Kensington Golf & Country Club Welcomes New Executive Chef and Membership Director

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Award winning chef, Ralph Feraco, and Kellie Sprague bring their talents to the club.

There’s a new executive chef in the kitchen of Kensington Golf & Country Club and he happens to be an Olympic Gold medalist

There’s a new executive chef in the kitchen of Kensington Golf & Country Club and he happens to be an Olympic Gold medalist…the Culinary Olympics, that is! Ralph Feraco (CEC, AAC) brings over 25 years of experience in the club industry to the table, and more than 45 awards into his new kitchen—notably a 2004 gold medal and a 2008 silver at the Culinary Olympics in Erfurt, Germany, the world's largest culinary exhibition. Chef Feraco's menu features an innovative-yet-familiar style of American Eclectic cuisine, with a dash of Asian flair, and a smattering of bold new tapas plates.

“We don't overwork the food too much. I like to let the food speak for itself,” notes Chef Ralph. The new menu takes advantage of regional flavors, particularly Gulf Coast grouper and scallops, and Feraco is fully on board with the farm-to-table movement, having partnered with local grower Colusa Farms (http://www.colusafarms.com) as his primary source for lettuces, micro-greens and various other vegetables.

What's on tap for winter? Feraco's highlights include a kale salad, crispy Asian shrimp drenched in a sriracha mayo, succulent classic short ribs, fresh Carolina red trout shipped down weekly, mouth-watering cauliflower cous-cous in almond brown butter, and a distinctive cavatelli pasta with wild mushrooms and truffle cream that's been a smash-hit with members.

While citing the late-and-legendary Charlie Trotter (http://www.thetrotterproject.org) as a major influence (“I've got every one of his cookbooks, several of them signed”), Feraco is even quicker to credit a bigger inspiration—mom.

“She's a great cook. I've got some very early memories of working in my mom's kitchen, making cupcakes and different dishes. To this day, every Thanksgiving I make her stuffing, and the members always rave about it. I give her all the credit.”

In addition to Chef Feraco, Kensington added a new Membership & Marketing Director: Kellie Sprague, formerly of Innisbrook Resort & Golf Club and Eastlake Woodlands Golf & Country Club, where she was an Area Regional Membership Manager of four Tampa Bay clubs. Ms. Sprague received the impressive distinction of ClubCorp Superstar and achieved Club 100, an award given to their top performers from 170 private clubs around the world.

“It’s an active, vibrant club experience, with a challenging course designed by Robert Trent Jones Jr." says Sprague. "It’s very much a shot-makers course, with enough room to have a little fun with new friends. With eight tees, players can select the level of challenge that suits their abilities.”

"Kensington is known as the 'Jewel of Naples' and a visit to this superbly designed course will confirm its reputation. It's maintained at tournament-level every day, and always ready for new challengers."

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Kellie Sprague

Gabriel Aluisy
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