Creating Distinctive Venues
A best-in-class dining experience takes a dedicated, hands-on team with the deep understanding of the demands of your multi-functional operation. Our Country Club foodservice experts are passionate about your business and can guide you with new ideas and tailored solutions to elevate your offerings and deliver a winning club experience.
Our Work
Boelter works as your partner, mindful of your goals at every step. We share your commitment to excellence and that’s reflected in our dedication to customer satisfaction.
Whistling Straits
Blackwolf Run
Case Study: Olympic Hills Golf Club
Recent Projects
Hazeltine National Golf Club - Chaska, MN
Interlachen Country Club - Edina, MN
Lookout Mountain Club - Lookout Mountain, GA
Golden Valley Country Club - Golden Valley, MN
Naperville Country Club - Naperville, IL
White Eagle Golf Club - Naperville, IL
The Lookout Mountain Golf Club - Lookout Mountain, GA
Edinburgh Golf Club - Brooklyn Park, MN
Manito Golf & Country Club - Spokane, WA
Alpine Golf Club - Egg Harbor, WI
Ruth Lake Country Club - Hinsdale, IL
“Interlachen is a famous American Country Club with a historic past and evolving future. When members made the decision to continue this evolution with significant building projects on the golf course, in our existing dining venues, and by adding additional dining and athletic facilities we called on the experts at Boelter. They have always been there with us, and we trust them with our iconic club.”
– JOEL LIVINGOOD, GENERAL MANAGER & CEO AT INTERLACHEN COUNTRY CLUB
Our Country Club Experts
Jon Pointon
"During the last few years, I have had the privilege of designing and installing kitchens, bars, and even outside BBQ areas, in some of the oldest and most prestigious country clubs and golf courses across the Midwest. It’s fair to say I love these projects.
I find working directly with the club chef incredibly rewarding – especially seeing their reaction as their kitchen transforms into a modern workspace. The rejuvenation of the kitchen equipment feeds new ideas and options for the chef and their staff. I think the kitchen staff, and the variety of people who work in the background of country clubs, are the real heart and soul of these institutions and they are a real joy to work with."
Brett Kroening
"I have worked on club projects since the very beginning of my time with Boelter almost 20 years ago. Early on the projects were social clubs within historic buildings; more recently I have been involved with many exciting and rewarding country club projects.
All of these projects—from the Wisconsin City Club, Milwaukee Athletic Club, Western Racquet Club, Green Bay Country Club, West Bend Country Club, Wisconsin Country Club, Bluemound Golf Country Club, to the Milwaukee Country Club—have been interesting and exciting journeys. Sometimes the solutions to the needs have been simple, and sometimes very complex.
When working with clubs, we are a guest in our clients’ home away from home. The trust that is built during these projects has proven to be long-lasting and very fulfilling. I would very much relish the opportunity to build a trust-based partnership with you as we work together on your next food and/or beverage project!"
Megan Scott
"In my 35+ years in the foodservice industry, I have worked on a number of country club projects. I enjoy being a part of the collaboration with chefs, club managers as well as club members.
Designing a project and seeing it through to the completion is exciting. The design process can be challenging and at the same time, extremely gratifying. My goal is to design a project that is exciting, functional and fulfills the needs of all parties involved.
Some of my projects include the North Shore Country Club, River Club of Mequon, Chenequa Country Club and Erin Hills Clubhouse which hosted the 2017 U.S. Open."
Brian Cepek
"I have been designing and equipping chef-driven restaurants, resorts and country clubs for the better part of 30 years. I especially enjoy the challenge, the uniqueness and the relationships that come with every new country club project.
Some of my recent club projects have been Interlachen Country Club, Hazeltine, Minikahda, Edina, Woodhill, Golden Valley, and most recently the Aurora Anguilla Resort and Golf Club.
Foodservice is my passion and the kitchen is my canvas—let’s create a masterpiece together!"
Cam Willox
"My background from 13 years on the operations side of country clubs in the Midwest and Southwest gives me a different perspective when designing country clubs. Whether it is the need to create efficiencies in the day-to-day operations of member dining, or to prepare clubs to host major banquet style events, I enjoy finding ways to create a fully functional space for members and employees to both enjoy.
Having been part of numerous long-term improvement projects at different courses all over the country, I have an extensive knowledge on the decision-making process and enjoy navigating the different challenges that present themselves while completing long-term improvement plans."
Jim Palm
"Of all the different types of projects I have designed in my 40+ year career, country clubs are my favorite. I have been around golf my entire life and I love helping create the food and social spaces for club members to enjoy.
One of my favorite projects was Midland Country Club in Michigan—which included one of the first exhibition kitchens in a club—complete with a wood burning pizza oven.
Recently, I am involved on several club projects in the Palm Springs area, including The Lakes Country Club, Marrakesh, The Hideaway and Indian Ridge."
Tyler Sorenson
"With over 15 years experience in the industry, I have seen it all. From fine dining to casual bar, banquet to snack shack – I take pride in designing and building to maximize efficiency and flow no matter the space. The beauty of Country Club concepts is that we can take each unique area and integrate them into a design that optimizes both member experience and kitchen/staff accessibility. Whether coming from the project management side of more consultant driven projects, or the design + build side of chef driven projects, I feel confident my experience and product knowledge will make any project a success. Some past projects include the Rosewood Miramar-Montecito, Brentwood Country Club-Brentwood, Birnam Wood Golf Club-Montecito."
Marcus Calverley
"My previous experience as managing partner of numerous hospitality concepts throughout the country allows me to put myself directly in the “shoes” of an operator. This provides real value in operational efficiency that pays dividends, especially at Clubs, when it comes to member experience and staff retention.
I’m grateful to have been a project team member in design, specification and procurement on a wide range of successful concepts and clubs with varying budgets, menus and timelines. My approach is that each project is uniquely its own and must be treated as such: with patience, curiosity and focus.
Partnership well beyond the transaction is where I find my reward—I feel immense pride knowing I’ve earned the trust of my clients and project partners as an ethical problem solver who is truly invested in their success."