Tournament week
The rented estates around Augusta fill with corporate hospitality for one week a year. The difference between a good week and an unforgettable one is who is in the kitchen.
You did not rent an estate to eat catering trays.
The houses go early and the good chefs go with them. By the time most companies start thinking about food, the people who can actually run a full week of service in a rented kitchen are already committed somewhere else.
Chef Rudy has worked this week for several years. Breakfast on the counter before the first tee time. Something substantial when everyone comes back in the afternoon. A proper plated dinner for the clients and partners you flew in.
Same chef, same standard, all seven days. Nobody in your group has to think about a single meal.
What a full tournament week looks like
Early breakfast
On the counter before the first group leaves, however early that is.
Grab and go
Food that survives a cooler and a long day on the course.
Afternoon return
Something substantial when everyone comes back in, not a cheese board.
Plated dinners
The nights that matter, served properly, for the clients you flew in.
Late kitchen
People come back at different times. Nobody eats cold food.
House left clean
Every morning starts on a clean kitchen. Your rental deposit stays yours.
Booked in the same breath as the house
- Enquire when you book the houseThe two decisions belong together. Once the rental is signed, the kitchen is the next call.
- A call about the weekWho is coming, which nights matter, how early the mornings start, and what the group actually eats.
- Proposal for the full weekDay by day, with staffing and cost. Not a menu per meal — a plan for seven days.
- Deposit holds the weekTournament week is the one date he cannot move. The deposit is what secures it.
- Kitchen reviewHe looks at the rental's kitchen ahead of time and brings in whatever is missing.
- ArrivalThe team arrives before you do and the house is running when you walk in.
One dinner from a tournament week. Yours is built with you.
- Sesame-crusted seared tuna, avocado, soy reduction
- Wasabi cream, sesame
- Whole fried snapper, family style
- For the table, the way the week should feel
- Herb-crusted rack of lamb, seasonal vegetables
- Or a seared fish for the table
- Chef's selection
- Built around the night
Questions he gets asked
How far ahead should we book?
A year is normal. If you have the house, get the kitchen booked in the same week — there is exactly one of this week per year and it does not move.
Do you cover the whole week or single nights?
Both, but full weeks take priority when the calendar is tight. A single dinner is possible if the week is not already committed.
Can you handle breakfast that early?
Yes. Tee times set the schedule and the kitchen works backwards from them.
What about the rental kitchen?
Reviewed in advance where possible. Anything missing is brought in or rented locally, and it is priced into the proposal rather than sprung on you later.
Do you cook for clients and partners, not just our team?
That is usually the point. The nights you are hosting people are the nights this matters most.
There is one of this week a year
Enquiries for next April are open now.