Country Club of Buffalo

For this comprehensive project, C&T was tasked with renovating and updating the main kitchen at The Country Club of Buffalo. The spaces that were addressed were both the main a la carte service line as well as the banquet space.

A CHEF-FOCUSED APPROACH

The main kitchen was updated with a chef-focused approach, utilizing the input and ideas of Joe Piazza CEC, CCA, AAC the club’s executive chef. During this process, all new equipment was procured by C&T, including a Delfield custom chef line that consisted of 8 large essential pieces requiring expert local tradesmen to install that we coordinated on the club’s behalf. This grand unit has two cooler sections, one freezer section, multiple hot and cold wells, an ingredient rack and multiple food warming cabinets. 

THE C&T PROCESS

In the second space, C&T helped to renovate a small banquet kitchen. For this part of the process, C&T was required to remove the existing equipment, store and reinstall the equipment alongside the new pieces selected specifically for the space. 

A NEW VISION

C&T’s focus on creating more thoughtful spaces and not just providing a shiny, new kitchen, made room for increased efficiency and creativity for Chef Piazza and his Team. The updated kitchens will be integral to the club's vision of bringing in new members, hosting more events, and increasing involvement in the Buffalo community.