Everything you need to know about the Masters Champions dinner

Masters Champions dinner

A gathering of legends at Augusta National.

Twitter: @Masters

If you ever wanted to make a list of one of the most exclusive dinner parties on earth, the annual Masters Champions dinner would be near the top.

Every year at Augusta National Golf Club, a special dinner is held on the Tuesday night before the tournament begins. The invite list is ultra-exclusive: In order to attend, you have to be a Masters champion, or at the very least, one of Augusta National’s most high-ranking members.

The first Masters Champions Dinner was hosted in 1952 by Ben Hogan, who won his first Masters in 1951. Per tradition, the previous year’s champion chooses the menu. International winners often opt to honor their heritage by choosing traditional dishes from their home countries. And even American players enjoy showcasing the regional cuisines of their hometowns.

In recent years, Masters Champions dinner guests have enjoyed traditional Spanish lobster rice (courtesy of Sergio Garcia), authentic Texas barbecue (Jordan Spieth), and English cottage pies and Sunday roast (Danny Willett).

Check out a list of some of the most recent menus at the Masters Champions dinner below.

Dustin Johnson, 2021: Pigs in a Blanket and lobster and corn fritters, house or caesar salad, mashed potatoes and spring vegetables, filet mignon and miso-marinated sea bass, peach cobbler and apple pie with vanilla ice cream.

Tiger Woods, 2020: “Augusta” rolls (tempura shrimp, spicy tuna, avocado, eel sauce), prime steak and chicken fajitas with grilled vegetables, refried beans and Mexican rice, flan, churros with chocolate sauce, sopapillas.

Patrick Reed, 2019: Caesar salad, wedge salad, prime bone-in cowboy ribeye, macaroni and cheese, creamed spinach, steamed broccoli, corn creme brûlée, cheesecake.

Sergio Garcia, 2018: International salad, traditional Spanish lobster rice, tres leches ice cream and Espuma.

Danny Willett, 2017: Mini cottage pies, Sunday roast, apple crumble, coffee, tea.

Jordan Spieth, 2016: Authentic Texas barbecue (that includes brisket, chicken and pork ribs), baked beans, corn muffins, and a warm chocolate chip cookie.

Bubba Watson, 2015: (Watson chose the same dinner as he did in 2013) Caesar salad, grilled chicken breast, green beans, mashed potatoes, corn, macaroni and cheese, cornbread, confetti cake and vanilla ice cream.

Adam Scott, 2014: Artichoke and arugula salad with calamari, Australian Wagyu beef New York Strip steak, Moreton Bay Bugs (Australian lobster), sauteed spinach, onion cream mashed potatoes, strawberry and passion fruit pavlova, Anzac biscuit and vanilla sundae.

Bubba Watson, 2013: Caesar salad, grilled chicken breast, green beans, mashed potatoes, corn, macaroni and cheese, and cornbread, confetti cake and vanilla ice cream.

Charl Schwartzel, 2012: A “braai,” a South African-style barbecue of pork, lamb chops, chicken, steaks and sausages.

Phil Mickelson, 2011: Seafood paella and machango-topped filet mignon. Mickelson chose a Spanish menu in honor of Seve Ballesteros, who was too ill to attend.  

Angel Cabrera, 2010: An Argentine asado, a five-course barbecue with blood sausage, pork sausage and beef ribs.

Trevor Immelman, 2009: Bobotie, a spiced minced meat baked with a custard topping.  

Zach Johnson, 2008: Iowa beef and Florida shrimp.

Phil Mickelson, 2007: Barbecued ribs.

Tiger Woods, 2006: Steak and chicken fajitas.

Phil Mickelson, 2005: Lobster ravioli and Caesar salad.

Mike Weir, 2004: Elk, wild boar, Arctic char, Canadian beer.

Tiger Woods, 2003: Porterhouse steak and sushi (repeat of his 2002 menu).

Tiger Woods, 2002: Porterhouse steak and sushi.

Vijay Singh, 2001: Chicken panang curry, baked Chilean sea bass, rack of lamb in yellow curry sauce, and sea scallops in a pepper garlic sauce. (Prepared by a chef Singh brought in from Atlanta).

Jose Maria Olazabal, 2000: Tapas, grilled filet of beef.

Mark O’Meara, 1999: Chicken fajitas and steak fajitas.

Tiger Woods, 1998: Cheeseburgers

Nick Faldo, 1997: Fish and chips.

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As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Is­sue, which debuted in February 2018. Her origi­nal interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on GOLF.com.