Dining | Country Club of Winter Haven | Winter Haven Florida

Overview of the Department

From the top down we are driven to provide our Members with a truly remarkable dining experience. Whether you are joining us after 18 for a bite to eat and a cold drink, or bringing the whole family out for dinner, we are always focused on providing you with the highest quality food and service. Our Chef works closely with local farms, purveyors, and artisans to provide our members with not only the finest quality, but the most health conscious food available.

Department Bio’s

 

Carl Burton, Executive Chef

Carl Burton, Executive Chef   Carl Burton’s culinary experience began at an early age at his home in Durham, NC.  His mother eagerly shared with him her love of cooking as she worked full time running the cafeteria programs for all Durham County schools.  His first job, at age 16, was in the cafeteria at Duke University Hospital in Durham. After high school, he joined the Army completing 10 years of assignments in all areas of food and beverage.  After leaving the military, he worked in private country clubs, hotels, and historical restaurants in North Carolina, Louisiana, Texas, Oregon, Colorado, and Seattle, WA.  A few notable work experiences were learning to cook Cajun style in Louisiana and being promoted to Executive Chef at Bobby V’s Sports Gallery Café working for Texas Rangers manager, Bobby Valentine; Stockyard Steak House in Ft. Worth, TX; Gracie’s Sea Hag Restaurant and Hallmark Inn’s & Resorts in Oregon; Country Club of Woodmore in MD and, most recently in North Carolina at Croasdaile Country Club,  North Ridge Country Club, and as corporate traveling chef for Concert Golf Partners at McGregor Downs Country Club and at The Club at 12 Oaks in Holly Springs, NC. Chef Carl enjoys preparing all culinary cuisines, carving ice sculptures, baking, and teaching cooking classes. He also likes playing chess and is a big sports fan of the Washington Redskins and the Duke Blue Devils.