Old Palm News

Chef Jason Soule Takes a Member-centric Approach to Club Dining

December 01, 2016

Jasonsoule1.14 150x150 When Chef Jason Soule joined the Old Palm Golf Club culinary team as Executive Chef in January of 2014, the former Ritz Carlton Executive Chef understood that he would need to hit the ground running. As a highly organized professional, he immediately set his sights on meeting the members to learn about their likes and dislikes. I think of my position here, first and foremost, as a steward of membership, says Soule. The member is always right. Within the past three years, the Club has grown significantly, with membership doubling and younger families moving in. Satisfying the tastes and desires of all members is a delicate balancing act; one that Soule and his team strive to perfect with every change of season. Soule describes the Old Palm dining experience as elevated club cuisine, varying daily, and thoughtfully designed to please everyone in a community atmosphere. In addition to Club traditions such as a weekly fine dining ala carte night, a buffet night and Sunday evening grill nights, Soule and the culinary staff provide popular weeknight themed menus such as Oktoberfest and French bistro night. He is gratified by the high level of quality and innovation coming from his kitchen. We're pushing boundaries with Asian elements and doing everything well, adds Soule. Yet, simplicity is still a culinary art form, his Pasta Bolognese, for example, is straightforward, totally delicious and a member favorite. Soule changed breakfast and lunch menus for the new season, adding new items and taking cues from the members. A turkey gyro and Asian salad are popular new lunch items. His team spends the off-season planning and upgrading skills. One of the staff took smoking and charcuterie classes in the off-season in order to gear up for new and interesting offerings this fall and winter. Soule is also willing to take calculated risks to find the next dish or preparation that delights members. He has introduced game products, such as venison, quail, squab and foie gras, paying close attention to member feedback. When asked about his secret to success at Old Palm, Soule didn't hesitate. First, listen to Club members. It is about them. Menus go out on Wednesday. We respond to requests, and give individual attention to our members. Second, surround yourself with the best people and mentor them, push them, help them learn menu-writing, garner buy-in by involvement. Our sous chef and front cook here at Old Palm are excellent. I am very proud to work with them and our entire culinary staff. What incredible dishes are planned during this holiday season? Be sure to join Chef Jason at the Club for world class dining in a warm and caring atmosphere with tantalizing menus and the best the season, and the Old Palm culinary team has to offer.


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