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 […]

Joseph Leonardi, CMC

Chef’s Thoughts with The Country Club’s Joseph Leonardi, CMC


As the Director of Culinary Operations for The Country Club (Brookline, Mass.), Joseph Leonardi, CMC, says he is motivated when he sees progress being made on a project that he or a group of individuals are working on. As one of the American Culinary Federation’s newly minted Certified Master Chefs, Joseph Leonardi, Director of Culinary […]

Seven Ideas for Small-Plate Menus


The chefs of Oak Hill CC and La Grange CC found that small-plate success is largely dependent on responding to member preference. Small plates and downsized dishes are ubiquitous. They cater to members looking for smaller portions, as well as those looking to dance around a menu and try multiple dishes at once. Chefs also […]

How Cowboys GC Created a Daily-Fee Culinary Destination


Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, worked closely with Executive Chef Kevin Grafton to create a brand new destination-dining concept at the world’s only NFL-themed daily-fee golf club. Never growing complacent is critical to F&B success. And Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, takes this […]

A New Club Culinary Renaissance Is Here


Club chefs are pushing the envelope even further, experimenting with new ideas, techniques and strategies. Over the past two decades, clubs’ food-and-beverage programs have evolved substantially. No one would deny that. We’ve abandoned mediocre, fast-casual fare and stepped up to provide upscale, modern and creative cuisine in a variety of formats and venues. We’re now […]