CLUB / RESORT DATA
Executive Chef	Antonio Campolio
Number of Members	706
Annual Food & Beverage Revenues	$6 million
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	7
Average Weekly Covers	2533
Banquet Capacity	350
Number of Banquet Kitchens	2
Number of a la Carte Kitchens	3
Number of Back of the House Employees	75%
Number of Front of the House Employees	135%
Food Cost(%)	63%

Antonio Campolio, Executive Chef at St. Andrews Country Club, oversees all seven dining venues. Chef Campolio brings over 17 years of exceptional culinary experience to this new position. Having worked in such positions as executive chef manager, sous chef, and director of food and beverage, he understands what it takes to keep a restaurant running smoothly and provide superior customer service.

Campolio thrives and excels in bringing together locally sourced products to create unique culinary experiences. “I look forward to meeting local provisioners and learning more about the wide variety of fresh ingredients available throughout Florida, especially those near the Club. Working with the team we will deliver on the promise to our members to exceed their expectations through a locally cultivated culinary story,” said Campolio.

Over the last 17 years, Chef Campolio has worked at storied venues such as The Greenbrier Resort, The Broadmoor Resort, The Marcus Whitman Hotel, and Conference Center, The St. Francis Yacht Club, and Persimmons Restaurant.

In addition to his education and experience, Chef Campolio has been active in the community, with multiple appearances as a Guest Speaker at the Colorado Springs chapter of the United Way. He has raised $150,000 for scholarships by creating local events, Friends of the James Beard dinners, and Chef's Tables and has won several awards, Semifinalist in the ACF Chef of the Year, 2014, one of 16 in the nation selected to compete.

Featured a la Carte menus np-2-1-22-Lakeside.pdf 2-8-2-10-Gallery-Menu-.pdf Valentines-Day-Menu-final.pdf

Featured Banquet menus sacc-Menu-Bar-Bat-Mitzvah.pdf sacc-Menu-Wedding-Packages.pdf