The competitive spirit of the culinary team is award winning by the Executive Chef, Mark Brown, CEC, CCA, ACE, Sous Chef, Boun Chanthavong, CCC, and Sous Chef Derek Bryner, CSC.  Their philosophy of purchasing and preparing local fare guarantees fresh, abundant, world-class cuisine.  The clubhouse offers dining that’s both casual (Grill Room) and fine dining (Veranda).  The food and wine complements are second to none.

Adding to the personal feel, the kitchen staff offers cooking classes and regularly helps members with their cooking questions.

The professional and dedicated Food & Beverage team will arrange your celebration from an intimate dinner party to an elegant affair for up to 250 guests.  They also cater in the members’ homes and coordinates beach wedding ceremonies.  Your customized, personalized event will create memories for all that attend.