Ryan Rowley, The Cliffs Valley
The wholehearted passion amongst the culinary teams at The Cliffs is aplenty. To these individuals, the kitchen is not just a job but a familiar memory-provoking calling. These chefs have inspired menus, bringing satisfaction to the appetite of members with not only meals but also an enriching experience. We had the opportunity to sit down with the communities’ seven Executive Chefs to find out what led them to our clubs.
What inspired you to pursue a career in culinary arts?
So, this is a fun one. When I was a kid, I wanted to be a lawyer. But I quickly found that arguing isn’t at all my strong suit. While learning this about myself, I was cooking at home and constantly trying new things, and I really enjoyed the artistry of it. I worked as a busboy and server and always enjoyed watching the kitchen work most. Seeing the camaraderie of the line, the intensity in a rush, the command of fire, and the discipline they all had to work as one was awe-inspiring. It took me a few years to realize that was what I wanted. I wanted to be a part of that culture, I wanted the rush of adrenaline in the heat of service, and I wanted to play with fire and knives! I was initially nervous to step into that side of the experience, but once I did, the raw pride, drive, and determination bloomed immediately–and I was hooked.
How do you approach creating new dishes or menus that cater to the diverse tastes and preferences of the club’s members?
I think the most important aspect of being a chef is knowing your customers. As a club, we must see ourselves differently than a stand-alone independent restaurant. We are not a destination restaurant for a once-in-a-while dining experience. We are an extension of the home. We are a piece of the community. To this end, we try to provide a core menu that is inviting and accessible for multiple days of the week. We look for dishes that make you feel warm, welcome, and familiar. Something your mother could have cooked for you when you were young. Something with nostalgia attached. There is something truly cathartic about this approach and mindset. To balance this, we offer weekly features where we can let new ideas and trendy inspirations flow and have wine dinners and events where we can push some boundaries. But at our core, we strive to make you feel at home.
Do you have a favorite dish to cook? What makes it your favorite–familiarity, tradition, new and exciting, or simply your favorite thing to eat?
Who doesn’t love bread? It’s amazing! There is some sort of inherent and primal joy about making bread and watching it through all of its stages. And the smell of warm, freshly baked bread—holy cow, there’s nothing better! We’ve been playing with several types at the club now, and it’s such a fun project.
What do you consider your “signature dish” at your club?
For many years, Valley has been known for its She Crab Soup. Unfortunately, the aftermath of Covid made the dish exorbitantly expensive, and we could not continue it at a reasonable price. As the market began to settle, we found ourselves able to bring it back for the members. We re-envisioned the dish for its new era and approached it with a modern approach to a classic dish. The layers of flavor we develop through multiple cooking processes have been extraordinary! With our ever-evolving dining culture and more prevalent allergies and dietary restrictions, we opted to go with a French classic technique of thickening with rice to be able to offer this soup fully gluten-free. We’re proud to say that Crab Bisque is back on the menu and selling like hotcakes!
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