Robert Mancuso, CMC, is a Culinary Institute of America graduate with 20+ years leading food and beverage operations at premier private clubs. He has earned the prestigious WSET Diploma in wine, placing him among a select group in the U.S. A former member of the U.S. Culinary Olympic Team, he helped achieve world championship titles in both the U.S. and Europe. Robert is also a recognized industry contributor, having served as a culinary innovator, writer, presenter, and consultant across leading organizations and sustainability initiatives. The transition from culinary professional to organizational leader can be one of the most challenging steps in a chef’s career. We work with Executive Chefs and club leaders to strengthen communication, accountability, financial acumen, team leadership, and operational effectiveness. Our approach combines assessment, mentorship, and practical implementation strategies designed specifically for the private club environment.
Food and beverage programs are among the most visible expressions of a club’s culture, hospitality, and member experience. The Club Council works with club leadership to develop comprehensive Food & Beverage Strategic Plans that align facilities, programming, service philosophy, operational standards, and financial objectives with the club’s long-term vision.
Through operational assessments, leadership workshops, member engagement, focus groups, surveys, and strategic analysis, we help clubs define the future of their dining and social experience while preserving the traditions and values that make each club unique.
Our process establishes a clear framework for future decision-making, including facility utilization, service levels, programming concepts, staffing models, operational policies, financial considerations, and accountability structures. The result is a practical roadmap that helps club leaders make informed decisions, adapt to evolving member expectations, and create sustainable long-term success.
The Club Council provides expert advisory services for clubs planning renovation, expansion, or modernization of their culinary facilities. We do not produce renderings or blueprints — instead, we deliver a thorough planning and review process, offering a comprehensive report of findings that aligns with the practical needs of the club while satisfying member expectations. Working alongside architects, designers, and equipment specialists, we bring an experienced, chef-driven perspective to ensure the final design supports operational efficiency, expanded culinary programs, and long-term success.
Collaboration with club leadership, Executive Chef, and design teams to define a culinary vision aligned with member expectations and strategic objectives
Comprehensive audits and leadership interviews to assess layout, workflow, storage, service zones, and equipment needs across all dining venues
Recommend sustainable, energy efficient equipment and best practices in modern kitchen planning, ergonomics, and productivity
The Club Council provides a comprehensive assessment of culinary operations designed to enhance performance, improve efficiency, strengthen leadership, and align the department with the club’s strategic objectives.
Establish a fully functioning culinary department from the ground up, ready to deliver excellence from day one.
Robert Mancuso is one of only 72 Certified Master Chefs in the United States and a diploma graduate of the Wine & Spirit Education Trust (WSET)—a rare and distinguished combination of culinary and wine expertise.
With these credentials, we offer bespoke guidance in creating or refining a wine program that harmonizes with your club’s cuisine, aligns with member preferences, and supports your overall beverage strategy. Grounded in deep food and wine pairing knowledge, we bring insight into both regional and global wine trends—helping your club remain both relevant and forward-thinking.