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Lakeside Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Craig Meyer |
Chef's Certifications | Executive Chef Craig Meyer- CEC, AAC, CCA Escoffier SocietyChaine des RotisseursTexas Chefs Association / ACFExecutive Pastry Chef - Jeffrey Guy- CEPC Executive Sous Chef - Matthew DiBari (Currently working on CCC level)Sous Chef - Kris Kumthub (Currently working on CCC level) |
Number of Members | 985 |
Annual Food & Beverage Revenues | $10 million |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 5 |
Average Weekly Covers | 2862 |
Banquet Capacity | 764 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 2 |
Number of Back of the House Employees | 54% |
Number of Front of the House Employees | 53% |
Food Cost(%) | 42% |
Our goal is for our members to know they can come to their club and experience food that rivals the best restaurants in Houston. Whether they are out for a quiet evening with special guests in the Lakeside / Bar 51 dining room or looking for a casual family outing in the Oxbow Bar & Grill.
Executive Chef Craig Meyer's mission for Lakeside Country Club is "to understand and provide its members with a culinary experience that exceeds a diverse and high expectation level, sustainably in a creative, safe and professional kitchen environment."
Featured a la Carte menus
| Featured Banquet menus
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