May-June Newsletter

Jeff Balvich returns for another year, bringing his steady leadership and deep expertise to our kitchen. His ability to mentor young chefs, refine techniques, and execute at a high level makes him an invaluable asset to our team. Together, Natalia and Jeff will help lead and develop our new staff, ensuring that every dish reflects the exceptional standards of Cullasaja Club.

Listening, Learning, and Elevating the Experience At Cullasaja, your feedback drives our continuous improvement. The insights we gathered from last season’s end-of-year survey have been carefully reviewed, and we are implementing strategic refinements to make 2025 the best season yet. Some of our key areas of focus this year include: Enhancing our a la carte menus by incorporating seasonal, creative “featured items” to provide variety and excitement. Improving service efficiency and ticket times, supported by investments in new kitchen equipment that streamline operations. Expanding our dessert offerings, thanks to insights gained from last year’s work with world renowned pastry chefs Susan Notter and Andy Chlebana. Expect new and innovative desserts that are as visually stunning as they are delicious, as well as expanded house-made ice cream offerings. Beyond the menus, our goal is to elevate every aspect of your dining experience—from the way we interact with members to the small, thoughtful details that make each meal special. Looking Ahead to an Exceptional Season With an extraordinary team, a commitment to continuous growth, and the return of our talented leaders, 2025 is shaping up to be an incredible season at Cullasaja Club. We are excited to share this journey with you, crafting unforgettable meals, meaningful moments, and the warm hospitality that defines our club. We look forward to welcoming you back to your home in the mountains, where great food, great friends, and great memories await.

Warm regards, Scott Craig CEC,CCA,WCMC Executive Chef

16 FROM THE KITCHEN // MAY & JUNE 2025