As part of our culinary mission to provide an extraordinary dining experience for members and their guests, we use the freshest ingredients to prepare your meals in both innovative and traditional ways. In order to ensure the freshest ingredients, we use local purveyors whenever possible. One of our preferred vendors is Ingraberg Farm in Rockford, Michigan.
MEET OUR EXECUTIVE CHEF
Jeff Hiler was born and raised in Grand Rapids, Michigan, where he first fell in love with cooking. Starting off in high school as a bus boy and dishwasher in a restaurant which specialized in pies, Jeff soon moved up to a cooks position. After the closing of that restaurant, Jeff picked up a service position at Kent Country Club, where he learned many of the styles of service – French, family, platter, a la carte and banquet.
While working at Kent Country Club and the Macabe Marlow house, Jeff took restaurant management classes and successfully completed the culinary arts program at Grand Rapids Community College. During this time, he began working in the kitchen at Kent Country Club, under the supervision of Executive Chef Brian Welsh. Jeff learned the basics of cooking, specializing in the classical and French styles.
After graduating with a Culinary Arts Degree, Jeff moved to Florida to be an advanced culinary trainer at Walt Disney World, where he strengthened his organization, management, and high production skills. Following his work at Disney World, Jeff went to Interlachen Country Club to train with 1996 Olympic Chef Bill Wolf in order to fine tune his gourmet, banquet and creative cooking skills.
Upon moving to Tampa in 1997, Jeff accepted the position of Executive Chef at Harris & Company, the restaurant. In the beginning of 1999, Jeff became the Executive Chef and Manager of Oakfield Market and Catering. At the market, Jeff honed his charcuterie skills learning how to age, cut and process meat efficiently. Under Jeff’s direction, the catering business expanded to the point that the market decided to open a catering company and café next door.
In late 2007, Jeff returned to Interlachen Country Club as Sous Chef under Executive Chef Jonathan Kristian. Under Chef Jonathan, Jeff learned how to run an efficient country club kitchen using fresh local ingredients in a creative way. The club sent Jeff to the Culinary Institute of America in California for a class in Healthy flavors of Asia, Latin America and the Mediterranean which enforced the use of healthy fresh local ingredients in his cooking.
Jeff has been the Executive Chef of Blythefield Country Club since October of 2009. He was thrilled to find an opportunity to return to his hometown while pursuing his culinary career. Along with the staff of Blythefield Country Club, he has won two consecutive Best Appetizer and Best Presentation awards from the Taste of Chamber competition. Jeff’s mission is to provide an extraordinary dining experience for members and their guests with the freshest ingredients prepare in both innovative and traditional ways while encouraging, challenging, and rewarding each other in a fun atmosphere.