Drew Thommen, The Cliffs at Keowee Springs
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?
I grew up in a very large family, with my mom being one of seven children. Some of my fondest memories are gathering at my grandparents’ house with the whole family for dinner, so I have always associated great food with making even better memories. My favorite aspect of working in this industry is that we can affect our members’ memories through our food. Nothing makes me happier than hearing that we made someone’s anniversary or birthday more special with the food that we prepared.
How do you approach creating new dishes or menus that cater to the diverse tastes and preferences of the club’s members?
I fully believe that I am only as strong as the team that I surround myself with. We have built a strong culinary team with Chefs who have trained all over the world and have experience working in restaurants, country clubs, as private chefs, and even on cruise lines. This allows us to collaborate as a team to develop menu items that will be well-received by our membership, who are as well-traveled as our Chefs.
Do you have a favorite dish to cook?
Growing up in Baltimore, Maryland, I will always love the ocean and all the delicious creatures it provides. I would not be doing my heritage justice if I didn’t say that Crab Cakes are a personal favorite of mine. They are a reminder of where I come from and all the fond memories.
What do you consider your “signature dish” at your club?
My most recent culinary endeavor was at a high-end steakhouse, and, with that, our Butchers Block has quickly become our signature dish on the menu. We change our menu weekly, but this steak option remains on every single change. We switch up the cuts of beef and incorporate both traditional wet-aged steaks and–my personal favorite–dry-aged cuts. Our Butcher Block features are accompanied by our boursin whipped potatoes and seasonal vegetables.
What are the member favorites?
One thing that we have implemented at the club is our rotating theme nights on Mondays, and one dish that has stood out above all else is our Chicken Parmesan from our Italian Night menu. This dish is an Italian bread crumb toasted chicken breast topped with house-made marinara sauce and fresh mozzarella, served over penne pasta and grilled asparagus. A couple of other fan favorites are our Firecracker Shrimp appetizer, Garlic White Wine Mussels, as well as our Braised Short Ribs.
Outside of work, what are some of your favorite foods or cuisines to cook or explore?
I am a firm believer that we are never done learning, so I love experimenting with new dishes outside of the restaurant. Some of my favorite cuisines to cook are Italian and Asian. Both cuisines rely so heavily on the sauce with the dish. Changing one ingredient in a sauce can affect the flavor profile and change the dish completely, leaving so many options and creativity to shine through.
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