Jerry Schreck is the Executive Chef of Kennett Square (Pa.) Golf and Country Club. Prior to this post, he was Executive Chef of Merion Golf Club for 22 years. During that time, Schreck helped the club host the 2005 USGA Amateur Championship, the 2009 Walker Cup and the 2013 U.S. Open Championship.
Schreck will say that hosting the 2013 U.S. Open at Merion was the highlight of his career. During that week, his team served 4,000 to 5,000 covers per day inside and around the small footprint of Merion’s clubhouse. Another highlight was serving a dinner of past U.S. Open champions on Tuesday of that week.
Schreck’s cooking style is American regional cuisine, with a major focus on local and seasonal foods.
Prior to joining Merion Golf Club, Schreck was the Executive Chef and General Manager of The Terrace Restaurant at Longwood Gardens in Kennett Square, Pa., through his employment with The Restaurant Associates Corporation of New York City. While with Restaurant Associates, Chef Schreck assisted in the execution of PGA Championships, U.S. Open Golf and Tennis Championships, and Grammy Award Dinners.
Schreck is a three-time National Mushroom Cook-off champion. In 2019, Chef Schreck had the distinct honor of being inducted into the prestigious Honorable Order of the Golden Toque.
From 2009 through 2020, Schreck served as the National Program Coordinator for the Chef to Chef Conference.
