In an industry known for its competitiveness, Executive Chef Michael "Mickey" Beriau literally took his best friend's job, but it was hardly a stab in the back.  When he took over the kitchen at the White Cliffs Country Club five and a half years ago, it was because his best friend was retiring and it was the only job for which Beriau would consider leaving his corporate chef position at Dole and Bailey.  And, he doesn't regret it for a minute.
 
"This is any chef's dream come true," he said.  "I always say we have a membership that is appreciative of their good fortune.  They never hesitate to tell us how pleased they are with what we do."
 
And, what they do is create a dining room experience that is an extension of the 450 members' homes.  Eighty percent of the membership lives on club property in Plymouth, MA, so Beriau and his staff update their menus monthly to accommodate their frequent diners.
 
"In any private club you know what you can change and what you can't," he said.  "We don't lose sight of who our audience is."