After golfing, TwinEagles’ members enjoy the benefits of one of the finest dining locations to grace Naples.
Executive Chef Chas Tatigian skillfully serves up a variety of succulent treats ranging from seafood & stuffed chicken to pasta.
About Chef Chas Tatigian
2011 ACF Chef of The Year
Please join us in congratulating Mr. Chas Tatigian, The TwinEagles Club Executive Chef, who has received the 2011 “Chef of Year” award from The American Culinary Federation Caxambas Chapter of Naples & Marco Island. This prestigious annual award honors the Executive Chef who reflects the highest level of excellence in all areas of chapter life, serving their members and their communities, demonstrating the highest standards of professionalism in their career and in their support of The American Culinary Federation mission statement and development programs.
Executive Chef Chas Tatigian began his exceptional culinary career working in his family’s restaurant in Montreal, Canada in the 1970’s. He left Canada and joined the renowned culinary team at the Ritz Carlton in Naples. While there, he achieved special recognition for his outstanding culinary and managerial talent. He also founded “Custom Cuisine”, a luxury private chef catering service he made available to residents of the Naples Gulf Shore area. Chef Tatigian left Naples to accept a position as Executive Chef leading the culinary teams at three restaurants on Martha’s Vineyard.
Chef Tatigian returned to Naples four years ago to accept the position of Executive Chef/Food & Beverage Manager at the Pelican Bay Foundation, and has most recently been Executive Chef at Rosie Spoonbill’s restaurant at the Commons Club at the Brooks.
Chef Tatigian exemplifies the finest qualities of his profession, with outstanding creative talent and personal style in every variety of cuisine. His thoughtful and varied menu design, coupled with a focus on supportive teamwork has set a positive tone in the kitchen and has contributed tremendously to the enjoyment of our members and guests while dining at the club.
“Arriving in the kitchen each day is a joy because our members are so appreciative of our efforts to serve them creative and appetizing dishes.”