A Michelin-Starred Chef’s Leadership And a Culinary Team’s Commitment to Excellence

As private clubs push aggressively towards a quality culinary and service environment, we are seeing Distinguished Clubs around the world attracting celebrity, credentialed, and Michelin-starred Chefs.?

At the heart of any great dining experience lies more than just exceptional food—it’s the people, passion, and leadership that truly make a culinary department thrive. This is especially true at The Club at the Dunes , a Distinguished Club with Exceptional status.? This is where Michelin-starred Chef Gerald Sombright and his dedicated team work in harmony to create unforgettable dining experiences for the club’s members. From freshly sourced ingredients to a cohesive staff, the culinary department here is a shining example of how leadership and a shared vision can elevate a club’s dining program to extraordinary heights.?

Chef Gerald Sombright’s impressive career sets the tone for the entire culinary department. With a background that spans from his humble beginnings as a dishwasher to working alongside renowned chefs like James Beard-nominated Lou Rook.? Sombright’s journey is a testament to his dedication to excellence. He further honed his skills at prestigious locations such as the Four Seasons Hotels and the Michelin-starred Michael Mina Restaurant Wit and Wisdom.

“I wanted to work at the best possible restaurants within the cities I lived in,” said Chef Sombright. This commitment to working at top-tier establishments has allowed him to gain invaluable experience and instill a culture of high standards in the club’s kitchen. His Michelin star background not only raises the bar for culinary excellence but also inspires his team, giving them a sense of pride.?Members who understand the significance of this accolade are often filled with pride when dining at their club, boasting about their Michelin-starred chef and the unparalleled cuisine served.?“Each of us is passionate about making people happy, and it makes it easy and fun since the majority of us have been together for years,”?said Sombright.

The camaraderie is evident in the kitchen’s day-to-day operations. The culinary leaders, all with backgrounds from prestigious hotel brands like Marriott and Ritz Carlton, share a common history that strengthens their ability to work seamlessly together. Their hiring philosophy of “tell a friend and hire a friend” further ensures that new staff members integrate smoothly into this collaborative environment, contributing to the positive atmosphere that fuels their creativity.?We see the same ability to attract and retain quality employees from clubs that have earned their Distinguished Clubs designation.?

One of the key factors that sets the club’s dining experience apart is its commitment to using fresh, locally sourced ingredients. The culinary team’s relationship with local fishermen is particularly special, allowing them to serve some of the freshest seafood in the region. “The fish we serve at dinner was sometimes swimming just eight hours before it’s on the plate,” says Sombright. This dedication to quality extends beyond seafood to scratch-made pizza dough to house-brined and smoked chicken wings.

Innovation is another cornerstone of the club’s culinary program. The team recently introduced a dry-aging cooler, elevating their steak offerings and allowing them to experiment with dry-aged beef, foie gras and even fish. This innovative approach adds depth to the menu, offering members a dining experience that rivals the best restaurants.

Members have taken notice of these unique offerings, often bragging about the caliber of food and talent in the kitchen. The club’s dedication to providing high-quality meals shines through in its most popular dishes, with local catch of the day, freshly made pasta, and pizza being the top three favorites. The culinary team’s ability to consistently deliver on these favorites, while also introducing innovative items, has solidified the club’s reputation as a dining destination in its own right.

Being recognized as a Distinguished Club is a point of pride for the entire team. “It’s a privilege to be recognized as one of the best clubs in the country,” Sombright reflects. “This recognition validates our hard work and efforts and inspires us to strive for even greater success in the future.” For the members, this distinction represents their pride in being part of a club that values quality, innovation, and community—a place where they can indulge in exceptional dining experiences led by a Michelin-starred chef and his talented team.

Ronald Banaszak, CCM, CCE is president of Distinguished Clubs , and can be reached at [email protected].

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