A baptism under the fire of Gordon Ramsay of “Hell’s Kitchen” fame helped to prepare Andi Van Willigan for the Executive Chef role at Los Angeles’ renowned Bel-Air Country Club.
Golf course superintendents are learning to keep their heads above water while taking a larger role in helping to manage this precious, but increasingly capricious, commodity—not only for their properties, but also for their communities and regions.
The fallout from the recession, combined with seismic shifts in the nature of the club business, have created a new urgency for effective leadership and a new formula for management-driven success.
I made my presentation and the customer said, “I hear you.” What I didn’t know at the time was that was a nice way for my customer to say “no.”
David Pinckney, Executive Chef of Knoxville’s Cherokee Country Club, is well on his way to securing the distinction of serving memorable meals to just about everyone in Tennessee’s third-largest city.
An innovative new refreshment and merchandise car has helped Raven Golf Club-Phoenix increase revenues by bringing clubhouse, grill and pro shop services directly to golfers without slowing their rounds.