When it comes to private clubs, offering an enticing food and beverage experience is crucial for attracting and retaining members.
And that’s exactly what Jakon Tolhurst has accomplished at Montreux Country Club in Reno, NV.
With his creative approach to culinary delights, Tolhurst has managed to keep members and guests happy with an exciting food and beverage program.
The menus at Montreux Country Club are filled with a variety of delectable options that cater to every palate.
Tolhurst understands the importance of creating dishes that not only taste amazing but also look visually appealing.
Presentation plays a significant role in the overall dining experience, and he never fails to impress with his attention to detail.
Moreover, Tolhurst constantly seeks ways to incorporate fresh and locally sourced ingredients into his menus.
This commitment to quality not only supports local businesses but also ensures that members are treated to the finest flavors.
That commitment to local sourcing is a direct result of his background. Tolhurst is a local native who grew up on an organic farm in Nevada City.
“I was already surrounded by food my whole life,” he explained. “And something about having that as my base. I had chickens — I got the eggs. I had potatoes — I dug them out of the ground.
Tending the earth and seeing the products from that point of view gave me a really good base. And then I sort of just fell into cooking. I had a summer camp that was right next to me.
I live in the middle of nowhere in Nevada County and that happened to be the first job I took, and I started cooking at the age of 14.
My uncle was leading the camp and he taught me a lot.
By the time I was 18, I was running the camp, and I was like, I think I like this. I think I like cooking.”
Tolhurst’s career blossomed with a move to California. “I went to culinary school (San Francisco, CCA) and worked at some great restaurants down there,” the Nevada chef continued.
“It reinforced my love for cooking, and I had my epiphany down there working for chefs like George Marrone and Michael Mina. I got to see that there are really no boundaries with food.
I came back up to Lake Tahoe in 2002 and I opened up a couple restaurants. And then I came back down to Reno in 2007, and I’ve been cooking in Reno ever since.
I always just want to learn. I’m a student, and there’s never enough. You just keep learning every single day.”
In addition to the exceptional dining options, Tolhurst also focuses on providing an extensive selection of beverages.
From handcrafted cocktails to an impressive wine list, Montreux Country Club boasts a drink menu that rivals some of the best establishments in Reno.
Creative food and beverage offerings play a pivotal role in enhancing the overall experience at private clubs.
These establishments are not just places to play golf or socialize; they have become destinations where members seek memorable experiences.
By offering innovative and diverse menus, private clubs can cater to the evolving tastes and preferences of their members, ensuring they remain engaged and enthusiastic about their club experience.
Tolhurst has recognized this need for creativity and has been instrumental in transforming the food and beverage program at Montreux Country Club.
With an extensive culinary background and a passion for inventive cuisine, Tolhurst has elevated the club’s dining experience to new heights.
His expertise lies in combining classic flavors with modern techniques, resulting in dishes that are both familiar and exciting to the palate.
One of the ways Tolhurst has brought creativity to Montreux Country Club is through the use of seasonal and locally sourced ingredients.
By incorporating fresh and high-quality produce, he ensures that the club’s menus are always in line with the latest culinary trends.
This commitment to using local ingredients not only supports the community but also adds a unique and authentic touch to the dishes.
A key to Tolhurst’s success at Montreux has been the support given to him by both club management and membership.
“I’ve felt nothing but support since I’ve been here. I’ve been here for eight months now and I’m really feeling out what the Members want, what direction they want me to go,” he said.
“Generally speaking, 60 to 70 percent just want something very casual, but then there are the higher-end diners who want more advanced, progressive dishes. My fall menu just is a good mix including local lamb. The presentation changes depending on what pieces of the lamb I’m using, and the members have been very receptive to it.”
Tolhurst also understands the importance of building both a staff and a team of vendors that he can depend on to execute his vision.
To accomplish that goal, he has partnered with The Chefs’ Warehouse / Allen Brothers. “We have chosen to use Allen Brothers’ Certified Angus Beef program,” he explained.
“The marbling’s been very consistent. And that’s what it’s all about. The longer you’re in this business, the more you realize that consistency is key. CAB (Certified Angus Beef) from Allen Brothers is fantastic. It enables us to offer a classic ribeye with au poivre black pepper sauce and potato gratin. And that’s what the members are looking for. And me giving them those base dishes allows me to do the lamb, you know, something outside the box, because they have their standards. Chef’s Warehouse enables us to offer the staples that they want (a pepper steak) and then I can go a little bit out-of-the-box with some of the other dishes.”
In addition to the regular menu, Tolhurst has introduced themed dining events that showcase his creativity and culinary prowess.
These events, ranging from wine-pairing dinners to globally inspired tasting menus, provide members with an opportunity to explore different flavors and cuisines.
By continually offering new and exciting dining experiences, Tolhurst keeps members excited and engaged, encouraging them to return to the club time and time again.
Furthermore, Tolhurst understands the importance of catering to different dietary preferences and restrictions.
With the rise in vegetarian, vegan, and gluten-free diets, he ensures that Montreux Country Club offers a variety of options to accommodate all members and guests.
This inclusivity not only reflects the club’s commitment to providing exceptional service but also helps create a welcoming and inclusive atmosphere.
Tolhurst also has a keen understanding of staying one step ahead of his members palates.
“The service from my reps through Chefs’ Warehouse/Allen Brothers has been outstanding. They are continually bringing new products to my attention and most importantly, they are always there for me when I need something on the fly. The spectrum of products is unbelievable. All the specialty stuff I’m looking for; all the standard stuff I’m looking for. It’s just great,” Tolhurst concluded.
The success of Jakon Tolhurst’s creative food and beverage program at Montreux Country Club is evident in the positive feedback and satisfaction expressed by members and guests.
By combining culinary expertise, fresh ingredients, themed events, and dietary inclusivity, Tolhurst has created a dining experience that is both exceptional and memorable.
