Chef Azhar Mohammad is National Director of Culinary Operations for The PGA TOUR. He is currently overseeing the new Iron & Wedge steakhouse at THE PLAYERS.
Tell us about the new Iron & Wedge exclusive steakhouse and your role as chef.
Iron & Wedge is designed to deliver a true, elevated steakhouse experience for our guests, with the unique backdrop of the 18th green. From the beginning, the goal was to create a world-class dining destination that feels on par with the best steakhouses in Northeast Florida, or anywhere in the country, both in cuisine and overall experience.
We were very intentional with every detail — from the menu development featuring classic steakhouse dishes with subtle regional influences, to the selection of china, glassware and silver that align with the concept and guest expectations. The meat program went through a rigorous tasting and selection process to ensure the highest quality and consistency. We decided on beef that received prestigious gold awards at the world steak challenge in 2019, 2022 and three categories in 2023.
In my role as national culinary director, my focus is to always ensure we consistently deliver on the promise of a world-class restaurant experience. That includes menu strategy, product selection, culinary standards and selecting and supporting the team so that execution matches the vision every single day.
Tell us about your background, especially as it applies to your career.
I have been with The PGA TOUR for almost nine years. Prior to my current role as national culinary director, I served as executive chef at TPC Sawgrass from 2017 to 2023.
Before relocating to Florida, I was based in Austin, where I worked as a regional chef with Flik Hospitality, overseeing a hotel and conference center for the University of Texas. I also had the opportunity to work at Omni’s flagship property, The Grove Park Inn in Asheville, North Carolina.
Earlier in my career, I spent nine years with The Ritz-Carlton, with managing property food and beverage across the Cayman Islands, Dubai, New Orleans, St. Louis and San Juan. Overall, I have been in the culinary field for 27 years, with over two decades in leadership roles.
Currently, I oversee food and beverage operations across 15 TPC Network clubs that are owned and operated by The PGA TOUR. I also manage the player dining program for players and their families at TOUR Signature Events and FedExCup Playoffs, including THE PLAYERS Championship and the U.S. Open Championship. These menus are thoughtfully designed around nutrition, performance and recovery, in collaboration with a sports nutritionist. In addition, I oversee employee dining programs at PGA TOUR Global Home and PGA TOUR Studios.
What do you like best about what you do?
What I enjoy the most is seeing the impact cooking has on people. We love the smiling faces after having food cooked by us. Whether it’s a single guest having a memorable meal or executing an event for thousands, there is real satisfaction in seeing guests genuinely enjoy the food and experience created by the team. That connection never gets old for me.
What is a typical day like for you?
There really is no typical day, which is something I enjoy about the role.
When I am traveling to support tournaments, my day can start as early as 4 a.m. to help the local team set up and execute the player dining program. When I am in the office, my focus shifts to menu development, costing, vendor alignment, team support and strategic planning with our club chefs.
On some days, I am also on-site at properties like TPC Sawgrass, working directly with the culinary team in the kitchen to support execution and elevate the overall dining experience.
What brought you to this community?
We relocated here from Austin when I accepted the executive chef role at TPC Sawgrass. It was a tremendous professional opportunity, but also a personal decision for our family.
The St. Johns County School District was a major factor, as my daughter was in elementary school at the time, and education was very important to us. Over the years, this community has truly become home, and we have built strong roots here both personally and professionally.
What do you like best about living here?
Lifelong friends that I have made. The sense of community and the friendships we have built here. It’s a welcoming area with a great quality of life, and that has meant a lot to our family. Professionally, being in a golf-centric and hospitality-focused community also aligns very well with my role, which makes living here even more meaningful. Love outdoors and having great weather most of the year.
How do you like to spend your free time?
Because I enjoy the culinary space so much, I partnered with a close friend to open Ajua Mexican Kitchen in Jacksonville Beach, so you will often find me there during my free time.
Outside of that, I genuinely enjoy cooking over open fire at home for family and friends. Most importantly, I value spending quality time with my wife, daughter and our dog.
What would you like members of The PLAYERS Club to know about Iron & Wedge?
Iron & Wedge represents the first phase of a multi-year investment into the overall PLAYERS Club dining experience. It is designed to be a signature dining destination overlooking the 18th green, combining exceptional cuisine with a refined yet welcoming atmosphere.
I would encourage members to experience it firsthand — it is a unique addition to the club, and reservations are already limited for both lunch and dinner, so make your reservations quickly.
