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In the old days, club fare simply meant rich guy food: oysters, shrimp cocktail, steak, lobster. But times have changed, and so has the quality of the cuisine in membership dining rooms. ZZ’s Club in New York City and The Crenn Collection in San Francisco, as well as a few supper clubs such as Smyth in Chicago and Her Place Supper Club in Philadelphia, are offering private dining experiences with restaurants that have earned Michelin stars.
Locally, the standards of chefs running these exclusive kitchens have risen too. Korean-born chef Gloria Tae worked her way up through Disneyland Resort’s fine dining rooms, landing at Club 33. David Martin, who helms The Pacific Club’s kitchen in Newport Beach, gained his experience at posh restaurants such as the Surf and Sand Resort in Laguna Beach and the Mondavi Wine & Food Center in Costa Mesa. Craig Strong, former chef at Studio at the Montage and Pasadena's Langham Huntington Hotel & Spa, where he earned a Michelin star, is now executive chef at Big Canyon Country Club in Newport Beach.
The Park Club quickly joined these ranks with Daniel Hohng as chef. It was recognized in 2025 with the Distinguished Clubs Award, bestowed by BoardRoom Magazine and Forbes Travel Guide, just a year after opening.
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