CHEF STEPHEN YEN MAKES WINNING SWITCH FROM FINE DINING TO PRIVATE CLUB

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Stephen Yen, a French Culinary Institute (ICC) graduate, and a renowned restaurant chef, tells us how he overcame the often tricky transition from the restaurant to the club industry.

Liberty National is one of the finest golf properties in the country, with some incredible members. It is your second season; tell us how you overcame the transition challenges.

Transitioning from a restaurant to a golf or country club can be challenging. Although you may have regulars in a restaurant, for the most part, new people will dine each day or evening. In a typical restaurant, you can predict how much product you will need for the night, but in a club, it’s different.

One of my biggest hurdles was figuring out what the members wanted and preferred. It wasn’t just about having a menu and saying no to anything outside of it. We had to be accommodating and flexible, even if it meant sourcing ingredients, we don’t usually keep in stock. Managing inventory and ensuring everything was fresh was challenging, but getting to know the members was even more critical. I had to engage with them to anticipate their needs, ask questions, and check in on their dining experiences. By doing so, I was able to build stronger relationships and provide better service.

In the first season, the challenge for me personally was that I was so used to the same ingredients, the exact measurements, and the same techniques. It was comfortable, but it also felt limiting. I grew to love cooking for the members at Liberty National. It’s all about being open to their input and feedback. They may have a favorite pasta sauce they want with a different type of pasta. Or they may have a special recipe they want me to try out. Whatever it is, I’m willing to listen and make adjustments. It’s a challenge, but it’s also gratifying.

Another learning curve is a lot of waiting, and then all of a sudden, all the golfers come in simultaneously. You might have zero reservations for dinner, and then suddenly, a member shows up with 12 guests, and you are making a last-minute wine dinner. You have to have the wines in-house, and you have to have the glasses polished.

Making use of downtime is critical and crucial. I’ve learned to make sauces, different rubs for different meats, and marinates, so we are ready to go. You don’t know when you’ll get flanked or attacked, but continued on page 125

WITH BOB GILBERT