Greystone’s new executive chef promises food with finesse

On the top of each of his menus, chef Andre Halston writes the same phrase, “Food with finesse for a passionate palate.” 

This mantra has served him well in his culinary career, spanning more than 40 years and featuring a clientele list that includes former President Bill Clinton, Condoleezza Rice and the late musician B.B. King. 

Now, Halston is bringing this mantra to his new role as Greystone Golf and Country Club’s executive chef. 

“I’ve always thought Greystone was a five-diamond experience,” Halston said. “It’s one of those environments where you can come and get spoiled. And you can get spoiled whether you’re playing golf, dining or working out. These things are great qualities that appeal to me as a chef.”

Halston’s experience has taken him across the country, cooking at unique locations like Camp David and serving the military at Guantanamo Bay. Most recently, he worked in Michigan at the Detroit Athletic Club. Last year, Halston and his wife decided to move to Birmingham to live closer to family. 

They ended up building a house just up the street from his son and daughter-in-law, who also has family living nearby. Halston said this “big family feel” was everything he needed to make the transition to the South, and they have no plans to leave anytime soon. 

“This is my last job,” he said. “I’m going to retire here.”

When Greystone hired a new general manager, they also hired Halston to reinvent the dining experience. With his extensive resume, including several years working for Ritz Carlton hotels as well as time spent as a corporate chef for Champps Restaurants and Salamander Resorts, Halston hopes to not only enhance the quality of the food, but also the entire dining experience. 

“I am one to analyze and look at the whole piece – from the club’s culture to the food we are currently doing. And I’m one to have the understanding that we can’t run, so let’s just walk quickly,” Halston said. “I always want to be thinking about how to make things better, to make the experience above and beyond.”

Halston will be operating all of Greystone’s kitchens, serving the dining rooms at the Legacy and Founders Clubs and planning the menus for all weddings and special events. His philosophy for cooking is simple. 

“I’m not a preservative fan,” he said. “I want to do it fresh. I want to do it from scratch.”

From salad dressings to dripping sauces, everything is made daily. He even prepares his own seasoned salt for the French fries. Halston said he doesn’t mind taking the extra time to achieve the best end result. 

“Even when it has taken us hours and hours to create a dish, I’ll put it on a plate, and in five minutes, it will be demolished. That’s okay. As long as I get to have an impact on people through food and through a cultural experience, I’m happy with it,” he said.

Halston focuses on the experience of every Greystone member, including its youngest. 

“Greystone stands for families, because without them, this is not going to work. It’s not about doing things just for golfers. There are so many ways in which families are using the club every day, and we’re all about creating great family experiences,” he said.

And if diners find a meal that they simply love, Halston said he would love to share his recipes. 

“I don’t mind sharing any recipe because there is nothing more flattering than someone replicating something you do,” he said.