Stewart Hagestad, 34, went 2-0 in singles at Cypress Point to help secure U.S. Walker Cup win (Logan Whitton/USGA)
Warming up golf fans for the impending Ryder Cup, we were treated last weekend to the 50th Walker Cup which was won by the American side 17-9 over Great Britain & Ireland. There were many interesting storylines at the competition, including the American’s supernova new star, 18-year old Mason Howell.
But another very interesting storyline was that of a much older player — 34-year-old American Stewart Hagestad — who did what he does best: slay the dragons in singles match play. Hagestad won both of his singles matches, clinching the American Walker Cup win with his second win on Sunday and stretching his Walker Cup singles record to a gaudy 7-1 over his five appearances.
A Southern Cal grad whose day job is in the world of finance, Hagestad has won the U.S. Mid-Amateur three times as well as the Crump Cup, Met Am and a slew of other significant amateur titles. He has made the cut once in his five U.S. Open appearances and also had a T36 in the Masters once, which was good for low amateur and a televised visit to Butler Cabin. Chops and creds he has.
All the while he worked on Wall Street for years, and currently works at asset manager BDT & MSD Partners.
Stray Shots had the chance to sit down with Hagestad this week. He towers over his peers both in height (6-foot-5), career accomplishments and also very likely in thoughtful comments and perspective.
Q: Why are you such a match play monster?
Hagestad: Well, that’s nice of you to say. Thank you.
Look, golf is so hard. So hard. Especially in match play. I always try and do my best, I expect my opponent to do the same, and there is only so much I can control. If I run into a buzz saw, say someone is 8- or 9-under through 12, what can you do other than say ‘congrats, you were terrific?’
Alternatively, if I play sloppy golf and make unforced errors or hit golf shots that lack commitment, that is where I become frustrated with myself. I try to stick to my process and make it such that my opponent has to beat me, as opposed to me beating myself. In turn, that requires me to be disciplined, thoughtful, mindful with my play and decision-making.
As it relates to the Walker Cup and Cypress Point, I think I did a good job of being obsessed with the task at hand, and was able to focus on myself and tune out much of the outside/peripheral ‘noise.’ It’s a lot easier said than done, and I am not always able to do it, but when I can, it’s a very healthy and productive mindset with which to compete.
Q: Your mom, Merry, says you live for the Walker Cup and representing your country, and also that you seem to relish being the old vet who gets to mentor as well as compete. You are almost twice the age of some of your teammates. Reaction?
Hagestad: Ha! There are definitely some liberties taken there, but she is right about one thing. The Walker Cup is just so special, insofar as it celebrates amateur golf and there is very little commercialism around it.
As to my age, it’s just different now. I both get to play and to try to help some of the younger players in any way that I can. Even with the age difference I can still relate to them. And I really made a point last week, when applicable, of pointing out different things on and off the golf course.
One example is how they will meet a lot of people who will likely be impactful in their lives, even if you maybe don’t recognize that situation in the moment. I encouraged them to embrace those situations and run with them. Moreover to do their best to focus on what they could control and to take care of their on-course business.
Said differently, the first-timers don’t know what they don’t know, and I try to help out from that perspective where I can.
Over the years, an awful lot of the people who show up to support and spectate the Walker Cup have become mentors and personal friends. And that is the thing: the Walker Cup is obviously known for having some of the most iconic venues in the game like Cypress Point, but it is also about the volunteers and the people in the world of golf and the fans of great golf.
I still teared up at the opening ceremony — it was truly an honor to be a part of the event as a member of the American team.
Q: What about the prospect of adding Europe to Team GB&I?
Hagestad: Well, that conversation is above my pay grade. I do know this: even though we were fortunate enough to have won the last five Walkers [editor’s note, Hagestad was on all five winners], it’s important to recognize that those guys on the other team are really, really good.
When the event starts, nobody cares about our respective world rankings. Adding Europe would not guarantee anything, although of course it would deepen the talent pool, no question.
Q: What about Lahinch in 2026 for the Walker Cup?
Hagestad: I am going to play the Mid-Am and Crump Cup over the next couple weeks. Afterwards, I look forward to a nice reprieve and long seasonal break from competing. I’ll think more about 2026 when the time comes, but it’s just not on my line of sight just now.
Q: Last question: should I get a broomstick putter like you?
Hagestad: Roll it with whatever gives you the most confidence.
Tyrrell Hatton got doused in champagne after his LIV Nashville win (Matthew Maxey/Icon Sportswire via Getty Images)
Strange brew floors Hatton’s 'fun'
By Alex Miceli
Celebration is part of the game in golf, but Tyrrell Hatton took it a bit far when he learned from European captain Luke Donald that he had made the Ryder Cup team on points.
It was a call on Sunday after the final LIV Golf individual event in Indianapolis. Teammate Jon Rahm of Spain had just captured the season-long individual title in a playoff loss to Sebastian Muñoz and was ready to party.
Once Hatton learned of his own good fortune in gaining a spot on Team Europe despite only limited qualifying points opportunities due to his LIV membership, the celebration, which the Englishman called it, began. Hatton and Rahm drank until nothing was left to drink.
“It started with six glasses of wine at dinner, and then a double gin and tonic — drunk that at a very normal rate,” Hatton said. “The guy at the bar made some hazelnut sour, which wasn’t great, and there was a few of them. Then there was a margarita, and then there was a strawberry vodka thing. God, it was aggressive. It was horrible. But I mean, it was funny at the time.”
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