As excitement builds for the PGA TOUR and the 2026 Presidents Cup at Medinah Country Club, Golf Kitchen is proud to unveil the celebrity chef culinary lineup, curated in close collaboration with Medinah's Executive Chef and Director of Food and Beverage Operations, Matthew Gilbert.

This year's program brings together a dynamic team of culinary innovators—each selected to delight all age groups and genres with unforgettable food and beverage experiences. Alongside this star-powered lineup, we are thrilled to spotlight a new pinnacle of hospitality at Medinah: the 1924 Club.

Introducing the 1924 Club — A Tribute to Medinah's Legacy

A best-in-class homage to Medinah Country Club's founding year, the 1924 Club will offer an unprecedented white-glove hospitality experience during the 2026 Presidents Cup. The exclusive venue will showcase:
• Unique food and beverage pairings
• Unrivaled entertainment options
• Premium on course viewing
• The prestige, class, and elegance synonymous with Medinah
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This limited-premium experience will be available from Wednesday through Sunday of tournament week, allowing guests to enjoy the excitement of the Presidents Cup within the storied walls of one of golf's most iconic clubhouses.

Celebrity Chef Line Up

Thursday, September 24: Jimmy Kunz — The Truffleist
Carrying forward the legacy of his father, the legendary Chef Gray Kunz, Jimmy brings a modern, flavor-driven approach to truffle-focused cuisine that resonates with food lovers of all ages.

Dear Golf Kitchen Community,

LinkedIn made major algorithm updates this year, and you may have noticed changes in your views and engagement. These adjustments impact everyone in our field.

With these changes, we have an opportunity to succeed together by making small, intentional adjustments that leverage our community-driven strengths.

What's Changed on LinkedIn?

LinkedIn's new AI‑driven algorithm now prioritizes three things:

1. Relevance
The platform wants to show your content to the right people — not just more people.
It looks at:

• Your industry
• Your keywords
• Who engages with you
• Who you engage with
• What your profile says you do

When these signals align, your reach increases.

2. Behavior
LinkedIn rewards:

• Regular posting
• Meaningful comments
• Conversations within your industry
• Using native features (articles, newsletters, carousels, video)

If inactive for a while, reach dips, but rebounds quickly when you post again.

3. Content Quality
LinkedIn’s AI now evaluates:

• Readability
• Structure
• Expertise
• Emotional tone
• Topic consistency

Authentic, thoughtful content performs best now.

How We Can Support Each Other

Our industry is built on relationships—and LinkedIn now rewards this.

Here's how we can help each other grow:
1. Engage with each other's posts

• A like is helpful.
• A comment is powerful.
• A meaningful comment is transformational.
• Comments made within 60–90 minutes can greatly boost reach.

2. Tag your colleagues and collaborators
Make it a habit to tag every chef, GM, club, or partner featured in your post. Spread your reach by ensuring every collaboration echoes through our community. This pulls your content into their networks, strengthening the entire community.

3. Share your expertise

Behind‑the‑scenes stories, culinary leadership insights, club culture, and team highlights perform extremely well under the new algorithm.

4. Use consistent, industry‑specific hashtags
For our community, the strongest hashtags include:

• #PrivateClubs
• #CulinaryExcellence
• #HospitalityLeadership
• #CulinaryArts
• #GolfKitchen

These hashtags clarify our niche and target audience.

5. Support the voices in our industry
Chefs, club managers, culinary directors, sommeliers, and hospitality leaders all benefit when we amplify each other's work.

A rising tide lifts all boats in our talented industry.

Why This Matters

Our private club culinary field is creative, disciplined, and community-focused, yet often hidden.
LinkedIn gives us a platform to:

• Highlight our chefs
• Celebrate our teams
• Share our stories
• Inspire the next generation.
• Strengthen our industry's visibility.


• ​By learning the algorithm—and supporting each other—we can showcase our excellence.

 I'd Love to Hear From You

Together, we can make our industry more visible, more connected, and more celebrated than ever.
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Warm regards,

Diana DeLucia  
Founder, President & Editor‑In‑Chief
Golf Kitchen
[email protected] 
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Friday, April 24, marked the second installment of Burke's Celebrity Chef Showdown, and Medinah Country Club in Illinois delivered an unforgettable evening that raised the bar for club-driven culinary experiences. The series debuted in September 2025 at Montammy Golf Club in New Jersey—an event so successful it earned a mention in BoardRoom Magazine. This year, the momentum only grew.

Building a Vision for the Industry
Months of planning among Executive Chef Matthew Gilbert, Chef David Burke, and Golf Kitchen Magazine culminated in a night that blended entertainment, mentorship, and culinary excellence. After reconnecting with Chef Maxwell Shteyman of Montammy GC at the CMAA World Conference in Anaheim, Chef Gilbert and Chef Shteymann explored new ways to elevate the Showdown for the broader club industry. Medinah embraced that challenge wholeheartedly. And the result? A full-scale culinary spectacle.

Cocktails, Cameras, and Culinary Star Power
Guests arrived early for a lively walk-around cocktail party. Chef Burke held court beside his iconic Signature Hanging Bacon Rack, greeting members, signing menus, and posing for selfies. Inside the ballroom, the transformation was astonishing. The stage resembled a full Food Network production—complete with an expansive pantry, dramatic lighting, and all-important secret ingredients—massive screens broadcast every moment, including live Q&A sessions with members and guests.

General Manager / COO David Schneider, a natural showman, turned the evening into a full-blown rumble.

The Chefs Make Their Entrance
Chef Gilbert stormed into the ballroom to Metallica, high-fiving members as he made his way to the stage. Moments later, Chef Burke entered to Frank Sinatra's My Way, greeted by roaring applause. The Showdown was officially underway.

Dinner, Wine, and a Front Row Seat to the Action
As the competition heated up, members enjoyed a curated dinner with wine pairings by Taylor Nissen. The room buzzed with energy; no one dared leave their seat until the final moment.

A Narrow Victory and a Night to Remember
In a thrilling finish, Chef Gilbert edged out Chef Burke to claim the crown. Both chefs donned their toques and invited the entire room — members and staff — to autograph them—a perfect symbol of camaraderie and community. Chef Burke gifted his autographed signature knife sets to the judges and team members.

"Medinah went above and beyond making this a spectacular event! The Q & A was a great interaction as well." ~Chef David Burke

Spotlighting the Next Generation of Culinary Talent
One of Golf Kitchen's core missions is to highlight and attract rising young talent to the private club industry. Earlier this year, Chef Gilbert and I co-authored Invitations to the Kitchen: How Private Clubs Can Become Culinary Incubators for The National Club Association's (NCA) Club Director magazine, exploring how clubs can attract and retain young professionals.

In that spirit, Chef Gilbert brought two of his interns, Mary Priz and Ana Gomez, who were featured in the article, to the stage as sous-chefs for the competition. Their performance, poise, and creativity made the evening even more meaningful.
Experiences like this stay on a culinary résumé for life.

A Community Energized
Long after the plates were cleared, the celebration continued. Members and guests lingered, smiling, laughing, and sharing their reactions: "Wow," "Spectacular," "Unbelievable, "One of the best events at MCC," and "Standing room only, next year!"
The consensus was clear: clubs thrive when they create experiences that bring members and staff together, celebrate talent, and build community.

"What an experience cooking with a legend! Our goal is always to work to create unique and exciting experiences for our beloved membership, and this was a resounding success. In addition, we got to both celebrate our up-and-coming talent and also relive so many riveting stories from our dynamic industry together with one of its true O.G.'s: Chef David Burke! Club Kitchens are where it is happening for the future of exciting culinary careers." ~Chef Matthew Gilbert

Full Feature Coming Soon: The complete story—along with recipes, wine pairings, and a full photo spread—will appear in the May/Spring issue of Golf Kitchen Magazine.
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~Diana DeLucia

I was thrilled to meet rising talent Chef Matthew Giannetti last month at the Metropolitan Golf Foundation Vendor Show. Mentored by icons such as Guy Reuge, Chef Florian Wehlri, and Chef John Menz, this young Italian chef from Long Island represents exactly the kind of next‑generation leadership our industry needs. As someone always on the lookout for the future of Club cuisine, I knew immediately that his story deserved a deeper look.
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Chef Hannah Flora returns with a powerful new article exploring The Comfort Zone—how to step out of your own way, dismantle ego, challenge yourself, and grow. It's a must‑read for every professional in the private club industry.

​Matthew Gilbert, fresh off a trip to Tokyo American Club, contributes the third installment of his Industry Darkhorse blog. This edition focuses on servant leadership in the kitchen—an intelligent, insightful read for both staff and members. Coming from Medinah, host of this September's Presidents Cup, his perspective carries real weight.

The heat is officially on this Friday! This second installment in the Burke's Celebrity Chef Showdown series brings Chef Matthew and Chef Burke into the ring, and trust me, the stakes (and the steaks) have never been higher. We'll be capturing it all for the May Spring Edition—the dishes, the behind‑the‑scenes moments, the energy, the rivalry, and the recipes you'll want to cook the minute you see them. Who will take the crown on Friday night at Medinah?

​Our Veggy Mixologist, Javier Burgos, is deep into his Water Sommelier certification. In this Spring edition, he teaches us why water selection matters in fine dining—and how the wrong choice can diminish a dish's intended flavor profile.
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Speaking of beverages, we also sat down with Nikola and PJ (Paul) Andersson, the husband‑and‑wife team behind Championz Gin and Bite Me Tonic—two exceptional New Zealand products. Their story, their passion, and their belief in their craft are inspiring. They also have a very limited Tekiwi (tequila) release coming, and I may or may not have a sample tucked away for one lucky mixologist this Friday.

​Vincent Tracy delivers a precise, data‑driven article—complete with graphs—on the unique pressures facing private club culinary leaders. His analysis is eye‑opening. I recently introduced Vincent to the U.S. representative of The Burnt Chef Project, Chris Follari, and they are now collaborating on a joint piece for a future issue.

Fernando Silva brings us his next 12 Club Wine Reviews, along with a glimpse into his recent exhibition at the Louvre in Paris. His artistic voice continues to break new ground, and I wouldn't hesitate to recommend him to paint your clubhouse in his unmistakable style.

We also include a pictorial of this year's Metropolitan Club Foundation Vendor Show, courtesy of Can't Lose Media, while we work on the event's history for the Summer edition!

"Subscribe today and help us amplify the voices, talent, and innovation shaping the future of the private club industry—your support fuels the stories that move our community forward." ~ Diana DeLucia

Chef Hannah Flora Steps Into the National Spotlight Again — and Launches a New Era of Club Culinary Leadership

This Spring marks a defining moment for one of the most dynamic voices in modern Club cuisine. Chef Hannah Flora, a longtime Golf Kitchen contributor and industry thought leader, is about to make waves on national television again — and in Club kitchens across the country.

Chef Hannah joins the cast of Chopped Castaways, Food Network's newest high‑stakes culinary adventure, premiering May 12.
Known for her creativity, precision, and calm leadership style, she brings a fresh, modern perspective to the competition. It's a celebration of the next generation of club‑driven culinary excellence. Get ready to cheer her on.

But while the national spotlight is exciting, Hannah's mission extends far beyond the screen.

Introducing: Chef Hannah Flora Enterprises, LLC.

Alongside her television debut, Chef Hannah Flora is officially launching her new consulting firm, Chef Hannah Flora Enterprises — a comprehensive culinary advisory service designed specifically for Private Clubs, Resorts, and Hospitality Groups seeking to elevate their culinary identity.

Her philosophy is simple and powerful: Modernize legacy menus. Optimize profitability. Build a kitchen culture where excellence and wellbeing coexist.

A New Chapter for Club Culinary Leadership Chef Hannah Flora's dual momentum — a second national television debut and the launch of a forward‑thinking consulting enterprise — signals a shift happening across the industry. Clubs are ready for modernization, healthier kitchen culture, and culinary programs that balance tradition with innovation.

Golf Kitchen is proud to champion her voice, her vision, and her impact.

Burke's Celebrity Chef Showdown at Medinah Country Club is this Friday, April 24. Here's an exciting update on what Matthew Gilbert, Director of Food and Beverage Operations, has been up to ahead of the event.

In true Matthew fashion, he hasn't been standing still!

A Global Stage in Tokyo
Chef Matthew has been staging at The American Club in Tokyo with Chef Lindsay Gray, immersing himself in one of the world’s most refined culinary cultures. This experience has been nothing short of transformative. The team at The American Club welcomed him into their kitchens and their culture, offering a magical blend of technique, tradition, and innovation.

For a chef who is no stranger to global travel and international stages, this journey has added new layers of inspiration. Matthew returns to Medinah with fresh perspectives, valuable lessons, and a renewed creative spark—energy that will undoubtedly be felt during this Friday's Showdown.

A Full‑Circle Moment Coming This July.
The story doesn't end in Tokyo. In late July, Chef Lindsay Gray will travel to Medinah to complete the circle, bringing his own expertise and cultural lens to the USA. It will be a beautiful exchange—two chefs, two countries, one shared passion for elevating the craft.
You can expect the full story, rich with detail and culinary insight, in an upcoming issue of Golf Kitchen Magazine. There is so much more to tell.

See You at the Showdown
If you're joining us this Friday, April 24, prepare for an unforgettable evening:

• A collaborative menu crafted by Chef David Burke and Team Medinah
• A live culinary competition filled with creativity and friendly fire
• Camaraderie, laughter, and a few surprises
• And yes… Chef Burke may have something up his sleeve—or on his arm!

This is only the beginning. The journey, the flavors, the stories—they're all unfolding, and you're part of it.

See you Friday night at Medinah.

The Birdie Dockside Bar & Grill

The Birdie Dockside Bar & Grill, the newest David Burke concept, has landed at Nautilus 220 in Lake Park, Florida. Think modern waterfront clubhouse meets lively social scene—golf-forward energy, chef-driven plates, and marina views that make every hour feel like the back nine.

Atmosphere and Design
The Birdie's 175-seat space blends coastal sophistication with relaxed energy. Expect floor-to-ceiling windows, warm wood tones, dramatic ceiling lines, and layered lighting that create a casual-luxe vibe. Indoor and outdoor dining flow together to frame the Intracoastal and Lake Park Harbor Marina, so every table feels like a front-row seat to waterfront life.

Food and Drink
Chef David Burke's menu balances playful signatures with crowd-pleasing classics. Highlights include: Lobster dumplings — Burke's celebrated twist on a seaside favorite; crispy chicken wings; cheesecake lollipops for shareable fun; hand-tossed pizzas, flatbreads, burgers, and sandwiches for easy clubhouse dining, and hearty mains like steak frites and a thoughtfully prepared salmon that bridges comfort and craft.
The beverage program features craft cocktails, local beers, and a curated wine list designed to pair with everything from small plates to mains.

Play and Entertainment
The Birdie brings three Full Swing sports suite simulators for golf, football, soccer, lacrosse, darts, and more—perfect for friendly wagers, practice swings, or group play.

Weekly programming keeps the energy high with: Trivia nights, karaoke and comedy, live local bands, and exclusive wine tastings.

Private Events and Gatherings
The Birdie's private event space accommodates up to 175 guests, making it ideal for tournament after-parties, corporate outings, rehearsal dinners, and milestone celebrations—each set against the marina's scenic backdrop.

Whether you're swinging a driver on the simulator, sharing lobster dumplings with friends, or booking a memorable event, The Birdie Dockside Bar & Grill is built for gathering, playing, and savoring the waterfront life. Book your visit, assemble your crew, and make a day of it at The Birdie.

The Birdie Dockside Bar & Grill will serve guests Wednesday–Sunday, 11 a.m.–10 p.m. at 220 Lake Shore Drive, Lake Park, FL 33403. birdiebydb.com/

Media contacts:
Carli Brinkman, Carli PR, [email protected], 561.308.3683
Danielle Vazquez, [email protected]

A Strong Start to the Year of the Fire Horse.

Six weeks into 2026, Golf Kitchen is already moving with purpose and energy. After a challenging 2025, this Year of the Fire Horse—officially beginning February 17 (China time)—arrives with renewed clarity and a powerful forward stride.

Evolving the Magazine & Expanding Our Editorial Team

Last year, I restructured the magazine and welcomed a group of regular feature writers who share a unified vision for Golf Kitchen's future. Thank you to Hannah Flora, Vincent Tracy, Javier Burgos, Matthew Gilbert, and Fernando Silva for your dedication and creative partnership. Together, we're shaping something truly special.

Burke's Celebrity Chef Showdown: A New Tradition Begins.

In September 2025, we launched the inaugural Burke's Celebrity Chef Showdown (originally Beat Burke) at Montammy Golf Club. The event was a tremendous success. This April, the first official Burke's Celebrity Chef Showdown will take place at Medinah Country Club. Culinary Director Matthew Gilbert and Chef David Burke are already collaborating on menus for both the dinner and the live competition—a member/guest evening that promises unforgettable food, fun, and memories.

Deepening Industry Engagement.

This past year, I joined the Metropolitan Golf Writers Association and am now working with Hank Gola, Robin Sauerhaft, and the dinner committee for my second year.

Our First Article with the National Club Association.

I joined the National Club Association and co‑authored my first industry article for Club Director with Culinary Director Matthew Gilbert of Medinah Country Club. The piece explores how private clubs can become the next generation of culinary incubators. My sincere thanks to NCA and Medinah CC for their support of Golf Kitchen and of me personally. To read our article, please see the latest edition of Club Director https://nationalclub.org/page/club-director/
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A Surprise Spotlight from BoardRoom Magazine.

A special thank‑you to Heather at BoardRoom Magazine for sending the latest issue, where I was delighted to find an article highlighting the first Burke's Celebrity Chef Showdown at Montammy. Gratitude to Montammy GC, Culinary Director Maxwell Shteyman, and GM Greg Devino for collaborating with Heather and celebrating the event.

Addressing Mental Health in the Culinary World.

Mental health has long been a pressing issue in our industry. Having navigated my own challenges—and after traveling to 48 countries and clubs, hosting both successful and unsuccessful events, and speaking with chefs nationwide—I finally dared to publish two major articles on the topic: one from a GM's perspective and one from a Chef's. The response has been overwhelmingly positive. It proves that we can address difficult topics with honesty, compassion, and without morbidity.

A Fresh Look for "The Club Wine Review." 

I recently overhauled the design of Fernando Silva's "The Club Wine Review," giving it a more modern, spacious, and elegant feel. Thank you, Fernando, for your continued dedication to this feature.

Continuing Our Focus on Wellness & Philanthropy.

In 2026, Golf Kitchen will continue to spotlight health, wellness, and charitable initiatives supported by private clubs—an area of the industry that deserves far more recognition.

An Honor from Distinguished Clubs.

​Last week, I announced that I would attend the CMAA World Conference in Anaheim, and shortly after, I was notified by Distinguished Clubs and BoardRoom Magazine that I was selected to serve on the Distinguished Clubs Standards Advisory Committee for 2026–2028- a dream achievement for Golf Kitchen. Thank you to John Fornaro and the entire team for this incredible honor. I look forward to contributing meaningful insights.

More to Come

Expect updates every six weeks—Golf Kitchen is galloping forward in this fiery, fast‑moving Year of the Horse, and I'm excited to bring you along for the ride.

*** Special thanks to Mr. Frank's Kitchen, Texturas, Chef's Warehouse, Perlage, and Tasty Duck for your continued support.

In our upcoming issue, Golf Kitchen highlights an essential conversation transforming kitchens and rethinking leadership in restaurants and private clubs. We're excited to feature Chef Hannah Flora and Vincent J.C. Tracy, CCM, CCE, Board‑Certified Mental Health Coach, two advocates at the forefront of this vital discussion on culinary culture and wellbeing.

Savoring Serenity: Chef Hannah Flora on Mental Health as the Key Ingredient

Chef Hannah Flora calls for a shift away from the exhausting grind of the culinary world. She emphasizes that prioritizing mental health and wellbeing is critical for the future of food.

​Chef Flora addresses:

• Transitioning from fear-based leadership to compassionate guidance 
• The importance of work-life balance
•  Hidden mental health challenges in hospitality 
• The need for inclusive cultures and healthy boundaries.

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Chef Flora is a rising voice advocating for change in the industry.

​Immediate Release: Stamford, Connecticut, January 20, 2026: On Friday, April 24, following last year's unforgettable debut at Montammy Golf Club in Alpine, New Jersey, Burke's Celebrity Chef Showdown is set to take place at Medinah Country Club, Medinah, Illinois. This event will bring together two culinary powerhouses for an evening filled with creativity, competition, and extraordinary dining.

This year's showdown features Matthew Gilbert, Culinary Director and Executive Chef at Medinah Country Club. Chef Gilbert is celebrated for his refined, international techniques and inventive flavor profiles. As a leader in elevating Medinah's culinary program, he is ready to defend his title on home turf. His cooking style blends precision with playfulness, making him a perfect contender for this high-energy culinary duel. Celebrity Chef David Burke, Award-Winning Chef, Restaurateur, and Culinary Icon, returns to the competition with his signature boldness, artistry, and flair. A pioneer of modern American cuisine, he is known for his unmatched creativity and showmanship, ensuring a night filled with surprises and unforgettable dishes.

What Can Members and Guests Expect?

A dynamic, head-to-head culinary showdown for both members and guests, including:

• A glamorous cocktail hour followed by a multi-course dinner crafted by both chefs, complete with wine and beverage pairings

• Behind-the-scenes storytelling and live commentary

• Exclusive dishes available only at this event

• A spirited celebration of culinary excellence at one of America's most iconic clubs

Why Members and Guests Won't Want to Miss It?

Last year's inaugural event was a hit, leaving guests buzzing for months. This rematch promises even more excitement, innovation, and the friendly rivalry that made the first showdown a standout success.

Medinah sets the stage for a one-of-a-kind evening where tradition meets creativity, and two extraordinary chefs push each other to new heights.

Media contact:
[email protected]  
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