Food Service Transition |
I would personally like to thank Joel and his staff for the many years of reliable food service they have provided to Cabrillo Beach Yacht Club. Joel and his crew have been a familiar part of our Club for many years, and we sincerely appreciate their service and dedication to our members. CBYC will gladly provide Joel with a positive reference for his current and future clientele, and we wish him and his staff continued success in their future endeavors. Joel and his staff will continue providing food service to CBYC through the close of business on Sunday, September 13, 2026. As Commodore, I recognize that changes involving a long-standing part of our Club are never easy. Decisions such as this are not made lightly, and I want our members to understand the thought and effort that have gone into determining the best path forward. Like many private clubs, CBYC faces the challenge of providing its members with a quality dining experience while responsibly managing the financial realities of operating food and beverage services. Over the past several years, our Food & Beverage Committee has worked diligently with Joel to find ways to improve the dining experience while bringing the Club's financial support of the operation to a sustainable level. After considerable discussion, evaluation, and effort, the Board has determined that it is time for CBYC to take a new direction with our food service operation. Our objective is not simply to reduce costs. We want to create a dining experience that gives our members more reasons to come to the Club, spend time with fellow members, bring family and guests, and participate in Club activities. A successful food and beverage program should be an important part of the CBYC experience and contribute to the vitality and future of our Club. At the same time, we have a responsibility to ensure that the financial commitment required to provide these services remains reasonable and sustainable. There will always be a cost associated with providing the amenities our members value, but that cost must be balanced with the benefit those services provide to the membership and the Club as a whole. Change is rarely easy, and I recognize that not everyone will agree with every decision we make. However, there are times when change is necessary if we are going to continue improving our Club and positioning CBYC for the future. And now, I am very pleased to introduce the person who will help lead this exciting new chapter in CBYC's food and beverage program-our new Executive Chef, Andy Najpauer, or as we will all come to know him, "Chef Andy." Chef Andy will bring his experience, enthusiasm, and culinary talents to CBYC with a focus on providing our members with quality food, consistent service, and a welcoming dining experience. Our goal is to make dining at CBYC an even greater part of the Club experience-a place where members want to gather with friends and family, enjoy a good meal, and spend more time at their Club. This is more than a change in the galley; it represents a new approach to food and beverage at CBYC. Chef Andy will work closely with the Club to develop menus and offerings that reflect what our members want while providing the flexibility necessary for special events, Club activities, and our everyday dining experience. There will undoubtedly be an adjustment period as we make this transition, and I ask our members to give Chef Andy and his team the opportunity to get settled, learn our Club, and get to know our membership. Most importantly, I encourage everyone to come down to the Club, introduce yourself to Chef Andy, try the new offerings, and be part of this next chapter. I am excited about the direction we are taking and believe this is an important step toward enhancing the overall membership experience at Cabrillo Beach Yacht Club. Please join me in welcoming Chef Andy to the CBYC family. I look forward to seeing everyone at the Club and enjoying what Chef Andy and his team bring to our table. Kevin Loper Dear members and staff of CBYC, My name is Andy Najpauer, your new Executive Chef at the Club. Thank you very much for the opportunity to join CBYC. The team and I are very excited and happy to be here. I have spent more than 25 years working in restaurants, beginning as a dishwasher at Fillipo's Pizza in San Pedro. From there I moved into fine dining, including time at Michelin-starred restaurants such as Water Grill in Los Angeles, 555 Steakhouse, and as Executive Chef at Rolling Hills Country Club for six years. I went on to start a private chef and events company for ten years, before opening Sissy's Cafe at Weymouth Corners. My focus is now on the Yacht Club. Together with my team, we plan to offer members affordable fine dining and events. We will start slowly and learn what works best here, then build from that. Our focus for the remainder of 2026 is to get to know you and become familiar with the operations at the club. We have a number of ideas for the future and would welcome your feedback and suggestions on how to improve the dining experience for everyone. Thank you again. I look forward to seeing you all at the club soon! Also, please feel free to reach out to ChefAndy@cbyc.org, to voice any concerns or changes you would like to see. Please do not expect a response, but I'm confident that each email will be read and considered. Best regards, Chef Andy Najpauer
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