OCC DINING
Brandon works with the cooks to see what they personally like, or what they’re interested in, and encourages them to go in that direction. He likes to build up his team’s foundations so they know the basics, and tap into what they like to eat outside of work. Be- cause, he says, that’s what will excite them. “When you allow cooks to put their own spin on dishes it provides ownership and becomes something they can be proud of.” Though working at a private club was new to him back when he started in late 2020, he’s appreciated being able to develop a team, and the dishes are a demonstration of that dedica- tion. “I really enjoy mentoring and showcasing someone’s potential. It’s very rewarding to teach someone a new thing,” he says. As for the future, he plans to continue pushing the boundries with food, offering more flavors and unique dishes that the Club has never had before. He also wants to expand the banquet and lunch program. Of course, there’s always room to expand and change, but Wayne especially appreciates all that the Club has now in terms of F&B. “We have an ace that can produce glob- al modern dishes to local comfort food and everything in between. I couldn’t be more proud of my friend.” ■ Recent weekly specials have included worldly flavors, like that of the chorizo pizza with tomatillo salsa verde, corn, pickled onion, tomato, lime crema and cilantro; and Korean BBQ ribeye, with ssamjang crust, served with rice, grilled romaine, fried potato salad and pickled daikon. The ever-modest chef makes his appreciation for his team clear, and notes that it takes many people to make the Club’s food and beverage opera- tions run well.
MAY / JUNE 2023 | AMA 23
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