Golf Kitchen Magazine Becomes Bi-Annual Culinary Publication
Due to business restructuring in our second year Golf Kitchen Magazine will become a bi-annual collectible Culinary Publication for the Private Golf Club, Private Country Club, and Golf Resort Industry.
“Our goal is to create the best possible quality content and reading experience that features outstanding and meaningful content for the industry,” said Diana DeLucia.
The first bi-annual cover will feature Executive Chef Anthony Dole of Royal Melbourne Golf Club, Black Rock, Victoria, Australia. GK interviews Chef Dole and features his journey to becoming the Executive Chef at RMGC. His story is one of hard work, resilience, and compassion and will be accompanied by recipes and full-color photography from this 36-hole golf club of which the West course is ranked in the top five courses in the world. Royal Melbourne is the host of the 2019 Presidents Cup. Many thanks to Royal Melbourne Golf Club and the Culinary team for all of your help producing this 15 plus page piece.
If you are a Private Golf or Country Club Owner, COO, General Manager, Executive Chef, Pastry Chef, Sous Chef, Wine Director/Sommelier, Food and Beverage Director, Mixologist, Golf Professional or a member of a club and have a passion for the Culinary side of the industry, please send us an email at info@golfkitchen.com, we want to hear your thoughts and ideas.
The Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club will take place Monday 19th August 2019, and promises to be another great event aimed to please the members, guests and media attending. If you are a vendor or purveyor and you are interested in sponsoring this industry event, please contact Diana DeLucia – diana@golfkitchen.com or Morgan Gregory, President – mgregory@glenarborclub.com
Golf Kitchen Americas, the second book in the Golf Kitchen series will launch later this year in the Fall, pre-orders will be announced in the coming weeks. Signed copies of book one are available at https://www.golfkitchen.com/store/p1/book.html (leave us a message with your order to request a special message from the author.)
About Golf Kitchen
The Golf Kitchen concept was initially born at a meeting at Sebonack Golf Club in Southampton in 2010. With some solid ideas, Diana DeLucia, created her first book and proof of concept titled Golf Club World, Behind the Gates which published in 2013. The recipes and culinary stories proved to be very popular and thus the Golf Kitchen book concept was realized. DeLucia traveled the USA and the world to uncover some of the finest Private Golf and Country Club and Resort teams. The first Golf Kitchen book was launched at Winged Foot Golf Club in Mamaroneck, New York and hosted by Executive Chef Rhy Waddington and a star-studded line up of Private Golf and Country Club Chefs from the USA and abroad cooking a food and wine tasting menu for the members and guests that will always be a night to remember. A similar event quickly followed at Cassique at Kiawah Island Club, South Carolina which was hosted by Executive Chef Doug Blair and once again included a collaboration of an elite group of chefs from Private Golf and Country Clubs from the USA and abroad. It was at Cassique that the magazine concept was born, and Golf Kitchen Magazine is now in its second year.
Golf Kitchen Punta Mita, a four-day golf and culinary extravaganza featuring Executive Chefs from Golf Kitchen featured Executive Chefs, and friends of Golf Kitchen, was hosted in Punta Mita, Mexico in 2018 and 2019. Punta Mita boasts both Four Seasons and St. Regis resorts on the property and two renowned Jack Nicklaus Signature-designed golf courses, Pacifico and Bahia.
The Golf Kitchen Culinary Excellence Awards launched its inaugural event at Edgewood Country Club in New Jersey on 4th October, 2018 and now has a new home at the prestigious GlenArbor Golf Club, in Bedford Hills, New York, United States.
For Sponsorship opportunities in Golf Kitchen Magazine and Events:
Diana DeLucia
Golf Kitchen
Email: diana@golfkitchen.com
Cell: 860 406 1782
