Culinary Delights at the Ryder Cup: A Gastronomic Experience at Bethpage Black
The 2024 Ryder Cup at Bethpage Black has transformed into more than just a premier golf tournament—it’s become a culinary spectacle that rivals the sporting action itself. Behind the scenes of the famed 18th green, the iconic clubhouse and adjoining Heritage Club have been meticulously prepared over four years to cater to an elite clientele, including former President Trump, celebrities like Michael Jordan, Eli Manning, and Michael Strahan, along with thousands of other VIP attendees. Billy Lodato, director of catering operations at Lessings, which manages Bethpage’s hospitality, explained the massive undertaking: “We’re feeding all together about 1,200 to 1,300 a day.” This extraordinary culinary operation represents the intersection of sport and luxury dining, creating a uniquely New York gastronomic experience for golf enthusiasts from around the world.
The menu at this prestigious event highlights premium proteins that have proven irresistible to the high-profile guests. Corporate chef Eddie Michaels observed that the carving stations are particularly popular: “They all attack the carving station. Whatever it is, lamb, turkey, flank steak, they go right after that.” The scale of consumption is staggering—several thousand pounds of chicken have already been served, with an additional 500 pounds ordered for the final Sunday. The offerings rotate daily, featuring exceptional cuts like tomahawk steaks and wagyu strip loins. Complementing the meat selection is an impressive array of fresh seafood, including lobster towers, crab claws, local oysters, and bluefin tuna, presented at live sushi and raw bars. This culinary diversity ensures that every palate is satisfied, regardless of preference or cultural background.
The logistical feat of feeding the golf world’s elite falls to an international team of 30 exceptional chefs recruited from Lessings operations across the United States and beyond. These culinary professionals—many of whom are golf enthusiasts themselves—begin their workday at 3:30 a.m. to prepare breakfast before the 7 a.m. tee time. Despite the intense work schedule, there’s a palpable excitement in the kitchen. As Michaels described, “When something big happens on hole one or 18, we can hear it in the kitchen. It’s actually a lot of fun to hear that roar.” This connection between the sporting drama and the culinary operation creates a unique atmosphere where chefs feel part of the tournament experience while preparing world-class cuisine. The team has been handpicked from Lessings’ extensive network, including their Florida locations, ensuring the highest standards of food preparation and presentation throughout the event.
For those willing to spend lavishly, the Ryder Cup offers an “ultra, ultra premium experience” in the newly-created Metropolitan Lounge within the classic clubhouse building. These exclusive access passes command prices approaching $40,000 for the weekend, providing what Lodato describes as “all access—the best of the best.” This extraordinary price point reflects not just the golf viewing experience but also the unparalleled dining options available to these most exclusive guests. The beverage selection matches the premium food offerings, with Clase Azul tequila proving particularly popular among attendees. The comprehensive drink menu features over 50 kegs of various beers and an exceptional wine collection including French Bordeaux and Italian Barolo selections. This combination of rare spirits, craft beers, and world-class wines complements the sophisticated menu and elevates the overall experience for attendees willing to pay for the privilege.
The international nature of the Ryder Cup, which pits European golfers against Americans, is reflected in the culinary offerings. While traditional European dishes like blood sausage and corned beef hash are available to appeal to visitors from across the Atlantic, the focus remains distinctly New York. “We’re showing Europeans a bit of what New York’s all about,” explained Lodato. The sandwich board features Lower East Side-style pastrami and Bronx-Italian-style creations, giving international visitors an authentic taste of the Big Apple’s diverse culinary heritage. This approach honors the tournament’s location while acknowledging its global audience, creating a dining experience that is simultaneously local and international—much like the competition itself.
Despite Team America’s challenging performance on the course, the spirits—both alcoholic and emotional—remain high among attendees. The Ryder Cup experience at Bethpage Black demonstrates how major sporting events have evolved to incorporate luxury dining as an essential component of the overall experience. What was once simply a golf tournament has transformed into a comprehensive sensory experience where world-class competition meets world-class cuisine. As Lodato succinctly put it: “Good food is good food.” This simple philosophy underlies the complex operation that feeds thousands of discriminating palates daily throughout the tournament. While the golfers battle for supremacy on the fairways and greens of Bethpage Black, the culinary team ensures that every bite and sip meets the exacting standards expected at one of golf’s most prestigious events. The Ryder Cup has thus become not just a showcase for athletic excellence but also for culinary craftsmanship, bringing together the best of both worlds on Long Island’s storied grounds.
