Executive Chef and Director of Food & Beverage
Executive Chef James Golombowski joined the Western Racquet Club in 2004 as Sous Chef and was offered the coveted Executive Chef position in 2007 that he occupies today. Along with his talented kitchen staff, Chef James prepares lunch and dinner for club members and their guests. Chef James has received multiple NRA Professional Development Certifications including Nutrition, Menu Planning and Design, Catering and Special Events Planning, ServSafe Food Protection Management and Successful Hospitality Supervision.
Chef James' first culinary experience was as a line cook at the Elm Grove Inn. He received a culinary arts degree from the Milwaukee Area Technical College receiving both the Gold Medal Student Hot and Cold Plate Competitions. Chef James also studied at the Culinary Institute of America in Napa Valley, California in 2012. He earned his American Culinary Federation Accreditation and is an American Culinary Federation Certified Culinarian. Chef James apprenticed at the four-star restaurant Harold's located in the Four Points by Sheraton and later worked at Crawdaddy's as a Lead Line Cook.
Amy Eckl, Sous Chef, grew up in Brookfield and started her restaurant career 23 years ago. While holding positions such as waitress, bartender, manager, and catering director, she developed a deeply rooted respect for great service. "It's all about bringing people together and helping them to leave their cares behind."
Amy joined the talented Western Racquet Club culinary team in 2005 with a desire to learn to cook professionally. She apprenticed under the direct tutelage of Chef James Golombowski while attending culinary school at MATC. Amy was honored with the MATC Practical Skills Award in 2010. She has created numerous fruit and ice carvings. After graduating in 2010, she accepted the role as Sous Chef where she continues to explore new, whimsical and innovative ways to celebrate through food.
Banquet & Events Director