University of North Texas 
THE CLUB
The Club Hours
Fall 2024 Season: September 24th - November 20th, seating times 11:00 am to 12:15 pm.
For a limited time each semester, The Club opens to the public for lunch on Tuesday, and Wednesday
The Club is closed on Monday, Thursday and Friday.
For a limited time each semester, The Club opens to the public for lunch on Tuesday, and Wednesday
The Club is closed on Monday, Thursday and Friday.
Reservation
Carryout is also available upon request. For reservations or more information
E-mail: GatewayClub@unt.edu
Call: 940-565-4144
Menu
Menu featuring vegetarian options, club burger, and entree salads always available.
Children's meals are available upon prior request.
Download Menu
About the Club
The Club at Gateway Center is an integral part of the educational experience for the
Hospitality Management program. The restaurant is a showcase training laboratory for
students enrolled in two restaurant operations courses.
In these courses, students learn how to run a successful restaurant. They practice fine dining service techniques, management skills, menu planning, financial management, marketing techniques, and food production. The original Club at College Inn successfully operated for 14 years. In the fall of 2001, the Hospitality Management Program relocated to the Club at Gateway Center. It is a premier learning environment for students and a delightful experience for guests.
In these courses, students learn how to run a successful restaurant. They practice fine dining service techniques, management skills, menu planning, financial management, marketing techniques, and food production. The original Club at College Inn successfully operated for 14 years. In the fall of 2001, the Hospitality Management Program relocated to the Club at Gateway Center. It is a premier learning environment for students and a delightful experience for guests.
Price
Meals are $14.00 inclusive (weekly features include first course, entrée, dessert,
and beverage). A season ticket book of 9 tickets can be purchased for $100, a discount
of $3.00 per ticket. Please Email GatewayClub@unt.edu or call 940-565-4144 for reservations or more information.
Menu
The Club at Gateway Center welcomes you! Find your next favorite meal
GUEST CHEF
Chef Mark R. Schneider, CEC, CCE, AAC, WMCS was the 2008 Texas Chef of the Year and ACF 2016 Central Region Chef Educator of the Year. He is a Fellow of the American Academy of Chefs and member of the Epicurean World Master Chef Society.
He currently serves as a Senior Lecturer in the College of Merchandising, Hospitality, and Tourism In 2014 he received the Texas NISOD Chancellor’s Award of Excellence for his previous work as State Department Chair at Texas State Technical College.
He holds three bronze, five silver, and five gold ACF medals for culinary competitions
along with the Bernard Urban CEC, AAC, HOF Judges Award for his competition work at
the Ben E. Keith Culinary Competition in Ft. Worth Texas. He recently competed internationally
in Penang, Malaysia at Battle of Chefs where he earned a WACS silver medal for his
work and is dedicated to go back this coming year to earn gold.
Chef Schneider is heavily involved with the American Culinary Federation, Texas Chefs
Association, and the Epicurean World Master Chef Society and sees both professionalism
and mentorship as the foundation of a chef’s career.
The Texas Chefs Association saw his start into professional fellowships in 1998. He has served at every level of Leadership. His roles have included being the Local Heart of Texas Director, State level 2nd Vice, 1st Vice President, Secretary / Treasurer, President, and Chairman of the Board. He also served for 12 years as the TCA State Chair for ACF Certification where was able to mentor culinarians on their way to ACF Certification.
Within the American Culinary Federation, he earned his Certified Executive Chef and Certified Culinary Education and now serves as a ACF Certification Evaluator for practical exams. He has also served on several ACF national committees Including the Historical Committee and ACF By-Law and Resolution Committee. In 2014, he was honored by then ACF President, Tom Macrina, with the Presidential Medallion.
His most recent induction was into the Epicurean World Master Chef Society. This exclusive worldwide chef society only has 364 members worldwide and is invitation only for the EWMCS USA Chapter. He was elected to the board to the Office of the Treasure and now currently serves as the chapter Vice President.
One of Chef most honored events was being a part of the Lone Star Culinary Team that was chosen to cook in New York at the James Beard House in 2019, where his role was the pastry chef duties and present a Texas themed Prickly Pear & White Chocolate Bavarian.
Chef’s Everyday Culinary Goal is to cook, create, and craft culinary creations that are second to none. He believes no matter what he is cooking that his guest should feel that no one else is dining better than they are right now.