 Licensed Adobe Stock Image 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/ 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.
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