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The Pinery Country Club
CLUB / RESORT DATA | |
---|---|
Executive Chef | Zachary Rozanski |
Number of Members | 825 |
Annual Food & Beverage Revenues | $1 million |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 6 |
Average Weekly Covers | 1200 |
Banquet Capacity | 250 |
Number of Banquet Kitchens | 1 |
Number of a la Carte Kitchens | 1 |
Number of Back of the House Employees | 9% |
Number of Front of the House Employees | 35% |
Food Cost(%) | 30% |
The passion of the culinary team is evident in the kitchen and on the plate. Their goal is to create something special at every meal for every member and guest. From daily specials to personalized chef tasting menus, grab-and-go with a creative twist to six-course wine dinners, the staff is continually refining techniques and presentations and pushing themselves. Weekly culinary team meetings encourage sharing ideas, polishing skills, and communicating operational tasks so each team member can grow personally and professionally while contributing to the club experience.
Featured a la Carte menus
| Featured Banquet menus
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