Seasoned chef will oversee food and beverage operations at all BJL-managed properties

ALPHARETTA, GA – Bobby Jones Links (BJL), the golf industry’s leading client-centric, boutique management company, has promoted veteran chef and culinary director Ray Whitlock to Director of Culinary Experiences for all 39 BJL-managed properties.

Over time, Whitlock will be visiting each of the clubs to design culinary programs and assist in optimizing key administrative functions to help control costs and increase profitability.

“I want to elevate the food, the restaurants themselves, and every touchpoint of the culinary programs,” says Whitlock, who has been with BJL for more than 10 years – most recently as a culinary director at The Georgia Club. “Not every club has the same type, or level of need. Some clubs I will provide support creating an elevated take on a particular dish, or another signature menu item that will get their patrons excited about dining there. I’m a chef through and through, so I understand all of the trials and tribulations and all the solutions necessary to succeed at a club. Our chefs have to be business-oriented, too, so providing proven systems and resources to track and cost and manage their operations will be a big area of focus.”

Another component to enhancing F&B for BJL-managed properties is training the chefs to get to know their members and their tastes and then using their culinary skills to give them the best of what they want – putting thought into fresh menu items, and changing things up for the better.

Whitlock says, for example, a membership may have a group that loves wine, so partnering with a local vineyard to create a fun night of food and wine could be a big hit. It just takes a little creativity to turn a club’s slow weeknight and turn it into something popular like a “Taste of New Orleans” night.

“How awesome is that, all the sudden, members or patrons can have gumbo and an amazing Jambalaya on a Tuesday night? We always want to keep our members and guests excited about our offerings, so we are constantly keeping an eye on new food and beverage trends, great event ideas, and teaming up with local artisans to keep or members’ attention,” he said.

Whitlock says the support of BJL’s corporate structure and vision to optimize the customer experience is crucial. “I love working with Bobby Jones Links because the company puts so much emphasis on its associates,” says Whitlock. “I'm motivated to move the culinary programs forward because BJL moves all of their people forward. Anybody wanting to succeed within the company can do it, and the company will give you the tools to grow, because we want to grow as a collective company and succeed.”

Prior to his time at BJL, Whitlock worked in Nashville for 15 years – working for and running restaurant groups, from steak houses to sushi houses to Italian places to gastro pubs.

“Ray Whitlock brings a particular expertise and creativity to the Director of Culinary Experiences role that is going to be invaluable to supporting the growing number of properties in the Bobby Jones Links portfolio,” said Bobby Jones Links Founding Partner Steve Willy. “He truly understands the business side of building and running a successful food and beverage operation and brings a passion and open mind to making the menus attractive and fun.”