When Bill Hughes purchased the former Campbell Club at 521 Frederica Street in March of 2022 to launch a new private dining club, several folks told him he was “crazy.” Despite private dining clubs closing all across the country and state, he renovated the historical venue and created the Cupola Club, setting his sights on 500 members.
Those goals he set two years ago are becoming a reality as the club approaches its cap of 500 members. The once-dying concept of social clubs is amid a renaissance in the larger cities across the state, and Hughes and Owensboro were ahead of the curve.
“Owensboro was craving fine dining, and the community’s reception and support has been incredible,” Hughes said.
Hughes attributes the club’s success to the unique culture he and his team have cultivated, not just in the front of the house with members but also in the kitchen. He likened the fine dining experience to a high-stakes sporting event or competition, showcasing the club’s distinctive approach to hospitality.
“Things move fast, and it’s hot, but it’s exhilarating,” he said. “It’s us vs. them (the patrons) in a way, and you can’t lose if you meet or exceed their expectations. And when the line is on, servers already have drink orders memorized, and hostesses are offering tours, it’s like seeing a ballet come together.”
Hughes said the private club offers a level of freedom that’s difficult to obtain in a traditional restaurant. He takes pride in better compensating his kitchen staff and employees, fostering an environment where they can be inspired and excel in the kitchen.
Hughes finds great satisfaction in seeing servers memorize a member’s drink order and have it on the table as soon as they sit down. He also enjoys seeing members host friends, give tours, and share more about the club.
Born and raised in Leitchfield, KY, Hughes left Western Kentucky at a young age for the Woodward Boarding School before studying undergrad at Centre College. Food was always his passion, though. After explaining this to his father, he reluctantly agreed to send him to culinary school at Johnson and Wales University in Providence, RI.
Other stops on his culinary resume include a 10-year stint at the Campbell Club during the 90s and a decade as the owner and operator of Eat @ Bill’s, where he gained some local notoriety.
The historic home that houses the Cupola Club was built in 1880 and is the last of its kind to grace the commercially dominated north end of Frederica Street. Hughes oversaw a remodel that maintained the home’s historical accuracy and paired it with a contemporary vibe.
There’s a stately dining room with natural sunlight, arched windows, and fireplaces. The back houses the bar with several murals and an urban ambiance.
“This was a major confidence play – I bet on myself and this building,” Hughes said. “We had our fair share of skeptics but knew we had a novel idea. I’m passionate about food, and I like to cook because I want to cook stuff I like to eat.”
Hughes is a regular at the Owensboro Regional Farmer’s Market, where he sources several ingredients during the season. He described the menu as handcrafted, responsibly sourced, and craveable. It ranges from exotic cuts of steak to hard-to-find seafood to soup, salad, and sandwich specials for lunch.
“The world is so ‘small’ now that we can be creative in what we offer — we can source products from all over the world,” Hughes said. “We have great farm resources, and our wine distributors are as good as there are in the country.”
Because the Cupola Club has a retail license, it also offers retail wine to its members. Hughes and company hosts tastings twice monthly, where members can try new wines and learn more about the source and pairing options.
To build on the momentum, the club is offering a curated wine tour of the Willamette Valley later this year. Local wine expert Sandy Fitzgerald will guide the trip, which features several days of testing across multiple Oregon vineyards and opportunities to explore the local culture or unwind at Cannon Beach.
Between the trips, social gatherings, complimentary event space, and retail offerings, Hughes constantly searches for ways to add value to the club. He’s also adamant about not raising dues and maintaining consistent prices on the menu.
To learn more about the club or to inquire about membership, call 270-852-8120.
