Members can choose from four distinct dining experiences when enjoying White Bear Yacht Club with the company of their friends and family. The staff at WBYC are here to accommodate your every need and to ensure that your meal is the best part of your day under the leadership of our Executive Chef Tim Haze, Chef de Cuisine Josh Chevallier, and Golf House Chef Dennis Lewis.
White Bear Yacht Club Culinary Team
Our Executive Chef Tim Haze, Lakeside Chef de Cuisine Josh Chevallier, and Golf House Chef Dennis Lewis are highly skilled in accommodating to your every need.
Tim Haze has been WBYC's Executive Chef since 1998 and has earned the designation of Certified Executive Chef as presented by the American Culinary Federation. He has more than 25 years of experience as a culinary team member at Interlachen Country Club, The Lost Tree Club, Edina Country Club, the Minikahda Club, California Café, Table of Contents, and Red Fish Blue Fish. Chef Tim holds a Culinary Diploma from Dakota County Technical College, Wine Professional Certificate from St. Paul College, and B.S. degree in Geography from the University of Wisconsin-River Falls.
Joshua Chevallier comes to us with over twenty-five years of culinary experience. He began cooking at the age of 15 in short order kitchens, but it wasn’t until working at The St. Paul Hotel in 2001 that he realized his true passion and enrolled in culinary school at St. Paul College. After The St. Paul Hotel, he worked at a variety of local restaurants, eventually landing a Sous Chef position up north at Lutsen Resort. Longing to travel further, Josh accepted a position working under a French Chef in Chicago where they earned a Michelin Star. Returning home to Minnesota, he found opportunity at Meritage in downtown St. Paul where he spent four years working his way up to Chef de Cuisine. Josh joined the WBYC family in 2016, and is the Chef de Cuisine for The Lakeside Dining Room and Anchor Pub.
Chef Dennis Lewis has been in love with the food industry since the age of 13 when he started working at Tai Pan. He attended Le Cordon Bleu from 2005 - 2007 and graduated with Associates in Applied Science. Dennis started working at Ursula's Wine Bar in 2007 and within a year rose to the Executive Chef position. He spent five years there and then decided to assist friends in opening the restaurant Lyn65. Dennis started working at WBYC in 2013. He is the Chef of the Poolside restaurant & Golf House.
The Lakeside Clubhouse encompasses panoramic views of White Bear Lake, Manitou Island, the club's manicured gardens, sprawling lawns, and postcard sunsets from our docks. The tables are covered in monogrammed WBYC silver and flatware and designed to accommodate family, friends, and guests for a memorable experience. The Golf House's breakfast and lunch menu are now offered at the Lakeside Clubhouse. Breakfast is served Saturdays and Sundays, and lunch is served Tuesday through Sunday.
Dinner is served Tuesday through Sunday and offers seasonal menus focused on organic, locally grown, and sustainable sourced dining options. Members may choose to dine inside or out. Whether sitting in our main dining room, the pub lounge, or on our outside deck overlooking the lake, each space is designed to create memories with family and friends that will last a life time.
Our bar, located just off of our main dining room, captures the same expansive views of White Bear Lake. Some say it's the best outdoor view in the Twin Cities. The Club maintains an extensive wine list and offers signature cocktails to delight the senses. The bar is open Tuesday through Friday for happy hour starting at 4:00 pm. Nathan Weisenbeck, our Bar Manager, has extensive experience. Prior to joining White Bear Yacht Club in 2019, he worked at Interlachen Country Club as a Food and Beverage Manager.
Pool Side Dining and Bar
Come enjoy the pool in a casual atmosphere. We offer both poolside service as well as a walk up window. Designed to provide quick on-the-go meals for those who can’t wait to jump back in the pool. Kick back and let the pool staff spoil you. Pool dining is open Tuesday through Sunday.
Led by Chef Dennis Lewis, the Golf House is open for breakfast (Saturday and Sunday) and lunch (Tuesday through Sunday) for Grab 'N' Go. The menu changes seasonally and features Chef inspired in-house creations. Golfers and non-golfers alike come to enjoy amazing views of our Donald Ross designed course, which includes the first tee, tenth tee, ninth green, and eighteenth green while enjoying something from the menu or sipping on their favorite beverage. We also offer on-the-go options for those in a hurry to tee off or those that want to grab a quick bite at the turn.