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Carmel Country Club
4735 Carmel Road
Charlotte, NC 28226
|CLUB / RESORT DATA|
|Executive Chef||Ryan Cavanaugh|
|Number of Members||1,450|
|Annual Food & Beverage Revenues||7,500,000|
|Food & Beverage Minimum||No|
|Number of Food & Beverage Outlets||10|
|Average Weekly Covers||6000|
|Number of Kitchens||3|
|Sommelier on staff||Yes|
What makes Carmel’s culinary program unique is the team’s engagement with our membership. Our talented and dedicated staff are driven to achieve excellence because they care about the people receiving each meal. Every day feels like cooking for family and partaking in the special and even sometimes mundane moments that generate lasting memories.
Our membership is approachable, they gladly engage with staff to offer feedback. The team is comprised of exceptional individuals with diverse backgrounds who bring their own perspective to the kitchen. With daily specials, we are able to challenge creativity and try new things. This, along with internal challenges and a focus on staying seasonal, keeps our menu fresh at all times—members could dine with us daily and never run short on new options.
Another chief component to our culinary success is variety. We take pride in sourcing best seafood, top quality meats, and local produce that the south has to offer. These ingredients are primarily utilized in our a la carte dining spaces, but also are included in menus across the property including our turn rooms, trolley, pool grill, pizza truck and banquets. Each wood fired pizza off our ’47 truck is made with handcrafted dough and, if it’s not a classic pie, it likely features in-season vegetables or house made charcuterie. Our new dining spaces will provide quick and casual bites including wings, Smash burger’s, BBQ, and custom salads with all the fixings. This will allow our members to grab a bite on the go or relax in a comfortable setting straight out of the gym or off our courts and courses. We’re even providing Starbucks coffee and specialty drinks to ensure we are a one stop shop for all their F&B needs.
This past year, Carmel had the honor of hosting the Chef to Chef Conference in which 275 chefs were invited to tour our restaurants, pool complex, and kitchen. While the facilities were impressive then, we have grown to include a second Clubhouse kitchen downstairs, expanded kitchen space upstairs and a finishing kitchen on the far side of the clubhouse to enhance banquet service. We are constantly pushing the envelope to stay current with the latest trends in F&B. Whether its equipment or space, the Carmel Board and membership prioritize providing the necessary resources for success. Accordingly, the team is able to excel and provide a top experience for every diner.
Featured a la Carte menus
Featured Banquet menus