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

Source: https://www.youtube.com/watch?v=YkYJdbi0fI4
Recap page: https://rapidrecap.app/video/YkYJdbi0fI4
Generated: 2025-11-16T15:35:39.735+00:00

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## 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.

![Screenshot at 0:00: A chef working on a large flat-top grill with flames erupting while cooking numerous hamburger patties, illustrating the high-volume cooking required for the event.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-00-00.png)

**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.

### Food Volume Metrics

- 160,000 burgers
- 100,000 hot dogs
- 80,000 chicken sandwiches
- 70,000 Italian sausages

### Logistical Setup

- 16 on-site kitchens built in temporary tents
- Supply chain involving daily tractor-trailer deliveries
- Food production running 24/7 throughout the week

### Key Culinary Personnel

- Executive Chef Ed Milan oversaw the entire operation
- Director of Culinary Yuhi Fujinaga managed kitchen flow and quality
- Chef de Cuisine Colleen Zielinski handled menu development and execution

### Menu Highlights

- Premium sushi platters prepared by Chef Alex Muugi
- Beef tenderloin served with mashed potatoes and grilled peppers
- Assembly line production for cheeseburgers with specific toppings (cheese, pickles)

### Operational Flow

- Food moves from prep kitchens to distribution points across the course
- Chefs maintain strict quality control and timing for every meal period (breakfast, lunch, dinner)

### Hospitality Experience

- Premium and private dining areas offered specialized menus
- Concessions served high-volume classics like hot dogs and burgers to the general crowd

![Screenshot at 0:00: A chef tending to numerous hamburger patties grilling over open flames, showcasing the high-heat, high-volume cooking setup.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-00-00.png)
![Screenshot at 0:06: A close-up of chefs preparing hamburgers on the grill, highlighting the hands-on assembly of menu items.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-00-06.png)
![Screenshot at 0:11: Aerial view of the massive crowd and grandstands at the Ryder Cup, establishing the scale of the event being catered.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-00-11.png)
![Screenshot at 0:18: A bar scene where staff serve drinks to fans, illustrating the beverage service alongside food operations.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-00-18.png)
![Screenshot at 0:25: A chef presenting a tray of prepared food \(likely potatoes or fries\) inside the temporary kitchen tent.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-00-25.png)
![Screenshot at 0:37: Executive Chef Ed Milan discussing the operation while standing near racks of prepared food and kitchen equipment.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-00-37.png)
![Screenshot at 0:51: Graphic overlay showing the massive quantity of 160,000 burgers prepared for the event.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-00-51.png)
![Screenshot at 1:10: Chef Alex Muugi presenting an elaborate wooden box filled with various cuts of high-quality sashimi, representing the premium offerings.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-01-10.png)
![Screenshot at 2:21: Antonio Prontelli \(Director of Culinary\) explaining his role in overseeing quality control, timing, and delivery across all kitchens.](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-02-21.png)
![Screenshot at 3:17: Trays of baked pasta dishes covered in shredded cheese, demonstrating one of the bulk-prepared hot food items for guests in the chalets/suites \(the 'black course'\).](https://ss.rapidrecap.app/screens/YkYJdbi0fI4/00-03-17.png)