A day at the golf course isn't complete without a great meal to match.
Tim Dabrowa is the culinary force behind the menu, bringing both passion and precision to every plate.
We caught up with Tim for a Q&A interview to learn more about being a chef at Echelon Golf Club.
What is your position at Echelon Golf Club ?
DABROWA: "Executive Chef and Food and Beverage Director."
How long have you been a chef?
D: "30 years."
How did you become interested in this career?
D: "I always enjoyed cooking at home and cooking shows."
Can you describe what a typical day looks like for you?
D: "Opening prep work for the day, heat ready to serve items and get ready for the lunch rush, 11 a.m. - 3 p.m. usually. Check emails, place food and beverage orders, send menus to potential events to be booked, more prep, dinner nights and get specials ready for service. Clean kitchen thoroughly, then leave."
What led you to work at a golf club instead of a traditional restaurant?
D: "It was my first position, so the resume built with that specific experience type."
What's the most challenging part of running a kitchen in a golf club setting?
D: "Thunderstorms and everyone comes in off the course at once and orders food. Mayhem!"
Is there a part of your job that often goes unnoticed?
D: "You often end up doing a lot more than just the position entails, repairs, clubhouse maintenance, plumbing, electrical, etc."
What is your favorite thing about your job?
D: "Presenting great food for the guest and receiving compliments from them."
What's been your most memorable experience cooking here?
D: "Some of the relaxed music parties for the members."
What would be your "perfect meal" to serve after a great round of golf?
D: "Always my burgers."
