Drew Tait

Putting an Eye Toward Our Future

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With plans for a huge kitchen renovation in the coming years, Kelly Greens G&CC’s Executive Chef Drew Tait is careful to not grow stagnant while waiting on improvements. Instead, he and his team are evolving and improving with new outdoor dining plans and a culinary garden. As I enter my second year at Kelly Greens Golf […]


Rivieria

The Role of F&B in Riviera CC’s Success

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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 […]


How Our Chef’s Table Satisfies the Majority

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Lawrence McFadden, CMC, General Manager of The Union Club of Cleveland, was able to replace the club’s food-and-beverage committee with a weekly chef’s community table. Here’s how. The menu needs of private clubs are varied and vast. Picture a family sitting down to dine together at their club. The grandfather orders liver and onions, while […]


How Dallas’ Northwood Club is Taking the Reins

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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 […]


The Right Cook is in the Kitchen at Hammock Dunes Club

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Hammock Dunes Club’s Executive Chef Lance Cook has big dreams for the club’s F&B operation —and for himself. Good cooking is about passion, organization and skill. It’s both an art and a science. To some, it may look temperamental or frenzied, but to Lance Cook, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast, […]