Club + Resort Chef

The Country Club of Virginia’s Executive Chef has a few key things he looks for when hiring a new culinary team member.

Executive Chef Beth Cosgrove shows how steady standards and smart collaboration keep thousands of members engaged at Palmetto Bluff without losing the details that matter.

The annual Chef to Chef Conference will take place February 28–March 2, 2027, at JW Marriott Tucson Starr Pass Resort & Spa, bringing club and resort chefs to the Sonoran Desert for three days of education, competition, networking, and culinary inspiration.

40 Under 40 honoree Erica Medina crafted four flavorful variations, each represented by a different color and coordinating label.

Anthony Capua, CECC, Executive Chef of Club Pelican Bay, shares a new way to approach wine dinners.

Jansen Plastina, C+RC 40 Under 40 honoree in 2026 and Executive Sous Chef at The Patterson Club in Fairfield, Conn., created this lamb loin with spinach roulade for the club’s annual spring tasting menu, where the goal is to embrace playfulness and creativity in each dish. The dish highlights the transition into spring by focusing…

This season of Master Class is sponsored by Butterball Farms, Inc. and features cooking demonstrations from leading executive club chefs.

The mobile-first F&B platform for golf operations was named Best in Show at the 2026 showcase, earning validation from operators, investors and PGA of America leaders.