Delaire Country Club in Delray Beach is undergoing an exciting transformation and there’s a new COO/General Manager to oversee it all. Robin Blankhorst, CCM, took over the reins in October. He has three decades of experience in the hospitality world, working in everything from cruise ships to high-end country clubs.
“Robin has considerable experience overseeing and directing renovations and has significant credentials that will serve as an invaluable asset as we upgrade Delaire to attract a new generation of members,” says Ana Todor, the Club’s Director of Membership and Marketing.
Members are anxiously awaiting the shovels to go into the ground May 2, 2022, as the approved $8 million renovation of the clubhouse begins. It’s part of a $12 million capital improvement plan approved by members. The club already spent $3.8 million upgrading the golf-course and improving the landscaping.
“We are trending younger and besides our amazing facilities, having a beautiful modern clubhouse will create a lasting impression,” says Todor.
Also planned are the addition of pickleball courts and several indoor and outdoor dining amenities which will enhance the existing dining options — the more casual dining Grill Room and the Main Dining Room, that accommodates both casual and upscale experiences. To top it all, Enzo Fargione, a native of Turin, Italy, was recently brought in to serve as the new Executive Chef.
“Delaire is making the right steps toward achieving its goal/vision of being the most desirable boutique residential country club in South Palm Beach County,” says Todor.
Delaire Country Club is unlike many other country clubs in the area because of its intimate atmosphere. There are just 324 single-family estate residences, most of which are located either on the water or have golf course views. Current homes on the market range from $700,000 to more than $2 million. The Club is part of a few highly select private clubs to hold a Distinguished Club Elite distinction, a level attained by only the finest clubs in the world.
