Dining at Skyline Club
Designed to meet the high culinary expectations of our Members, the Club’s innovative menu draws on experience and talent. Our Chef places great emphasis on fresh and seasonal daily features and offers eclectic cuisine. Are you looking for an interactive and fun dining experience at dinner? Wake up your taste buds and enjoy having your meal prepared table-side. Elevate your dining experience even more by ordering from our extensive wine list that perfectly pairs wines with every meal.
The Southfield Room
While enjoying breakfast, lunch or dinner, the Southfield Room offers soft luxury and subtle elegance in fine dining. It is the meeting place for prominent business and professional men and women. The Southfield Room features superb cuisine, a breathtaking view and personalized yet unobtrusive service.
The Members Lounge
Meet your fellow Skyline Club Members in a casual and relaxed format in our Members Lounge. You may choose from breakfast, lunch, all-day and dinner menus. Or, start your night out right by enjoying one of our local beers on tap, signature martinis or daily Lounge Traditions, where you'll enjoy incredible drink pricing and Chef's hors d'oeuvres. The Lounge is simply ideal for your next power breakfast, a quick lunch, or a light dinner before your night’s festivities begin.
Robert Hindley
Executive Chef
Serving since 2019
About Robert
Robert Hindley was born in the small town of Hanover, New Hampshire. His roots are spread throughout the New England area. His culinary career began at the historical Deerfield Academy in Western Massachusetts in 1982 where he spent four years cooking for students and faculty. He also spent five summers working in an Italian American Restaurant on Martha’s Vineyard Island, and one summer working as a cook at a music camp in Maine. In 1985 a new career opportunity brought Robert to the opening of The Ritz-Carlton, Naples, in Florida, where he spent 6 six years working under the wings of several talented and well renowned chefs. During that time he worked in various outlets of the five star, five diamond resort, honing his craft and love for food. Robert later transferred to The Ritz-Carlton, Dearborn as Sous Chef of The Grill Room, the hotel restaurant, and then taking over the role of Banquet Chef. The hotel industry instilled the philosophies and foundation of guest satisfact...