Articles

Drew Tait

Putting an Eye Toward Our Future

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With plans for a huge kitchen renovation in the coming years, Kelly Greens G&CC’s Executive Chef Drew Tait is careful to not grow stagnant while waiting on improvements. Instead, he and his team are evolving and improving with new outdoor dining plans and a culinary garden. As I enter my second year at Kelly Greens Golf […]


Drew Tait

Why We Need Progressive Coaching and Counseling

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As managers we must coach and counsel our cooks and culinary staff to become better, more productive team members. In this day and age, it is important as chefs that we move with the trends of progressive coaching and counseling. Not only do the old ways of operating a professional kitchen not mesh with the […]


Drew Tait

8 Hiring Strategies for Club F&B Operations

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Kelly Greens G&CC’s Executive Chef Drew Tait learned that the job must fit the individual as much as the individual must fit the job. Every September we begin hiring for seasonal positions to work through April (when we slow down again for the summer). Some of our seasonal staff returns year after year while other positions welcome […]


Drew Tait

Finding Balance in Our Busy Season

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In the midst of his busy season, Kelly Greens G&CC’s Executive Chef Drew Tait strives to find a work-life balance that best suites him. The air is cool, humidity is low and traffic has begun to pick up. You can feel the energy buzz around Kelly Greens G&CC as the season begins to come back in South West Florida. […]


Drew Tait

How Kelly Greens G&CC Survived Irma

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As hurricane Irma approached Florida’s gulf coast, Kelly Greens G&CC’s Executive Chef Drew Tait and his team prepared for the worst and hoped for the best. My wife and I have lived in southwest Florida for over 20 years. We’ve survived many different hurricanes. But this year was different for us; this was the first […]


Drew Tait

How Pasta Made Me a Chef

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If it weren’t for pasta, Drew Tait, Executive Chef of Kelly Greens G&CC might not have become the chef he is today. It’s remarkable for me to think about pasta as an everyday food that almost all cultures, regions and continents have their own versions of. See, pasta and I have a deep connection. In […]