In 2025, the Missouri Athletic Club (MAC) announced plans for a third St. Louis-area clubhouse to complement its downtown and West St. Louis County locations. Designed with a focus on business relationships, this clubhouse will be housed on the 14th and 15th floors of the Pierre Laclede Center in Clayton, formerly the home of the St. Louis Club. MAC Clayton is scheduled to open sometime in the spring of 2026, and provide members with the pinnacle of service and luxury. The process of hiring a world-class talent to helm the culinary program has obviously been an essential part of the multi-million-dollar project, and the club has more than met this challenge with the announcement of Bogdan Danila as executive chef.
“Chef Bogdan Danila’s arrival represents our commitment to culinary excellence for the members of the Missouri Athletic Club,” said Chip Misch, CCM, General Manager and Chief Operating Officer of the Missouri Athletic Club, in a statement. “His technical mastery, creativity and sincere commitment to hospitality align with the MAC’s long-standing mission to deliver extraordinary experiences across every area of Club life. MAC Clayton will open with a culinary program that is distinctive, refined and welcoming.”
Danila has an impressive background in fine dining, having worked in some of the best kitchens in the US and Europe. Among other notable positions, Danila served as executive sous chef at Gordon Ramsay’s Restaurant Petrus in London, and was executive chef at The Clocktower at the Edition Hotel in New York City when that restaurant was awarded its Michelin Star in 2017. In recent years, Danila has shifted his focus from restaurants to private clubs, a move that he said allows him to forgo chasing trends and reservations, and instead develop a unique culture, along with long-term relationships with members. Just before coming to St. Louis, Danila served as culinary director and chef at Broken Sound Club in Boca Raton, Florida.
“It’s an amazing, once-in-a-lifetime opportunity,” Danila said of his role at MAC Clayton. Since moving to St. Louis in October, Danila said he had been meeting with as many local producers and purveyors as possible to start forging relationships. Danila was raised on his grandparents’ ranch in Bistrita, Romania, and that early introduction to the true essence of farm-to-table continues to inform Danila’s culinary approach. “It set the foundation for everything I do,” he said.
Danila will oversee a very robust operation at MAC Clayton. Two kitchen spaces, approximately 6,000 square feet on the 15th floor and 2,000 square feet on the 14th floor, will be staffed by approximately 25 cooks. Danila said he intends to do as much as possible in-house, including pastry and butchery.
The 15th-floor restaurant area will seat around 100, with additional, smaller, private dining spaces available to members. Amenities like private wine lockers and a cigar lounge will be available here. Danila said this kitchen will have a more classic French approach to its culinary offerings, with dishes like foie gras and pheasant making appearances on the menu. Members will also be able to request custom dishes from the kitchen.
“If someone just got back from hunting grouse in Scotland and wants to replicate that experience, we can do that,” Danila said.
The 14th floor will house a slightly more casual concept – think patty melts and burgers – though no less carefully crafted. Danila said he has been busy researching St. Louis culinary traditions, so don’t be surprised to see some takes on local favorites make appearances on the menu here. Both floors offer stunning views of the city and surrounding areas, which add exponentially to the dining experience, regardless of the guests’ culinary preferences.
While he’s been busy in his first few months in St. Louis, Danila has been able to get out and sample some of the wares, frequenting local favorites like Sportsman’s Park, Nathaniel Reid Bakery, Charcoal House and Bagel Union, a particular favorite on Saturday mornings.
“I love the community already,” he said. “I see so many people working so hard.”