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The Club Hours
Fall 2023 Season: September 26th - November 29th, 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 WednesdayThe Club is closed on Monday, Thursday and Friday.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.
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.
MAKE A RESERVATION
Each semester the College of Merchandising, Hospitality and Tourism invites a local chef to visit the Club. Students are given the opportunity to work alongside a culinary master in preparing an exquisite luncheon Menu. Guest Chef Day is the most popular day of the semester and is always a sold-out event!
If you are a professional chef and are interested in volunteering your time, please e-mail us at GatewayClub@unt.edu.
Seating at 11:30 am
Lunch is $20 per person or 2 Season Tickets
Robert Hale started his role as Manager of Culinary and Foodservice with the Texas Beef Council (TBC) in 2015. Prior to joining TBC, he was the director of marketing with the Texas Restaurant Association (TRA). During Robert’s time at TBC and TRA, he has built relationships with restaurants and foodservice professionals who share his knowledge with all Beef Loving Chefs. In his role, Robert has daily hands-on interactions with the Texas food service community and chefs where he promotes and educates about beef. Getting to work with some of the most talented chefs in the world and high school culinary students is a highlight of Robert’s work.
Preparing food, especially beef, is Robert’s passion. So much so, that he completed the American Culinary Federation Certified Culinary Certification in early 2021. While his favorite cut of beef is a bone-in New York strip steak, his favorite dishes to prepare are 72-hour sous-vide beef tongue or Korean-style beef pot roast.
Robert has a Bachelor of Science in Marketing from the State University of New York at Cortland. He is pleased to get up every day and use his skills and interests to work for the cattle producers of Texas. He is also particularly passionate about the future of the Foodservice and hospitality industry. His involvement with the Texas Chefs Association as the Austin Chapter Director, the American Culinary Federation, the National Restaurant Association, and the Texas Restaurant Association Education Foundation allows him to train our future chefs and Foodservice professionals in a way that brings beef to the center of the plate. Robert was recently nominated to the Culinary Institute of America Society of Fellows.
When Robert isn’t advocating for beef, he enjoys cycling and cheering on the Golden State Warriors. He comes from an athletic background. He was quarterback for the Marshall University football team when they won a division 1AA National Championship. He then went on to the State University of New York at Cortland where he led his team to the Division III Playoffs in 1996 and 1997. In 2015, he was inducted into the Batavia High School Athletic Hall of Fame for his role as quarterback in football and forward in ice hockey. He and his wife Dawn have two daughters Ainsley and Ezri. They all enjoy being active, playing sports, and watching sports at their home in Leander, Texas.
Guest Chef Day featuring Chef Robert C. Hale
Roasted Pumpkin Soup
Accented with Wild Mushrooms
Medallions of Prime Beef
Tenderloin Served with Blackberry Demi Glace’, whipped Garlic Potatoes, and Oven-Roasted Zucchini & Squash.
Pan-Seared Cauliflower Steak
Drizzled with a Garlic, Chili, and Lemon Caper Dressing.
Texas Hill Country Peach Cobbler
Topped with Creamy Vanilla Ice Cream