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Tampa Yacht & Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Carlos Addarich |
Chef's Certifications | CEC, WCEC |
Number of Members | 1,457 |
Annual Food & Beverage Revenues | $5 million |
Food & Beverage Minimum | Yes |
Number of Food & Beverage Outlets | 4 |
Average Weekly Covers | 1089 |
Banquet Capacity | 1,000 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 2 |
Number of Back of the House Employees | 30% |
Number of Front of the House Employees | 30% |
Food Cost(%) | 48% |
At TYCC we strive daily to offer our members an excellent culinary experience without being pretentious. Our culinary philosophy is "great ingredients, simply prepared"—and we live by it. Letting the flavor combinations take center stage so they are easy to understand and easy to enjoy. We want our members to feel at home, to identify themselves with the dishes, and consequently create new remarkable memories. Nothing like hearing a member start a conversation by saying, as an example, "I remember the first time I tasted those beef cheeks..." or, "We missed the delicious macadamia-crusted grouper.."
We truly wish that our members enjoy the process of dining with us here at Tampa Yacht & Country Club.
Featured a la Carte menus
| Featured Banquet menus
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