CLUB / RESORT DATA
Director of Food & Beverage / Executive Chef	Matt Sigler
Number of Members	600
Annual Food & Beverage Revenues	1,550,000
Food & Beverage Minimum	Yes
Number of Food & Beverage Outlets	4
Average Weekly Covers	1015
Banquet Capacity	150
Number of Kitchens	1
Food Cost(%)	30%
Sommelier on staff	Yes

Oswego Lake Country Club completely restructured its F&B team and reinventing the culinary experience for members. A local chef named Matt Sigler, the former Chef/Owner of Renata, The Oregonian's Restaurant of the Year in 2015, was appointed as Executive Chef.

As part of its reinvention, Oswego Lake launched a house-made pasta and pastry program and hired a dedicated pastry chef, who also does birthday and wedding cakes for members by request.

All menus in all outlets have been completely transformed with local, sustainable produce, as well as beef and fish. Food waste has also been drastically reduced.

The club has a 5,000 square foot garden and greenhouse as well as four bee hives where the chefs harvest hyper-local honey to use on menus.

Chef’s reputation locally and regionally has allowed the club the opportunity to collaborate with other local chefs for special member dinners and large golf events where the club can create culinary stations throughout the course.

Member satisfaction for the quality and consistency of the food at the club has never been higher.

Featured a la Carte menus Dinner_Menu_3.23.pdf 3.23_Lunch_Menu.pdf Brunch_Menu_3.5.pdf Dessert_Menu_for_the_website.pdf

Featured Banquet menus 2021_Banquet_Packet.pdf