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1904 Club

During the 2019 TOUR Championship, August 21-25, the historic East Lake Clubhouse will transform into the 1904 Club. This exclusive setting celebrates the rich history of East Lake while delivering the highest level of hospitality access for the TOUR Championship. The 1904 Club will provide a best in class experience with Members and their Guests being treated to private access of the East Lake Clubhouse and unique, daily culinary options from both the East Lake Golf Club and Atlanta-based celebrity chefs.

1904 Club Membership includes:

  • Limited to only 500 Memberships, 1904 Club Members will enjoy the highest level of exclusivity during the tournament
  • An all-inclusive experience of featured hand-crafted cocktails and elite culinary options
  • Private seating on the Clubhouse lawn with drink service by the tournament practice green, offering extended views of the property
  • Premium, first-class views of the tournament action from reserved areas on course
  • Full concierge service for 1904 Club Members to assist with on-site and offsite tournament week needs
  • Private meeting space available within the 1904 Club for Members and Guests, to be scheduled with concierge
  • For every four (4) 1904 Club Memberships secured, one (1) 1904 Club Valet parking pass will be complimentary, providing Valet service inside the gates
  • Exclusive 1904 Club apparel available for purchase within the East Lake Pro Shop featuring premium brands
  • Invitation to attend the East Lake Invitational celebrity gala and silent auction held at East Lake Golf Club, 2019 date, TBD
  • Each Membership includes one badge per day, Wednesday-Sunday

To request more information, click here to e-mail Martin Stephenson or call 404-370-8364.


1904 Club Chefs
Chris Hall
It was a long winding road to eventually get there, but Local Three was born. Years later, they opened Local Three to a swell of critical and guest acclaim and the rest, as they say, is history. Now Hall still cooks, mainly for charity events, but is the partner in charge of the day-to-day operations of Local Three. What’s on the menu, who is cooking and serving it, how we’re buying it, along with a multitude of other things.
Nan & DeeDee Niyomkul
Serving such high profile events as The Miss Universe Dinner and The Master's Champion's Dinner, Chef Nan has also been the recipient of many awards and accolades. Chef Nan truly puts a uniquely warm and prestigious touch on Thai Cuisine, exciting palates worldwide. In January of 2018, Chef DeeDee opened her newest restaurant concept “Chai Yo” in the heart of Buckhead, where she constructs imaginative classical Thai dishes using modern techniques.  Niyomkul’s menu at Chai Yo is carefully focused on delivering an inventive interplay of Thai flavors and textures, guiding the diner on a culinary exploration of provincial Thai dishes. 
Kevin Rathbun
After thirty years in the restaurant business working and learning from others, in 2004, Kevin Rathbun opened his namesake restaurant, Rathbun's, then Krog Bar (2005), and then Kevin Rathbun Steak (2007). And today, Kevin continues to be a pivotal and driving force in the local and national restaurant scene.
Kevin Gillespie
Kevin Gillespie’s Gamechanger opened in August 2017 on the 200 concourse western end zone of the Mercedes-Benz Stadium. Sports fans and event goers can order from a lineup of tasty bites inspired by Gillespie’s most popular dishes like the “Closed on Sunday” chicken sandwich, as well as other indulgent satisfactions like pork shoulder “French dip,” smoked cheddar cheese steaks, fries and adult slushies.
Phillipe Hadadd
In the fall of 2015 in Atlanta, Haddad joined restauranteur Justin Anthony and hospitality group True Story Brands with the opening of Cape Dutch Braai + Bar, which provides a modern South African atmosphere and chef experience blended with European technique, with an open-faced grill as a focal point of the restaurant.
Gerry Klaskala
Beginning in 1985, Klaskala spent three years as co-owner and chef of 45 South in Savannah before making the bold move back to Atlanta to join Buckhead Life Restaurant Group as the executive chef and managing partner of The Buckhead Diner. It was there that his talents really came to fruition. Klaskala was able to find a beautiful balance between his well-honed cooking techniques and his restaurant management skills, creating a fan following among Atlanta diners.
Matthew Basford
Shortly after taking his first restaurant job in his late teens, Matthew Basford knew that he was headed for a career in the restaurant business. He started as line cook, and worked his way up the ranks from sous chef to executive sous chef, to chef de cuisine, and finally in 2013, Basford was named executive chef of Canoe. He continues the legacy of the city’s longstanding bastion of fine dining. His commitment to serving fresh, seasonal ingredients marries well with the rich tradition of Canoe.
Matthew Ridgeway
Matthew brings more than 22 years of experience in the culinary industry when he joined CHG in the summer of 2017. From working in fine dining restaurants across the U.S. and France to running his own charcuterie business, Ridgeway boasts an extensive background and unique perspective to the team.
Andre Gomez
Born and raised on the beautiful island of Puerto Rico, Andre brings his pan latin flavors and hospitality to the table everyday. After finishing High school, he moved stateside to pursue his hospitality and yet to be found culinary dreams. He started working at Canoe with Chris Hall and later moved on to work at Nava for the Buckhead Life Restaurant Group. His next stop working as Executive Chef for the acclaimed Kevin Rathbun, which he looks up as mentor, Andre was able to gain the experience that fortified his lifelong dream of being a business owner. In November 2015, he opened his "dream job" Porch Light Latin Kitchen.
Brian Horn
Horn began cooking professionally at Atlanta mainstay Canoe, getting his start side by side in the kitchen with now well-known Atlanta chefs Ryan Smith, Jason Paolini, Chris Hall, Terry Koval, and Gary Mennie. That same team of chefs, called the “Last Brigade,” now hosts annual suppers now benefitting Wholesome Wave Georgia at local Love is Love Farm.