Jon Rahm drops hints about next year’s Masters Champions Dinner menu

Jon Rahm celebrating his Masters win on Sunday.

Darren Riehl /

Now that Jon Rahm has earned the distinction of becoming a first-time Masters champion, it’s only logical that everyone is asking him what the experience is like.

In the few days that Rahm has held the title, he’s been wined and dined, celebrated by the sports world and, in his own words, “slept terrible” from all that adrenaline still coursing through his veins.

Such is the life of a newly minted major champ.

But Rahm isn’t using the emotional and physical toll of Augusta as an excuse this week. Instead, he has held firm on his promise to play the RBC Heritage at Harbour Town Golf Links. And, while his body and mind might be on autopilot, he said it was important for him to compete.

“I made a commitment earlier in the year, and I want to honor that commitment,” Rahm said. “I put myself in the shoes of not only the spectators, but the kids as well. If I was one of the kids, I would want to see the recent Masters champion play, good or bad, just want to be there.”

With all the attention on Rahm’s first green jacket, it’s only natural to wonder if he’s already thinking ahead to one the greatest traditions Augusta offers its fraternity of winners: what he’ll be serving at next year’s Masters Champions Dinner.

Although Rahm hasn’t had much time to soak in the momentous victory, he did admit that the menu for next year’s supper has crossed his mind.

“I think this is the part of the week that I’ve given the most amount of thought already,” he said.

Rahm dropped only subtle hints, saying he’s already decided on three dishes.

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“I don’t know exactly,” he said. “Chef Jose Andres is a really good friend of mine, so I’ll be working with him. I also want to talk to Ollie [Jose Maria Olazabal], because we’re from the same part of Spain, to see what he did in his dinner, see if I can go a different route.

“I think I have one of the appetizers down — which would be jamon, Spanish ham — the dessert, which I won’t be disclosing, and the wine. Everything in between is still up in the air. Those three things, I think I have down for now.”

Here’s hoping Rahm takes a few notes from the feedback Scottie Scheffler’s five-alarm tortilla soup received at this year’s dinner. Easy on the pimiento, Rahmbo!

Nick Dimengo Editor