Cuisine Scene

At St. Charles Yacht Club, we take great pride in the quality of our culinary program. We have a first class food and beverage facility that offers everything from a simple lunch to an elegant dinner. Our members enjoy lunch Wednesday thru Sunday and dinner Wednesday thru Saturday. Crisp linen graces the tables while our attentive wait staff caters to their wishes. Even during the peak of the season, our members can be assured they won’t need to stand in a long and often frustrating line as is often the case at many of the local restaurants. We offer a fixed menu during lunch, however, our dinner menu changes each evening. This allows our Chef to take full advantage of fresh local fish opportunities as well as only the finest meats and poultry and freshest vegetables available. Wednesday evenings are the more casual evenings both in menu and attire while most of our social events fall on Saturday evenings. During the season, our social calendar is filled with a variety of events ranging from Chinese New Year and Biker Night to the more traditional Valentine’s Day and New Year’s Eve and everything in between. And, of course, we are here to cater to our member’s and their sponsored friend’s private parties and events. Whether it’s a sit down or buffet dinner for 100, an intimate wine diner for 12 or a reception for 150, we can provide them with the food, the service and the special touches that set St. Charles Yacht Club apart.

At St. Charles Yacht Club, our culinary program is truly a group effort combining the skills of several experienced and talented people. All totaled they have close to 150 years of experience in the food, beverage and hospitality industry and 25 years of experience at St. Charles. Our General Manager, Jerry Clemens, has been in the “business” for over forty years and has managed private clubs for the last 25 years. He has spent a great deal of time in kitchens over the years and has even worked as a Chef in several situations.  Chef Benjamin Schad, who has served as our Chef for three years, is a Distinguished Graduate, Food Service Specialist from the United Sates Army and has an Associates Degree from the Culinary Institute of America in Hyde Park, New York. He brings years of hands on experience in both the private club industry as well as public restaurants. Chef Ben clearly has a flare for the more contemporary style of cooking but is also at home with the “classics.” Our Sous Chef, Dana Chaney, who is from Trieste, Italy, has the most experience of the team and is a master at making soups, salad dressings, etc. She has worked at numerous top rated establishments around the world including 22 years at the Greenbrier Resort in West Virginia. And, finally, our Assistant Manager, Jill Kempa is responsible primarily for recruiting, training and supervising the service team. Of course, what good is a great meal if it’s not served promptly and courteously? Jill also has 20 plus years experience with the last 15 being in exclusive and up-scale private clubs. In addition, Jill is intimately involved in the planning and execution of all the social events and private parties. Her years of experience are also invaluable when it comes time to plan menus for those events.

As you can see, we have a dedicated, experienced and stable culinary team at St. Charles Yacht club of which we are very proud. We hope that you will have an opportunity to dine at our club so you too might experience what everyone is raving about.