Jean-Marc Cabirol, Executive Head Chef
“Food is always best when the ingredients are fresh from the farm and prepared with love and care.”
Jean-Marc graduated from Le Cordon Bleu Paris in 1988. The two years he spent fulfilling his obligatory military service gave him the work ethic he has today. Following military service, Jean-Marc worked at a number of highly accredited restaurants around France including Taillevent (3 stars), Le Pavillon Le Doyen (3 stars), Les Jardins De L’Opera (2 Stars) and Le Plaza Athenee (3 stars) the most famous restaurant and hotel in Paris. When he moved to the U.S. he was the Executive Head Chef at La Panetiere in Rye, New York which was rated excellent by the New York Times in 2008, as well as 'Best French Restaurant' and 'Best Chef' by Westchester Magazine in 2008.
Jean-Marc’s philosophy is always using the freshest most organic ingredients available. He is constantly on the lookout for new local farms and greenhouses to get his food with that farm fresh taste. His ideal plate would be composed entirely of items obtained from the local farm down the road giving it that extra flare of freshness and flavor.
The Club is known throughout the area as an outstanding dining experience. The Grill Room & Bar is an informal setting for lunch, casual dinner or a drink. Our 120-seat Dining Room provides more formal dining and a venue for larger events and parties. The Veranda, overlooking the 9th hole and putting green, is a favorite during the summer months for beverage, lunch and dinner service. The Poolside Café is open seasonally.