Seasoned by the Region: Inspired Golf Club Dining
Chef Joey Falco has crisscrossed Dormie Network, preparing unforgettable dishes.
We caught up with Joey Falco, Executive Chef at GrayBull, to dive into how the distinct regions of Network clubs fuel his culinary creativity and inspire bold, flavorful creations that go far beyond your average golf club dining experience.
You know that moment when you sit down to a meal, and it’s exactly what you’ve been craving—right down to the last bite? The flavors hit just right, perfectly mirroring the environment around you. With every forkful, the meal matches the mood, enhancing the multisensory experience of where you are and making each bite feel like the perfect fit.
At Dormie Network, we believe in crafting these unique, immersive experiences for our members. From the course to the cottage, every detail is considered. And when it comes to golf club dining, a meal just means more. It’s a culinary experience that reflects the diversity of each club's regional flavors. Executive Chef Joey Falco knows all about that. His journey—from the bustling kitchens of New Jersey to the sweeping Nebraska Sandhills—embodies this philosophy.
Hidden Creek Executive Chef Jeff Parenty (left) and Joey Falco (right)
Born and raised near Asbury Park, NJ, Chef Joey’s culinary roots were firmly planted in his family’s catering business, where he learned to prepare classic Italian American dishes alongside his dad. This early exposure to food as both an art form and a labor of love ignited a passion that continues to define his cooking today.
Chef Joey started working for Dormie Network in the fall of 2022, when he connected with Hidden Creek Executive Chef Jeff Parenty, a friend from his Asbury Park days. Chef Joey joined Chef Jeff at Hidden Creek in Egg Harbor Township. There, he would have the opportunity to blend his culinary roots with the diverse influences of the Jersey Shore, where on-course lobster bakes are a feast for your eyes and stomach.
After serving as Chef de Cuisine at Hidden Creek in 2023, Chef Joey moved to North Platte, Nebraska, to take on the role of Executive Chef at GrayBull, Dormie Network’s newest destination. His culinary footprint also spans Briggs Ranch (with a Tex-Mex focus) and Dormie Club (where Southern Charm meets Carolina seafood) as guest chef for special Network events.
The Sandhills Experience
At GrayBull, Chef Joey takes full advantage of the Sandhills' local bounty. “Expect to see ingredients like buffalo, oxtail, and rattlesnake—sustainably sourced from Nebraska, South Dakota, and Wisconsin," he says. "We’re all about paying homage to the region while introducing members to ingredients that are underused but pack incredible flavor.”
You’ll find your favorite snacks at the comfort station–candy, nuts, and beef sticks. But the star of the show? The Runza of the Day is a tribute to the beloved regional sandwich. This local treasure features savory meat and cheese wrapped in a warm, golden pocket of bread—an irresistible delight.
And while the menu often highlights dishes made with more challenging ingredients, the focus is always on delivering results that reflect Chef Joey’s unwavering commitment to quality. He adds, "We pride ourselves in attention to detail and never cut corners. We’ll take the more difficult route because the result is always worth it."
Dining in the Party Barn
GrayBull’s comfort station
Q&A with Chef Joey
Dormie Network’s destination golf clubs boast a culinary identity, reflecting the history, ingredients, and culture of its region. How would you describe that influence at Hidden Creek and GrayBull?
Chef Joey: Hidden Creek is a celebration of the Jersey Shore’s rich diversity. From Italian classics to Asian-inspired dishes, the menu draws from the area’s multicultural influences. Authenticity and local flavor shine in every dish.
GrayBull, located in Nebraska’s Sandhills, embraces the rugged spirit of the region. Expect dishes featuring locally sourced ingredients like sweet corn and beef to pheasant and walleye. It’s a place where lesser-known cuts and flavors take center stage, creating a dining experience as bold and unique as the land itself.
Hidden Creek Dining Room
GrayBull Dining Room
What do you love most about being a chef at Dormie Network private golf clubs?
Chef Joey: Having connections to talented chefs at the other six Network clubs to pick each other’s brains and compare ideas. Visiting the other clubs is a great resource. I have a lot of respect for the other chefs in the Network and consider them mentors.
What sets the Dormie Network culinary experience apart?
Chef Joey: The Dormie experience is unique because even though all the clubs have their own cuisine and style, we share underlying principles that keep us connected and feeling familiar. All the clubs reflect their region with quality and creativity in mind.
Cuisine at GrayBull reflects the rustic elegance of the region.
What dishes at GrayBull are you particularly proud of?
Chef Joey: One of my favorite menu items is our turkey club. We debone a whole turkey and marinate it for two days before roasting it in the combi-oven. We serve it with tomato jam and homemade pimento on perfectly toasted rye bread.
Our dinner menu has an ox tail and bison bolognese with handmade bucatini and freshly grated parmesan. I love this dish because it packs so much more flavor than a typical bolognese, using ingredients that are commonly overlooked. It’s a dish everyone’s had before, but not like this!
Our wings have become a member favorite as well. We do the same two-day marinade as the turkey, then confit the wings for a fall-off-the-bone, flavor-packed wing. We serve them with our homemade buffalo sauce or our hot honey BBQ sauce.
What would you like Dormie Network members to know when visiting GrayBull?
Chef Joey: My goal in crafting the menu is to create dishes that you can only experience here. From the course to the natural landscape, we know GrayBull is one of a kind, and we want the hospitality experience to reflect that as well. Arrive ready for new experiences, and you won’t be let down! And don’t forget to try some rocky mountain oysters! If you don’t know what that is, you’ll just have to get here to find out.
With Chef Joey’s expertise in diverse culinary traditions coupled with his passion for local, sustainable ingredients, every dish connects members to the heart and soul of GrayBull.
At Dormie Network, every plate invites you to discover something new—where exceptional cuisine, regional flavors, and unforgettable moments seamlessly come together. Ready for a one-of-a-kind golf club dining experience? It’s waiting for you at Dormie Network.
