Paired to perfection: Champions Retreat raises the bar for fine dining near Augusta

EVANS, Ga. – The Food Network might be missing a major opportunity near Augusta. Champions Retreat Golf Club is best known as the host site for the first two rounds of the Augusta National Women’s Amateur, run in conjunction with that other high-end …

EVANS, Ga. – The Food Network might be missing a major opportunity near Augusta. 

Champions Retreat Golf Club is best known as the host site for the first two rounds of the Augusta National Women’s Amateur, run in conjunction with that other high-end private club 30 minutes away by car. But while winner Jennifer Kupcho and runner-up Maria Fassi stole the show in the inaugural ANWA in April, there might be an even better presentation on tap any given night at Champions Retreat. 

Call it the “Rouchi and Ross Dinner Show.” The Iranian-born Fariborz Rouchi and Englishman-via-Scotland David Ross trade congenial jabs as easily as they describe whatever deliciousness is presented on their plates and in their glasses. 

David Ross, left, and Fariborz Rouchi at Champions Retreat (Courtesy of Champions Retreat)

“I’m not sure who let him outside, but the fresh air doesn’t suit him very well, does it,” Ross, the executive chef at the club, says with a sly smile within earshot of Rouchi. “And good thing he knows about wine, because he sure doesn’t know how to dress.”

“Hey, Dad, isn’t it your bedtime? Time to go home!” Rouchi, the club’s new director of food and beverage, retorts. “Shouldn’t you at least be in the kitchen where you can burn something? … We’re only supposed to let him outside twice a day.”

Their ease of banter is flawless, clearly deserving a prime-time cooking show or at the least a YouTube channel. It’s somewhat surprising that Ross joined the club in 2018 and Rouchi arrived in May of this year – it might be expected that it would take years to perfect a routine like this. 

Even better than the laughs is the dining program, but that’s to be expected from two such pros – both of whom, interestingly, started as engineers before turning to food and beverage.

Rouchi (pronounced like Gucci), a master sommelier, joined the club after more than a decade at Lake Shore Country Club near Chicago, which followed various stints that included general manager roles at Spago and Club Macanudo.

Ross most recently was tournament chef at Berckmans Place at Augusta National, a well-heeled retreat near the fifth hole open during Masters week. Before that, Ross was proprietor and executive chef of the popular, French-inspired 5oclockbistro in Augusta, and he has taught at Le Cordon Bleu international institutes in Atlanta and New Hampshire.

The Grill House at Champions Retreat (Courtesy of Champions Retreat)

They and their staff are accustomed to handling everything from intimate dinners in Champions Retreat’s palatial “cottages” to wedding-size functions at The Barn, the club’s new red-roofed facility that can seat 250 people. Want a post-golf libation after playing one of three nines designed by Jack Nicklaus, Arnold Palmer or Gary Player? They have you covered. Want to blow the minds of your C-suite corporate staffers? They can do that, too. 

Everything is taken to a different level in April, when out-of-towners rent the cottages as Champions Retreat becomes one of Augusta’s best places to see and be seen during the Masters. Normally a private enclave, the club accepts outside play (contact the club for information) that week, and the grounds host numerous parties and events. It’s up to Rouchi and Ross to surprise and thrill their guests, that week and every other. 

“The definition of culinary arts leans heavily on the arts,” Ross said. “It’s not just simply cooking or searing. It’s about thinking beyond that, thinking three dimensionally. … It’s like the best possible job, because I’m being paid to be an artist. It just happens to be with food. The textures, the colors, the flavors: It’s just so much fun.”

Rouchi can talk for hours about ideal dining experiences, bringing laughs the whole time while making his listeners think about flavors and scents in new ways. He will guide a table of guests through their meal, the diners at rapt attention. 

A seafood dish at Champions Retreat (Courtesy of Champions Retreat)

“A lot of it has to do with envisioning the whole journey and putting ourselves in place of the guest to make sure every detail is met,” Rouchi said. “It should come across as effortless. At the end, the show is smooth and perfect.”

A recent dinner for a group of golf writers – hey, who let these guys in here? – included a charcuterie board with house-smoked duck pastrami, sesame-crusted ahi, arugula salad sourced locally, Chilean sea bass with jasmine coconut rice and jalfrezi curry sauce, followed by a chocolate Napoleon. The wines came from around the world. O.B. Keeler, Bobby Jones’ longtime biographer, likely never had it so good. 

“This isn’t just about food and drink; it’s a whole experience,” Rouchi said. “When the experience is perfect, you know it. That is our goal.”