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.