The Sushiholic

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Great Chef

Chef in Green 2021, calendar with 11 stages


Eleven stages, a calendar that spans the whole summer and many chefs who can’t wait to get back into the game. Chef in Green 2021 was inaugurated in Tolcinasco, a special circuit that combines haute cuisine and pure sporting pleasure.

The chefs compete in the kitchen and on the field, accompanied by expert and passionate golfers. The contest is conceived and led by Roberta Candus (Golf & Gusto). The formula has established itself over the years, bringing qualified chefs to the green to bring them closer to a sport that naturally favors social relations and which, like cooking, requires attention and discipline.

Chef in Green 2021, the calendar

This year there are eleven races. After the opening on 14 June in Tolcinasco and the encore at Ca ‘della Nave di Martellago (Venice), the month of July began on 4 and 5 at Robinie in Solbiate Olona (Va), on 11 and 12 at Pinetina in Appiano Gentile (Co) then on 25 and 26 at the Golf dei Laghi di Travedona Monate (VA).

On 8 and 9 August in Lanzo d’Intelvi (Co). In September, on 5th and 6th at Garlenda di Albenga (SV) and on 20th at Golf Margherita di Carmagnola (To). Three autumn events: on 26 and 27 September at Matilde in Reggio Emilia, on 4 October in Asolo (TV) and the final of the circuit on 17 and 18 October in Modena
.Depending on the appointments, some chefs participate only as players, others try their hand at the kitchen, with show cooking and multi-handed dinners for the guests of the golf clubs, confirming the team spirit that is the basis of the event.

About thirty chefs attended the first appointment, many golf course regulars and others present for the first time at Chef in Green. The goal remains the consolidated one, that is to give participants a real green food emotion so that the taste of the game becomes the game of taste.

In fact, golf is a sport that requires great discipline and ability to concentrate, ingredients that are found every day in the kitchens of restaurants and hotels. And to which is added a certain amount of creativity and curiosity towards products from established companies and small producers.

Hence the challenge of uniting the professionals of the great cuisine (including sommeliers, dining room staff and sponsors) in a different context. Outdoors, in the green, where you can breathe deeply and enjoy unique landscapes. To experience a new way of relating.