Peter Schott, Executive Chef, shares his passion for food and creativity at every meal.
Of all the wonderful amenities at Savannah Quarters®, perhaps none is more thoroughly enjoyed on a daily basis than the superb food and exceptional service provided at the Club. Peter Schott is enjoying his fifth year as Executive Chef, and as he likes to tell his staff, “we’re going to keep pushing ourselves to get better and better.”
As diners at The Club at Savannah Quarters® already know, the menu changes frequently, with daily tweaks added as seasonal meat and produce becomes available. “The goal is to have something different available at every meal, “ he says, while ensuring that recurring favorites—like Key Lime Pie—are always available for the members who simply have to have it for dessert.
If variety is the spice of life, there’s plenty to go around at The Club. Peter and his staff like to mix it up, providing more casual menu options on Tuesdays and Thursdays, for example, or hosting a Friday night dinner event around the pool during the summer. Then there’s the monthly Chef’s Table, a 4-to-5 course culinary celebration of innovation. Peter and his staff prepare Suppers To Go every Wednesday. And don’t forget about Sunday Brunch at The Club. Be sure to look for the little extra touches like homemade waffles, freshly carved meats, and omelets made to order.
With a 10-month growing season, local is definitely better!
Peter brings new meaning to the whole concept of farm-to-table. “We’re incredibly fortunate because we have a 10-month growing season,” he explains. “The majority of the food we prepare comes from a 125-mile radius around Savannah,” which ensures plenty of fresh fruits and vegetables and locally raised chicken, beef and pork. As you might imagine, this area is also blessed with an abundance of fresh seafood, including shrimp and a variety of coastal fish available year-round.
So, how good is the food at The Club?
“We have members from outside Savannah Quarters® who have joined The Club, simply because they like what we prepare so much,” he explains. Perhaps it was the fried lobster tacos or the potato doughnuts that brought them in.
Exquisite food matched by extraordinary service.
Peter’s staff is not only terrific at what they do; they’ve been doing it for years. “Experience means everything in this business, and many of our employees have been here, on average, for eight to twelve years.” The staff knows the members, their food and drink preferences, and this creates a level of personalized service simply unavailable at other dining establishments.
If reading this has made you just the least little bit hungry, you might want to consider becoming a member. That way, whether you’re in the mood for a quick bite, or are prepared for a more leisurely dining experience, Executive Chef Peter Schott can offer it all to you. The Club is open every day except Mondays.