SETTING THE STANDARD
Executive Chef Todd Kelly and the team at Cherokee Town and Country Club combine talent, precision, and a modern culinary approach to push club dining forward.
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Editorial
FOSTERING UNITY IN A SEASON OF DIVISION
AS WE FIND OURSELVES in the heart of another election season, it's impossible to ignore the heightened emotions and the divisions that feel, at times, sharper than ever. As the season heats up, tension can impact our teams, our members, and the spaces we aim to keep welcoming. Yet, as leaders in these kitchens and clubhouses, we have an opportunity, and indeed, a responsibility, to remind ourselves and others of the importance of kindness. In our industry, relationships are everything. The partnerships we create and the respect we build are essential to how our members and guests experience our service. And kindness— simple, genuine kindness—strengthens those connections.
Kindness isn't complicated; it doesn't ask for perfection or even agreement. It simply calls for a bit of thoughtfulness and the awareness that, while our opinions and experiences may differ, we're all human, and we all deserve decency.
At its core, food and hospitality are about bringing people together. We have the rare privilege of setting the tone and creating a place where everyone feels welcomed, respected, and even a little more at ease.
Let's make our kitchens and clubhouses a refuge from divisiveness, where our members and teams can come together without the constant reminder of the differences they see elsewhere.
With kindness at the forefront, model steady, thoughtful, and gracious leadership. The ripple effect will go well beyond the walls of your kitchens. It will resonate with your teams and with the members you serve.
We may not be able to change the temperature of the national conversation, but within our clubs, we can create a supportive and respectful space.
So, let's use this season to do what we do best: bring people together with kindness, creativity and delicious food as the key ingredients. After all, the connections we build and the culture we create speak volumes about who we are as leaders—and perhaps most importantly, as people.
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FOOD + BEVERAGE: Wine Dinners, Reimagined Wine dinners are evolving into immersive experiences that blend storytelling, culinary creativity, and member engagement.
Executive Chef Todd Kelly and the team at Cherokee Town and Country Club are elevating club culinary through systemic change, hands-on learning, and a refined approach to fine dining and chef’s tables. (Cover photo and photo above courtesy of Cherokee Town and Country Club)
BANQUET: When Tastemakers Become Space-Savers Club chefs don’t cut corners when rendering new floor plans to maximize space.
PASTRY: Students of Life: In the Kitchen and In the Classroom Club pastry chefs take on continuing education and advancement opportunities.
Setting the Standard
Executive Chef Todd Kelly and the team at Cherokee Town and Country Club are elevating club culinary through systemic change, hands-on learning, and a refined approach to fine dining and chef’s tables.
By Isabelle Gustafson, Senior Editor
WHEN TODD KELLY joined Atlanta’s Cherokee Town and Country Club as Executive Chef, Michael Wheeler, MCM, CCE, Cherokee’s COO and General Manager for nearly two decades, advised him not to make any changes the first 90 days. In hindsight, Kelly says, it took much longer to fully adapt to Cherokee’s culinary operation.
“There are so many nuances, and clubs are very cyclical,” says Kelly, who’d spent most of his career in independent restaurants and hotels. “Michael Wheeler says orientation is 90 days; [but] I think [it takes] at least a year until you really see what happens at a place like Cherokee.”
Cherokee is a massive operation, and food and beverage is its largest department. Spanning two clubhouses, 12 miles apart, F&B revenue today totals $17 million.
Cherokee has long been an example of excellence in food and beverage and beyond. The club has had its share of influential leaders through the
years, and many of its staff have been there for decades. Still, when Kelly joined mid-2017, following 11 years at the award-winning Hilton Cincinnati Netherland Plaza, he took the operation and his new team of 100 culinarians to another level.
BEST EXPERIENCE IN TOWN
One of Kelly’s preliminary objectives was to create consistency across Cherokee’s two clubhouses and vast array of dining venues. He began to streamline the club’s recipes, processes, and procedures. He then overhauled the chef’s table experience. The club’s original chef’s table was started in 2010 by then-Executive Chef J. Kevin Walker, CMC, AAC. At the time, it was called ‘Table One.’
Table One’s goal was to present creative dishes inspired by the culinary team. Each cook would work on a dish; if approved, they’d prepare it and present it to the table. The team hosted 16 of these dinners in 2010.
“When I arrived in 2017, they had never changed it, and it was going great,” Kelly clarifies. “[But] it had become less about the cook; they were doing 40 or 50 [per year] at that point.”
Kelly started rethinking Cherokee’s chef’s table process, refining menus and adding chef-inspired cocktails. By 2021, he and his team were hosting 190 chef’s tables per year—never duplicating a dish.
“It became taxing on the team,” Kelly admits. “I felt we weren’t delivering the experience I thought we should.”
He went back to the drawing board.
“On average, members would come in every six to eight weeks,” Kelly says, “so we [decided] to run a menu for six weeks instead of changing it every day.”
Kelly increased the number of courses from about five to 15. He also doubled the price.
He thought the move would cut the number of reservations in half—but his chef’s table experience is more popular than ever before.
“It kind of backfired because we’ll have members come in two Saturdays in a row,” he adds, “so we’ll change 15 courses, along with all of our regular, weekly menu changes. … We started to open three months of reservations at a time; if we don’t, people will book a year, two years in advance. It can add a bit of extra stress, but for the most part, it’s been amazing.”
“It’s still at a 97% occupancy rate even though we doubled the price. That was all [Kelly’s] doing,” notes Wheeler. “I personally take my wife to the chef’s table on our anniversary because I know full well it’s going to be the best experience she’s ever going to have in any restaurant in town.”
Kelly also uses chef’s tables as a training tool for his team.
“When we unleash a new menu, we go through it with the entire team; they’re seeing techniques and disciplines they wouldn’t normally see, even in our fine dining restaurant,” says Kelly. “I take it as a personal chal-
lenge to make sure there are a couple of components or ingredients that most people have never seen, or that they’ve never worked with.”
Kelly’s incredibly methodical in both his leadership and his culinary style. He is a self-taught chef with a quiet confidence and precision honed through decades of success in the fast-evolving world of fine dining.
“He’s very creative, and he’ll never let you rest on your laurels,” notes Scott Miller, who leads the culinary operation at Cherokee’s golf-focused clubhouse, the Country Club. “As soon as one thing is mastered, he’s thinking, ‘What are we doing next?’”
Kelly describes his culinary style as relatively minimalistic; he lets ingredients shine, careful to avoid overly manipulating products. Through the years, he adds, his cuisine has grown increasingly vegetable-forward.
“The longer I spent in kitchens, the more I realized that’s where the great opportunities are,” he says. “We have
this dish—sauteed morels, smoked chicken hearts, pomegranate, shimeji mushrooms, crispy chicken skin. The chicken skin and hearts are the meat protein, but the mushrooms are the true star. One of our sommeliers said, ‘It’s amazing how much people love morels so much that it outweighs their disdain for things like chicken hearts.’”
LOOKING FOR LONGEVITY
Cherokee’s leadership believes in hiring for culture. Every cook who applies works there for a day, a process Kelly sees as a two-way interview.
“We’re looking for longevity because we invest in our staff,” Kelly says.
Cherokee encourages certification and ongoing education for its culinary team. Kelly also hosts specialized, hands-on training sessions. Recently, he brought in two whole pigs for a butchering demo.
“I like to think of the big picture, utilizing every aspect [of a product],” he says. “The byproducts, I think, end up
Cherokee Town and Country Club Director of Culinary and Executive
his New York strip loin with marrow persillade tortellini, shiitake mushrooms, and bone marrow parmesan
being the most important. … Everybody will take a portion of that animal and start to own it, then we’ll go through the whole process. It teaches attention to detail and a different skill set. It also helps people to understand the importance of waste. When you spend six weeks making a three-pound piece of meat, you don’t waste any of it.”
Kelly does a major demo like this about every two months, but there are smaller versions that happen more regularly. The culinary team also takes trips, about once a month, to a market, a restaurant, different farms and breweries.
“It’s all part of engagement,” Kelly says, “and it’s what keeps people wanting to stay at Cherokee.”
Under Kelly, Cherokee makes its own butter. All of its pastas are made by hand. He and his culinary team cure and ferment a variety of product.
“On our new menu, we have hams that we cured and have been aging for a year,” he says. “We have the luxury of space. These hams are unbelievable.”
Thanks in part to Kelly’s experience and a few modifications, such as adjusting the length of service, formal dining at Cherokee continues to thrive, an increasing rarity in the industry.
“When I started, [the F&B operation] was two-thirds banquet, one-third
member dining and member events,” notes Wheeler. “Today, it’s two-thirds member dining and member events.”
LIVING THE STANDARD
“You hear ‘the Cherokee Standard,’ and you might think it’s just a saying,” notes Sam Stavely, Chef Tournant, who began his career at Cherokee as an intern. “It’s really a way of thinking—is it good, or is it great?”
From Stavely’s perspective, the culinary program at Cherokee has come “leaps and bounds” since 2017, the year both he and Kelly arrived.
“We take everything we do to the next level—food, service, cleanliness,” Stavely says. “We do almost everything from scratch. Everything’s been refined. Everything has a purpose.”
Kelly is calm. He’s strategic. He puts out fires before anyone smells smoke.
“Mother’s Day was a good example,” says Wheeler. “We had a cooler go out overnight—the banquet cooler for Mother’s Day. I said, ‘I think I have to tell the membership about this.’ Kelly said, ‘Give me 30 minutes.’”
“In that time frame,” Wheeler continues, “he confirmed what he already knew. He’d been working with our vendors to gather the product we’d lost. He said, ‘Don’t send anything to the membership. They’re never going
to know.’ And it was one of our best days of the year. A lot of people can’t recover from something like that—but [Kelly] and his team can.”
Executive Pastry Chef Alex Hwang, CEPC, is also well-known for her consistency, her talent and her commitment to ‘the Cherokee Standard.’
“Alex Hwang has spent over 20 years here at Cherokee,” says Kelly. “She is incredibly talented, and there’s nobody who could live the Cherokee culture more than her.”
Hwang began her career in her native South Korea. In 1999, she moved to the U.S. to attend the Culinary Institute of America (CIA) in Hyde Park, N.Y. Six months prior to graduating, in 2002, she was recruited by Walker. She began as a pastry cook at Cherokee; two-and-a-half years later, she became the assistant pastry chef. In 2011, she won the American Culinary Federation’s (ACF) Pastry Chef of the Year competition—coincidentally, the same year Kelly was named ACF’s Chef of the Year. In 2012, Hwang became Executive Pastry Chef.
It’s opportunities for growth and creative freedom that keep Hwang—and others—at Cherokee for decades. C+RC
Chef Todd Kelly is known for fine dining. Pictured (right) is
broth.
Wine Dinners, Reimagined
Wine dinners are evolving into immersive experiences that blend storytelling, culinary creativity, and member engagement.
By Joanna DeChellis, Editorial Director
FORGET PREDICTABLE PAIRINGS—today’s wine dinners are immersive journeys where food, wine, and story come together in unexpected ways. Club and resort chefs are transforming each course into an experience that connects members to both the flavors on the plate and the story behind each glass.
Here’s how five club chefs are redefining wine dinners with bold pairings, creative themes, and unforgettable experiences.
FROM FORMAL TO FUN
Alex Ochs, Executive Chef of The Peninsula Club (Cornelius, N.C.), has redefined wine dinners with the introduction of the “Chef and Somm” menu—an informal yet refined alternative to the club’s monthly wine events. This program offers members a creative, three-course tasting menu twice a month, allowing those who may not attend larger, more formal wine dinners to still enjoy expertly paired dishes.
The Peninsula Club’s Executive Chef Alex Ochs brings creativity to the table with his inventive ‘Breakfast for Dinner’ wine dinner (top), reimagining nostalgic favorites with refined, unexpected pairings.
Ochs works closely with Sommelier Richard Fuller to craft menus that spark curiosity and encourage members to try something unexpected. “Richard and I start by tasting the wines and bouncing ideas off each other, like ‘Breakfast for Dinner’ or reimagining childhood favorites. It’s not just about pairing—it’s about keeping members curious and coming back for something they didn’t expect,” Ochs explains. By pushing creative boundaries and offering a regularly rotating menu, Ochs ensures that members always have something fresh and exciting to look forward to.
This more accessible format balances the elegance of traditional wine dinners with the flexibility to explore new, playful concepts, expanding The Peninsula’s reach and appealing to a wider variety of members.
STORYTELLING IN EVERY SIP
Storytelling is more than an extra touch—it’s become a key ingredient in transforming wine dinners into immersive experiences at Ford Field & River Club (Richmond Hill, Ga.). Executive Chef Luis Young has mastered the art of combining rich wine narratives with inventive, regionally inspired menus, creating events that are far more than just a meal.
“We don’t just pair wines with dishes—we connect the flavors to specific ingredients or cooking techniques that bring the story behind each wine to life,” Young explains.
By weaving in the history, culture, and craftsmanship behind both the wine and the food, Young elevates these dinners into a sensory journey through regions and flavors. Adding interactive elements like live cooking demonstrations, winemaker talks, and behind-the-scenes insights transforms the evening into a personal experience, helping members connect more deeply with each course—and with the club itself.
A vibrant dish from Ford Field & River Club’s wine dinner, where Executive Chef Luis Young combines fresh crab, citrus, and herbs to showcase regional flavors and creative pairings.
EXPANDING THE TEAM’S ROLE
At The Country Club at Castle Pines (Castle Rock, Colo.), Executive Chef Andrew Wisnionski has transformed wine dinners into a fully collaborative effort that engages both the culinary and service teams.
“Our wine dinners have become more immersive,” Wisnionski notes, emphasizing the importance of teamwork in delivering a seamless experience. Pre-shift meetings with both front- and back-of-house staff ensure that everyone is aligned on the timeline, presentation, and story behind each course.
What sets Wisnionski’s approach apart is his decision to rotate leadership among his sous chefs for each dinner, giving them the chance to design and present dishes. This handson involvement boosts team morale and allows members to connect with different chefs, creating a deeper sense of community and pride within the club.
By empowering his entire team, Wisnionski ensures that each wine dinner is not just about the food but about creating a shared experience for both staff and members.
At BraeBurn CC, Executive Chef Pedro Sanchez and his culinary team make each wine dinner unforgettable by joining members at the end, sharing stories behind the dishes and creating a lasting connection.
UNCORKING COMMUNITY
Pedro Sanchez, Executive Chef of BraeBurn Country Club in Houston, has taken a unique approach to building a wine program that’s not only exclusive but deeply rooted in member collaboration. Recognizing the valuable connections some of his members have within the wine world, Sanchez has successfully leveraged those relationships into one-of-a-kind dining experiences.
“The former president of our wine club owns a winery in Napa, and other members have introduced us to boutique producers,” says Sanchez. This access to rare, hard-to-find wines has become the cornerstone of BraeBurn’s wine dinners, creating a buzz among members and quickly selling out events.
What sets Sanchez’s approach apart is how he’s turned members into active participants in the program’s success. These connections go beyond sourcing rare wines—they foster a sense of ownership among the members, who are eager to share their discoveries and bring unique bottles to the table.
This member engagement has transformed BraeBurn’s wine dinners from standard club events into highly anticipated affairs. The exclusive nature of the wines, coupled with the intimate dinners that winery owners and winemakers often attend, creates an atmosphere of discovery and ex-
Pistachio-crusted scallops with pickled beets and fennel beurre blanc are paired with Reynolds Family Chardonnay at BraeBurn’s wine dinner.
citement. The program has grown so popular that it now requires a second seating to meet demand, and members eagerly help promote the events among their peers.
BOLD THEMES AND PLAYFUL PAIRINGS
Many chefs are turning to themed dinners to inject excitement into their wine programs, and Elijah Pulley, CCC, Executive Chef of Northmoor Country Club (Highland Park, Ill.), is taking this concept to the next level with creative, seasonally relevant pairings. Pulley draws inspiration from the wine’s native region, crafting menus that not only complement the wine but also echo the culinary traditions of the area.
Pulley recently showcased this philosophy during a Bordeaux-themed dinner, where he paired a rich duck galantine with pistachios, cherries, and foie gras—each element carefully selected to enhance the wine’s earthy, complex character. He doesn’t stop at regional cuisine, though. Pulley also uses these dinners as a platform to push culinary boundaries, introducing trends like composed desserts and featuring innovative creations like foie gras ice cream.
“We use the wine as the gateway,” says Pulley, who often works with his
team to develop dishes that match the wine’s unique flavor profiles, creating unexpected, playful pairings that members can’t find elsewhere.
POURING PASSION
The ultimate goal of each of these wine programs is to cultivate a lasting wine culture within the club that goes beyond occasional dinners, creating a vibrant and engaged membership around shared passions.
At BraeBurn, Sanchez’s efforts have transformed the wine club into an eagerly awaited experience, complete with a waitlist, wine lockers for exclusive bottle storage, and a second night added to accommodate high demand. The members’ enthusiasm is unmistakable—these dinners aren’t simply meals but events they look forward to, deepening their sense of connection and ownership within the club.
This kind of community engagement is driven by more than just exceptional food and wine; it’s rooted in the inclusive and educational approach these chefs bring to the table. At The Peninsula Club, Ochs has found that involving the front-of-house team in wine knowledge and pairing discussions has significantly elevated the program. By ensuring his team can share the story behind each dish and wine, Ochs creates a more dynamic, interactive experience. “The passion our team has for the menu translates into a better experience for the guests,” he notes, highlighting how enthusiasm and knowledge enrich the event for members.
For clubs seeking to develop a rich wine culture, focusing on education, exclusivity, and fostering a true community feel can make a significant impact. Providing members with learning opportunities, insider access, and a sense of ownership can turn wine dinners into a defining feature of the club’s culinary program. C+RC
Executive Chef Elijah Pulley of Northmoor CC meticulously plates a course, highlighting his commitment to craftsmanship at the club’s wine dinner.
Menu Trend POWER PLAYS for 2025
IN 2025, CUSTOMERS WILL CONTINUE TO SEEK OUT THE NEXT EXCITING EXPERIENCE, but their expectations are evolving. It won’t just be about the latest dish or trending flavor, it will be about the story behind the food and the overall dining experience. Consumers will crave menus that offer a balance between familiar comfort and unexpected innovation, with a focus on sustainability and wellness. Incorporating these elements into a restaurant’s offerings will keep menus fresh and relevant and demonstrate a commitment to the values that matter to today’s diners. Staying ahead of these trends will ensure that restaurants remain top of mind and continue to excite loyal customers.
How Modern Consumers Are Eating Protein
Increasing value, taste, and nutrition.
According to Strategic Market Research, 70 percent of US citizens eat plant-based foods. However, the number of people who identify as vegan or vegetarian in the US is much lower. About 4 percent of the U.S. population identifies as vegan and about 5 percent as vegetarian.
This means there is a huge demand for vegetable-heavy dishes, but a small percentage want a meal solely of plants.
“There is a plant-forward movement,” says Chef Barbara Alexander, a consultant for Real California Milk. “It’s where the focus in the diet is primarily on plants, but being open to animal products like dairy or meat.”
While increasing plant intake can have benefits, plant-only dishes can lack depth of flavor and may leave diners unsatisfied. Adding animal-based ingredients like dairy is an easy way to add flavor and nutrition and increase the perceived value of plant-forward meals.
“Without the richness and depth that comes from fat, these meals may leave diners wanting more. By incorporating dairy, chefs can address this gap,” Alexander says. “California cheese, for example, brings that element of umami, deliciousness, and craveability to plant-forward dishes.”
According to a 2024 California Milk Advisory Board study, 74 percent of operators rank the nutritional content of products as important or extremely important among purchasing factors of dairy products. Dairy products offer a good source of protein and essential nutrients like calcium, vitamin D, and potassium. With these benefits, operators can justify a higher price and attract customers seeking healthier meals.
“I think there are two ways to add perceived value to a dish: either by incorporating luxurious ingredients or by layering flavors,” Alexander says. “Too often, plant-based dishes like chickpea salads are basic, but you can elevate
them by adding components like yogurt or cheese, which brings texture and flavor to the next level.”
When sourcing dairy, Real California Milk stands out for its quality and reliability. With over 1,000 family-owned dairies and USDA-inspected products, California’s dairy industry offers a dependable supply of award-winning dairy year-round. The state’s favorable climate ensures a stable production process, keeping costs and product availability consistent for operators.
“I’m very confident in California dairy,” Alexander says. “I know that when I present it to chefs, they’ll be impressed with the quality.”
Real California Milk offers a diverse selection of over 200 brands, featuring everything from mozzarella and pepper jack to artisanal cheeses and a wide variety of Hispanicstyle cheeses.
“Hispanic-style cheeses are often boxed into Latin American cuisine, but they have so many other uses,” Alexander says. “California cotija is a fantastic and inexpensive Parmesan replacement, and California queso fresco can be used as a feta substitute. For example, a watermelon salad with cotija and crema adds a unique twist by pairing sweetness with salty, rich cotija and crema.”
By incorporating Real California dairy products into plantforward meals, operators can deliver delicious, nutrient-rich dishes that keep customers coming back—proving that plant-forward dining can be indulgent and satisfying.
- By Olivia Schuster
To taste award-winning dairy products, visit realcaliforniamilkfoodservice.com.
Elote — Fire roasted corn with spicy mayo, lime and California Cotija cheese at Elote Cafe in Sedona, Ariz.
Staying on Top of Beverage Trends
Flavors consumers want to see when dining out.
In 2024, restaurants are stepping up their beverage game. Starbucks is the second largest fast-food company worldwide, in terms of brand value in 2022, with a value of 61.7 billion U.S. dollars, according to Statista. For restaurants striving to stay competitive, creating a menu with specialty drinks and flavors catering to younger generations is a smart way to increase profits.
Gen Z and millennials are particularly drawn to beverages with a caffeine boost, such as coffee and tea. Whether at a cafe, restaurant, or drive thru, consumers are seeking out new and innovative drink options.
Matcha is a green tea powder that can be used to create a variety of caffeinated beverages, from lattes to lemonades. Matcha is predicted to outperform 99 percent of all other food, beverages, and ingredients over the next four years, according to Datassential. “People are always looking for the next flavor and the next big thing,” says Angela Thompson, senior beverage innovation director at Monin. “I’ve noticed matcha appearing more on restaurant menus. A few years ago, I didn’t think it would be this prevalent, but now it is.”
Traditionally, matcha is a powder that can be difficult to work with. It often requires multiple steps for preparation, including whisking in one container and transferring to another, which can lead to a grainy texture and inconsistent results. This process can be messy and time consuming.
A solution that is opening doors for restaurants is Monin’s Matcha Green Tea Concentrate. The liquid concentrate streamlines matcha preparation to more easily craft lattes, smoothies, lemonades, cocktails, and even baked goods.
“Since it’s already mixed and lightly sweetened, operators don’t have to worry about the messiness of powder or the risk of inconsistent mixing,” Thompson says. “It’s always going to be the same—one ounce of matcha concentrate with seven ounces of liquid. This takes out the guesswork and ensures every location serves a consistent and high-quality product, instead of having different recipes or variations depending on the individual making it.”
Monin’s Matcha Green Tea Concentrate has 40mg of caffeine per serving, making it the perfect alternative to coffee. “It still gives you a good kick with about half the amount of caffeine as coffee,” Thompson says. “Gen Z and millennials
tend to prefer tea-based drinks, and matcha has a health halo that coffee doesn’t, while adding variety to the menu.” It pairs nicely with coconut and other trending Asian flavors such as taro and yuzu.
Clean label and made with organic Japanese matcha powder, Monin’s matcha concentrate gives operators the ability to charge a higher price, and consumers are willing to pay. “It is understood that matcha is a luxury item on the menu,” Thompson says. “Highlighting it contains organic matcha is an important point, especially for younger customers like Gen Z and millennials.”
For operators looking to serve more beverage options, offering a trendy, versatile, and caffeinated product like matcha can drive customer interest, and boost profits. “Customers are used to getting premium drinks at specialty shops, now they can get high-quality matcha in more convenient locations as well,” Thompson says. “It’s nice to see everyone stepping up their game.”
- By Olivia Schuster
To cater to growing consumer demands, visit monin.us/products/matcha-green-tea-concentrates
Gen Z and Millennials are Demanding These Trends
How to cater to younger consumers’ demands in fusion flavors.
As Gen Z and millennials continue to dominate the food market, operators and chefs are under increasing pressure to adapt to their evolving tastes. Favoring bold, innovative, and authentic ethnic flavors while prioritizing sustainability and health, Gen Z and millennials are driving significant changes in how the industry develops menus.
According to a study by Gordon Foodservice, 61 percent of millennials want to try unique and innovative foods. Meanwhile, Gen Z is the most diverse generation, which is reflected in its food preferences. Restaurants must meet this growing demand by offering exciting flavor experiences that captivate customers.
Chef Mitchell Aboujamra—the owner and executive chef at Evette’s, located in Chicago—is a first-generation LebaneseAmerican who grew up immersed in three food cultures that serve as his foundation: Lebanese, Mexican, and Midwestern. Chef Aboujamra is constantly innovating and offering new dishes to consumers. “My restaurant is a Lebanese and Mexican fusion,” Aboujamra says. “My dad and his friends played a role in everything I learned. The result is a restaurant that’s 70 percent Lebanese and 30 percent Mexican, with the taco as the vessel for everything else.”
Fusion food restaurants—like Chef Aboujamra’s—are great for highlighting authenticity while providing bold innovations younger consumers are hungry for. Conversations about fusion cuisine have increased more than 18 percent over the past year, with the dominating diet being vegan, according to Tastewise.
A whopping 79 percent of Gen Z reported being “eager to go meatless” a few times a week with 60 percent saying they are ready to base their diets on “plant-forward foods,” according to a new survey by YouGov and WholeFoods Market.
“Introducing plant-based options like MorningStar Farms® just feels like a natural evolution. My mom grew all our vegetables on a farm, so we always had fresh produce,” Aboujamra says. “Meat was important, but there were always natural meat replacements like eggplant and Halloumi in our diet.” Plant-based proteins are a good way for restaurants to indicate they are innovative while
offering consumers a familiar format to experiment with plant-based proteins.
For Chef Aboujamra, finding ways to innovate and be creative while remaining true to his brand are at the core of his fusion offerings and ideals. Because of that and with the rise in demand for plant-based meat alternatives, Aboujamra began the search for a vendor that could cater to consumers’ and his needs as a chef and operator.
“It’s about smart options. I wanted a variety that fit the brand and made sense for what I was doing,” Aboujamra recounts. “Over the years, I’ve introduced something new each year targeting different communities.” This year brings the introduction of MorningStar Farms Plant-Based Chik’n Tenders in October, which Aboujamra will be introducing in multiple formats.
These chik’n tenders will be incorporated into his menu, catering to a variety of palates while staying consistent with his brand’s unique fusion style. “Consumers are looking for ways to safely experiment with new foods, and brand recognition is key, especially with vegan and vegetarian options,” Aboujamra says. “It makes it easier to introduce new options when the brand is trusted.”
Aboujamra’s strategy of incorporating plant-based options into his offerings has proven successful in the past. “When we launched falafel, it took off more than I could have anticipated,” Aboujamra says. “We’re going through more and more every month, and the same happened with our sweet potato fries. I think this new option with MorningStar Farms will follow a similar path.”
The rising demand for plant-based options isn’t just a passing trend—it’s becoming a permanent fixture in menus across the foodservice industry, especially as Gen Z and millennial consumers increasingly seek out alternative proteins. Restaurants that cater to this demand are attracting these younger consumers but also positioning themselves as forward-thinking and adaptable.
For Chef Aboujamra, adding MorningStar Farms products to his menu is about maintaining the authenticity of his brand while giving diners the choice to enjoy familiar dishes in plant-based formats. “MorningStar Farms fits perfectly into
that approach, giving me more options without compromising on the brand’s identity,” Aboujamra says. “It’s all about giving everyone the same experience with just a different protein choice.” This approach ensures his menu appeals to a wide range of dietary preferences while maintaining the core identity of his Lebanese-Mexican fusion concept.
The versatility of MorningStar Farms products also allows for creativity in the kitchen, something that’s important for chefs looking to expand their offerings without dramatically altering their operational flow. “We’re using those chik’n tenders as an option for everything, and I hope, after October, this becomes permanent,” Aboujamra says. He plans to incorporate the MorningStar Farms Plant-Based Chik’n Tenders in a variety of dishes, from tacos to bowls, offering consumers the same flavorful experience they’ve come to expect from his restaurant, but with a plant-based twist.
Aboujamra emphasizes that the texture and quality of plant-based products play a critical role in their success. “I think the best options will start to stand out as the trend grows. For me, it’s about the quality and texture, which MorningStar Farms nails. The versatility of their products makes it easier for me as a restaurateur to create something that resonates with my customers while keeping loss low,” he explains.
As plant-based eating continues to rise in popularity, chefs like Aboujamra are paving the way for its seamless integration into menus without compromising on taste or quality. Consumers—especially younger consumers, making up a larger portion of the market than ever before—are demanding options and innovations that suit their lifestyles. For Aboujamra, it’s all about balance—offering bold, innovative dishes that reflect his heritage while providing smart, plant-based alternatives that cater to modern dietary preferences.
With the plant-based trend gaining traction, it’s clear that chefs and restaurateurs who embrace this movement will not only attract a broader customer base but also strengthen their brand’s reputation for innovation and sustainability. As Aboujamra continues to experiment with new ingredients and products like MorningStar Farms, his restaurant serves as a model for how to offer inclusive and exciting dining experiences that meet the evolving tastes of today’s consumers.
- By Ya’el McLoud
For more information on how to level up your menu, visit www.morningstarfarmsfoodservice.com.
An Easy Way to Increase Quality, Not Costs
High-quality pork at stable prices for food service.
When inflation bites and supply chains get tangled, some operators cut corners where it counts the most—sacrificing quality and flavor for cost. But choosing cheaper, lower-quality products could mean losing the very thing that keeps customers coming back: real, premium protein and honest-to-goodness taste.
According to the recent TouchBistro Diner Trends Report, 68 percent of diners said food quality is their top priority when deciding where to eat. Today’s consumers crave clean, allnatural, and organic ingredients, and operators are feeling the pressure to deliver without breaking the bank. It’s a delicate balance—sourcing high-caliber, cost-effective ingredients that satisfy discerning palates and work across multiple SKUs.
When it comes to working with pork, particularly bacon, it can be a handful—requiring extensive back-of-house labor from storage to preparation. North Country Smokehouse’s newest innovation, Applewood Smoked Bacon Crumbles®, is designed to address consumers’ growing demand for highquality proteins without compromising the bottom line.
“There’s no extra work involved,” Mattera says. “Employees simply open the package and plate, keeping operations moving without sacrificing flavor. Operators aren’t giving up anything to save money; they’re leveling up while saving on labor.”
Known for being a premium brand that doesn’t cut corners, North Country sources its pork from its independent, family-run farms. From feed to finishing and further processing, they control the entire process. This vertically integrated approach sets the company apart and ensures steady pricing and a seamless supply chain for its customers, while others are left riding the waves of market fluctuations.
Finding the right fully-cooked bacon crumble to round out a menu adds value when done right. Traditionally, bacon bits can be dry, dusty, and artificial in flavor and appearance. Many brands are bland and don’t meet the savory, fatty, and satisfying bacon flavor consumers crave. “What’s most notable about the new crumbles, in particular, is their exceptional flavor and meaty mouthfeel,” says Mattera. “It has the same low and smoked flavor as the signature smoked strips we’re known for.”
In today’s challenging market, sourcing quality ingredients while managing costs is essential for operators looking to remain competitive. North Country Smokehouse, with its commitment to vertical integration and product excellence, provides a food service solution that ensures high-quality products, stable pricing, and a consistent supply chain. By offering premium options like Applewood Smoked Bacon Crumbles®, operators can elevate their menus with products that enhance flavor and satisfy customers’ expectations for quality and customization.
- By Ya’el McLoud
For more information on North Country Smokehouses products visit
Operators are tired of dry, flaky bits that sort of resemble bacon – but not really. So, we handcrafted a premium yet unpretentious crumble that honors the art of meat mastery. We knew they had to taste just as good as our signature smoked strips and be free from all the fake stuff.
We selected the finest pork bellies from our very own farms and bathed them in our New England made maple syrup brine. Then, we crumbled them into hearty, irregular shaped pieces that actually solve industry challenges. The results are in.
Worlds apart from the bland bits you’re used to, these savory smoked crumbles have a balanced flavor and perfect bite. Better yet, they help to lessen labor costs, enhance menu efficiencies, and will never diminish a dish. Available in humanely raised and organic recipes.
Meaty Mission Accomplished.
SCAN HERE TOREQUEST ASAMPLE
WHEN TASTEMAKERS BECOME SPACE-SAVERS
Club chefs don’t cut corners when rendering new floor plans to maximize space.
By Pamela Brill, Contributing Editor
REAL ESTATE COMES AT A PREMIUM
, and not just in the housing market. For club and resort chefs who must make every square foot count, designing a kitchen for maximum efficiency is essential. Whether it’s an opportunity to keep pace with an expanded dining operation, a kitchen that has outgrown its usefulness or a main kitchen whose last update was nearly 80 years ago, chefs share their space-saving strategies in their newly redesigned facilities.
A ROSE IN THE DESERT
The kitchen at the Arizona Biltmore Golf Club in Phoenix is satisfying the appetites of hungry members and guests. It’s all because of a new clubhouse that opened its doors this past May and unveiled the Adobe Bar & Grille, along with a new kitchen, to service its burgeoning clientele. Now that the restaurant is open to the public, the culinary team must balance its banquet service with a la carte dining seven days a week—and that means taking advantage of every cooktop, countertop and corner imaginable.
The 1,800-square-foot kitchen has become a veritable workhorse for Executive Chef Jacob Ellis and his team. He credits this major upgrade not only for being well-equipped to handle increased demand, but to serve new and returning guests in a comfortable, yet luxurious fashion.
“We wanted to showcase the sophistication of the club in a new light reflecting our vision,” he explains of the recent renovation.
To truly maximize the space and accommodate a sizable crew, Ellis collaborated with designers to create what he describes as a brigade-style workflow. A larger, open-back kitchen allows staff to concentrate on catering, while new equipment helps define key work zones and create order in a busy environment. “We can designate appropriate stations and delineate tasks flowing from vegetables to proteins and plating,” he notes. Other key highlights include a medium-sized deck
oven, which is used for the club’s new pizza program and to char vegetables for dinner prep, as well as a combi oven that is well-serviced for mise en place and banquets.
Storage concerns in Ellis’ kitchen have not been overlooked; a new layout enables line cooling all the way through via prep decks and under-counter shelving. “This means we are always able to be proactive when specials and substitutions come our way,” he says, adding that above and under prep spaces are essential for curbing clutter and giving teammates their space. Since the new kitchen opening, overall ticket times have decreased by 20 percent.
FUNCTIONALITY FIRST
The holidays are bound to be a bit merrier this year at Bull’s Bridge Golf Club where a new kitchen will be serving a bustling dining room. Prompted by strong 2020 and 2021 membership sales and the promise of unrelenting member interest, the South Kent, Conn.-based club scheduled a facilitywide upgrade, including a new kitchen, which reopens this fall.
A major boost from the original 12’ x 14’ space, the expanded culinary space will nearly double in size at 22’ x 25’, which comes with tremendous advantages. “This upgrade not only addresses demand, but also enhances efficiency and functionality,” says Executive Chef David Breton. “The expanded
Arizona Biltmore Golf Club’s Jacob Ellis says the club’s new restaurant and kitchen is wellequipped to handle increased demand.
area allows for improved food safety, increased in-house production capabilities and greater culinary creativity.”
Breton worked with a design consultant and project architect to establish a floor plan that prioritized workflow, while balancing the inclusion of new equipment. A 24-foot ceiling-hung service counter, outfitted with integrated heat lamps, establishes a central station that maximizes the workspace and reduces any unnecessary movement among kitchen staff.
In order to enhance overall performance and increase output, a slew of new machinery has been incorporated into the layout. Featured equipment includes a 24-foot line with two-door convection oven, dedicated seafood fryer, 10-buner stove with two ovens, chargrill and a flat-top with built-in refrigeration. Two large fryers with a floor drawer-freezer, three-bay steam table, 16-item bain-marie and dual worktables (one with refrigeration and one with a freezer) round out the equipment list.
For clubs that are planning a kitchen redesign for the sake of enhanced productivity, Breton recommends focusing on two key areas: optimizing space utilization and minimizing crosscontamination risks.
“A well-thought-out layout is crucial for efficiency, even in compact areas,”
he says. “Prioritize effective organization, modular equipment and streamlined workflows to make the most of limited space and meet evolving culinary demands.”
ENERGIZED BY EFFICIENCY
The idea of a well-humming kitchen operation arguably had a different meaning back in 1947—the last time the main kitchen in The Detroit Athletic Club underwent a significant renovation. Not only has technology since emerged and membership blossomed, but the original culinary space was well past its prime. “As the club continued to elevate itself, we knew we needed to pause and get better equipped for the many different things evolving with food and beverage,” says Executive Chef Shawn Loving, CMC.
Loving and his team took a hard look at their equipment to see what was no longer fully functional. Designers then visited the club to gain a better understanding of basic operations. “They watched the flow, the stewarding, the culinarians, the breakdown process,” explains Loving.
After back-and-forth collaboration, Zoom calls and a follow-up walk through, Loving was ready to present a well-tweaked design to the board of directors for approval.
“I didn’t just design it for my own needs; I tried to make sure that attention was paid to everything that veteran staff who predate me were
passionate about,” says Loving of the final design’s team effort.
By focusing on efficiencies, the game plan was to strategize on what equipment updates would be most sensible. An original combi oven, with lowboy convection ovens down the line, was replaced with combi ovens that can handle either 100-percent steam or 50-percent steam and 50-percent dry heat. Because the ovens are enhanced with digital technology, recipes can be embedded into the screens and panel boards, simplifying the cooking process. Clean-up has also been improved, thanks to an industrialsized pot and pan machine.
In terms of storage, the redesign concentrated on up cabinetry as opposed to lower-level positioning. Islands with shelving units can hold hotel pans or sheet trays in grooved slots. Refrigerators underneath the islands now serve as storage units in lieu of walk-ins. In addition, a former 18-foot hotline has been bumped up to 36 feet and can accommodate three plates instead of two.
At the end of the day, the kitchen layout is a testament to Loving’s willingness to incorporate input from his staff. He recommends that chefs looking to overhaul their kitchens take their team’s opinions into consideration.
“If I had said, ‘It’s my way,’ as a chef, I would probably fail,” says Loving. “I have some sharp people. Engage your staff; they are silent experts.” C+RC
Executive Chef Shawn Loving, CMC, and his team worked with designers to reminagine the club’s main kitchen, which hadn’t been fully renovated since 1947.
Bull’s Bridge GC’s new kitchen is nearly double the original size, which Executive Chef David Breton says addresses demand and enhances efficiency and functionality.
Detroit Athletic Club
Students of Life: In the Kitchen and Classroom in the
OPEN THE DOOR OF A PASTRY CHEF’S LOCKER, and you can expect to find a good set of knives, a fresh apron and a pair of sensible shoes— but you might also spy a laptop, notebook and student ID. Ambitious culinary professionals are finding time to take classes, develop programming and make themselves indispensable resources for the kitchen. And it’s traits like these that get them hired in the first place.
RESUME REVIEW
Executive Chef Corey Heyer of Canoe Brook Country Club in Summit, N.J., has a clear understanding of what it takes to be a pastry professional in his kitchen. Having recently hired a pastry chef fresh out of culinary school, he knew right off the bat what he was looking for in a candidate. “I often find that pastry chefs excel in a la carte desserts and also in cake-making,” he says. “We were looking for someone who could blend those two worlds.”
Finding the right fit was essential, given the equal emphasis between a la carte and member events. Heyer notes a recent weekend at the club where pastries were prepared for a 200-guest father/daughter dance, followed by a mother/son roller-skating party. “I look for someone who can balance that level of production, while ensuring consistency and timeliness,” he says. During the hiring process, Heyer is keen on seeing a chef’s portfolio but believes that a tasting is especially tell-
ing. “I like to watch someone work in the kitchen: Are they clean, do they follow the recipe’s steps properly, do they leave a trail?” he poses. “And when they go to plate, did it visually land and taste the way it was supposed to?”
At the Saint Louis Club, extensive experience isn’t the only essential ingredient in Executive Chef Mathieu Lefebvre’s eyes. “I look for reliability, ambition and a willingness to learn,” he says. Having recently posted an ad for an assistant pastry chef, he is intent on cultivating new talent for the long haul. “Our goal is to make sure they love what they do and stay as long as possible,” Lefebvre shares. “For that, we will support them in every way we can.”
Club pastry chefs take on continuing education and advancement opportunities.
By Pamela Brill, Contributing Editor
OPPORTUNITY KNOCKS
For Selene Puchoon, Head Pastry Chef of Isla Del Sol Yacht and Country Club (St. Petersburg, Fla.), leaving a job she already loved was daunting. But for the former server who’d spent six years at the club while running a small cake-making operation on the side, her ambition superseded her concerns.
“I didn’t just want to be a home baker,” Puchoon explains. “I desired to earn the chef title.”
Last January, Puchoon went back to school and completed her pastry certification. After talking to Executive Chef Dan Hilbert about becoming a pastry chef, she was asked to present her signature key lime pie to GM Robert
Canoe Brook CC Executive Chef Corey Heyer (left) Saint Louis Club Executive Chef Mathieu Lefebvre (right) share their respective experiences hiring pastry chefs at their clubs, including the traits they look for and the skills they value most.
Rinkin, F&B Director Paul Simpson and club board members. As an indicator of how herpastry was received, Hilbert designated a section in the kitchen for Puchoon, while Rinkin and Simpson presented her with an industrial mixer. Members were soon raving about Puchoon’s desserts and requesting her to bake for their events.
This summer, Puchoon was named Head Pastry Chef, a title she does not take for granted. “Everything Isla has done for me has let me know that my intuition was right,” she says. “This was my home all along.”
POP-UP PASTRIES
For Beth Waldron, Pastry Chef at Overlake Golf and Country Club in Medina, Wash., starting a series of pastry pop-ups has given her a more wellrounded culinary experience.
The concept first came to Waldron in 2020, when she and other team members were brainstorming seasonal offerings. They decided to host a holiday marketplace, enabling members to order a range of to-go options, from cookies to a prime rib dinner. “It was a place to offer fun, different options [outside of] our restaurant or banquet selections,” she explains.
After strong reception, the marketplace continued post-pandemic, in a reduced format. Waldron used it as a gateway to monthly pop-ups. Offering a myriad of choices allowed Waldron to widen her repertoire, from bagels to ice cream novelties and more.
“I was lucky to have a part-time pastry cook for all of 2023 and most of 2024,” Waldron says. With the recent departure of her pastry cook, pop-ups have been put on hold. Still, Waldron hopes to bring them back in a modified format.
Waldron says the pop-ups are a testament to management’s support. She praises Executive Chef Alex Nemeth and Executive Sous Chef Chaz Olsen for bringing her on board and launching Overlake’s pastry department. “In the beginning of my tenure [seven years ago], none of us were sure what was in store for the program or what the level of engagement would be,” she says. “As the program found its footing, I’d often open conversations with, ‘I have a great idea.’ They’ve always taken the time to hear me out.” Waldron credits these projects for keeping her engaged and energized.
“In our field, where creativity and technical skill converge, advocating for ourselves is essential,” she adds. “We ensure that our work is acknowledged and valued, which fosters a culture of respect and collaboration.”
LEARNING ON THE JOB
Going back to school wasn’t just a way to advance Executive Pastry Chef Rebecca Freeman’s career, but also a means to forging a new path. Having spent nearly six years at The Club at Las Campanas in Santa Fe, N.M., she now has a clearer picture of her future self. It all started when she turned 30 and decided to return to school.
“I wanted more than to go to work and check off my to-do list,” she says. “I needed a goal, a direction, a destination.”
Freeman decided to pursue an MBA and began taking classes, while maintaining her role in the kitchen. But the grueling schedule inevitably took a toll. “When I was working 12-hour days, I would do my homework on my days off, usually with tears running down my face from pure exhaustion,” she admits.
Freeman scaled back her schedule, from 60-70- to 45-50-hour work weeks. She admits to feeling somewhat guilty, but she’s encouraged by the vote of confidence she’s received from management and colleagues.
“I have a team who will bake breakfast pastries for me and an incredible pastry cook who works the a la carte service making plated desserts,” Freeman says. “I realized that doing something extraordinary takes extraordinary measures.”
This semester, she is enrolled in one class—managerial marketing—and completing an online program, which gives her flexibility to complete assignments on her own time. It also frees up her time for other achievements, including redesigning the club’s banquet menu. Members can now book via a tiered pricing option, a process that took Freeman three months to research and create. And as her 34th birthday nears, Freeman finds solace in her career shift.
“I feel pastry chefs are pigeon-holed,” she says. “The only way I see moving forward is to make myself more marketable so I can be in an upper management. I have no intention of leaving the hospitality industry. I just need to find a way to adapt as I get older.” C+RC
Selene Puchoon secured her role as Isla Del Sol Y&CC’s Head Pastry Chef with her signature key lime pie. Find the recipe at recipes.clubandresortchef.com.
Find Overlake G&CC Pastry Chef Beth Waldron’s recipe for ginger molasses cake with maple ice cream at recipes.clubandresortchef.com.
EARLY BIRD RATE: $2,850 (until 12/31/24)
ATTENDEE RATE: $2,950 (after 12/31/24)
LATE REGISTRASTION RATE: $3,200 (after 3/8/25)
REGISTRATION INCLUDES:
•Taste of Charm City’s Club Culinary Scene Kickoff Party at Baltimore Country Club
•Breakfast, lunches and breaks on Monday and Tuesday
•Conference sessions and live cooking demonstrations
•Networking opportunities
•2025 Club Tours
•Chef to Chef Crab Fest
•Club + Resort Chef of the Year culinary competition and reception
•Continuing-education credits
MARYLAND • MARCH 23 - 25 2025
DESIGNATED SMOKING AREA
Being a third generation, family-owned and operated business is something we take seriously. We are proud to offer a full line of Electric, Gas or Mobile lines of equipment to fit your individual needs. Our equipment is designed with the highest quality materials and components ensuring a long life, giving you unmatched performance with every use. The ease of use with any Southern Pride and the consistent heat are just a few of the reasons we’ve been able to build the customer base we have today. We proudly offer a network of distributors making your partnership with Southern Pride easy and rewarding. Visit us online at southernpride.com today!
