Club Infomation
Montour Heights Country Club, Pittsburgh, PA
www.montourheightscc.com
Established in 1917 in North Hills of Pittsburgh with 460 Members. Produces $1.6 million in food and beverage sales.
• Change over staff of 20 employees
• Created Up to date Recipe Book for Club
• Developed new lunch, dinner menus with prep sheets and food photos
• Developed various themed and wine event
• Expedited during lunch and dinner service
• Interacted with membership with frequency
• Developed HACCP controls for sanitation
• Maintain Food Cost of 38%
Wildwood Golf Club, Pittsburgh, PA
www.wildwoodclub.org
Established in 1929 in North Hills of Pittsburgh with 480 Members. Produces $1.3 million in food and beverage sales.
• Change over staff of 22 employees
• Created Receiver Position and Security Procedures
• Developed new lunch, dinner menus with prep sheets and food photos
• Developed various themed and wine event
• Expedited during lunch and dinner service
• Attended Culinary Chef Instutite at Greenbrier Resort West Virginia
• Interacted with membership with frequency
• Developed HACCP controls for sanitation
• Developed and revamp inventory controls
Wykagyl Country Club, New Rochelle, NY
www.wykagylcc.org
Established in 1898, now ranked as one of America’s top 100 clubs. Home of the Big Apple Classic Woman’s LPGA Tour. Produces $2.3 million in annual
food and beverage sales, with 600 members.
• Developed new lunch, dinner and banquet menus
• Developed various themed and wine event
• Supervised staff of twelve
• Catered events for up to 200
• Expedited during lunch and dinner service
• Interacted with membership with frequency
• Developed HACCP controls for sanitation
• Developed inventory controls
• Participated in Westchester Chef Association
Pittsburgh Athletic Association, Pittsburgh, PA
www.paaclub.com
Established in 1911, one of Pittsburgh’s largest club properties 170,000 sq ft. With a current membership of 1200 and producing $3 million in
food and beverage sales.
• Expedited during lunch and dinner service
• Interacted with membership
• Developed HACCP controls for sanitation
• Supervised kitchen staff of 18
• Catered events for up to 450
• Supervised 12 dining rooms
Longue Vue Country Club, Pittsburgh, PA
www.longuevueclub.net
Established in 1920 and recognized as one of the top five clubs in Pittsburgh. With a current membership of 560 with food and beverage income of $1.2 million.
• Hosted Chaine de Rotisseur dinner
• Lowered food cost to 39%, lowest in club history
• Supervised kitchen staff of 15
• Catered events for up to 325
• Attuned to and responsive to membership’s taste
• Held cooking classes in club’s kitchen for members
• Held various wine dinners including with California winemakers
• Attended Great Chef Series with Jean Louis Palladian in Napa Valley CA
• Supervised eight outlets
• Mentored kitchen staff elevating their skills and
• Received PA Farmers Co-op Recognition Award
Youngstown Country Club, Youngstown, OH
http://www.youngstowncountryclub.com
Established in 1898, the top club of Youngstown. A membership of 425 with annual food and beverage income of $1.1 million.
• Restored world-class cuisine to the club as said in a letter by Mr. Brown General Manger
• Built up quality kitchen staff from two to twelve
• Revamped banquet, lunch and dinner menus
• Directed daily food production
• Developed various themed and wine events
• Catered events up to 200
• Letter of Reference from Tom Brown General Manger
• Supervised six outlets including seasonal snack shack.
The Mozart Room, Heinz Hall, Pittsburgh, PA
http://www.pittsburghsymphony.org/pghsymph.nsf/web/mozart.html
Upscale fine dining room in a performance hall. Home of the Pittsburgh Symphony and Marvin Hamlisch’s “Pops” Concerts.Heinz Hall is also host to a variety of events including weddings, corporate and private affairs.
• Pre-theater dining serving 120 a la carte
• Catered events up to 1800
• Supervised outdoor café serving up to 300 daily
• Supervised kitchen staff of 10
• Won “Best New and Improved Restaurant” Pittsburgh Magazine, July 1997
• Featured in numerous newspaper articles
• Inducted into the Chaine des Rotisseurs 1997
The Duquesne Club, Pittsburgh, PA
Private city club founded in 1873, with over 2700 members. Recognized by the CMA four times as “The Number One City Club in America”. Club under the leadership of Keith Coughenour, National Culinary Olympic Team Captain. A staff of 50, produces over $7.5 million in food and beverage sales. Dinner menus change once a week, serving 300 a night. Lunch changes daily, serving 800 people.
www.duquesne.org
• Rotating stations: Garde Manger, Sauté, Fish and Grill
• Attended CIA Restaurant Sampler Program, Hyde Park, NY
• Worked with 1996 National Culinary Olympic Team on “Salute to American Chefs” Dinner, Oct. 1994
• Assisted Executive Sous Chef with Pre-Master Chef Test
• Assisted Executive Chef Keith Coughenour with practice of:
- World Cup, Luxembourg, Nov. 1994
- Culinary Salon, Switzerland, Nov. 1993
- 1996 Olympic Pre-Trails, Mar. 1993
- 1992 Culinary Olympics, May –Oct. 1992
www.montourheightscc.com
Established in 1917 in North Hills of Pittsburgh with 460 Members. Produces $1.6 million in food and beverage sales.
• Change over staff of 20 employees
• Created Up to date Recipe Book for Club
• Developed new lunch, dinner menus with prep sheets and food photos
• Developed various themed and wine event
• Expedited during lunch and dinner service
• Interacted with membership with frequency
• Developed HACCP controls for sanitation
• Maintain Food Cost of 38%
Wildwood Golf Club, Pittsburgh, PA
www.wildwoodclub.org
Established in 1929 in North Hills of Pittsburgh with 480 Members. Produces $1.3 million in food and beverage sales.
• Change over staff of 22 employees
• Created Receiver Position and Security Procedures
• Developed new lunch, dinner menus with prep sheets and food photos
• Developed various themed and wine event
• Expedited during lunch and dinner service
• Attended Culinary Chef Instutite at Greenbrier Resort West Virginia
• Interacted with membership with frequency
• Developed HACCP controls for sanitation
• Developed and revamp inventory controls
Wykagyl Country Club, New Rochelle, NY
www.wykagylcc.org
Established in 1898, now ranked as one of America’s top 100 clubs. Home of the Big Apple Classic Woman’s LPGA Tour. Produces $2.3 million in annual
food and beverage sales, with 600 members.
• Developed new lunch, dinner and banquet menus
• Developed various themed and wine event
• Supervised staff of twelve
• Catered events for up to 200
• Expedited during lunch and dinner service
• Interacted with membership with frequency
• Developed HACCP controls for sanitation
• Developed inventory controls
• Participated in Westchester Chef Association
Pittsburgh Athletic Association, Pittsburgh, PA
www.paaclub.com
Established in 1911, one of Pittsburgh’s largest club properties 170,000 sq ft. With a current membership of 1200 and producing $3 million in
food and beverage sales.
• Expedited during lunch and dinner service
• Interacted with membership
• Developed HACCP controls for sanitation
• Supervised kitchen staff of 18
• Catered events for up to 450
• Supervised 12 dining rooms
Longue Vue Country Club, Pittsburgh, PA
www.longuevueclub.net
Established in 1920 and recognized as one of the top five clubs in Pittsburgh. With a current membership of 560 with food and beverage income of $1.2 million.
• Hosted Chaine de Rotisseur dinner
• Lowered food cost to 39%, lowest in club history
• Supervised kitchen staff of 15
• Catered events for up to 325
• Attuned to and responsive to membership’s taste
• Held cooking classes in club’s kitchen for members
• Held various wine dinners including with California winemakers
• Attended Great Chef Series with Jean Louis Palladian in Napa Valley CA
• Supervised eight outlets
• Mentored kitchen staff elevating their skills and
• Received PA Farmers Co-op Recognition Award
Youngstown Country Club, Youngstown, OH
http://www.youngstowncountryclub.com
Established in 1898, the top club of Youngstown. A membership of 425 with annual food and beverage income of $1.1 million.
• Restored world-class cuisine to the club as said in a letter by Mr. Brown General Manger
• Built up quality kitchen staff from two to twelve
• Revamped banquet, lunch and dinner menus
• Directed daily food production
• Developed various themed and wine events
• Catered events up to 200
• Letter of Reference from Tom Brown General Manger
• Supervised six outlets including seasonal snack shack.
The Mozart Room, Heinz Hall, Pittsburgh, PA
http://www.pittsburghsymphony.org/pghsymph.nsf/web/mozart.html
Upscale fine dining room in a performance hall. Home of the Pittsburgh Symphony and Marvin Hamlisch’s “Pops” Concerts.Heinz Hall is also host to a variety of events including weddings, corporate and private affairs.
• Pre-theater dining serving 120 a la carte
• Catered events up to 1800
• Supervised outdoor café serving up to 300 daily
• Supervised kitchen staff of 10
• Won “Best New and Improved Restaurant” Pittsburgh Magazine, July 1997
• Featured in numerous newspaper articles
• Inducted into the Chaine des Rotisseurs 1997
The Duquesne Club, Pittsburgh, PA
Private city club founded in 1873, with over 2700 members. Recognized by the CMA four times as “The Number One City Club in America”. Club under the leadership of Keith Coughenour, National Culinary Olympic Team Captain. A staff of 50, produces over $7.5 million in food and beverage sales. Dinner menus change once a week, serving 300 a night. Lunch changes daily, serving 800 people.
www.duquesne.org
• Rotating stations: Garde Manger, Sauté, Fish and Grill
• Attended CIA Restaurant Sampler Program, Hyde Park, NY
• Worked with 1996 National Culinary Olympic Team on “Salute to American Chefs” Dinner, Oct. 1994
• Assisted Executive Sous Chef with Pre-Master Chef Test
• Assisted Executive Chef Keith Coughenour with practice of:
- World Cup, Luxembourg, Nov. 1994
- Culinary Salon, Switzerland, Nov. 1993
- 1996 Olympic Pre-Trails, Mar. 1993
- 1992 Culinary Olympics, May –Oct. 1992