July 2026 Cullasaja Club Currents Newsletter

FROM THE KITCHEN July 2026

Ladies and Gentlemen, As we reach the midpoint of another remarkable season at Cullasaja Club, I find myself reflecting on just how extraordinary this summer has been. The energy throughout the club has been unmistakable, from bustling dining rooms and sold-out events to the familiar sight of friends and families gathering around great food and shared experiences. This season has already brought record participation across many areas of the club, and I want to extend my sincere thanks to our AN UNFORGETTABLE SUMMER IN FULL SWING

Scott Craig Executive Chef

membership for the enthusiasm, support, and trust you continue to place in our culinary team. It has been an exciting and rewarding season thus far, and we are eager for what lies ahead.

A TEAM BUILT FOR EXCELLENCE

One of the greatest strengths of our operation this season has been our people. Over the past four years, we have had the privilege of working alongside many talented culinary and service professionals. This season, we were fortunate to bring together some of the very best individuals from those previous teams, creating one of the strongest and most experienced staffs we have assembled to date. Their professionalism, passion, and commitment to hospitality have been evident in every meal served and every event executed. Whether preparing dinner service for a busy Saturday evening or helping create memorable club events, this team has embraced a culture of excellence that continues to elevate the member experience.

INNOVATION IN THE KITCHEN Many of you have heard us speak about PlateCraft, our annual culinary retreat that brings chefs from around the country to Cullasaja each November. Through our continued partnership with Rational, one of the premier equipment manufacturers in the culinary world and a valued PlateCraft sponsor, we have been able to introduce some

of the most advanced cooking technology currently available in our industry. These systems allow us to achieve greater consistency, precision, and efficiency in our daily production while maintaining the handcrafted quality that defines our culinary philosophy. Simply put, they help us deliver better results for our members while allowing our team to focus more attention on creativity, execution, and service.

12 FROM THE KITCHEN // JULY 2026