"I went to Le Cordon Bleu in Minneapolis so I have [a] traditional French culinary background," said VandenHoogen, who's also the food and beverage manager.
VandenHoogen says his favorite part of being a chef is the reactions he gets from customers.
"It's exciting to see people actually eat something that I created and comment on the looks of it and how it tastes [and the] textures," said VandenHoogen.
"We can come in and have a drink and enjoy some really good food," said Mark Hietpas, who's visiting from Little Chute.
Hietpas and his buddies won't be staying for Friday's fish fry. But say they like the direction the Northwood Golf Course is going in.
Back in the kitchen, VandenHoogen's just hoping tonight goes out with a splash.
"It's all about the beer and it's the beer that I use that really makes the batter real light and airy," said VandenHoogen.