Penelope Wong, Executive Chef at Glenmoor Country Club
Penelope Wong is celebrating her 13th anniversary in her role as Executive Chef at Glenmoor Country Club in Cherry Hills Village, CO. During her 19-year tenure at Glenmoor CC, Chef Penelope has fused Contemporary American with Asian cuisine inspired by her Chinese/Thai heritage. As the youngest and first female Executive Chef in Glenmoor Country Club’s history, Chef Penelope played an influential role in Glenmoor’s multi-million dollar renovation. Glenmoor Country Club is currently at membership capacity and is enjoying both Social/Golf wait lists for the first time in the club’s 30-year history.
Over the last 5 years, Chef Penelope has become actively involved in organizations specific to the private club industry with focuses on overall clubhouse management as well as programs geared exclusively towards private club chefs. In 2014, Chef Penelope was a guest speaker at Club and Resort Business Publication’s annual Chef to Chef conference and shared her experiences incorporating ethnicity into private club menus to more than 300 Executive Chefs across the country. Since then, Chef Penelope has been published in numerous nationwide publications including The BoardRoom Magazine, Club and Business Resort, Colorado Avid Golfer, and National Culinary Review. Currently, Chef Penelope is an active monthly contributing writer for Club and Resort Business’ Chef to Chef publication. Check out this months article
More recently, Chef Penelope has become involved with Certified Master Chef curriculum as an opportunity as well as a possibility to expand her own culinary pursuits. As part of this curriculum, Chef Penelope has been involved in food and wine pairing events cooking alongside Certified Master Chefs. Having sufficient qualifications and successfully passing the written exam, currently Chef Penelope is awaiting the practical exam for her Certified Executive Chef’s designation with the American Culinary Federation.
In the kitchen, Chef Penelope leads a team made up of several long tenured individuals. Chef Penelope maintains a modernist approach to her fusion cuisine, check out some of her creations!
Freemantle Octopus Braised then Cedar Smoked with Chimichurri – final presentation was served with a Guajillo Salsa, Roasted Poblano Crema and a Fresh Pomegranate-Citrus Salad with Baby Arugula in Honey Ginger Vinaigrette
Open Blue Cobia marinated in Jalapeno Ponzu, wrapped in Nori and Tempura Battered, Pickled Ginger, Wasabi, Radish-Cucumber Salad
Japanese Hokkaido Scallops:
Pan Roasted, Gingered Butternut Bisque, Citrus-Candied Bacon Pangrattato, Lobster Risotto
General Tso Crispy Red Snapper, Gingered Jasmine Rice, Lacinato Kale “seaweed”
Coconut Curry Shellfish:
Thai Pumpkin Coconut Curry, PEI Mussels, Cockle Clams, Shrimp, Sweet Baby Peas, Nasturtium, Capellini
Northeast Seafood has been a supportive and loyal vendor to me since day one; when I was in a major bind and called in need of a product on the fly. Despite the fact that I wasn’t even a Northeast customer, the good people at the warehouse were more than happy to help me out and had product out to me before lunch service. Since then, the relationship between Northeast Seafood and myself has grown into a very valued partnership. The quality and consistency that Northeast provides in their services and product is outstanding. Being in a landlocked state, gaining access to several different species of seafood can be difficult. Our seafood items featured both on the menu as well as daily specials usually outsell most other items on our menus. Thanks to Northeast Seafood, I can continue offering my members a wide variety of wild sustainable seafood items!
Unfortunately, to eat Chef Penelope’s delicious creations you have to be a member of the Glenmoor Country Club…you can get on the waiting list! If you are interested the membership directors name is Teri Kubik, please reach out firstname.lastname@example.org, 303.257.1313