Who Should Attend

Representatives of the food and beverage management teams at private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including General Managers, Food & Beverage Directors/Managers, Clubhouse Directors/Managers, Executive Chefs, Chefs de Cuisine and Sous Chefs.

“The event was beneficial as I enjoyed discussing industry trends and challenges on a one-on-one basis with a group of my contemporaries. Club managers would benefit from the experience, as the curriculum was geared as much toward managers as toward culinarians.”

-Chef Sean Rogers, Broadmoor Golf Club, Seattle