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Forest Lake Club
CLUB / RESORT DATA | |
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Executive Chef | Robert Meitzer, CEC, AAC |
Chef's Certifications | Robert Meitzer Certified Executive Chef, Certified ACF Judge, Member American Academy of Chefs and Chaine de Rotisserie |
Number of Members | 1,100 |
Annual Food & Beverage Revenues | 2,800,000 |
Food & Beverage Minimum | No |
Number of Food & Beverage Outlets | 5 |
Average Weekly Covers | 3000 |
Banquet Capacity | 600 |
Number of Kitchens | 5 |
Sommelier on staff | Yes |
Forest Lake’s membership has embraced the direction of the program and the staff is highly engaged. The club is about to hit its centennial anniversary and currently boasts a three year wait list.
Featured a la Carte menus
| Featured Banquet menus
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