For immediate release: August 21st, 2018, Avon, CT. Diana DeLucia, Editor in Chief and Producer of Golf Kitchen and Golf Kitchen Magazine and Events is pleased to announce the recipients of the Inaugural Golf Kitchen Culinary Excellence Awards to be officially presented at the Inaugural Golf Kitchen Edgewood Fine Dining Soirée, October 4th, 2018 at Edgewood Country Club in River Vale, New Jersey, USA.
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
For more information surrounding our event culinary team lead by Tony Villanueva, please visit the event webpage https://www.golfkitchen.com/golf-kitchen-edgewood.html
Thank you to the Private Golf, Country Club and Resort Industry, Culinary Leaders and Members who have supported the Golf Kitchen Vision and Journey, without all of you this could not be possible. ~ Diana DeLucia, Producer, Golf Kitchen.
About Edgewood Country Club
Edgewood Country Club is located at 449 River Vale Road in River Vale; N.J. Founded in 1956 on the grounds of two former pre-Revolutionary War farmsteads that were later converted into a country manor estate, Edgewood Country Club offers distinctive facilities in a warm, but sophisticated, setting. The club's jewel is an impeccably-maintained, 27-hole golf course, staffed by PGA-certified golf professionals. Other club features include six Har-Tru tennis courts, a comprehensive tennis instruction program for players of all ages, and the Club's famous Midway Bar & Grill. It also boasts one of New Jersey's largest heated swimming pools and a brand-new clubhouse and banquet facility which opened in May 2017 for both member and non-member dining and special events. The clubhouse and banquet facility, which offers fine dining and gracious service, is host to many events such as weddings, golf outings, banquets, bar/bat mitzvahs and other parties for up to 400 guests. The Club also features a state-of-the-art strength training & fitness facility for its members.
For information about membership call Kyla Basso, Edgewood County Club vice president of membership sales, marketing and club operations, at 201-666-1200, extension 273. For information on events call Candice Timmerman, Edgewood Country Club event coordinator, and sales director, at 201-666-1200 extension 218. For more information about club membership, club amenities or entertaining options, visit EdgewoodNJ.com.
About Golf Kitchen
Founded in 2014 by CEO Diana DeLucia, an internationally recognized culinary writer/photographer, Golf Kitchen® is a unique portfolio of recipes, photos, and interviews from the kitchens and fairways of 16 illustrious golf destinations around the world.
Diana initially introduced the concept in 2013 through her sold-out book Golf Club World, Behind the Gates. She launched the high class 500+ page "coffee table" collectible - Golf Kitchen – on November 10, 2016, featuring chefs from participating global Golf Kitchen® teams at Winged Foot Golf Club in Mamaroneck, New York. This illustrious event joined the world of private club and resort chefs, recipes, and kitchens together with the history and stories of 16 high-end golf clubs and destinations around the world.
In the fall of 2017, Golf Kitchen Magazine, a quarterly print magazine was launched and is approaching its first year and a second book is in production titled Golf Kitchen Americas.
In April of 2018, Golf Kitchen and Punta Mita, Mexico held the Inaugural Golf Kitchen Punta Mita four-day Culinary Extravaganza and 2 Day Golf Kitchen Golf Tournament. www.golfkitchenpuntamita.com
In addition to the book, magazine, and events, the Golf Kitchen® Community has recently emerged with significant digital and social media initiatives designed to capture the appetites of golfers, travelers, chefs, and food enthusiasts around the globe.
For table bookings contact:
Frank Benzakour: email@example.com
or call 201-666-1200
For sponsorship inquiries and media contact:
Diana DeLucia: firstname.lastname@example.org
or call 860-406-1782