Masters’ Champions Dinner: The history and the menus


The defending champion has the honour of setting the Masters Champions Dinner menu – but what do they serve?

Today’s Golfer’s 2022 Major coverage is brought to you in association with TaylorMade.

A tradition started by Ben Hogan in 1952, the previous year’s winner hosts the Champions Dinner in Augusta’s clubhouse on the Tuesday night of tournament week and gets to choose the entire menu.

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Hideki Matsuyama will host the Champions Dinner in 2022.

It’s a lot of pressure, with the world’s best players eating whatever you choose for them.

Hideki Matsuyama has the honour of setting the Champions’ Dinner menu in 2022, after he won his first Major title at last year’s Masters. Here’s what Matsuyama has decided to serve:


Assorted Sushi, Sashimi and Sagiri

Yakitori Chicken Skewers


Miso Glazed Black Cod

Dashi Broth


Miyazaki Wagyu

A5 Wagyu Beef Ribeye with Mixed Mushrooms & Vegetables

Sansho Daikon Ponzu


Japanese Strawberry Cheesecake

Fluffy Sponge Cake with Whipped Cream and Amaou Strawberries

The menu Hideki Matsuyama chose for his Champions' Dinner at the Masters

And here’s what attendees feasted on in previous years…

Dustin Johnson, 2021: Choice of garden salad or Caesar salad to start; Main course of prime filet mignon with mashed potatoes and spring vegetables, or miso marinated sea bass; Peach cobbler and apple pie with vanilla ice cream for dessert.

Tiger Woods has hosted the Champions Dinner at The Masters on five occasions.

Tiger Woods, 2020: Augusta Roll of tempura shrimp, spicy tuna, avocado, eel sauce, tempura flakes, pickled ginger, wasabi and soy sauce to start; Main Course of prime steak and chicken fajitas, grilled vegetables, refried beans, mexican rice, pico de gallo, sour cream, guacamole, flour tortillas; Trio of desserts comprising classi fan, churros with chocolate sauce and sopapillas.

Tiger Woods hosted his own family Champions Dinner after the Masters was postponed due to Covid-19.

Patrick Reed, 2019: Choice of Caesar salad or Wedge salad to start; Main Course of Prime Bone-In Cowboy Rib Eye with herb butter and sides of macaroni and cheese, creamed spinach, corn creme brule and steamed broccoli; Tiramisu, vanilla bean creme brulee and chocolate crunch and praline cheesecake for dessert.

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Sergio Garcia, 2018: International Salad inspired by ingredients representing countries of Masters Champions; A main course of Traditional Spanish Lobster Rice; Dessert Angela Garcia’s Tres Leches Cake. 

Danny Willett, 2017: Mini Cottage Pies; Sunday Roast of Prime Rib, Roasted Potatoes & Vegetables, Yorkshire Puddings, Gravy; Dessert of Apple Crumble & Vanilla Custard 

Jordan Spieth, 2016: Salad of local greens; main course of Texas barbecue (beef brisket, smoked half chicken, pork ribs); sides of BBQ baked beans, bacon and chive potato salad, sauteed green beans, grilled zucchini, roasted yellow squash; dessert of warm chocolate chip cookie, vanilla ice cream.

Despite his love of sandwiches, Dustin Johnson opted not to serve them at his Champions Dinner.

Bubba Watson, 2015: Watson served the same menu he did in 2013 (below).

Adam Scott, 2014: Surf-and-turf on the grill, including Moreton Bay ‘bugs’ (lobster). Started with an appetizer of artichoke and arugula salad with calamari. The main course of Australian Wagyu beef New York Strip steak, served with Moreton Bay lobster, sauteed spinach, onion cream mashed potatoes. Desserts of strawberry and passion fruit pavlova, Anzac biscuit and vanilla sundae.

Bubba Watson, 2013: Traditional caesar salad to start. Entree of grilled chicken breast with sides of green beans, mashed potatoes, corn, macaroni, and cheese, served with cornbread. Dessert of confetti cake and vanilla ice cream.

Charl Schwartzel, 2012: An opening course consisting of a chilled seafood bar, which includes shrimp, lobster, crabmeat, crab legs, and oysters. The main course is a “braai,” a South African barbecue, which includes lamb chops, steaks, and South African sausages. Dessert of vanilla ice cream sundae. Also in the mix are salads, cheeses, plus sides such as sauteed sweet corn, green beans, and Dauphinoise potatoes. 

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Charl Schwartzel's love of barbecued food was reflected in his Masters' Champions Dinner menu of 2012.

Phil Mickelson, 2011: A Spanish-themed menu with seafood paella and machango-topped filet mignon as the entrees. Also includes a salad course, asparagus, and tortillas as sides, plus ice cream-topped apple empanada for dessert.

Angel Cabrera, 2010: An Argentine asado, a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef filets and mollejas (the thymus gland, aka sweetbreads).

Trevor Immelman, 2009: Bobotie (a spiced minced meat pie with an egg topping), sosaties ( a type of chicken skewer), spinach salad, milk tart and South African wines.

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Zach Johnson, 2008: Iowa beef, Florida shrimp. 

Phil Mickelson, 2007: Barbecued ribs, chicken, sausage and pulled pork, with cole slaw.

Tiger Woods, 2006: Stuffed jalapeno and quesadilla appetizers with salsa and guacamole; green salad; steak fajitas, chicken fajitas, Mexican rice, refried beans; apple pie and ice cream for dessert.

Phil Mickelson, 2005: Lobster ravioli in tomato cream sauce, Caesar’s salad, garlic bread.

Mike Weir, 2004: Elk, wild boar, Arctic char (that’s a fish), Canadian beer.

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Tiger Woods, 2003: Tiger brought back the porterhouse steak, chicken, and sushi from his 2002 menu. Also on the menu were sashimi, salads, crab cakes, asparagus, mashed potatoes and a chocolate truffle cake.

Tiger Woods, 2002: Porterhouse steak and chicken with a sushi appetizer.

Vijay Singh, 2001: Seafood tom kah, chicken panang curry, baked sea scallops with garlic sauce, rack of lamb with yellow kari sauce, baked filet Chilean sea bass with three flavor chili sauce, lychee sorbet.

Mark O’Meara, 1999: Chicken fajitas, steak fajitas, sushi, tuna sashimi.

Tiger Woods, 1998: Cheeseburgers, chicken sandwiches, french fries, milkshakes.

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Plenty of Europeans have hosted the Masters' Champions Dinner.

Nick Faldo, 1997: Fish and chips, tomato soup.

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Ben Crenshaw, 1996: Texas barbecue.

Jose Maria Olazabal, 1995: Paella and hake, plus tapas. 

Bernhard Langer, 1994: Turkey and dressing, black forest torte.

Fred Couples, 1993: Chicken cacciatore.

Sandy Lyle, 1989: Haggis, mashed potatoes, mashed turnips.

Bernhard Langer, 1986: Wiener schnitzel (breaded veal).

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Today's Golfer Digital Editor Rob Jerram

Rob Jerram is the Digital Editor of

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