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As darkness descends on the Pacific Northwest and plant activity slows to a crawl, the focus of the agronomy department at Chambers Bay begins to shift. The goal of providing quality playability [...]

Following our Meet our General Manager post, we are back to introduce our Executive Chef, Chris Lewis. We interviewed him and here is what he had to say: 1. HOW LONG HAVE YOU WORKED HERE AT [...]

Mark Trenter, Golf Course Superintendent In 12 years of service at Chambers Bay, few golf seasons have been met with as much anticipation as that of 2019. The culmination of the efforts put forth [...]

We sat down with our newly appointed General Manager, Zac Keener, and asked him a few questions for everyone to get to know him and know some of the behind the scenes here at Chambers Bay. Here’s [...]

“Putting greens are to golf courses what faces are to portraits.”           -Charles B. Macdonald In July of 2016 the USGA accepted Pierce County’s invitation to host the 2019 U.S. Amateur [...]

Our friends at Pierce County TV were recently out on the golf course to talk about the turf stand transition on the putting surfaces as well as moving the U.S. Amateur Four Ball to 2021: We are [...]

We are frequently asked, “why does Chambers Bay topdress so frequently?” The putting greens are topdressed with sand every 2-3 weeks throughout the growing season. Combined with morning dew, this [...]

As referred to in our initial post (Welcome/Status Report), during our putting surface transition many of greens have a “mottled” look. We are going to dive a little bit deeper into this. #12 [...]

The Chambers Bay Agronomy Team is excited to welcome you to the Chambers Bay Course Blog. The intention is to provide agronomic updates, providing insight into the practices used on the golf [...]