Desert Highlands, in Scottsdale, Ariz., boasts some of the most sumptuous menus in the area. And members who eat in the club’s various dining rooms know that their meals are the inspiration of Executive Chef Michael Hoobler. It’s not likely, however, that they are as familiar with Daniel Chagolla, Steve Bruni, or Steve Amine.
They are Desert Highlands’ sous and pastry chefs, and it is their job to turn Hoobler’s vision into reality each and every day. Like understudies in the theater, sous and pastry chefs work behind the scenes, learning their trade and waiting someday for a leading role.
For Chagolla, Bruni (pictured, above), Amine and others who work under Hoobler, that day comes when Desert Highlands hosts its popular “Chefs Gone Wild” event, which brings the entire culinary team out from the kitchen to work several different action stations that are positioned throughout the clubhouse.
THE GOAL:Provide a unique “Chefs Gone Wild” dining experience to showcase the talents and experience of the Desert Highlands culinary team, in a format that emphasizes personal connection with members.THE PLAN:Desert Highlands’ Executive Chef, Michael Hoobler (below), along with Executive Sous Chef Daniel Chagolla, Pastry Chef Steve Bruni, and Sous Chef Steve Amine, among others, anchor action stations spread through all five of the club’s main dining rooms, each producing a signature composed small-plate offering.
THE PAYOFF: Member satisfaction and involvement has been strong and steady. Additionally, the event has resulted in some well-deserved recognition for members of the culinary team who normally work behind the scenes. |
“We truly believe in the talents of our staff, and the food-and-beverage department is certainly no exception,” says Bret R. Coad, CCM, Assistant General Manager at Desert Highlands. “Whether it is quick soup-and-salad on ladies’ golf day, or action stations in every room of the club, we are always looking for ways to engage our members and their guests. We also know that members appreciate the quality and freshness of buffet items prepared to order, so we took that concept, enlisted our most talented team members, and turned them loose to showcase their own flavors.”
The menu for the most recent “Chefs Gone Wild” featured Prosciutto-Wrapped Melon with Mint Crème Fraiche; Tea-Smoked Hamachi; Seared Sea Scallops with Fresh Bean Salad and Smoked Heirloom Tomato Broth; Tuscan-Rubbed Beef Strip Loin; and Bananas Foster, among other dishes.
While “Chefs Gone Wild” is extremely popular, it is certainly not without its challenges, reports Coad. Hoobler’s commitment to involving Desert Highlands’ culinary team in developing the menus from scratch demands tight coordination and teamwork.
“At the first ‘Chefs Gone Wild,’ members were somewhat intimidated by some of the more adventurous menu items,” Coad adds. “With increased marketing to the membership, and as members become more accustomed to the various cooking styles of our chefs, this is no longer an issue. The challenges now lie in turning members away from a sold-out event, and searching for the balance in identifying whether or not to present additional ‘Chefs Gone Wild’ events.”
For Desert Highlands, “Chefs Gone Wild” has been more than a revenue generator and morale booster. “It has been an excitement generator,” says Coad. “The buzz before and after each event is so positive, members make their reservations long before the next menu is ever published. In a market as competitive as Scottsdale, that is essential. We are able to connect with our members, one plate at a time.”
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