.
Early in his career he also discovered culinary competitions as a great means to challenge his abilities. Chef Keith has over 18 years of experience in culinary competitions with the pinnacle being the following: International Bocuse d’Or USA finalist twice, USA 2011 Culinary Federation Chef of the Year finalist. His passion for competition has raised his level of education for not only his sole experience but all the teams he has led.
The belief in the value of giving back is at his very core, utilizing the culinary craft as an opportunity to pay it forward and help others advance in their careers. He has embarked on projects such as the NorthStar Career academy, a special needs cooking program, Latch Key Kids cooking study and the Ronald McDonald house as way to show his team the importance of giving back to others in times of need.
While Chef Keith has achieved tremendous individual success what has not changed throughout all of his experiences is his focus on “One team, one mission” motto. He realizes that with strengthen systems, creating programs, and including his team in the process has led to tremendous team success regardless of where he was fortunate to have worked.

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Zach Bell's life in the kitchen began in elementary school, when he spent afternoons in the kitchen of the hotel where his family was living for a few months. Barely legal, at age 14, he began working at a local steakhouse as a dish washer; he climbed the ladder and became a cook and continued cooking through high school and his first years of college.
Three years into an undergraduate physical therapy program, Bell made an abrupt (but long-coming) career turn and headed to Johnson & Wales. While at school he worked with Chef Charles Saunders at the California cuisine-focused William’s Island Yacht Club, and Chefs Marc Poidevin and Sacha Lyon at Miami's Biz Bistro. Bell spent two years at Biz Bistro then followed the pair to Le Cirque 2000 in New York. In two month’s time, Bell was promoted from the banquet kitchen to chef de partie tournant, and then to saucier.
In late 1998, Bell followed Andrew Carmellini (then sous chef at Le Cirque) to join the opening kitchen of Café Boulud; he began as saucier and was promoted to sous chef within the year. Ten years later, Bell brought Boulud’s idea of the finest in French cuisine to Palm Beach, where he commanded the kitchen as executive chef at Café Boulud Palm Beach. He earned the restaurant the coveted Wine Spectator’s “Best Of” Award of Excellence, four stars in the Mobil Travel Guide, Stellar Hotel Restaurant, and Most Exciting New Menu, as well as Florida Trend Magazine’s Golden Spoon Award. Zach also won a StarChefs.com 2008 South Florida Rising Stars Award, and has been a finalist four times for the prestigious James Beard Award for outstanding chef in the South.
In summer 2011, Bell took over the kitchen at Addison Reserve, a private club in Delray Beach, Florida
Zach Bell's life in the kitchen began in elementary school, when he spent afternoons in the kitchen of the hotel where his family was living for a few months. Barely legal, at age 14, he began working at a local steakhouse as a dish washer; he climbed the ladder and became a cook and continued cooking through high school and his first years of college.
Three years into an undergraduate physical therapy program, Bell made an abrupt (but long-coming) career turn and headed to Johnson & Wales. While at school he worked with Chef Charles Saunders at the California cuisine-focused William’s Island Yacht Club, and Chefs Marc Poidevin and Sacha Lyon at Miami's Biz Bistro. Bell spent two years at Biz Bistro then followed the pair to Le Cirque 2000 in New York. In two month’s time, Bell was promoted from the banquet kitchen to chef de partie tournant, and then to saucier.
In late 1998, Bell followed Andrew Carmellini (then sous chef at Le Cirque) to join the opening kitchen of Café Boulud; he began as saucier and was promoted to sous chef within the year. Ten years later, Bell brought Boulud’s idea of the finest in French cuisine to Palm Beach, where he commanded the kitchen as executive chef at Café Boulud Palm Beach. He earned the restaurant the coveted Wine Spectator’s “Best Of” Award of Excellence, four stars in the Mobil Travel Guide, Stellar Hotel Restaurant, and Most Exciting New Menu, as well as Florida Trend Magazine’s Golden Spoon Award. Zach also won a StarChefs.com 2008 South Florida Rising Stars Award, and has been a finalist four times for the prestigious James Beard Award for outstanding chef in the South.
In summer 2011, Bell took over the kitchen at Addison Reserve, a private club in Delray Beach, Florida

Dana Iannelli, comes from a big Italian family, that prides itself on great food. She spent a lot of time in the kitchen with her mom and her grandmother, cooking and experimenting. As a child, playing Chef with an Easy Bake Oven seemed to be a strong indicator to her future.
Dana grew up in South Jersey, just outside of Philadelphia. Her mother, a talented cook herself, turned the family home into a daycare center. Dana and her brother and sister enjoyed being helpers. Dana took extracurricular culinary classes at high school, to enhance her learning experiences, along with the confidence and support of her teacher, it solidified her desire to go to culinary school.
She ultimately attended the CIA (Culinary Institute of America in Hyde Park, New York) .
To read more about Dana, see our exclusive interview here: A Pastry Chef from Heaven
Dana grew up in South Jersey, just outside of Philadelphia. Her mother, a talented cook herself, turned the family home into a daycare center. Dana and her brother and sister enjoyed being helpers. Dana took extracurricular culinary classes at high school, to enhance her learning experiences, along with the confidence and support of her teacher, it solidified her desire to go to culinary school.
She ultimately attended the CIA (Culinary Institute of America in Hyde Park, New York) .
To read more about Dana, see our exclusive interview here: A Pastry Chef from Heaven
clubs
THE GOLF KITCHEN CULINARY EXCELLENCE AWARDS, 2018
We are proud to announce the recipients of the Golf Kitchen Culinary Excellence Awards Premiere to be hosted by Golf Channel's Chantel McCabe, October 4th, 2018 at Edgewood Country Club, River Vale, New Jersey.
Award Recipients:
GOLF KITCHEN AWARD FOR OUTSTANDING CULINARY INNOVATORS, 2018
Edgewood Country Club, River Vale, New Jersey, USA
For too long culinary talent has been hidden from recognition due to the private nature of our industry. Edgewood Country Club, River Vale, New Jersey and it's upper management team recognized immediately the importance of the "Golf Kitchen Culinary Excellence Awards" and has gone above and beyond to ensure its launch is a success.
GOLF KITCHEN CULINARY EXCELLENCE AWARD FOR A PRIVATE GOLF CLUB, COUNTRY CLUB OR RESORT, 2018
Arnold Palmer's Bay Hill Club and Lodge, Orlando, Florida, USA - Executive Chef Robert Lee
If anyone understands the palette of Arnold Palmer himself, it is Robert Lee. Robert was hired by Mr. Palmer over 27 years ago and together they collaborated over many years to establish a unique menu focused on one of the Golf Industries legends. Lee’s tireless work, love and respect for Mr. Palmer makes him a valuable part of the industries culinary history.
Cassique at Kiawah Island Club, Kiawah Island, South Carolina, USA - Executive Chef Doug Blair
Executive Chef Doug Blair and his team at Cassique deliver a unique dining menu featuring selections sourced from local farmers and fisheries, creating a unique, intimate farm to table experience.
After 6 years in some of Seattle’s finest restaurants and following a stint in New York training under Chef Tom Colicchio, Chef Doug took the helm as the Kiawah Island Club’s Executive Chef in 2000.
Doug and his team have developed a culinary prowess to create outstanding menus to rival any of the great chefs.
Kohanaiki, Kona, Hawaii, USA - Executive Chef Patrick Heymann
Kohanaiki and Patrick Heymann have developed a unique blend of island and beach cuisine that is also indulgently elegant, and the members and guests love it.
I have rarely seen a membership so involved in the dining scene then at Kohanaiki. Patrick's ability to communicate on a culinary level with the members and guests at Kohanaiki is quite remarkable.
Punta Mita, Riviera Nayarit, Mexico - Executive Chef Pato Persico
Carl Emberson, COO at Punta Mita had recognized the importance of the culinary side of golf many years ago and at Punta Mita, he has developed his culinary team, lead by Pato Persico, that is not only very talented but openly welcome collaboration with Culinary teams from the industry globally.
Punta Mita has now become the home of Golf Kitchen Punta Mita, a four-day culinary extravaganza that takes place each April and features leading culinary teams from some the world's finest Golf, Country Clubs, and Resorts golfing and cooking for those fortunate to attend.
Sebonack Golf Club - Southampton, New York, USA - Executive Chef, Anthony Giacoponello
Sebonack Golf Club has been an instrumental part of the Golf Kitchen journey, supporting the culinary vision since 2010, when the industry was lagging.
Giacoponello is one of the finest chefs in the business. His global training reads like the who's who of leading chefs of the world. His ability to consistently produce high-quality cuisine at all levels of the club’s menu and to remain calm under all conditions is notable.
GOLF KITCHEN VISIONARY LEADERS IN CLUB MANAGEMENT
Troy Albert, Certified Club Manager and General Manager - Sebonack Golf Club, Southampton, New York, USA.
Troy Albert is a General Manager that has a genuine love of people and it immediately shows when you enter the gates at Sebonack Golf Club.
Albert, with the guidance of the club’s owner Mr. Michael Pascucci, has developed a unique management style that makes not only the members and guests feel appreciated, but also the staff, who are a part of the family.
Albert, who had previously worked with Executive Chef Anthony Giacoponello, had the culinary knowledge and expertise to recruit Giacoponello to take charge of this unique and prestigious kitchen which will continue to bring culinary innovation to the members, guests and the industry for many years to come.
Colin A. Burns, Certified Club Manager and General Manager - Winged Foot Golf Club, Mamaroneck, New York, USA.
Colin Burns, longtime General Manager at Winged Foot Golf Club possesses a management style that is purely and genuinely focused on the members and guests at all times.
Burns was one of the first in the industry to improve the culinary landscape in the Private Golf Club industry. Over nine years ago he appointed renowned Executive Chef Rhy Waddington who has successfully achieved and surpassed this goal.
With a new kitchen, renovated clubhouse and another US Open in 2020, I am sure there is even more innovation Colin has yet to unveil.
Jay DiPietro, Chief Operation Officer (recently retired) and Consultant - Boca West Country Club, Boca Raton, Florida, USA.
There are not too many General Managers that have created the culinary legacy that Jay DiPietro has at Boca West Country Club. His flamboyant management style and extraordinary vision has shaped the many culinary eating spaces at this famed residential country club.
The industry thanks Mr. DiPietro for over 30 years of outstanding service and wish him a long and entertaining retirement.
Frank H. Benzakour, Certified Club Manager, CCE and General Manager - CMAA
Frank Benzakour is a highly motivated and strategic General Manager. Benzakour’s style is quite individual and he possesses the ability to see through the fog. He is one of the visionary leaders who "can foresee where the puck is going to be rather than where it has been."
Benzakour has the skill to decisively and successfully implement changes in an industry that typically takes much time and patience.
GOLF KITCHEN EDGEWOOD PARTICIPATING EXECUTIVE CHEF AWARDS, 2018
Keith Armstrong, Executive Chef at Westchester Country Club, Rye, New York, USA
Zach Bell, Executive Chef at Addison Reserve Country Club, Delray Beach, Florida, USA
Anthony Giacoponello, Executive Chef, Sebonack Golf Club, Southampton, New York, USA
Dana Iannelli, Pastry Chef at Addison Reserve Country club, Delray Beach, Florida, USA
Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford, New York, USA
Tony Villanueva, Host Chef and Executive Chef at Edgewood Country Club, River Vale, New Jersey, USA
sponsors
book a table
For table bookings contact:
Candice Timmerman: [email protected]
201-666-1200
For sponsorship enquiries and media contact:
Diana DeLucia: [email protected] ·
860 406 1782
silent and live auction
We have collaborated with Grandstand Sports and Memorabilia to create this unique live and silent auction to benefit
Saint Barnabas Medical Center, Livingston, New Jersey, USA
and St. Jude Children's Research Hospital
UNIQUE AUCTION ITEMS
Incredible Limited Edition Sports Memorabilia
Golf Memorabilia including items on the likes of Jack Nicklaus & Arnold Palmer
Items on Pop Culture icons including the likes of Frank Sinatra and The Beatles
Silver Oak Wineries VIP Experience Package
Exciting vacation packages including a luxurious Villa in Italy
Critically acclaimed jewelry bar featuring selected offerings from top Madison Avenue designers such as Judith Ripka, Ippolita, and Meira T.
A custom made (for the event) bracelet, necklace and cuff links by Ann Liguori and Dune Jewelry
Saint Barnabas Medical Center, Livingston, New Jersey, USA
and St. Jude Children's Research Hospital
UNIQUE AUCTION ITEMS
Incredible Limited Edition Sports Memorabilia
Golf Memorabilia including items on the likes of Jack Nicklaus & Arnold Palmer
Items on Pop Culture icons including the likes of Frank Sinatra and The Beatles
Silver Oak Wineries VIP Experience Package
Exciting vacation packages including a luxurious Villa in Italy
Critically acclaimed jewelry bar featuring selected offerings from top Madison Avenue designers such as Judith Ripka, Ippolita, and Meira T.
A custom made (for the event) bracelet, necklace and cuff links by Ann Liguori and Dune Jewelry