Showcasing the very best of Northern California’s diverse landscape, Contra Costa Country Club will reflect the spirit of American dishes with an influence of our local California cuisine.

From our world-class wine growing regions with organic farming, we will focus on the Farm-to-Table approach by featuring the freshest ingredients and the creation of seasonal menus.

Contra Costa Country Club’s Farm-To-Table Philosophy is to work with local farmers through our contracted suppliers to provide the freshest and highest quality produce and products for our Members and Guests.

  • Executive Chef, Chad Whitwam
    • Executive Chef, Chad Whitwam

      A native of Walnut Creek, Chef Chad graduated from the California Culinary Academy in San Francisco in 1998 and embraced his new career with passion. He believes the most flavorful cuisine is made simply with the best, and highest quality products with his California Cuisine “farm to table” approach. Some of his experiences includes Lark Creek in Walnut Creek, and The Peasant and the Pear in Danville. When he is not in the kitchen he enjoys spending time with his wife of 12 years, his 2 beautiful daughters and his dog Monkey. 

  • Chef de Cuisine, Bret Young
    • Chef de Cuisine, Bret Young

      A Bay Area native (Santa Cruz Country) who found his calling early growing up in the kitchen with his Mother and Grandmother. After high school, he attended the California Culinary Academy in San Francisco in 2004. Chef Bret has worked at a few resturants in the Peninsula, and the last 10 years as a Sous Chef at the Lafayette Park Hotel. When he is not in the kitchen he enjoys the outdoors with his wife of 3 years and spending time with his 4 dogs and 3 cats.

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