Robb Wyss, 32, is the Executive Chef for Illini Country Club, the city’s oldest operating country club, nestled in the Village of Leland Grove, just south of Springfield’s famed Washington Park. Known for his elaborate upscale a la carte flare, Chef Wyss showcases his expertise in the clubs special events, banquets, meetings, weddings and other celebratory affairs.

Chef Wyss cultivated his career in the culinary arts from an innate childhood passion and curiosity of the fresh seasonal produce in which the Peoria native harvested  from fertile Illinois soils. Fulfilling his culinary dream, he was educated at the Napa Valley Culinary Academy in St. Helena, California. While in wine country, Chef Wyss worked as Chef de Cuisine at the Napa Valley Grille. Creating daily menus inspired by the procurements from the leading micro-produce, creameries and artisan ranches in Napa Valley. Later, working at Bin 36 as an executive sous chef in Chicago, Chef Wyss introduced his fusion style of Wine Country Cuisine to the Midwest.

Since he began at Illini Country Club four years ago, Chef Wyss has offered the ICC membership an array of seasonal menus, gourmet cooking classes, wine dinners and much more. Chef Wyss also skillfully creates a weekly three course tasting menu, an opportunity to whimsically play with flavors. Engaging members through his mantra of nouvelle cuisine, Chef Wyss re-invents a “new restaurant” weekly with dishes that leave him in a league of his own. His upscale culinary training, experience and French coastal fusion inspired menus has made Chef Wyss the pride of Illini, and one of the inspirations in their enhanced membership.

The 104 year old private country club features a 30,000 square foot clubhouse boasting a grand ballroom available for weddings, banquets and member events for 10-300 people. Illini’s amenities include a championship 18-hole golf course, three pools, lighted tennis courts, and multiple dining venues. For additional information on banquet facilities and membership at Illini please contact Sophia Beebe, Director of Sales and Marketing at sbeebe@illinicc.net or 217-546-4614.

Continue to next page to see Spring Carrot Bisque, Sweet Pea & Mint Panna Cotta recipe.

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