In Augusta National, where azaleas are in bloom and heroes are forged, the Masters Tournament is more than four days of golf. Among its most cherished traditions is the Masters Champions Dinner—a closed-to-the-public soiree steeped in history, pride, and more than a bit of personality.

Started by the legendary Ben Hogan in 1952, the Champions Dinner is a Tuesday evening tradition before the start of the tournament, and only previous Masters champions are invited. It’s green jackets only, and the defending champion dictates the menu—paying for it as well. What started as a modest get-together of golf’s best has evolved into an international culinary extravaganza, with each year’s menu providing a flavour of the champion’s culture and personality.

A Culinary Celebration of Culture

The Champions Dinner has become an intriguing window into the existence of its champions. From Sandy Lyle’s bold selection of haggis in 1989 to Tiger Woods’ 1998 comfort-food roster of cheeseburgers, fries, and milkshakes, each menu has a story to tell. Some reach for nostalgia, others opt for gourmet—but all add a flavour of their own to Augusta.

In 2022, Hideki Matsuyama became the first Japanese golfer to win the Masters—and his Champions Dinner honoured that moment with class and sincerity. His menu was a love letter to Japan:

Appetisers: Assorted sushi, sashimi, and nigiri; yakitori chicken skewers

Entrees: Miso-glazed black cod in dashi broth; A5 Wagyu ribeye with mixed mushrooms and Sansho daikon ponzu

Dessert: Japanese strawberry shortcake using Amaou strawberries

It was polished and sincere and had many green jackets nodding in silent agreement.

When Humour Crosses the Line

But not all dinners have been remembered for their food.

In 1997, after Tiger Woods’ historic victory—being the first man of Black and Asian descent to win the Masters—former winner Fuzzy Zoeller made flippant remarks saying that Woods would be serving “fried chicken” and “collard greens” at his Champions Dinner. Although Zoeller said it was a joke, many interpreted the comments as racially insensitive and highly offensive. He subsequently apologized publicly, but it was too late.

It was a moment that compelled golf—criticized for decades as too white and too exclusive—to take notice. The Masters Dinner, steeped in tradition though it was, also became a platform that reflected the sport’s gradual but certain move toward a more inclusive future.

2025: Scottie Scheffler Keeps It Classic

Scottie Scheffler is once again at the head of the table this year, hosting his second Champions Dinner. And in character, the Texan has prepared a retro-themed meal that’s half backyard barbecue and half mom’s cooking:

Starters: Cheeseburger sliders “Scottie-Style”, firecracker shrimp, and “Papa Scheff’s Meatball & Ravioli Bites”

Main Course: Texas-style chili or wood-fired cowboy ribeye or blackened redfish

Sides: Baked mac and cheese, jalapeño creamed corn, fried Brussels sprouts, seasoned fries

Dessert: Warm chocolate chip skillet cookie with vanilla bean ice cream

There’s no mistaking Scheffler’s roots here—it’s comfort food from the Lone Star State, the kind of menu you’d find at a family gathering more than a country club. And that’s the beauty of the Champions Dinner: It’s personal.

More Than a Meal

At its core, the Masters Champions Dinner is one of respect—respect for tradition, respect for fellow champions, and respect for the path each golfer has taken to achieve that highly prized green jacket. Whether it’s Japanese sushi, Texas chili, or even just a burger and fries, the dinner is only the vehicle for something much more significant: camaraderie between foes, respect for the past, and a night where the only score that counts is how full your plate is.

As the 2025 Masters gets underway, one thing is certain—the Champions Dinner is not just a dinner. It’s Augusta’s tastiest tradition.