F&B Variety is a Must at Mizner CC

By

Mizner CC’s $22 million renovation and expansion will add a number of new dining options and, according to GM/COO Larry Savvides, will be the key to the South Florida club’s success. In South Florida, the club business is fierce, and food-and-beverage programs are among the biggest differentiators between top properties. Mizner Country Club (Delray Beach, […]

Rivieria

The Role of F&B in Riviera CC’s Success

By

Donald Emery is extremely proud at all times of The Riviera CC’s culinary operation, led by Executive Chef Simon Lewis—and especially during high-profile events such as the Women’s All-American Tennis Championship, Genesis Open, US Amateur Championship and upcoming 2028 Summer Olympics. Donald Emery, General Manager of The Riviera Country Club in Pacific Palisades, Calif., is […]


Joe Napolitano

How a Chef Became a General Manager

By

Joe Napolitano, CEC, CCM, continues to rely on his experience as a chef to guide him in his current career path as the newly appointed General Manager of Bonnie Briar Country Club (Larchmont, N.Y.). Joe Napolitano’s career began on the line. He is a graduate of the Culinary Institute of America, a Certified Executive Chef […]


How Dearborn CC Landed a CMC

By

At Dearborn (Mich.) Country Club, General Manager/COO Bruce Lilley and Executive Chef Michael Russell, CMC, are working hard to reinvent the dining program. Bruce Lilley doesn’t shy away from a challenge. So when Dearborn (Mich.) Country Club asked him to take over as General Manager and Chief Operating Officer nearly six months ago, with the […]


How Cowboys GC Created a Daily-Fee Culinary Destination

By

Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, worked closely with Executive Chef Kevin Grafton to create a brand new destination-dining concept at the world’s only NFL-themed daily-fee golf club. Never growing complacent is critical to F&B success. And Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, takes this […]


How to Foster F&B Talent

By

Club chefs need supportive managers—and Daniel Chagolla, Executive Chef of Desert Highlands in Scottsdale, Ariz., has one in Chief Operating Officer Terra Waldron. Savvy club managers discover what is unique about the individuals on their team and find ways to capitalize on those special attributes. That’s certainly the case at The Desert Highlands Country and […]