Merion GC's executive chef on working the U.S. Open

07/24/2013 |

Merion Golf Club Executive Chef Jerry Schreck spent months preparing for the 113th U.S. Open, where he led a team of chefs serving gourmet dinners to a swath of golf champions and thousands of lunches to spectators. "I don't think you can be overprepared [for major events]," he says. "Chefs wake up in the middle of the night thinking about produce and seafood orders, and that’s what makes us good at what we do. Focusing on small details is what sets us apart."

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