A Culinary Journey Through Masters Champions Dinners

The Masters tournament is renowned for its unique traditions. Among the most exclusive is the Champions Dinner, an annual event honoring the previous year’s winner, who also has the privilege of selecting the menu.

The tradition began in 1952, initiated by Ben Hogan as a dinner for all Masters champions to gather. Besides the champions, the only other attendee is Augusta National’s chairman, Fred Ridley, who attends by invitation from the winners.

In 2025, Scottie Scheffler will be the host. His menu for the upcoming April 8th dinner includes wood-fired cowboy ribeye, along with family-style macaroni and cheese and chipotle-lime roasted sweet potatoes.

Here are some menu highlights from recent years:

Jon Rahm, 2024

Rahm’s menu showcased his Spanish heritage with traditional dishes from Spain.

Scottie Scheffler, 2023

Scheffler, a Texas native, chose a Tex-Mex inspired menu for his champions dinner.

Hideki Matsuyama, 2022

As the first Masters champion from Japan, Matsuyama’s menu featured sushi and wagyu beef.

Dustin Johnson, 2021

Johnson’s 2021 menu highlighted classic Southern cuisine.

Tiger Woods, 2020

For his fifth Masters dinner, Woods presented a menu that included sushi, steak, and a variety of desserts.

Patrick Reed, 2019

Reed’s menu was unique for featuring two creme brulees – a traditional vanilla version and a corn-based appetizer.

Sergio Garcia, 2018

Garcia’s menu included a special touch: his wife Angela’s tres leches cake recipe.

Danny Willett, 2017

Willett’s menu focused on a selection of traditional English dishes.

Jordan Spieth, 2016

Spieth’s menu brought the flavors of a Texas summer barbecue from his hometown of Dallas.

Bubba Watson, 2013 and 2015

Watson opted for the same menu for both of his Masters dinners: Caesar salad, chicken breast, green beans, macaroni and cheese, confetti cake, and vanilla ice cream.

Adam Scott, 2014

Adam Scott’s menu included ‘Moreton Bay bugs,’ which are a type of Australian lobster.

Charl Schwartzel, 2012

Schwartzel’s menu featured barbecue with a distinctive South African influence.

Phil Mickelson, 2011

Mickelson dedicated his menu to Seve Ballesteros, who was battling cancer at the time. The menu featured paella, Machado-topped filet mignon, tortillas, and apple empanadas.

Angel Cabrera, 2010

Cabrera’s menu was a full Argentinian barbecue experience, offering five courses including blood sausage, pork sausage, and beef ribs.

Trevor Immelman, 2009

Representing South Africa, Immelman served Bobotie (a spiced minced meat dish), chicken skewers, spinach salad, milk tarts, and wine.

Zach Johnson, 2008

Hailing from Iowa and having lived in Florida, Johnson’s menu featured Iowa beef and Florida shrimp.

Mickelson, 2007

Mickelson chose a classic barbecue spread, with ribs, chicken, sausage, pulled pork, and cole slaw.

Woods, 2006

Woods’ menu included steak and chicken fajitas, guacamole, apple pie, and ice cream, among other treats.

Mickelson, 2005

Following his first Masters victory, Mickelson selected an Italian menu, featuring lobster ravioli in tomato cream sauce, Caesar salad, and garlic bread.

Mike Weir, 2004

Weir, from Canada, offered a unique menu with elk, boar, and arctic char, complemented by Canadian beer.

Woods, 2002 and 2003

For his second and third Masters wins, Woods chose similar menus, highlighting porterhouse steak, chicken, and sushi.

Vijay Singh, 2001

Singh’s menu was Thai-inspired, featuring tom kha soup, chicken panang curry, baked sea scallops, rack of lamb, and Chilean sea bass with chili sauce, finished with a lychee sorbet.