In November 2024, just a week before Thanksgiving, Golf Kitchen's founder, Diana Delucia, had the rare privilege of visiting the exclusive Maroon Creek Club in Aspen, Colorado, to produce the January 2025 cover story for Golf Kitchen Magazine. This elite country club, operating year-round, caters to its esteemed membership, a group of individuals who share a passion the mountains, the outdoor lifestyle and the finer things in life.

After a breathtaking descent over the Rocky Mountains, Delucia arrived at the quaint airport less than a mile away. This convenient proximity allows members to quickly reach the club, their home away from home, for a meal before heading to their
residences.

Meet Chef Adam Gordon, the culinary architect behind Maroon Creek Club's delectable dishes. Hailing from Long Island, New York, Adam's culinary journey began as a young teenager. He honed his skills at some of Manhattan's finest restaurants before exploring
regional cuisines in Nebraska, Boston and Aspen. He has a degree from the Culinary Institute of America in Hyde Park, New York. In 2002, he found his culinary home at Maroon Creek Club, where he has been delighting members with his dishes ever since.

Despite its exclusivity, Maroon Creek Club's owners and members are down-to-earth and foster a friendly, welcoming atmosphere. There are no signs of pretentiousness here. Instead, they treat the entire staff like family, creating a warm and inviting environment.

Our Winter 2025 edition will feature Chef Adam Gordon on the cover. I hope you enjoy Golf Kitchen's interview with him. In it, Chef Gordon shares his journey to Maroon Creek Club, his passion for cuisine, the challenges of sourcing the finest ingredients in the Rocky Mountains, the importance of fatherhood and family, and some delicious recipes.
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About Golf Kitchen:
Founded by Diana DeLucia, an internationally recognized culinary writer and photographer, Golf Kitchen Magazine celebrates the intersection of golf, gastronomy, and luxury living. It offers insights into the culinary experiences at illustrious golf destinations, showcasing the artistry of food and the camaraderie of golf club communities. From mouthwatering recipes to behind-the-scenes stories, Golf Kitchen Magazine invites readers to tee off with taste and explore the finer aspects of golf and dining.
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For more informaton, visit: Golf Kitchen

Edgewood Country Club

Q: Clubs offer event catering services for weddings, galas, and tournaments, allowing for practical involvement in executing large-scale event catering. How does Edgewood and its properties use Event Catering to enhance the education of its culinary teams both front and back of the house?
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A: I bring significant expertise as the Culinary Director of a Private Golf and Country Club with a bustling banquet facility. I oversee a diverse team that caters to a wide range of clientele, and our robust banquet business accounts for 80% of our revenue. We prioritize training and mentorship to ensure the highest quality products and services. Our “yes” attitude and openness to accommodating diverse requests have been crucial to our success, allowing us to handle various cuisines and customs proficiently.

We take pride in our ability to cater to the needs of discerning clients and collaborate with diverse party planners. Encouraging creativity and allowing our team to learn from renowned chefs has led to rapid growth and improvement. Our desire to go the extra mile for the satisfaction of our guests has been fundamental to our success, and our private tastings have set us apart from other venues in the area, providing a unique opportunity for clients to sample and discuss our diverse menu options.

Savannah Lakes Village

Q: Why are golf clubs, country clubs, and golf communities excellent, sustainable food and beverage career paths for future culinary graduates?

A: After years of experience in the culinary industry, golf clubs, country clubs, and golf communities offer excellent career paths for culinary graduates due to their unique culture, abundant resources, and focus on sustainability. Food and beverage programs are designed around the members in these settings, allowing for diverse and ever-changing offerings. This provides culinary graduates with valuable learning experiences and opportunities for growth.

Club culture distinctly differs from hotels or standalone restaurants, offering a more sustainable career path and a strong sense of community. Additionally, the resources available in these settings, such as higher budgets for food quality and staffing, contribute to the longevity and satisfaction of the culinary staff. These environments provide a rich and dynamic culinary experience, making them ideal career paths for future culinary graduates.

Floridian National Golf Club

Q: How does your Club emphasize minimizing food waste and eco-friendly practices?
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A: At the Floridian, we emphasize minimizing food waste and eco-friendly practices in several ways. We use advanced irrigation and conservation practices on the golf courses, source local products, donate to local food banks, and have implemented policies to reduce waste. We also have water bottle stations to reduce plastic usage and use green cleaning chemicals. Our energy conservation efforts and mindful equipment usage further contribute to our sustainability goals.

The Greenbrier

Q: The culinary standards at many golf clubs, country clubs, and golf resorts are upheld to exacting levels. This unwavering dedication to quality is the foundation for comprehensive and superior training programs. How do you and the Greenbrier uphold these traditions at the Greenbrier?

A: At the Greenbrier, our culinary roots run deep, thanks to Chef Herman Rusch's enduring legacy. The Greenbrier Apprenticeship Program, established in 1957, reflects our commitment to excellence and nurturing young talent. Recently, we completed the American Culinary Federation (ACF) Apprenticeship Certification process, enhancing our young culinarians' development and keeping traditions alive while adapting to industry changes. The ACF provides valuable resources and knowledge through its network. Our Greenbrier ProStart Experience program also invites regional high school students and culinary programs for hands-on experience, laying a solid foundation for their future careers.

This commitment to community investment is supported by ownership and demonstrated by our many former Culinarians who have become leaders in the industry. We strive to inspire our team to uphold excellence, led by a diverse culinary staff that serves as a source of inspiration for young talent. We actively participate in our Local ACF Chapter, supporting certifications and fostering inclusiveness. Our dedication lies in preserving our legacy and continuing Chef Rusch's teaching philosophy by example.

Saint Andrews Golf Club

Q: Does your Club give its back-of-the-house staff opportunities to engage with the members and guests, giving them valuable knowledge of service and hospitality? If so, could you provide some examples?

A: I am grateful to be part of a team of diverse and talented individuals at Saint Andrew’s. We have a small team of seven people, including five chefs, a kitchen manager, and a dedicated young man who helps with various tasks in the kitchen. Members and guests often express their appreciation when I am in the dining room during service and events. I always make sure to credit the entire team for their hard work. Our chefs, Devon Browne and Johanne Pierre, have created signature dishes and sauces that I proudly promote to the members, and their names are connected to the food items at events and buffets. Like the Saint Andrews Golf Club membership, the kitchen is from diverse backgrounds, and we learn from each other every day.

Diana Delucia is the founder and publisher of Golf Kitchen magazine, a quarterly publication targeted at the food and beverage side of the private golf club, country club, and golf resort industry. She is a professional food photographer and author of two international coffee table books featuring golf chefs worldwide. Delucia is on the board of Golf Brands Group (www.golfbrandsgroup.com) and a Metropolitan Golf Writers Association member.

For Immediate Release: Oct. 1, 2024, Stamford, Connecticut: "Hell's Kitchen: HEAD CHEFS ONLY"

The 23rd season of Gordon Ramsay's "Hell's Kitchen" premiered on FOX last Thursday, Sept. 26. Chef Hannah Flora from Addison Reserve Country Club in Delray Beach, Florida, is one of the contestants. Golf Kitchen Magazine is excited about her participation.
"I am thrilled that Chef Hannah is a contestant representing the great culinary talent in the Private Golf and Country Club Industry! It will be great to see the Nutmeg State on display right from Foxwoods Resort and Casino," said Diana DeLucia, Founder of Golf Kitchen, Stamford, Connecticut.

"Hell's Kitchen" is an unscripted culinary competition in which chefs compete for the title of America's next culinary star. At the beginning of each season, contestants are divided into two teams: women on the red team and men on the blue team. They face challenging tasks throughout the season, with only one emerging as the ultimate winner.

Chef Ramsay emphasizes the importance of leadership in a great chef. This season, he explicitly targets head chefs to fill a unique position within his empire. These head chefs come from diverse backgrounds, ages, culinary specialties, and restaurant types and are accustomed to leading in the kitchen.

This season focuses on identifying exceptional leaders who will confront heightened challenges, opinions, and drama in the high-stakes environment of "Hell's Kitchen." Chef Ramsay is setting the bar higher than ever before by seeking proven leaders for this role.
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Stay tuned this Thursday, Oct. 3, for episode two of Hell's Kitchen: "HEAD CHEFS ONLY."

​Fore! Flavor!  
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**FOR IMMEDIATE RELEASE** New York, NY, 20 June. Khayyan Specialty Foods exclusively introduces TEXTURAS by Albert and Ferran Adrià to the U.S. Market. Let's bring The Magic of El Bulli's Molecular Gastronomy to your Private Club Kitchens! 

Khayyan Specialty Foods, a leading importer and distributor of specialty foods, is thrilled to announce its exclusive partnership with the revolutionary TEXTURAS by Albert and Ferran Adrià to private club kitchens across the United States. This groundbreaking range of products, originating from the legendary three-Michelin-starred restaurant El Bulli, is set to transform the culinary landscape for chefs, pastry chefs, and mixologists alike.

TEXTURAS by Albert and Ferran Adrià encompasses a unique array of ingredients designed to create innovative textures, vibrant colors, and novel presentations while preserving the authentic flavors of the original ingredients. This pioneering brand, developed and endorsed by the culinary maestros Albert and Ferran Adrià, offers 100% natural ingredients hand-selected by Albert Adrià and his expert team to ensure unparalleled quality and performance.

TEXTURAS products are crafted to enhance flavors, presentation, and textures, making them accessible to all culinarians, not just those specializing in molecular gastronomy.

"We are excited to work with Albert and Ferran Adria's Texturas line as we believe that quality and style should be a part of every kitchen, even if it is a simple touch. Being able to learn from the best has been eye-opening and humbling. Khayyan is about innovation, quality, and service; with Texturas, we bring it all together. Offering the best is our motto, and we look forward to what is next with the intent to create great relationships with amazing chefs." said Natalia Cabrera, Founder, and CPO at Khayyan Specialty Foods. 

Explore the TEXTURAS Family of Products: Link here. 

For samples, tastings, and more information: 
Natalia Cabrera
[email protected]
(917) 940 6133
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About Khayyan Specialty Foods:
Khayyan Specialty Foods is dedicated to importing and distributing the finest specialty foods. With a commitment to quality and innovation, Khayyan Specialty Foods partners with leading brands to bring exceptional culinary products to chefs, pastry chefs, and mixologists across the United States.
For more information, visit: Khayyan Specialty Foods Website 

About Golf Kitchen:
Founded by Diana DeLucia, an internationally recognized culinary writer and photographer, Golf Kitchen Magazine celebrates the intersection of golf, gastronomy, and luxury living. It offers insights into the culinary experiences at illustrious golf destinations, showcasing the artistry of food and the camaraderie of golf club communities. From mouthwatering recipes to behind-the-scenes stories, Golf Kitchen Magazine invites readers to tee off with taste and explore the finer aspects of golf and dining.
For more informaton, visit: Golf Kitchen

Most people join private golf clubs for the course, teaching staff, member friends, business and bragging rights. Acquisition and retention of members also has to do with the culinary experience: the quality of food, wine and service. Food and wine have become more and more important to the overall enjoyment of the club. There are very few high functioning clubs now that do not have exceptional culinary programs. In today’s environment, excellent cuisine and service are essential for brand building.

Culinary branding depends on how the club positions itself. The Dye Preserve in Florida for instance doesn't serve dinner, so food and wine are not very important. At Apogee, outside of Hobe Sound, Florida you're treated to a three course extravaganza prepared by the chef who was the #2 at Per Se. At Van Cortland (Vanny) in the Bronx NY, the oldest public course in the US, golfers rave about the great hot dogs at the turn. So, it all depends. The consensus in the industry is that both food and wine add greatly to the overall club experience. It's a big part of entertaining guests, clients, and the prestige of the club. The culinary experience may have long lasting impact on the brand and club's revenue stream.

Private golf club dining matters for several reasons:

1. Exclusive Experience: Private clubs provide a unique, upscale dining environment that members value for its exclusivity and personalized service. This exclusivity often includes access to high-quality food and beverage options tailored to members' preferences.

2. Community Building: Dining at private golf clubs fosters a sense of community and camaraderie among members. These settings offer opportunities for socializing, networking, and building relationships in a relaxed yet prestigious atmosphere.

3. High Quality Standards: Private clubs typically maintain high standards for their dining facilities, often employing top chefs and offering gourmet menus. This quality is a significant draw for members seeking exceptional culinary experiences.

4. Events and Functions: Dining facilities at private golf clubs often host special events, private functions, and themed nights, adding value to the membership by providing exclusive entertainment and social opportunities.

5. Enhanced Membership Value: The dining experience is a key component of the overall value proposition of private golf club memberships. It differentiates the club from public venues and adds to the allure and justification for the membership fees.

Private golf club dining is integral to the member experience, enhancing the club's exclusivity, fostering community, and delivering high-quality culinary experiences that members cannot easily find elsewhere.
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Fine dining is a big branding plus for elite clubs. Book a discovery call to add it to your mix.

About Golf Brands Group:
At Golf Brands Group we grow business for clients by attracting and retaining more players with our time tested branding and AI-powered growth marketing solutions. Our client partners include PGA professionals, golf course owners and operators, golf schools, equipment and apparel companies, and golf loving corporate partners. Our suite of services include branding, website design, product development, content marketing, email marketing, social media management and search advertising.

 ​Stamford, CT (March 14, 2024) – The Chefs’ Warehouse, a leader in the distribution of specialty food products to chefs and culinary enthusiasts, has joined hands with Golf Kitchen Magazine to help bring well-deserved recognition to much appreciated culinary teams across the nation. 

The partnership between Chefs’ Warehouse and Golf Kitchen represents a significant step towards enhancing the culinary experience of club industry professionals and enthusiasts. By combining the expertise of Chefs’ Warehouse in providing high-quality, artisanal products with Golf Kitchens extensive industry knowledge, the collaboration aims to bring much-deserved accolades and interest to the club industry.

As part of this partnership, future club industry customers of Chefs’ Warehouse will learn more about their expanded product portfolio, allowing culinary teams to experiment with new ingredients, flavors, and techniques, elevating their culinary creations to new heights.

"We are thrilled to announce our partnership with Chefs’ Warehouse," said Diana DeLucia, Founder of Golf Kitchen Magazine. Their commitment to quality, innovation, and customer satisfaction aligns perfectly with our values, and we are excited to bring their exceptional products to our customers."

"Through our partnership with Golf Kitchen Magazine, we are excited to further expand our reach within the private golf and country club industry, providing culinary teams with access to our premium, artisanal products. We believe that by offering these high-quality ingredients, we can inspire creativity and innovation, ultimately enhancing the dining experience for club members nationwide,” stated Matthew Mosebrook, Regional Vice President of Metro New York.

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About Chefs’ Warehouse:
Founded in 1985, Chefs’ Warehouse is a leading distributor of specialty food products to chefs, culinary professionals, and enthusiasts worldwide. With a focus on quality, innovation, and customer satisfaction, Chefs’ Warehouse offers a curated selection of artisanal products, from premium meats and seafood to specialty cheeses and condiments. For more information about Chefs’ Warehouse, please visit www.chefswarehouse.com.

About Golf Kitchen Magazine:
The beautifully produced magazine is targeted to chefs, purveyors, general managers, and culinary enthusiasts. Since 2014, Golf Kitchen has chronicled private golf and country clubs, shining a light on the quality of their culinary programs. The Golf Kitchen portfolio includes a quarterly magazine, books, special culinary events, and the Golf Kitchen Culinary Excellence Awards, an annual event at GlenArbor Golf Club, in Bedford Hills, New York. For more information about Golf Kitchen please visit www.golfkitchen.com.
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Media Contact:
Diana DeLucia
Founder
Golf Kitchen Magazine
[email protected]
(860) 406 1782

Professional golfers and business leaders helped Berenberg raise more than $550,000 for the University of Nebraska Medical Center and Nebraska Medicine, bringing the bank’s combined donation over three tournaments to more than $2 million. 
 
New York, New York (September 19, 2023) – Berenberg, the world’s second oldest bank, along with a collection of legendary professional golfers on the men’s and women’s tours, as well as business leaders, came together at GlenArbor Golf Club for the Berenberg Invitational to raise vital funds for the event’s beneficiary, the University of Nebraska Medical Center and Nebraska Medicine.
 
In total, this year’s Berenberg Invitational raised $550,000 for pancreatic cancer research, bringing Berenberg’s combined donation over three tournaments to $2,050,000. The support from Berenberg to the University of Nebraska Medical Center and Nebraska Medicine will help the latter explore new medical concepts that may lead to novel findings for drug discovery, development of biomarkers, and a better understanding of the genomic complexities of pancreatic cancer.
 
“The Berenberg Invitational would not be possible without the generous contributions made by our incredible field of participants, both professional golfers and our guests,” said Berenberg Managing Partner, David Mortlock. “Our three-year partnership with the event’s beneficiary, the University of Nebraska Medical Center and Nebraska Medicine, is a microcosm of the impact golf can have in raising valuable funds for philanthropic causes, and in our case specifically, key research to find a cure for pancreatic cancer.”
 
The prestigious field of 24 professional golfers competing featured major championship winners and some of the biggest names in golf history, including Gary Player, Fred Couples, Mark O’Meara, Bernhard Langer and Jose Maria Ozalabal, all of whom are ambassadors of Berenberg, as well as Tom Lehman, Larry Mize, Retif Goosen, Colin Montgomerie and Hale Irwin. On the women’s side, major champions Cristie Kerr, Brittany Lang and Brittany Lincicome also participated.
 
The team captained by Retief Goosen and Sydnee Michaels, pictured, bested the field at GlenArbor Golf Club who was recently named Club of the Year by the Metropolitan Golf Writers Association. The grounds of GlenArbor Golf Club include the Gary Player-designed championship course, a 9-hole short game facility and a state-of-the-art teaching center.
 
“Each year we have been involved with the Berenberg Invitational has greatly impacted how quickly and efficiently we are able to conduct research focusing on the molecular complexities of pancreatic cancer geared towards finding a cure humanity desperately needs,” said Dr. Sunil Hingorani, director of the UNMC Pancreatic Cancer Center of Excellence and Nebraska Medicine pancreatic cancer program. “This is a mission profoundly personal to me as well as many of the participating professional golfers and our work will be hastened by this extraordinary partnership.”
 
Berenberg has held an annual charity golf event in New York featuring legends of the game for nearly a decade.
 
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Contact
 
Bo Wood
[email protected]
+1-864-421-2421
 
Charlotte David
[email protected]
+44 20 3207 7832
 
Participants
 
Men
Gary Player
Fred Couples
Bernhard Langer
Mark O’Meara
Jose Maria Olazabal
Hale Irwin
Tom Lehman
Colin Montgomerie
Larry Mize
Fred Funk
Retif Goosen
Alex Cejka
 
Women
Cristie Kerr  
Brittany Lang             
Brittany Lincicome   
Blair O'Neal 
Azahara Munoz          
Jillian Hollis
Troy Mullins
Averee Dovsek           
Annabel Dimmock                    
Sydnee Michaels     
Camilla Lennarth
Alison Lee
 
ABOUT BERENBERG
 
Founded in 1590, Berenberg is one of Europe's leading privately owned banks today with its Wealth and Asset Management, Investment Bank and Corporate Banking divisions. Headquartered in Hamburg and led by managing partners, Berenberg maintains a strong presence in the financial centers of Frankfurt, London and New York.
 
ABOUT THE UNIVERSITY OF NEBRASKA MEDICAL CENTER AND NEBRASKA MEDICINE
 
The University of Nebraska Medical Center and Nebraska Medicine partner to provide exceptional patient care combined with innovative research and education. The academic medical center’s mission is to improve the health of Nebraskans through premier educational programs, innovative research, high-quality patient care and outreach to underserved populations. At the $323 million Fred & Pamela Buffett Cancer Center - a National Cancer Institute (NCI)-designated cancer center that opened in June 2017 – UNMC and Nebraska Medicine’s internationally recognized researchers and clinicians provide the most current and innovative treatment options to all patients through the integration of cutting-edge cancer research into state-of-the-art care.

​A vibrant travel feature spotlights Italy, where the eyes of the golf world will be focused on the 44th Ryder Cup Matches this fall. Brae Burn Country Club (Purchase, NY) is the showcase club and Executive Chef Thomas Isidori provides four mouth-watering recipes.

Since 2014, Golf Kitchen founder, Diana DeLucia, has chronicled private golf and country clubs, shining a light on the quality of their culinary offerings. The Golf Kitchen portfolio includes a quarterly magazine, books, special culinary events, and the Golf Kitchen Culinary Excellence Awards, an annual event at GlenArbor Golf Club, in Bedford Hills, New York.

Single copies of the magazine are available for $24.99; subscriptions or bulk orders upon request.

Advertising and partnership opportunities are available by emailing [email protected]. To view the current media kit, access the website at https://www.golfkitchen.com/media-kit.html.  Follow Golf Kitchen on Instagram @golfkitchen, on Facebook at Golf Kitchen, or on LinkedIn at Golf-Kitchen.

​Media Contact:
Karen Moraghan
Hunter Public Relations
[email protected]
(908) 963-6013​