This season, the Engineers Country Club welcomes new executive chef Steven De Bruyn to the team. De Bruyn will be managing all aspects of the kitchen, including menu planning and execution at the club’s restaurant, The Horizon. De Bruyn is known for using inventive and unique flavors to create highly palatable dishes. Members will see classics such as filet mignon and king salmon on the menu, but will also be introduced to some flavors that may be new to them, including whisky barrel-aged shoyu sauce and pineapple-tomatillo salsa. The chef will work closely with Ben Hammond, food & beverage director, and Trisha Jaiman, banquet sales, to seamlessly execute all food & beverage and catering components of Engineers Country Club.
After studying at Ter Duinen, the most reputable culinary school in his native country, Belgium, Chef Steven developed a love for international cuisines and local flavors while working all over the world. When he arrived in the U.S. in 1994, he went on to be the executive chef of The Garden City Hotel and NY Athletic Club. He most recently spent time in Provence, South of France, running the kitchen of Domaine de Claude preparing nightly farm-to-table tasting menus. Not only is he a master chef from Belgium, but he’s also on the advisory board of the Long Island Culinary Star Academy, was voted Best Hotel Restaurant Chef in USA Today, a member of Academie Culinaire de France and received a Wine Spectator Award of Excellence.
Submitted by Engineers Country Club
