A baptism under the fire of Gordon Ramsay of “Hell’s Kitchen” fame helped to prepare Andi Van Willigan for the Executive Chef role at Los Angeles’ renowned Bel-Air Country Club.
Golf course superintendents are learning to keep their heads above water while taking a larger role in helping to manage this precious, but increasingly capricious, commodity—not only for their properties, but also for their communities and regions.
The fallout from the recession, combined with seismic shifts in the nature of the club business, have created a new urgency for effective leadership and a new formula for management-driven success.
I made my presentation and the customer said, “I hear you.” What I didn’t know at the time was that was a nice way for my customer to say “no.”
David Pinckney, Executive Chef of Knoxville’s Cherokee Country Club, is well on his way to securing the distinction of serving memorable meals to just about everyone in Tennessee’s third-largest city.
An innovative new refreshment and merchandise car has helped Raven Golf Club-Phoenix increase revenues by bringing clubhouse, grill and pro shop services directly to golfers without slowing their rounds.
Dog-friendly property Lansdowne Resort is expanding its canine accommodation efforts with “Howl for the Holidays,” which allows dogs to stay free with a guest and have the $100 non-refundable pet fee waived from November 24 through December 30.
Cantigny Golf’s Scott Witte not only thinks “outside the box,” but also “inside the hive” to help distinguish the property and gain special insights for its environmental mission.
One hallmark of leadership is first recognizing that the best ideas are frequently generated at the front lines, and then encouraging staff-wide input and instilling a belief that all thoughts and suggestions will be fully considered.
Shared plates and foreign influences are gracing the starter menus of club and resort cuisine, as chefs strive to balance familiar favorites with fresh offerings.