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Montague


SUITES TAKE CENTER STAGE AT THE SAINT LOUIS CLUB


The Saint Louis Club in St. Louis, Missouri, is famous for excellent food and wonderful spaces. It currently has 900 members and has served millions of diners in its storied history since opening in 1964. In 2020, the club decided to move to new premises and took the opportunity to give its kitchen facilities a long-overdue upgrade. The kitchen in the new location is described as a dream space by executive chef Mathieu Lefebvre, who worked with foodservice consultant Michael Glore, president of Dennis G. Glore Inc., on the design. Measuring nearly 743 square meters, it has different


94 Aliworld


spaces for events, casual dining and fine dining, all equipped with high-performance equipment. The casual and fine dining


areas are dominated by nearly identical centerpiece island suites from Montague. Lefebvre and Glore collaborated to design the equipment lineup for the island and presented their plan to the Montague team, who helped bring their vision to life. “The kitchen is beautiful; the


Montague suites are extraordinary. Everyone from the industry who has been in there is amazed by it,” says Lefebvre adding that the installed equipment help produce


consistent – and consistently outstanding – food. The new kitchens include


microwave ovens from ACP, Inc., an Electro Freeze frozen ice cream machine, Metro shelving, smallwares from Edlund, a Kold- Draft ice machine in the bar, and Scotsman ice makers and bins in the back of the house. The project had an extremely tight turnaround, with just 12 months between initial sketches and the grand opening, but the process was smooth and efficient from the start. “In today’s world with supply chain issues and whatnot, we were


able to get the suites pre-ordered and make sure we were in the queue with Montague so there were no delays getting it here and getting it installed,” says Glore. The equipment in the new


kitchen has vastly improved the workplace for the chefs operating in the space. “The other place was crowded. Now we have room to work with, we have ovens everywhere, stoves everywhere. It’s more flexible, the efficiency is better and it’s brand new so they work better,” he concludes.


The kitchen has separate spaces for events, casual dining and fine dining


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