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Post Date: Monday, January 13, 2020 |
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 Imagine the anticipation, the suspense, the excitement as the fork goes from plate to palate. Will they give the approving nod, the thus-is-so-delicious smile?
“The reason I started cooking for people 30 years ago is because of the smiles and the nodding of the heads,” explained Chef Fabian Ludwig, the new director of culinary and executive chef at BallenIsles Country Club in Palm Beach Gardens, Fla. “I work for he smiles, to create an experience they can remember.”
When BallenIsles Country Club completed its specatacular $35 million clubhouse renovation in November 2018, leadership sought to further improve the club’s sizable (six dining venues) culinary operation. In October 2019, BallenIsles welcomed Chef Ludwig, a seasoned culinary professional with more than 25 years of professional experience. Prior to arriving in Palm Beach, Ludwig led the opening of the eight restaurant venues at the new Gaylord Rockies Resort & Convention Center in Aurora, Colo. Before is time in the Denver area, Ludwig was executive chef at the iconic New York Marriott Marquis in Times Square.
“All of my career, I have been used to an ever-changing customer base,” added Ludwig. “Large events for up to 10,000 people, to as little as a couple dining alone in a restaurant. Feedback was sporadic and hard to measure due to the constant flow of international customers. In my current position at BallenIsles, members don’t leave after a shot business trip or vacation. They live here, some year-round. Feedback comes immediately and often. Some would shy away, but I engage as much as possible with my guests.”
Ludwig’s culinary career has taken him to Hungary, Switzerland, England, Bermuda, and Germany, where he started as an apprentice in Hamburg. While training under certified master chefs, he developed a style rooted in classical technique, while preserving his personal interest of using high quality seasonal ingredients that reflect market preferences.
“The location of our club is so very important to deciding what goes into a new menu,” he explained. “I believe it is vital to serve what is readily available in-season and fresh all year round, preferably locally-sourced ingredients so we can tell the story behind your food experience.”
Chef Ludwig loves to cook dishes members and guests might remember eating a child. Dishes that transport them back in time and, of course, make them smile.
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