Merion GC’s Executive Chef shares tips for building modern buffets. Buffets are an essential service style. But to display buffet food, chefs are moving away from chafing dishes, which are now viewed as old-fashioned and boring. Instead, buffets now feature a series of service styles to showcase the variety of dishes being served, including chef-manned…
The Role of F&B in Riviera CC’s Success
Donald Emery is extremely proud at all times of The Riviera CC’s culinary operation, led by Executive Chef Simon Lewis—and especially during high-profile events such as the Women’s All-American Tennis Championship, Genesis Open, US Amateur Championship and upcoming 2028 Summer Olympics. Donald Emery, General Manager of The Riviera Country Club in Pacific Palisades, Calif., is…
What Club Chefs ‘Knead’ to Know about Pizza
As dining skews casual and small plates remain popular, pizza is the perfect menu item to satisfy both trends. Pizza has an eatability and versatility that can’t be beat. It satisfies both the casual dining and small-plate trends. It can be dressed up or down. It’s good any time of day. And it has both…
How Dallas’ Northwood Club is Taking the Reins
With its new chef-focused restaurant, improved beverage and pastry programs, and plans for a garden and chicken coop, Dallas’ Northwood Club is redefining what club dining can and should be. When Northwood Club in Dallas, Texas, had the opportunity to reinvent its member-dining operation as part of a massive club renovation, General Manager Jon Davis…
How to Tackle Kitchen Renovations
With food and beverage in the spotlight, clubs are investing in back-of-house upgrades. Here are three examples. Club kitchens house the heart and soul of every food-and-beverage operation. It’s where the food is prepared and where the staff that prepares it works its magic. But often, especially in older clubhouses, the layout of the kitchen…
Chef’s Thoughts with Nelson Millán
In addition to his role as Executive Chef of San Antonio CC, Nelson Millán has made it his lifelong mission to continue his education while mentoring and inspiring the next generation of culinary talent. Born in Rio Grande, Puerto Rico, Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, is a master technician who…