2024 Masters Champions Dinner – Jon Rahm
When it comes to Masters traditions, few moments get me more excited than the Champions Dinner – and in 2024, Jon Rahm’s first Champions Dinner, was a heartfelt celebration of his Basque and Spanish roots, blending family recipes, regional flavors and Seve Ballesteros into an unforgettable culinary experience at Augusta. The dinner took place as per tradition on the Tuesday before the masters, April the 9th 2024.
What I love most about this ritual is how personal it is – each reigning champion gets to build a menu that tells their story. Below you can read a detailed breakdown of Rahm’s menu and find out how the evening unfolded.
2024 Masters Champions Dinner Menu
Jon Rahm’s first Champions Dinner in 2024 was a heartfelt celebration of his Basque and Spanish roots, blending family recipes, regional flavors, and personal tributes into an unforgettable culinary experience at Augusta.
🥂 Appetisers
- Ibéricos — Acorn-fed Iberian Ham Cured Pork Loin – This tapas dish showcases some of Spain’s most revered cured meats, both sourced from acorn-fed Iberian pigs, a breed native to the Iberian Peninsula known for its rich, marbled meat and nutty flavor..
- Idiázabal con Trufa Negra — Idiázabal Cheese, Black Truffle – This tapas dish reflects Rahm’s Basque heritage and offers a gourmet snapshot of Spain’s culinary elegance—simple ingredients, expertly combined.
- Tortilla de Patatas — Spanish Omelette, Onions, Confit Potatoes – Comforting, rustic, and full of flavour, this tapa reflects the heart of Spanish home cooking and offers a warm, nostalgic note in Rahm’s Champions Dinner menu.
- Chistorra con Patata — Spicy Basque Chorizo, Potato – Chistorra is a thin, fast-cured sausage made from minced pork, garlic, and paprika, known for its spicy kick and smoky depth. Served alongside tender potato, the dish balances heat with heartiness—an homage to northern Spain’s rich culinary traditions. The potatoes, often sautéed or roasted, soak up the flavorful oils released by the sausage, creating a savory, satisfying bite. A fitting tribute from Rahm to his Basque roots.
- Lentejas Estofadas — Mama Rahm’s Classic Lentil Stew – A deeply personal and comforting dish, Lentejas Estofadas is a traditional Spanish lentil stew and a cherished recipe from Jon Rahm’s own mother. Rich in both flavour and sentiment, it was one of Rahm’s favorite meals growing up.
- Croqueta de Pollo — Creamy Chicken Fritters Confit Potatoes – A beloved staple of Spanish tapas bars, croquetas are crisp, golden fritters with a creamy, savory filling. Rahm’s version featured Croqueta de Pollo, made with shredded chicken enveloped in a smooth béchamel sauce, then breaded and fried to perfection.
🍲 First Course
- Ensalada de Txangurro — Basque Crab Salad, Potato – Opening the evening with a taste of the sea, Jon Rahm chose Ensalada de Txangurro as the first course—a refined Basque crab salad that reflects his coastal heritage. “Txangurro” refers to spider crab, prized in Basque cuisine for its sweet, delicate meat. In this dish, the crab is gently mixed with potato, creating a light yet satisfying salad that balances briny freshness with earthy softness. Subtle seasoning and likely a touch of olive oil or citrus highlight the natural flavors without overpowering them. Elegant, clean, and deeply regional, this first course set the tone for Rahm’s Champions Dinner, one rooted in tradition and elevated with finesse.
🍽️ Main Course
- Chuletón a la Parrilla — Basque Ribeye, Tudela Lettuce, Piquillo Peppers – This showstopping main course paid tribute to the heart of Basque cuisine: grilled chuletón, a thick-cut bone-in ribeye, celebrated for its intense flavor and generous marbling. Cooked over an open flame, the steak delivered a perfect char on the outside, while remaining tender and juicy within — a technique mastered in the tradition of northern Spain. The Basque ribeye isn’t just about the cut, it’s about the ritual of cooking and sharing. Served alongside Tudela lettuce, a regional variety prized for its crisp texture and subtle bitterness, and sweet, smoky piquillo peppers, this dish balanced power and elegance. The peppers added a gentle warmth, while the lettuce provided a refreshing counterpoint to the richness of the meat. More than a main course, Chuletón a la Parrilla was a love letter to Basque grilling culture. Bold, unpretentious, and deeply rooted in the land Rahm calls home.
- Rodaballo al Pil-Pil — Turbot, Navarra White Asparagus fish – Elegant and understated, this dish showcased the finesse of Basque coastal cuisine. Rodaballo, or turbot, is a prized flatfish known for its delicate flavour and firm, buttery texture. In the traditional al pil-pil style, the fish is gently cooked in olive oil infused with garlic and chili, creating a silky, emulsified sauce that subtly enhances without overpowering. Paired with tender white asparagus from Navarra, a seasonal delicacy with a sweet, mellow character, the plate balanced refinement and regional pride. The asparagus, often harvested by hand and prized across Spain, brought a lightness and a touch of spring to the dish. Together, the turbot and asparagus delivered a main course that was clean, coastal, and deeply evocative of Rahm’s northern Spanish roots. A perfect counterpart to the more robust chuletón, and a fitting centerpiece for an evening that celebrated both land and sea.
🍪 Dessert
- Milhojas de Crema y Nata — Puff Pastry Cake, Custard & Chantilly Cream – Closing the evening on a sweet and indulgent note, Milhojas de Crema y Nata offered a classic Spanish-French fusion dessert with layers of elegance. “Milhojas,” meaning “a thousand leaves,” refers to the dessert’s signature feature: delicately crisp puff pastry, baked to golden perfection. Between those flaky layers nestled a rich vanilla custard and airy Chantilly cream, striking a balance between decadence and lightness. The textures—crunchy, creamy & silky played beautifully off each other, making each bite both comforting and refined. Timeless, celebratory, and beautifully presented, this dessert wasn’t just a treat, it was a nod to the craftsmanship of Spanish pâtisserie and a sweet finale to Jon Rahm’s heartfelt, heritage-driven Champions Dinner.
What would your choice have been be? For me, I don’t eat meat, so I would have gone for the Turbot and White Asparagus. Sounds delicious!
How did the 2024 Champions Dinner Unfold?
On the Tuesday night before the 2024 Masters, Jon Rahm hosted one of the most personal and memorable Champions Dinners in recent history. With the help of celebrated Spanish chef José Andrés, Rahm turned Augusta National’s clubhouse into a showcase of Basque tradition, Spanish flavors, and deep emotional ties—especially to the late Seve Ballesteros, whose spirit loomed large over the evening.
Spanish wines were carefully selected to complement the dishes, including aged Riojas that added depth and elegance to the evening. With glasses raised, the room transitioned from formal dinner to warm reflection.
Rahm, seated at the head of the table, confessed to being extremely nervous delivering his speech. “I blacked out,” he said later with a laugh, unsure exactly what words he spoke. But whatever he said clearly resonated. The atmosphere quickly turned from jitters to warmth, with past champions responding with smiles and stories.
An Evening for Seve
This wasn’t just Jon Rahm’s dinner—it became, in many ways, a tribute to Seve Ballesteros. The dinner took place on what would have been Seve’s birthday, and many in the room — Nick Faldo, Bernhard Langer, and others, shared stories about the legendary Spaniard.
Rahm described the moment as “an hour for Seve,” clearly moved by the collective reverence in the room.
Despite Rahm’s controversial move to LIV Golf, the Champions Dinner remained what it has always been: a sacred space for past winners, where rivalries and politics are left outside the doors. As Fuzzy Zoeller put it, it was “just 34 guys having dinner and sharing stories.”
The food was universally praised. Faldo called the ribeye “perfectly done”, and Zoeller gave a playful nod to the tortilla, calling it “a knockout.” Even those who skipped the lentil stew admitted it wasn’t from lack of faith … just full stomachs.
The 2024 Masters Champions Dinner wasn’t just a meal. It was a celebration of culture, memory, and community. Rahm brought his whole self to that table: champion, son, Basque, Spaniard. And in doing so, he reminded everyone that the green jacket isn’t just about winning, it’s about honoring where you come from, and who got you there.
Checkout other menus from years gone by in our full article “The Masters Champions Dinners – History and Menus”. Want to know more about The Masters? Checkout our Masters Content Hub for all our articles.
Bye for now!
