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Kelly Greens Golf & Country Club
12300 Kelly Greens Blvd S.W.
Fort Myers, FL 33908
|CLUB / RESORT DATA|
|Director of Food & Beverage / Executive Chef||Drew Tait|
|Chef's Certifications||CEC in process|
|Number of Members||939|
|Annual Food & Beverage Revenues||1,000,000|
|Food & Beverage Minimum||No|
|Number of Food & Beverage Outlets||4|
|Average Weekly Covers||600|
|Number of Kitchens||1|
Our culinary team has been built from highly dedicated professionals over the last four years since Executive Chef Drew Tait joined Kelly Greens. During this time, we have steadily improved the quality of food while changing the club's culture from strictly comfort food-focused to a refined, progressive culinary program rivaling the best restaurants from Sanibel to Naples.
With most of our foods produced from scratch, we can control our member's overall experience to ensure it is exceptional. We focus on the details of proper classical sauce preparation, brines for proteins, the use of technology to improve flavors and textures, and special attention to dietary and allergy concerns.
Like many clubs, we are proud of our ability to prepare a wide range of regional and world-wide foods to bring verity and excitement to our members. We are unique because our dedication to researching and executing these different food styles is how they would be prepared in their country or region of origin. From traditional Hawaiian pig roasts and multi-course Chinese dinners to BBQ cookouts, wine dinners, and other unique events, we continually push ourselves out of our comfort zone to benefit our members.
We place a lot of energy towards building, maintaining, and bettering the culinary team. We partake in tours of our different vendor's facilities to learn where our products come from, which also act as great team-building experiences. We also do in-house classes over butchery, smoking, trussing, sauce preparation, canning, and other practices that are becoming lost art forms.
These actions are taken to help our culinary team members better understand why we prepare food the way we do, how it affects the final product, and continually instill passion and dedication to a craft we love wholeheartedly.