PONTE VEDRA BEACH – A golf clubhouse or 19th hole grill usually includes meals like a fried egg sandwich before golfers head to the first tee, and a cheeseburger and fries, chased by some beer, after the round.
PGA Tour pros eat much better during tournaments like The Players Championship – and healthier.
The level of golf required to be successful on the 21st century PGA Tour requires a very different approach to nutrition. And a program initiated on Tour in 2021 to upgrade players’ dinners the week of tournaments offers healthy alternatives with one overriding theme: World-class golfers are athletes and need to be fueled as such.
“A lot about athlete nutrition depends on the energy systems of that sport,” says Ryan Harmon, who has a master’s degree in nutritional sciences from the University of Florida, was the former chief nutrition officer for the Tampa Bay Rays and is now the chief nutrition officer for the Tampa Bay Rays. is. nutritionist for the Tour’s Player Dining Nutrition Program, in its fourth year. “There are strength sports and endurance sports. Golf is a bit of both. They use both energy systems and there is no doubt that they are athletes.”
Unlike team sports, which require coaches and training staff to educate their athletes, Kent James, PGA Tour vice president of food and beverage, said the greater push for healthy alternatives in players’ diets came from the athletes themselves.
Some Tour players have employed nutritionists and their own chefs for years, and since Tiger Woods set the example of training for golf like an athlete, their overall knowledge of nutrition and health has expanded far beyond cheeseburger and french fries days.
“The starting point was: what are the players asking for,” James said. “We give them what they need and we’re here to help create a program that focuses on pre-round energy and post-round recovery. It’s not like a meal plan. It’s not like we’re telling them these are things they should eat. But there are things we recommend and a lot of it comes from that.”
James described the goal of providing “nutrient-dense” foods to all groups.
Chef Matt at TPC Sawgrass executes the plan
The nutrition program is present at The Players Championship and the PGA Tour’s eight other Signature events, with hopes of expansion. TPC Sawgrass chef Matt Voskuil served 144 players and their families during The Players in an upstairs dining room of the clubhouse that seats about 100 people.
Voskuil has been with TPC Sawgrass for just over a year, coming from the Ocean House in Rhode Island, a three-time Forbes five-star resort. He worked in restaurants early in his career but said he likes his current job.
“It’s a highly sought-after destination and it feels like a hotel without rooms,” he said. “We have so many things to do, with different, unique clients and groups… it’s really fun and challenging.”
Voskuil and his staff arrive at the TPC Clubhouse at 4am the week of The Players, with the dining room opening around 5:30am. He said he had about a dozen cooks and food preparers, plus double that for wait staff and cleaning for tournament week, and was mostly open for breakfast and lunch.
He makes food orders based on the 144 players “times 1.5” to account for guests and family, which amounts to about 215 people per day before the discount is implemented, and just over 100 after the weekend field is reduced to the low 70s. plus tires.
Based mainly on breakfast and lunch, this can amount to more than 1,000 meals during the week.
Voskuil said that almost all of the players’ wives and girlfriends are as interested in good food as the Tour players. But he also said kids are taken into account: Mac and cheese is on the menu and there’s an ice cream bar.
Voskuil also tried to replicate the chocolate cake recipe from Scottie Scheffler’s grandmother, Atlantic Beach resident Mary DeLorenzo.
“She said it was really good,” Scheffler said of his grandmother’s assessment when both visited TPC Sawgrass a week before the tournament. “I thought it was very good too. Obviously it didn’t quite reach grandma’s level, but it was pretty good.”
What do PGA Tour players eat?
Voskuil said if a player wants the usual clubhouse or grill fare, his staff can make a burger or hot dog as well as anyone. TPC Sawgrass is also known for its fries, homemade chips and chicken tenders.
“We put all this effort into creating this program, but at the same time we’re not in a place where we’re used to saying no to anyone,” James said. “Our players get what they ask for [for].”
But he said few players ask for these items during tournament week, when they want to be at their best.
To that end, the proteins are heavy on chicken and seafood options and lean meats. And at each food station on the buffet line or menu there is information about which foods are best for muscle mass, heart health, oxygenation and recovery.
James said players are interested in vegetarian and vegan options, which are plentiful at The Players: he estimates there were about 60 types of produce available to prepare in just about any way.
The wishes of international players, especially those from Asian countries, are also taken into account. The Nutrition Program recently added Kimchi, a Korean staple made from salted or otherwise seasoned cabbage and radishes
There are also varieties of yellowfin tuna and foods with Japanese spices.
Voskuil said American players can take an example from their Asian peers.
“If you look at the average Asian or maybe even European diet, their cultural standards may be healthier food traditions than sometimes what I grew up with,” he said. “I think we probably use some of those cuisines as a starting point and inspiration for the dishes we make here.”
What are the food reviews from Tour players?
Players give the TPC Sawgrass food rave reviews.
“It has been very valuable for us, especially during the TPC courses,” said Akshay Bhatia. “The smoothie bars are huge because we can’t get enough nutrients. The food is great and freshness is essential for us… the food just tastes better, just cleaner.”
Billy Horschel admits he ate too much like the University of Florida student deep into his professional career, but he sees the benefits of the nutrition program.
“I’ve been learning as I go and it’s been really helpful for them to have the cards that come with each meal so you know the benefits of each food,” he said. “I was never conscious about nutrition…I’m still not. But the food here is a lot better than 15 years ago. It wasn’t bad at the time, but they did a great job of giving us options and educating us.”