The new kitchen at the Naples, Fla. club will be 40 percent larger and will be completed with no assessment to the membership. Chuck Mahoney, the club’s Certified Executive Chef, said the new design completely changes the direction of the kitchen lines, providing for a more efficient and functional work-flow. When finished, the kitchen will include a new employee lounge and chef’s office.
A new $2.6 million-dollar kitchen renovation is cooking at Eagle Creek Golf & Country Club in Naples, Fla. and will be ready to service its members just in time for season. The original kitchen dates to the 1980s, when the club first opened and since has welcomed generations of members including U.S Open winner and sportscaster Ken Venturi.
“The staff has been working with a layout over three decades old” said General Manager Don Madalinksi. “We are happy to mention that the new kitchen will be 40 percent bigger with no assessment to the membership.”
The enhancements will provide a more productive and resourceful kitchen while allowing staff to keep up with the ever-growing trends in food and beverage.
“This enables us to take advantage of the advancements in equipment and technology in the everchanging culinary world,” said Chuck Mahoney, the club’s Certified Executive Chef. “The new design completely changes the direction of the kitchen lines, providing for a more efficient and functional work-flow.”
More than a year of research, kitchen tours, studies and site plans has taken place. When completed, the kitchen will include a new employee lounge and chef’s office.
“We look forward to serving our members and their families,” added Mahoney.