CHARLOTTE, N.C. (May 5, 2025) — Patina Group is marking its fifth year as the official catering partner of the PGA Championship by introducing what is arguably the most ambitious all-inclusive dining experience in professional sports.
At the 2025 PGA Championship at Quail Hollow Club, every guest – from general spectators to VIP hospitality ticketholders – will enjoy unlimited access to food and non-alcoholic beverages through the groundbreaking Championship+ model.
Through this elevated, all-access approach, Patina Group anticipates serving more than 175,000 guests, including media, player families, caddies and fans. No other major sporting event offers this level of inclusivity and premium experience across every ticket type.
“Patina Group has proven to be a stellar ally in elevating the hospitality experience at the PGA of America’s Major Championships,” said David Charles, Senior Director, Championships for the PGA of America. “Their unwavering dedication to pioneering innovation, delivering premium service, and showcasing culinary brilliance guarantees that every attendee – from general admission spectators to premium guests, VIPs, players, media members and staff – savors a food and beverage experience that establishes a new standard in the realm of professional golf.”
The 2025 PGA Championship also marks the start of a new long-term agreement between Patina Group and the PGA of America, extending the partnership through 2034.
Patina Group’s food and beverage program spans 12 hospitality villages and five on-course markets, powered by more than 950 local hourly team members and over 175 seasoned managers – many of whom also oversee hospitality for Patina and parent company Delaware North at world-renowned venues such as Lambeau Field, Wembley Stadium and Walt Disney World. A core leadership team of 16 year-round managers leads the effort, including Stephanie Edens, vice president of events and catering; Eric Babcook, general manager; Ali DenDanto, assistant general manager; and Ed Milan, executive chef
Premium hospitality spaces include the Green Mile Club, where menus are curated by Patina Group Culinary Director and Chef Yuhi Fujinaga. This chef-attended club features a menu that rotates daily with a mix of local and globally inspired offerings for breakfast, all-day snacks and lunch.
“We’re importing salmon from Faroe Island and other fish from the Toyosu Fish Market in Tokyo,” Fujinaga said of the Green Mile Club experience. “While this may be a temporary setup, we’re dedicated to delivering the same meticulous attention to detail that defines our incredible restaurant experiences.”
Across all hospitality venues, Patina has crafted 12 rotating menus for breakfast, lunch and snacks. Many of the ingredients are sourced from regional purveyors, highlighting the rich culinary heritage of the Carolinas. Local partners include Verdant Bread Co., Renaissance Patisserie, Sunburst Trout Farms, Nyes Cream Inc., Scouts Sprouts, Goat Lady Dairy, Good Night Brothers Country Ham, Montgomery Sheep Farm, Big H Farm (duck), Bright Leaf (hot dogs), Farm and Sparrow (Tuzpeno grits), Miller’s Family BBQ Sauce and Cades Cove (cheddar sausage).
Signature cocktails The Ace (Tito’s Handmade Vodka, watermelon, prickly pear, lime, mint oil) and the Fairway Gold Margarita (tequila, orange, lemon and bee honey) round out a beverage program supported by premier PGA Championship partners, including Pepsi and Elijah Craig.
The Championship+ experience also extends to the five on-course concession markets, where guests can enjoy fan favorites such as the Butcher’s Grind Cheeseburger, grilled chicken sandwich with pickle slaw and chipotle ranch, and an Asian-inspired vegan salad.
“Our role goes far beyond food service. We’re creating an environment where every fan feels like a VIP,” Edens said. “The Championship+ model is the most ambitious and inclusive food and beverage approach in professional sports – and it reflects our belief that great hospitality should be standard, not a luxury.”
The scale of the operation is equally impressive, with projections that include:
- 131,000 burgers
- 90,000 hot dogs – enough to stretch nearly twice around Quail Hollow
- 75,000 chicken sandwiches
- 220,000 bags of chips
- 13,000 cases of beer
- 6,100 bottles of vodka
- 2,500 bottles of bourbon