The Leader of Country Club Chefs


Organization : The Club at Ibis

Name : Jerome Nicolas

The Club at Ibis long has been recognized for its abundant wildlife, lush landscaping, state-of-the-art fitness and pool complex and world-class golf and tennis facilities. But when members are asked what they like the most, their collective answer is the food. Jerome Nicolas has been the club’s executive chef for 12 years. Originally from Grenoble, France, he belongs to the Chaîne des Rôtisseurs, an illustrious food and wine society founded in 1248. On any given day, he supervises 65 chefs and 25 support staff who stay busy at the property’s four restaurants: The Bistro, The Atrium, The Pub and Panache. “In a club, you need to be very aware of your members, understanding their needs and preferences,” he says. “An empty plate tells me everything I need to know.” His dinners include meat and seafood options, vegetarian meals and gluten-free, low-calorie and low-carbohydrate dishes. “Variation is the key ingredient,” he says. “When serving 3,000 members, many of whom dine with you multiple times a week, I like to keep it fresh.” His most-enjoyable night is when guests are seated at the Chef’s Table inside the fine-dining kitchen of Panache. There, they experience a dynamic dinner show as they watch him and his team make a mouthwatering masterpiece.

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