The high-end food that Ryder Cup VIPs are…
It’s the best main course on the golf course.
VIP attendees of this 12 months’s Ryder Cup are shelling out big bucks to get a style of Long Island they received’t soon neglect.
Steps behind Bethpage Black’s famed 18th inexperienced, the golf course transformed its iconic clubhouse and conjoined the Heritage Club event space to completely accommodate high-profile company, including President Trump, and their intensive palates.
Lessings’ catering crew at the Clubhouse. Billy Lodato, Danielle Ackman and government chef Eddie Michaels. Stefano Giovannini
“We’ve been working on it for the past four years,” said Billy Lodato, director of catering operations at Lessings, which handles Bethpage’s hospitality.
“We’re feeding all together about 1,200 to 1,300 a day.”
Celebs and other big names — like Eli Manning, Michael Strahan and Michael Jordan — are eating it up, particularly when it comes to meat, confirmed company chef Eddie Michaels.
“They all attack the carving station. Whatever it is, lamb, turkey, flank steak, they go right after that,” he told The Post.
Lessings’ government chef Billy Muzio with Wagyu filet mignon. Stefano Giovannini
“With chicken, we’ve gone through several thousand pounds. For Sunday, we’ve already had to order another 500 pounds.”
There’s also a “daily carving station where we alternate beefs,” said Lodato.
“One day, we did a tomahawk steak area, then a wagyu strip loin…You name it, we have it in that space.”
Muzio said that his crew has been catering to roughly 1,200-1,300 per day. Stefano Giovannini
Cameron Young of the United States on the fifteenth gap in his morning Four-Ball match during the Ryder Cup at Bethpage Black Golf Course in Farmingdale, N.Y. on Saturday, Sept. 27, 2025. Heather Khalifa for the NY Post
High-rollers among the cup’s 55,000-plus in daily attendance are also chowing down on recent seafood with high-end live sushi and uncooked bars, that includes lobster towers, crab claws, local oysters and bluefin tuna.
It’s a labor of love for the all-star crew of 30-strong cooks pulled from all over the world — many of whom are also golf followers and get to witness some of the motion, said Michaels.
“When something big happens on hole one or 18, we can hear it in the kitchen,” he said. “It’s actually a lot of fun to hear that roar.”
The clubhouse at Bethpage Black has been transformed to accommodate the high-profile company. Stefano Giovannini
There are a complete of 30 cooks on the catering crew. Stefano Giovannini
Lessings, identified for knocking out weddings and big occasions on LI, recruited the best, including from its Florida areas, to deal with the extraordinary demand — which includes beginning at 3:30 a.m. to have breakfast prepared for earlybirds forward of the 7 a.m. tee off.
Some V-VIPs are even placing down a fore-tune — as a lot as $40,000 for the weekend — for what Lodato called “an ultra, ultra premium experience” inside the traditional building’s newly-created Metropolitan Lounge.
“Tickets for that are close to $40,000 for the weekend… that’s all access — the best of the best,” he said.
Lessings’ government cooks Billy Muzio and Eddie Michaels with Wagyu filet mignon. Stefano Giovannini
Lessings is thought for doing weddings and other large occasions on Long Island. Stefano Giovannini
And while Team America’s efficiency has been sobering so far, drinks have been flowing among the golf world’s VIPs.
Clase Azul tequila has been a hit, along with the over 50 kegs of different beers, and “super premium exclusive” wines from across the world, including French Bordeauxs and Italian Barolos, said Lodato.
The buffet zones also appeal to European guests, offering dishes like blood sausage and corned beef and hash — but nothing beats a style of the Big Apple.
Over 55,000 people have been in attendance each day for the Ryder Cup. Stefano Giovannini
“We’re showing Europeans a bit of what New York’s all about,” Lodato said.
“Our sandwich board has Lower East Side-style pastrami and some Bronx-Italian-style sandwiches,” he added.
“Good food is good food.”
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