CLUB TOUR
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During the 2020 Chef to Chef Conference, attendees got a behindthe-scenes look at some of Charlotte’s most impressive culinary operations during the first-ever “Inside the House” club tour. By C+RC Staff
HELD IN THE FIRST days of March before the coronavirus pandemic took hold, attendees of the 12th Annual Chef to Chef Conference were given the unique opportunity to get an up-close, exclusive look at the food-and-beverage operations of three of Charlotte, N.C.’s leading clubs, including Quail Hollow Club, Carmel Country Club and Myers Park Country Club. At Quail Hollow, General Manager Tom DeLozier, CCM, CCE, and Executive Chef Justin Sing greeted attendees as they arrived and then broke into smaller groups to tour the dining rooms, event space, patio, kitchen and event lawn. The culinary team also treated guests to some signature bites—including Carolina barbecue sliders made in the club’s outsized smoker—before wrapping up the tour by showing a short documentary video about the property and its history.
At Quail Hollow Club, attendees saw first-hand how the club handles big tournaments without interrupting regular member dining.
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Club + Resort Chef
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May 2020
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