Masters Champions Dinner: A Culinary Tradition Like No Other
Every Tuesday of Masters week, past champions gather at Augusta National for one of golf’s most exclusive traditions – the Champions Dinner. The defending champion selects the menu, often reflecting personal taste, heritage, and sometimes a bit of personality. Here’s what these golf legends have served in recent years:
2024 champion Scottie Scheffler: Cheeseburger sliders (served “Scottie style”); firecracker shrimp; ‘Papa Scheff’s meatball and ravioli bites’; Texas-style chili; wood-fired cowboy ribeye or blackened redfish, served with family-style mac & cheese, jalapeno creamed corn, soy glazed Brussel sprouts and chipotle-lime roasted sweet potatoes; and warm chocolate-chip skillet cookie with vanilla bean ice cream.
Scheffler’s menu perfectly captures his Texas roots while showcasing his family influences – especially with those “Papa Scheff” meatballs making an appearance.
2023 champion Jon Rahm: Ibericos (Acorn-Fed Iberian Ham, Cured Pork Loin); Idiazabal con Trufa Negra (Idiazabal Cheese, Black Truffle); Tortilla de Patatas (Spanish Omelette, Onions Confit Potatoes); Croqueta de Pollo (Creamy Chicken Fritters); Ensalada de Txangurro (Basque Crab Salad); Chuleton a la Parrilla (Basque Ribeye, Tudela Lettuce, Piquillo Peppers); Rodaballo al Pil-Pil (Turbot, Navarra White Asparagus); Milhojas de Crema y Nata (Puff Pastry Cake, Custard and Chantilly Cream).
Rahm’s menu was a love letter to his Spanish heritage, particularly his Basque roots. The spread featured traditional delicacies that gave fellow champions a true taste of Spain.
2022 champion Scottie Scheffler: Hors d’oeuvres: cheeseburger sliders (served “Scottie Style”) and firecracker shrimp; appetizer: tortilla soup; main course: Texas ribeye steak or blackened redfish, with family-style mac & cheese, jalapeño creamed corn, fried brussels sprouts and seasoned fries; desert: warm chocolate-chip skillet cookie with milk and cookies ice cream.
2021 champion Hideki Matsuyama: Assorted sushi, sashimi and nigiri, and Yakitori chicken skewers to start. Main dishes featured miso glazed black cod with dashi broth, and A5 Wagyu beef ribeye with mixed mushrooms and vegetables and Sansho daikon ponzu.
Matsuyama’s menu brought authentic Japanese cuisine to Augusta, including the coveted A5 Wagyu beef – possibly the most premium protein ever served at a Champions Dinner.
2020 champion Dustin Johnson: Choice of garden salad or Caesar salad; prime filet mignon with mashed potatoes and spring vegetables, or miso marinated sea bass; peach cobbler and apple pie with vanilla ice cream for dessert.
2019 champion Tiger Woods: Fajitas, sushi and sashimi, and milkshakes for dessert.
Tiger’s menu reflected his California upbringing with its fusion approach – a mix of Mexican and Japanese influences with an American dessert classic.
2018 champion Patrick Reed: Bone-in rib-eye steak with mac and cheese, creamed spinach, steamed broccoli, creamed corn and a choice of Caesar or wedge salad. For desert: Tiramisu, vanilla bean crème brûlée and a chocolate crunch and praline cheesecake.
2017 champion Sergio Garcia: An international salad starter; arroz caldoso de bogavante (traditional Spanish lobster rice) as the main; and Angela Garcia’s tres leche cake for dessert.
Garcia’s menu showcased his Spanish heritage, with his wife’s dessert adding a personal touch to the evening.
2016 champion Danny Willett: Traditional English fare, with mini cottage pies, followed by a “Sunday roast” with prime rib, roasted potatoes and vegetables, Yorkshire pudding and gravy. Dessert featured apple crumble with vanilla custard.
2015 champion Jordan Spieth: Texas barbecue feast with beef brisket, smoked half chicken and pork ribs with baked beans, bacon and chive potato salad, green beans, zucchini and squash, topped off with a warm chocolate-chip cookie and vanilla ice cream.
Spieth’s menu brought authentic Texas BBQ to Augusta, reflecting his home state’s culinary traditions.
2014 champion Bubba Watson: Same menu as his 2013 dinner: Caesar salad, grilled chicken breast, green beans, mashed potatoes, corn, macaroni and cheese, confetti cake, vanilla ice cream.
Bubba’s repeat menu showed his consistency – both in golf and dining preferences. His comfort food selections reflected his down-home personality.
2013 champion Adam Scott: Artichoke and arugula salad with calamari, Australian Wagyu beef New York Strip steak, Moreton Bay lobster, sauteed spinach, onion cream mashed potatoes, strawberry and passion fruit pavlova, Anzac biscuit and vanilla sundae.
Scott’s menu brought Australian classics to Augusta, including the iconic pavlova dessert and Anzac biscuits that reflect his homeland’s culinary heritage.
2012 champion Bubba Watson: Caesar salad, grilled chicken breast, green beans, mashed potatoes, corn, macaroni and cheese, confetti cake, vanilla ice cream.
2011 champion Charl Schwartzel: Sliced biltong (South African dried beef), Boerwors (South African sausage) with monkey gland sauce, Dauphinoise potatoes, vanilla ice cream sundae, crispy meringues.
Schwartzel introduced fellow champions to South African specialties, including the uniquely named “monkey gland sauce” (which contains no monkey – it’s a fruity chutney-based condiment).
2010 champion Phil Mickelson: Ensalada verde con vinagreta de gazpacho, seafood paella, prime beef tenderloin with smoked paprika demi-glaze, asparagus, tortilla espanola, Spanish apple pie, vanilla ice cream, cinnamon ganache.
2009 champion Angel Cabrera: Argentine asado, a multi-course barbecue featuring chorizo, blood sausage, short ribs, beef filets, and mollejas (thymus gland).
Cabrera’s authentic Argentine barbecue showcased his country’s famous beef-centric cuisine, including some adventurous cuts that might have challenged some fellow champions.
2008 champion Trevor Immelman: South African spinach salad, Babotie (spiced minced meat pie with an egg topping) with yellow rice, sosaties (chicken and vegetable skewers), milk tart, South African wines.
2007 champion Zach Johnson: Chilled jumbo shrimp, crab cakes, veal osso buco ravioli, lobster bisque, chipped salad, prime filet mignon, seared ahi tuna, steamed asparagus, Lyonnaise potatoes, Iowa corn pudding, sweet potato casserole, steamed spinach, flourless chocolate cake with raspberry sauce.
Johnson’s menu might have been the most extensive in recent memory, featuring multiple seafood options and a nod to his Iowa roots with the corn pudding.
2006 champion Phil Mickelson: Barbecued ribs, chicken, sausage, pulled pork, coleslaw.
2005 champion Tiger Woods: Stuffed jalapeno and quesadilla appetizers with salsa and guacamole, green salad, steak and chicken fajitas, Mexican rice, refried beans, apple pie, ice cream.
2004 champion Phil Mickelson: Lobster ravioli in tomato cream sauce, Caesar’s salad, garlic bread.
2003 champion Mike Weir: Lobster in puff pastry, wild boar and chanterelle mushroom bundles, sockeye salmon tartare, white and green asparagus salad, roasted rack of elk, fried chicken, filet mignon, sauteed pompano.
Weir’s menu featured Canadian influences with elk and sockeye salmon, while offering plenty of variety for his fellow champions.
2002 champion Tiger Woods: Porterhouse steak and chicken, sushi appetizer, sashimi, salad, crab cakes, asparagus, mashed potatoes, chocolate truffle cake.
2001 champion Tiger Woods: Porterhouse steak and chicken, sushi appetizer.
2000 champion Vijay Singh: Seafood Tom Kah, chicken Panang curry, baked sea scallops with garlic sauce, baked Chilean sea bass filet with three-flavor chili sauce, rack of lamb with yellow kari sauce, lychee sorbet.
Singh’s menu brought Thai flavors to Augusta, reflecting his global background and sophisticated palate.
1999 champion Jose Maria Olazabal: While his 2000 menu isn’t recorded, his 1995 dinner featured collard green soup, Txitxarro en salsa verde, prime New York sirloin steak, roast rack of lamb, broiled chicken, asparagus, baked potato, roasted herb new potatoes.
1998 champion Mark O’Meara: Chicken and steak fajitas, sushi, tuna sashimi.
1997 champion Tiger Woods: Cheeseburgers, grilled chicken sandwiches, french fries, strawberry and vanilla milkshakes, strawberry shortcake.
A 21-year-old Tiger’s first Champions Dinner menu reflected his youth – comfort foods that any college student might enjoy.
1996 champion Nick Faldo: Fish and chips, tomato soup.
Faldo kept it quintessentially British with this simple but iconic menu from his homeland.
1995 champion Ben Crenshaw: Certified Angus beef brisket, St. Louis-style pork ribs, Hill Country sausage, peach cobbler.
Crenshaw’s Texas-themed menu brought authentic barbecue to Augusta long before it became a common choice among champions.
