Kelly Greens G&CC’s Executive Chef Drew Tait learned that the job must fit the individual as much as the individual must fit the job. Every September we begin hiring for seasonal positions to work through April (when we slow down again for the summer). Some of our seasonal staff returns year after year while other positions welcome…

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.…

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.

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…

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…

As more members and guests opt for meat-free lifestyles, club chefs are coming up with clever, well-crafted vegetable and grain-focused dishes. Trying to make braised beef short ribs without beef is a basically an exercise in futility. But it’s possible, club chefs report, to create delicious meat-free dishes to satisfy the growing demand for vegetarian…