Chefs will tee up their best for the MastersWritten by Caitlin Bowling
Like most great tales, it began like any other day.
Sous Chef Alex Tinsley, 24, was working his usual day in The Gateway Club’s kitchen — chopping veggies, toasting buns, helping to ensure that any food that left the kitchen was perfect or as close to perfect as it could be. Then, co-owner Art O’Neill asked to talk to him.
O’Neill had received a call from a friend who was lining up personal chefs for golfers competing in the Masters Golf Tournament in Augusta, Ga., this April. Unable to work the gig himself, O’Neill asked Tinsley and Executive Chef Daniel Morris, 27, to take the spot.
“Of course, I said ‘yes’ immediately,” Tinsley said.
Both are accomplished chefs in the area and, as luck would have it, golf lovers.
“Daniel and I are both golfers — poor ones at that,” Tinsley said, laughing.
Tinsley and Morris will spend the four-day tournament bunked up in the same house as their assigned golfer — namely British pro Ross Fisher — where they will eat, sleep and breathe the world of golf while hopefully wowing him and his support entourage with their cuisine.
The gig is being coordinated by Horizon Sports Management, a firm that represents professional athletes and lines up any and all accommodations during the Masters, including renting houses in the Augusta area for them to stay in.
The pair will be responsible for dishing up Fisher’s breakfasts, dinners and snacks for the course. They will also organize a large cookout for 50 to 60 people during their stay.
Amid the excitement lingers another thrilling prospect: what if their food helps Fisher clinch the green jacket — one of the most coveted prizes in all sports?
But on the flip, perhaps burnt, side of that idea is this thought: “I’d hate to be the reason Ross Fisher lost the tournament,” Tinsley said.
For chefs, food is more about personal satisfaction, knowing that they have created something both visually alluring and pleasing to the palate. For athletes, it is fuel.
“I think a lot of golfers really are conscious of what they eat and how that is going to make you feel,” Morris said.
The duo is just starting to receive details of what Fisher, who is currently ranked 118th in the world, does and does not like.
“I know that Ross Fisher loves M&Ms,” Morris said, adding that a bowl must be set out in the house at all times.
The menu items will be up to Fisher’s discretion. During the first day, the guys will meet with the golf pro to discuss his gustatory expectations and preferred eats while playing in the tourney.
“If he wants a grilled cheese sandwich and a can of Campbell’s soup, I am fine with that,” Tinsley said.
However, that doesn’t mean that they aren’t prepping their own ideas of what they think Fisher would enjoy.
“I have some things in my pocket that I have done many times,” Tinsley said. Then again, “He might want nothing but granola and lean protein.”
Morris has already started scrutinizing all his culinary concoctions, contemplating whether this or that meal would be a good option to make for Fisher.
“You start looking at everything you do a little differently,” Morris said.
The whole event won’t be work, however. After shopping for groceries and making the meals, Morris and Tinsley will have the chance to walk the course and see some of the game’s greatest players at work.
Tinsley said he plans to walk every inch of the course, if possible, because it could be his only chance, although both chefs are hoping not.
The two compatriots are “crossing our fingers, kind of hoping we can keep going back,” said Morris, who is confident that the notion is possible “as long as we perform like I know that we can.”
“To cook and to be part of this, you’re dotting all of your I’s and crossing all your T’s,” he said.
Morris, a Waynesville native, got his start in the restaurant business about nine years ago while studying at Appalachian State University. While in Boone, he got a job at a Japanese Steakhouse.
“I absolutely loved it,” he said.
After he moved back to Waynesville, Morris worked at Laurel Ridge Country Club and The Sweet Onion. At one point, he quit cooking and worked for an excavation company but couldn’t stay away from the culinary arts.
“I realized that restaurants were where I needed to be,” Morris said.
So, he signed up for culinary school at Asheville-Buncombe Technical Community College. He is now the big cheese at The Gateway Club — and boss of his former boss Tinsley.
Now a sous chef at The Gateway Club, Tinsley was formerly executive chef at Balsam Mountain Preserve, and Morris was his sous chef there.
“I was his boss first,” Tinsley joked, adding that he constantly reminds Morris of that fact.
Tinsley, of Clyde, got his start washing dishes and worked for his family’s Waynesville restaurant, Sunset on Main, which closed when they embarked on the Gateway Club endeavor. His mother, Suzanne, is currently a part owner of and the events director at The Gateway Club.