The last 5 Masters Champions dinners menus
The Champions Dinner at The Masters is one of golf’s most cherished traditions, offering each reigning winner the rare opportunity to craft a personal menu for an exclusive gathering of past champions. Over the last five editions, these dinners have evolved into more than celebratory meals—they’ve become intimate reflections of each player’s identity, heritage, and journey to Augusta glory. From globally inspired fine dining to deeply rooted regional comfort food, the menus reveal how diverse the game’s elite truly are, both on and off the course.
Each champion approaches the task with a distinct perspective. Some, like Hideki Matsuyama and Jon Rahm, lean into cultural authenticity, using the occasion to share the flavors of their homeland with a global audience. Others, such as Scottie Scheffler and Dustin Johnson, embrace familiarity and comfort, curating menus that feel personal, relaxed, and unmistakably American.
Rory McIlroy’s recent selection , meanwhile, strikes a balance between sophistication and sentiment, blending elevated cuisine with a nod to his roots. RELATED: Ranking golf’s 10 greatest players, and No. 1 isn’t Tiger Woods Together, these five dinners form a compelling narrative of modern golf—one that transcends competition and highlights individuality.
They illustrate how food, much like sport, can tell a story: of where a player comes from, what they value, and how they choose to celebrate one of the game’s greatest achievements. In this way, the Champions Dinner remains not just a tradition, but a meaningful expression of legacy. Rory McIlroy (2025) Rory McIlroy acknowledges the patrons walking on the third hole during a practice round for the Masters Tournament at Augusta National Golf Club.
Credit: Michael Madrid-Imagn Images Rory McIlroy’s Champions Dinner menu reflects both refinement and global influence, blending elegant seafood with indulgent comfort. Beginning with rock shrimp tempura and yellowfin tuna carpaccio, the opening courses showcase a light, modern sensibility rooted in freshness and precision. The choice between wagyu filet and seared salmon balances luxury with versatility, appealing to a wide range of palates.
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