Dining elevated.

Cuisine

We simply don't cut corners in the kitchen. Our chefs work hard every day to create their dishes from scratch using fresh, local ingredients like prosciutto from La Quercia and fruits and vegetables from Loffredo Produce. Our West location even has a garden onsite.

Your dining experience is meant to suit your needs as well. Forget waiting for your table only to be squeezed in so tightly you don't know who might be listening over your shoulder. Forget yelling in order to be heard by your guests. And we are always open to special requests (think vegan or gluten-free).

Lunch

Both locations feature a choice of a formal menu or a buffet with plentiful hot and cold options.

Dinner

Choose from a casual small plates menu or a formal menu with tableside cart service. Our Downtown location features a Prime Cuts steakhouse menu, while West offers a Prix Fixe menu of seasonal items with suggested wine pairings.

Chef Michael Bailey

Michael Bailey is one of Central Iowa's most prominent chefs. Often featured in local television and print media, his main focus is delighting the members of the Des Moines Embassy Club. A native of Marshalltown, Iowa, Chef Bailey's career began at age 13 when he accepted a dishwasher position at a Chinese restaurant. Though hard work, soon began his training in the Asian culinary arts. He's since spent more than three decades running the kitchens of hotels, clubs, and restaurants throughout Central Iowa.

Bailey began at the Des Moines Embassy Club (then the Embassy Club) in 2000, which allows him to get to know his clients and provide a more personalized experience. An advocate of locally-sourced ingredients, he keeps an onsite garden where he frequently gathers ingredients in the morning to be used in the kitchen the same day.

Chef Bailey is an avid fisherman and supporter of Trout Unlimited, an influence that is evident in his menus. He frequently plays host to chefs from all over the world, including France, Italy, and China. In 2003, he was accepted to the ChaĆ®ne des Rotisseurs, one of only four chefs in the state of Iowa. Chef Bailey has served numerous celebrities and dignitaries, including Presidents George H.W. Bush and Bill Clinton. After providing a banquet for then-incoming Chinese President Xi Jinping, officials were so pleased that Chef Bailey was flown to China to recreate the experience in six cities over the course of eight days. 

Chef Matt Uitermarkt

Matt Uitermarkt is Executive Chef at the Des Moines Embassy Club Downtown. His career portfolio boasts a myriad of high-profile events, including serving the likes of President Ronald Reagan, Vice President Al Gore, Prince Fredrik of Denmark, and musicians Johnny Cash and Alice Cooper.

His career in fine dining began in an unexpected way: as a foodservice sergeant in the Army. After ten years at his post, Uitermarkt exited the military with a passion and real skill for service. He enrolled at the Scottsdale Culinary Institute where his training focused on the French culinary arts. After his return to Iowa upon graduation, he ran kitchens in various casinos and country clubs before taking on the role of Executive Chef at the Des Moines Embassy Club Downtown (then the Des Moines Club) in 2000.

Chef Uitermarkt has a passion for meat and wild game, going so far as to travel to a Cheyenne reservation in South Dakota where bison are raised to collaborate with ranchers. Recently, he has brought his talent for butchering to the Club with a "choose your own ounces" steak and lamb offering.

When he is not using his culinary skill to delight Members of the Club, Chef Uitermarkt is cooking for his church to raise money for an orphanage in India.