Dining at Woodland Hills Country Club is under the capable direction of our Executive Chef, Mr. Kevin Schott. Mr. Schott graduated from the “Hotel and Restaurant Management Program” at Santa Barbara State College and immediately began work in the hotel restaurant business.
His most recent affiliation was with Club Corp, owner of numerous private clubs, that transferred him from the University Club in San Diego to the TPC Golf Club in Valencia, then on to Moorpark Country Club, managing the entire food and beverage operation.
Dinners are served on Wednesday and Friday, and that is when the skills of Chef Kevin Schott really shine. Some of his specialties include Broiled Monkfish with a lobster butter sauce, Kansas City Filet Mignon with Fois Gras in a cognac demi-glaze sauce, and Chicken Roulade with prosciutto, mozzarella and garlic. Mr. Schott can even turn an old standard, like Prime Rib of Beef, au jus, into a spectacular meal.
In addition to the Wednesday & Friday night dinners, the Club has a full schedule of fun social events. Check out our Social Functions page to learn about some of the great events that we have here at the Club.