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Dining & Social

The Club is known throughout the area for its outstanding dining experience. The Grill Room & Bar, with its dark polished wood and cozy fireplace, is an informal setting for lunch, casual dinner or cocktails. Our 150-seat Dining Room provides more formal dining and a venue for larger events and parties. The veranda and terrace, overlooking the 9th hole and putting green, is a favorite during the summer months for cocktail, lunch and dinner service. The Poolside Café is open seasonally.

Meet Our Chef

Francois Kwaku-Dongo
Francois was raised in Western Africa’s tropical Ivory Coast.  He left Africa in 1981 as a young man and set his sights on the East Coast of the United States, moving to New York to study Literature at Manhattan’s Borough College.  He worked in restaurants throughout the city before attaining the Sous Chef position at New York’s popular Remi with Chef Francesco Antonucci.  Here he learned the finer nuances of pasta making, preparing the perfect superb risotto, and mastering the art of gnocchi and ravioli.

While at Remi, Francois met Chef Wolfgang Puck, who brought this young chef to California to master his chef skills, cooking at Puck’s highly acclaimed restaurants; Chinois on Main in LA, Granita in Malibu and Postrio in San Francisco.  More intense training came while acting as Sous chef to Executive Chef Makoto Tanaka at Spago in West Hollywood. Francois traveled to Japan with Chef Makoto to learn about Japanese cuisine and technique, and trained with some of the best French chefs, including Chef Marc Meneau at L’ Esperance in Saint-Pere-sous-Vezelay, France; Chef Bernard Loiseau in the La Cote d’Or in Saulieu, France; L’ Oustau de Baumaniere in Les Baux-de-Provence, France; and Troisgros in Roanne, France.

Ultimately, Francois went on to be Executive Chef of Spago West Hollywood in 1992, where he was voted one of the best upcoming young chefs in Los Angeles.    

In 1996 Francois opened Spago in Chicago.  Legions of foodies lined up day and night to sample this city’s trend-setting eatery, which received overwhelming reviews in the Chicago Tribune, Chicago Sun-Times, and Chicago Magazine.   As Executive Chef and Partner, Francois oversaw the development and openings of Wolfgang Puck Catering and Events, Puck’s Restaurant at the MCA and Wolfgang Puck Catering at The University of Chicago Gleacher Center, Goldman Sachs, Citadel Investments and many of Chicago's premier event destinations and institutions.

In 2005 Francois journeyed to Greenwich, CT to be the Executive Chef of L’Escale restaurant on Greenwich Harbor, where he made his culinary mark with inspired land and sea menu. After seven years at L’Escale, Francois went on to pursue his dream of producing his own chocolate, created his Chocolate Lab, a pastry and gelato shop where he produced his own chocolate line using the raw material produced entirely in Ghana, West Africa where Francois has his cocoa factory.

In addition to frequent appearances on television and radio, Francois has been featured in various print media including The New York Times, The Los Angeles Times, Chicago Tribune, Chicago Sun-Times, Chicago Magazine, Nation’s Restaurant News, and Wine Spectator.  In 2002, a profile of Francois was featured in Gourmet Magazine.

In 2008 he appeared on the Iron Chef America Show.  He is a 2008 James Beard Nominee and Featured in a Forbes Magazine article as one of the up-and-coming celebrity chefs.

Francois lives in Greenwich with his wife Ruth and their children Joseph-Paul and Christine-Elizabeth.