Martin Meadows

Director of Culinary

Chef Martin Meadows graduated in 1998 with a Bachelor of Fine Arts in Advertising Design from Stephen F Austin State University. By 2000 he moved into the hospitality industry and ultimately pursued professional training at the Le Cordon Bleu College of Culinary Arts in 2002. In effort to diversify experience and training, Chef Martin has lived and worked on developing his hospitality skills in Houston, Minneapolis, San Diego and Dallas/Fort Worth. Internationally he spent the summer of 2003 working in Puy l�Eveque in Southern France at the Hotel Bellevue. Chef Martin began his private club leadership career in 2006 with Discovery Land Company as the executive sous chef of El Dorado Golf and Beach Club in Cabo San Lucas, Mexico. Martin assisted in providing world class thoughtful cuisine to an elite and high profile membership, Hollywood A list and sports� top athletes. Chef Martin was eventually promoted to Executive Chef where he directed the premier club dining experiences for members and their guests at Baker�s Bay Golf and Ocean Club in the Bahamas in 2011. After a 10-year period of living abroad, he returned to work in the US and eventually back to his Dallas Fort Worth roots. In August of 2019, Chef Martin joined Colonial Country Club as Executive Sous Chef. Four years later, he is excited to be Director of Culinary Arts for the food and beverage team. Some of the many responsibilities for the Culinary Director include: Attention to club wide member experience daily and future development of Food and Beverage outlets, Develop and Manage the Chef Team and Assist with Recruiting and Hiring, Human Capital and Physical Capital needs, Menu and Event Creation, Planning and Enhancement, Product sourcing and purveyor relations, Ensure they are fostering of a positive work environment, Ensure all Chef Managers are working within outlined operating standards. Martin is also responsible for a professional and flexible relationship with the Director of A La Cart Services, Accounting, Member Services, Assistant General Managers and all other Department Heads. He is responsible for event planning/execution, operational needs, kitchen facility maintenance and employee management. He maintain an open, flexible collaboration to maximize Colonial�s potential as an employer, Manages budget adherence on a monthly basis and cost control methods to maximize efficiency, Maintains capital expenditures in a timely fashion, as needed and as forecasted and Monthly reporting procedures and meeting deadlines set by other departments within the club.