Local Kitchens’ offerings are available for dine-in, pick-up and delivery. Credit: The Bay Club Company/Local Kitchens/GlobeNewswire.

Sports and active lifestyle brand the Bay Club Company has joined forces with multi-brand restaurant company Local Kitchens to enhance the culinary experience for its members by introducing a variety of chef-driven menus.  

This alliance starts at Bay Club Redwood Shores, a flagship sports resort in California’s Peninsula area. 

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Bay Club Redwood Shores, sitting on a ten-acre resort-style property, offers a range of amenities including tennis and pickleball courts, four outdoor pools and comprehensive fitness programmes.  

The partnership with Local Kitchens is set to leverage all these facilities by providing a new dining experience that adds convenience and variety for members. 

The Redwood Shores site, now open to the public, has a diverse menu that includes Mexican cuisine from chef Gonzalo Guzman of Nopalito and Detroit-style pizza in collaboration with Square Pie Guys.

Local Kitchens’ offerings are available for dine-in, pick-up and delivery. 

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Local Kitchens CEO and co-founder Jon Goldsmith said: “Our goal is to connect chefs to diners wherever they are, and through this unique partnership we will bring more guests into our culinary community whether in the neighbourhood or at the club.” 

The Bay Club’s pilot partnership with Local Kitchens allows families and groups to enjoy different cuisines on a single bill.  

Local Kitchens, established in San Francisco in 2020, works to create a diverse menu that brings together dishes from nationally recognised chefs and local restaurants.  

It has locations across Northern California and is on an expansion drive.  

Bay Club chief customer officer Joe Dalecio added: “We are very excited to pilot this partnership at Redwood Shores.  

“With the quality of the food product Local Kitchens puts out and the variety of cuisines they make available, we’re confident that our members will love this upgraded food and beverage experience as well as the flexibility of offerings.”