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Baltimore Country Club
4712 club road
Baltimore, MD 21210
|CLUB / RESORT DATA|
|Director of Food & Beverage / Executive Chef||Richard Jallet|
|Number of Members||3,200|
|Annual Food & Beverage Revenues||6,500,000|
|Food & Beverage Minimum||No|
|Number of Food & Beverage Outlets||5|
|Average Weekly Covers||2000|
|Number of Kitchens||4|
|Sommelier on staff||Yes|
At the helm of BCC’s F&B program is Executive Chef Richard Jallet, who has been with the club since 2014. Working closely with Jallet is Kent Johnson, General Manager and COO, who joined BCC’s team two years ago after spending more than a decade as GM of the nearby Elkridge Club and Nicholas A. Steege, Director of Food & Beverage.
The Food and Beverage staff at Baltimore Country Club takes pride in creating the perfect environment for members and guests, providing exceptional service at all times. From fireside dining in the mahogany-paneled rooms of Roland Park, to al fresco hospitality with a view of the links at Five Farms, BCC’s highly trained staff delights members with the very finest dining experience.