As Rainer asked me to write the article for this Spotlight publication I asked, "What topic?" His reply was simply “It’s up to you.” I thought about it for a few days and still had writer’s block. All too often, we lose sight of the obvious. Then I attended the Autumn Gourmet Dinner and Wine Tasting event on November 7th, Saturday evening. I watched the Kobe Club Staff flawlessly perform for the members and guests as if in an orchestra. They did not miss a note. And the topic became abundantly clear. It is about the staff silly. You need to introduce or re-introduce as the case may be, the staff to the members.

   The Events Conveners and I help with idea generation, scheduling and some of the upfront arrangements. It does take a little of our time, but this is all superficial in comparison to the planning and execution by our dedicated, professional staff led by Executive Chef Kamiki, Jimmy and Freddie.

   Chef Kamiki joined our Kobe Club family in 1996 after attending Abeno Cooking School and working at the Dojima Hotel in Osaka for 13 years. Chef was a very welcomed addition and quickly rose into Executive Chef’s role. Chef Kamiki owns an extremely large repertoire of cuisine, and member requested dishes pleasing even the most sophisticated palette. Chef Kamiki spends a considerable amount of time researching dishes. He and his staff are always prepared to offer only the very best for the Club members with specific dietary needs, religious needs or just a particular cooking style. His presentation is some of the most artistic you will find in Kobe.

  Freddie and his broad smile has been part of our Kobe Club family since 1992. He started as a part-time employee in the Bar just two days before the St. George’s Ball. (Does “baptism by fire” resonate with everyone?) He became annual contract staff in 1993, working in the Dining Room.  Freddie transferred to the bar in 1996 where he has worked for the past 13 years. His diverse skills allow him to be equally effective in both the Bar and the Dining Room. Freddie is a very innovative bartender. He is responsible for inventing many of the seasonal cocktails available in the Bar. If you have not tried them, you are really missing a unique opportunity.

   Jimmy joined our Kobe Club family in 1993 when he was a college freshman. He was the youngest staff at the time. He became an annual contract staff in 1999 working in the Bar. Jimmy transferred to the Dining Room in 2007 where he trains and guides all serving activities and arrangements. Like Freddie, Jimmy is at home in the Bar or Dining Room. Jimmy has impeccable tastes in wine and helps to select the best possible wine to compliment your menu choice. Jimmy considers himself very fortunate to have learned so much from them.

   Whether you are attending a special event, enjoying a quiet, relaxing dinner with a friend or loved one, or just having a casual drink in the Bar, the experienced, professional staff (family) are working behind the scenes to ensure your experience at the Kobe Club is the most enjoyable it can possibly be……. See you at the Club soon!  

- Mike Cantonwine, Bar &Restaurant Convener