Finding Balance in Our Busy Season

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In the midst of his busy season, Kelly Greens G&CC’s Executive Chef Drew Tait strives to find a work-life balance that best suites him. The air is cool, humidity is low and traffic has begun to pick up. You can feel the energy buzz around Kelly Greens G&CC as the season begins to come back in South West Florida. […]


Rising to the Occasion

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Not surprisingly, the reports that we’re getting from Texas and Florida clubs just weeks after Harvey and Irma hit are already more about progress than pain.


How Kelly Greens G&CC Survived Irma

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As hurricane Irma approached Florida’s gulf coast, Kelly Greens G&CC’s Executive Chef Drew Tait and his team prepared for the worst and hoped for the best. My wife and I have lived in southwest Florida for over 20 years. We’ve survived many different hurricanes. But this year was different for us; this was the first […]


How Pasta Made Me a Chef

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If it weren’t for pasta, Drew Tait, Executive Chef of Kelly Greens G&CC might not have become the chef he is today. It’s remarkable for me to think about pasta as an everyday food that almost all cultures, regions and continents have their own versions of. See, pasta and I have a deep connection. In […]


5 Ways to Build a Culinary Leadership Environment

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Drew Tait, Executive Chef of Kelly Greens G&CC, has developed an extensive leadership philosophy he hopes will elevate his culinary team, his club and himself. As chefs, we’ve all read many books and articles on leadership. It’s important to always continue to develop our skills as successful and effective leaders. One area I have recently […]


Exploring the Uniqueness of Different Salts

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Drew Tait, Executive Chef of Kelly Greens Golf & Country Club, does regular salt tastings with his cooks to highlight the differences between salt varieties—and showcase their best uses. As most chefs know, salt is one of the most important ingredients used in kitchens throughout the world. You’d probably be surprised to learn that only […]