Cook's Creek Golf Club

John Cook might have been raised in California, and is now living in Florida, but his roots go deep into Buckeye soil. Born in Ohio, educated at Ohio State where he was the school’s first 3-time All-American, winner of the U.S. Amateur and 11-time PG TOUR winner.

He may be leaving his indelible mark on golf in Ohio with Cook’s Creek, a Golf Digest 4-1/2-Star gem located in Ashville, 25 minutes south of Columbus off U.S. Highway 23. Cook co-designed the course with renowned Ohio-based architects Dr. Michael Hurdzan and Dana Fry, but the inspiration for Cook came from family. You see his grandfather Bert farmed the land for many years, his father Jim worked the land as well, and both were also involved in turning it into one of Ohio’s premiere “upscale” daily fee courses. In fact, grandpa Bert did some tractor work assisting the crew in creating Cook’s Creek, quite a task since much of the land the course now occupies was floodplain, necessitating the raising of fairways, tees and greens, creating 72 new acres of wetlands and animal habitat with no interference from any development around the course.


After garnering honors as one of Golf Digest’s Top 10 Best New Public Courses in 1995, Cook’s Creek has matured, and seems to be aging like a fine wine as it has been named the 7th Best Public Course in Ohio as recently as 2003 by Golfweek. Bordered by Little Walnut Creek and the Scioto River, water is a theme carried far beyond the title and location of the course. Four sets of tees ranging from the 5,100-yard forward markers back to the 7,071-yard Cook’s Tees allow golfers of every skill level to bite off as much of the many lakes on the “Bottom” nine as they can chew.


Each nine begins with an elevated-tee, confidence-building downhill par-5, the opening hole has water on both sides off the tee while #10 is a replica of the fascinating risk-reward 13th at Augusta National. While the third hole, a long par-4 is the #1 handicapped hole at Cook’s Creek, the greater challenge might come at the 6th and 7th, a 200-yard-plus par-3 to an island green followed by a shortish par-5 that requires a tightrope tee shot to set up a possible birdie.


The “Uplands” nine has water on only three holes, but two of them are #17 and 18, the grand finale a loooong par-4 you’d prefer to be getting a shot on than giving one. Another interesting feature of Cook’s Creek are par-3’s unique enough to require four different clubs off the tee.


John Cook wouldn’t design a course without a top-notch practice area or full-service pro shop. Head Professional Ken Corliss is around to help you tune up your game and is a big supporter of the First Tee program. Cook’s Creek invites your banquet, outing or other special event business.


John Cook’s family has been around great golf for generations. Now they sharing their vision of greatness with their Buckeye-state friends. You can learn more about Cook’s Creek by calling them at (740) 983-3636, (800) 430-GOLF or visiting them online at www.cookscreek.com

 

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