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RECOGNIZING THIS YEAR’S TOP RANKED CULINARY EXPERIENCES

CLUB + RESORT CHEF’S MARCH issue features the 2023 Top Ranked Culinary Experience list, with Palm Coast, Fla.-based Hammock Dunes Club in the top spot (p. 38). The club’s culinary o er has grown steadily over the past few years, thanks to a sharp uptick in membership since 2020.

But what’s most impressive about this culinary team is their commitment to learning and growth, always striving to improve their skills and present members with an unparalleled culinary experience.

Top Ranked entries, as always, were judged independently by a panel of club and resort chefs based on points assigned to menus, frontand back-of-house photos and more.

Dozens of clubs and resorts submitted to Top Ranked for the first time this year, each with information or initiatives that others in the industry can learn from. So, new in 2023, C+RC’s editors called out several clubs and their culinary teams throughout the list that impressed us for one reason or another, independent of the judges’ scores.

Knoxville, Tenn.-based Cherokee Country Club just completed a $7M dining renovation. Edmond, Okla.-based Rose Creek Golf Club is home to a Parisian-inspired speakeasy. The Club at Ibis (West Palm Beach, Fla.) applied for a new visa that enabled it to hire Italian sta for a truly authentic Italian restaurant. The Philadelphia Country Club is implementing four-day work weeks. Sycamore Hills Golf Club in Fort Wayne, Ind., installed an allergy cooking station, inspired by Farmington Country Club (Charlottesville, Va.), 2022’s Top Ranked Culinary Experience. See pages 40-45 for more from these clubs and others.

We will continue to reach out to clubs on the Top Ranked list to learn more about their foodand-beverage programs and share their stories and successes with you.

And, of course, we are always looking for ways to refine and improve our programs, including Top Ranked, to better to serve this industry’s chefs and culinary teams. If you have ideas or suggestions for 2024, please let us know.

Congratulations again to Hammock Dunes’ Ranked clubs.

SENIOR EDITOR

Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041

6 Exceeding Member Expectations

Hammock Dunes Club’s culinary program named C+RC’s 2023 Top Ranked Culinary Experience

8 2023 Top Ranked Culinary Experiences

C+RC is reconizing several standout clubs and their culinary teams on this year’s Top Ranked Culinary list for their e orts and intiatives throughout 2022.

14 Strong Performance Despite Headwinds

Despite a challenging start to his rst Executive Chef role, Nick Marchesano is poised to further enhance The Gasparilla Inn & Club’s culinary program while recruiting \ and training the next generation of cooks.

16 Beyond Scallops

Club chefs must satisfy members’ love for seafood staples while navigating uctuating supply chains and costs, and providing diverse options from the vast array of available seafood.

18 Onboarding a Pastry Performer

Dessert boards have earned a spot at the table, giving members a chance to sample a variety of tastes in one sitting.

22 Mass Production, with Mass Appeal

Whether teeing up for a good cause or a tournament, club members count on chefs who can pull o a crowdpleasing meal.

26 Appealing to More Members With Aussie Beef and Lamb

Robert Meitzer, CEC, AAC, Executive Chef of Forest Lake Club in Columbia, S.C., says Australian lamb is a favorite for members of all ages.

28 Nurturing Culinary Excellence

New York natives Nick Markel, GM/COO, and Joe Piazza, Executive Chef, are evolving the Country Club of Bu alo’s culinary program, thanks to a newly renovated kitchen, restaurant pop-ups and more.

30 Oh, Baby! A Look at Parental Leave Programs

As clubs evaluate what they o er in employee bene ts packages, parental leave can serve as a way to drive recruitment and retention while improving productivity.

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