Enjoy Casual and Fine Dining in Milton
New Dining Experience
With our multimillion-dollar reinvention, our bar & grille area has a fresh look. We have implemented new menus and purchased new china, silverware and glassware. Enjoy our innovative Chef’s Table concept, with delicious new offerings every day for breakfast and lunch. Visit us and check out our improvements.
Dining at White Columns
If you like great food in a great setting, you’ll love the dining options at White Columns. For fine dining in Milton, the Grille features a stone fireplace, multiple walls of windows looking out on the golf course and a patio for outdoor dining. And for more casual fare, the Fazio Lounge features a warm atmosphere with windows overlooking the golf course, multiple televisions, a stone fireplace and a pub-style bar.
Our Chefs focus on delivering Members a “dining experience,” with exciting and innovative menus at White Columns. New favorites include healthier selections, great flavors and filling options with fewer calories that bring in as many local and farm-to-fork items as possible.
Chef Michael Dobias
Combining fresh, high-quality ingredients with simple straightforward preparations Chef Michael creates dishes that satisfy all palates.
Born in a suburb of New York City, Michael discovered his fascination for food and cooking at an incredibly early age. His first taste of the restaurant industry was at his aunt’s restaurant in Vermont. At 15 was hired at a local restaurant and truly began his culinary journey. Michael attended the world-renowned Culinary Institute of America in Hyde Park, NY and graduated with honors.
After graduation, Michael applied his culinary skills in the kitchens of some of the tri-states leading restaurants including Park Avenue Cafe, The Ryland Inn and The Sun, Moon & Spoon. During this time Michael placed as one of the top ten sous chefs in the country in a contest sponsored by Bertolli Olive Oil. He soon moved on to the Executive Chef role and assisted in opening a string of successful fine dining restaurants throughout the Northeast. He eventually landed at the Hudson Water Club and helped propel it to a top dining destination in New York’s Hudson Valley.
During Chef Michael's 10-year tenure at the Hudson Water Club, he received many excellent reviews and accolades including completing his Certified Executive Chef Accreditation thru the prestigious American Culinary Federation.
In 2019 Chef Michael moved his family to Georgia and was recruited by TPC to re-launch the a la carte program at Sugarloaf Country Club. During his time as Chef de Cuisine at Sugarloaf, Michael worked hard on connecting with the members and was instrumental in the club receiving TPC Platinum Award for Food & Beverage Excellence.
Since May of 2020, Michael has been using the culmination of all his experiences to give the members of White Columns Country Club an amazing dining experience.