Joe Piazza

Executive Chef, Cherry Hills Country Club

By Colorado Avid Golfer

When did you come to Cherry Hills?

I arrived in 2005, about a month before the U.S. Women’s Open, from Oak Hill Country Club in Rochester, New York. I joined Dan Scannell, my boss at Oak Hill, as sous chef. We’d done the PGA Championship in 2003.

How’d you get the top job?

When Dan decided to go back east in ’06, I played golf with General Manager Greg DeRosa and a couple of board members. They made me an offer I couldn’t refuse.

So, you’re a golfer?

I’m a 14. I play every Monday with Greg and Kevin Hood, the director of operations, and a fourth. I lose my $20 to Greg and call it a day.

Maybe that’s why he offered you the job?

I’d like to think not, but you never know.

Didn’t you win a big award?

I was the 2007 American Culinary Federation’s Western Region Chef of the Year and advanced all the way to the National Finals. I finished second, but beat out Dan, my mentor. The funny thing is, this year, Brian Hubner, my executive sous chef, made it to the national finals with Dan’s executive sous chef. They compete next month in Orlando.

That’s impressive.

Cherry Hills has always been known for great golf, and for head professionals who groom future head professionals. I want to even the playing field, to get members to mention the food with the golf, and to mentor my staff the way I was mentored.

Have you changed much since taking over?

The food is a complete 180 from what it was. The members tell me this is their favorite restaurant in town. That’s a great feeling to have.

What’s your signature dish?

A sizzling Long Island Duckling that we serve tableside with Grand Marnier Beurre. People from ages 14 to 80 order it. And there’s the Cherry Pie, which we make with cherries picked right by the Palmer tee on hole number one.

Do you use the cherries in other dishes?

Just one or two for fun.  I serve baby-back ribs with cherry barbecue sauce. You can have it with a shot of cherry cola topped with a scoop of vanilla ice cream.