CLUB / RESORT DATA
2021's rank 20	No change from last year
Executive Chef	Anthony Capua
Chef's Certifications	CSC
Number of Members	469
Annual Food & Beverage Revenues	$3 million
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	2
Average Weekly Covers	825
Banquet Capacity	185
Number of Banquet Kitchens	1
Number of a la Carte Kitchens	1
Number of Back of the House Employees	14%
Number of Front of the House Employees	25%
Food Cost(%)	45%

Sycamore Hills GC is proud to be known as one of the most dynamic private club culinary experiences in the midwest. Under the direction of Assistant General Manager Alfredo Hildebrandt and Executive Chef Anthony Capua, Sycamore Hills has quickly made its mark on the private club culinary scene by offering fresh and trendy culinary offerings that are on par with what you would find in major city centers. Sycamore Hills truly embraces the scratch kitchen mentality and never takes shortcuts to offer our members the best culinary experiences.

This past year at Sycamore Hills was a year of firsts. For the first time in the history of the club, social memberships were put on a waitlist due to the success and demand of our club culinary program. Another first was our Battle of the Chefs event. For the first time in the Club industry, we pitted our Executive Chef Anthony Capua, with his longtime mentor, Ryan Daniels of Fiddlesticks Country Club, in a five-course wine dinner battle.

However, the Club is far from finished pushing the culinary experience at Sycamore Hills to new highs. What do we have in store for the 2022 season? We can’t wait to show you!

Featured a la Carte menus Dinner-Menu-Example-1.pdf Dinner-Menu-Example-2.pdf CRB-2022-Culinary.pdf

Featured Banquet menus Banquet-Areas.pdf Banquet-Package.pdf Wedding-Package.pdf