How the Ryder Cup Feeds 350,000 Golf Fans — Large Format

Quick Overview

The Patina Group culinary team, led by Executive Chef Ed Milan, Director of Culinary Yuhi Fujinaga, and Chef de Cuisine Colleen Zielinski, successfully catered the 2025 Ryder Cup by serving massive quantities of food, including 160,000 burgers, 100,000 hot dogs, 80,000 chicken sandwiches, and 70,000 Italian sausages, all while managing the logistics of 16 on-site kitchens and ensuring quality control for 350,000 fans.

Key Points: The catering operation for the 2025 Ryder Cup involved feeding approximately 350,000 fans over the event duration. Total food production included 160,000 burgers, 100,000 hot dogs, 80,000 chicken sandwiches, and 70,000 Italian sausages. The logistical challenge required setting up 16 on-site production kitchens within temporary tent structures. Chefs Antonio Prontelli and Yuhi Fujinaga emphasized the rigorous quality control and precise timing needed to manage the massive scale of production across multiple venues. Executive Chef Ed Milan noted that the team managed everything from menu development to hiring staff to handle the flow of food from the kitchens to the various hospitality suites and concession stands. Chef Alex Muugi prepared premium meals, including elaborate sashimi platters featuring bluefin tuna, salmon, yellowtail, and golden snapper. Food service included simple items like cheeseburgers assembled on a production line and more complex offerings served in exclusive hospitality suites.

Context: This video documents the immense logistical and culinary undertaking required to feed the massive crowds attending the 2025 Ryder Cup golf tournament. Patina Group, the catering provider, mobilized a large culinary team, including key personnel like Executive Chef Ed Milan, Director of Culinary Yuhi Fujinaga, and Chef de Cuisine Colleen Zielinski, to establish and operate temporary, high-capacity kitchens to serve hundreds of thousands of attendees over several days.

Detailed Analysis

The Patina Group managed the catering for the 2025 Ryder Cup, feeding an estimated 350,000 fans across the event. This required setting up 16 full-scale production kitchens in temporary tents on site. The sheer volume of food prepared included 160,000 burgers, 100,000 hot dogs, 80,000 chicken sandwiches, and 70,000 Italian sausages, alongside other items like pasta dishes and premium sushi platters. Executive Chef Ed Milan highlighted the daily operational precision, involving continuous cooking across multiple stations for breakfast, lunch, and dinner periods, and meticulous quality control. Chefs like Yuhi Fujinaga prepared customized, high-end meals for premium suites, featuring items like elaborate sashimi arrangements with bluefin tuna and salmon, while other teams managed high-volume staples like cheeseburgers assembled on an assembly line. The entire operation, from menu development to staffing and execution, was designed to maintain high quality despite the event's massive scale and tight timelines.