Jason Voiselle, Executive Chef, with kitchen staff Eric Wilson and Chayo Soto

Stamford, Connecticut (June 8, 2021) Naples National Golf Club has completed the rigorous Golf Kitchen Certification of Culinary Excellence.

Diana DeLucia, president and founder of the Golf Kitchen brand personally delivered the award plaque to Jason Voiselle, Executive Chef, and his team.

“Jason and his staff at Naples National Golf Club produce incredible cuisine for members and guests,” DeLucia said. “A fine dining evening at Naples National is a lavish experience and Jason’s presentations are visually stunning. Additionally, the wine program run by Dan Ano is sophisticated and ever evolving.”

The Golf Kitchen Certification of Culinary Excellence is based on a rigid set of criteria and a club’s ability to produce an exemplary product, as evaluated by an independent review of the entire food and beverage operation, including:

  • Environmental practices
  • Tenure of staff
  • Leadership and mentoring programs
  • ServeSafe (food protection) certification
  • Beverage programs
  • Professional certifications
  • Member/guest satisfaction ratings

The evaluation criteria and process were created by an advisory board comprised of noted private club managers, chefs, and culinary consultants. As part of the process, clubs must apply to be considered for certification, followed by an on-site evaluation and a series of interviews with the culinary team and management.

“The culinary team is honored to be part of the foundation on which private club hospitality is recognized throughout the industry,” said Voiselle.

Naples National, which is also known for its Hurdzan/Fry, award-winning golf course, prides itself on delivering attention to detail starting from arrival at the front gate.  The friendly atmosphere and shared passions for golf and culinary excellence envelops the entire property.

For additional information about Golf Kitchen or the Certification of Culinary Excellence, access the website at

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