Chrissie Bennett on Her New Role at Winged Foot GC

Chrissie Bennett

on Her New Role at Winged Foot GC

As the rst female to hold the Executive Chef position at Winged Foot Golf Club, Chrissie Bennett has exciting plans for the future of the club’s culinary program.

By Joanna DeChellis, Editor

EARLIER THIS YEAR, WINGED

Foot Golf Club (Mamaroneck, N.Y.) named Chrissie Bennett as Executive Chef. Bennett began her career with the club in 2012 and has steadily progressed through the ranks.

She is the fi rst female to hold the Executive Chef position at the storied club, which marked the centennial of its founding in 2021.

CRC: You’ve always demonstrated a very high aptitude in the kitchen, progressing from garde manger all the way up to Executive Chef. What has this most recent transition been like?

CB: I worked with Winged Foot’s former Executive Chef, Rhy Waddington, for many years, learning and growing as a cook. He was my mentor and he taught me a great deal. I was surprised when he decided to move on from Winged Foot, but I also knew that I was ready for the opportunity ahead.

CRC: Did Chef Waddington support your being named Executive Chef?

CB: He did. We had a long talk before he left and he told me then how much he believed I was ready, and that he would make the recommendation to the club to promote me into the role.

CRC: Colin Burns, Winged Foot’s General Manager, is also a big fan of yours. Was he supportive, too?

CB: Absolutely. The beauty of having spent more than ten years as a member of the culinary team here is that I know the way this club runs, I know the membership and I know the culinary team. We are a member-driven operation.

Knowing what our members like and dislike is the di erence between success and failure.

My history with the club gives me an advantage. I can confi dently push the envelope without upsetting the apple cart. I can infl uence the culinary program and menus in thoughtful, subtle ways that will move us forward while respecting and maintaining tradition.

CRC: What are some of the immediate goals you want to achieve as Executive Chef?

CB: We need to restore our sta ng level. Much like other clubs, the pandemic has changed the makeup of our team. Now that our members are back to using the club at prepandemic levels, we need to expand our sta with capable cooks who are ready to be part of a strong team.

CRC: One of the main roles you have to fi ll is your former title, Executive Sous Chef. What are you looking for in ‘the next Chrissie’?

CB: I’m looking for someone who is hardworking and dedicated, who brings a lot of passion and positivity to their work. This person needs to be a good fi t on the team, too—culture is critical to success. This person also needs to understand that our job as club chefs is to create memories for our members. Of course, this person needs to be a skilled culinarian with a deep knowledge of food, too, but they need to be as creative and collaborative as they are technical.

CRC: In your opinion, why is your appointment as Executive Chef so signifi cant for you and for other chefs who are female?

CB: When I came to Winged Foot, I was one of the only women in the kitchen. At that moment, I knew what I wanted—to become an executive club chef. I also wanted to be part of the growing number of women running the kitchen. I have what it takes and I have proved to the membership that I am more than capable. By naming me as Executive Chef, they have demonstrated their support.

I hope that I can inspire other women to take a similar path, and other clubs to make similar appointments.

CRC: Have you encountered any naysayers in your career?

CB: Of course. There have been plenty of people who have doubted me and doubted what I can do. But what those people don’t know is how strong and resilient I am. I knew I would become an executive club chef. I didn’t know if it would be at Winged Foot or somewhere else, but I’m thrilled it’s here. I know this membership. I know my sta , we have rapport, and we will continue to build from here. C+RC