Club + Resort Chef

Lawrence McFadden, CMC, says pastry remains a vital part of the culinary experience, but chefs must be strategic in how they sustain and elevate it.

At Chef to Chef 2025, Amie Ward, ACE-HC, Executive Director of Safe Bars, will guide attendees through the process of building inventive, alcohol-free drinks that go beyond the basics.

Executive Chef Andrew Wisnionski shares how he elevated wine dinners at Castle Pines through creative menus, immersive experiences, and team collaboration.

Open the door of a pastry chef’s locker, and you can expect to find a good set of knives, a fresh apron and a pair of sensible shoes—but you might also spy a laptop, notebook and student ID. Ambitious culinary professionals are finding time to take classes, develop programming and make themselves indispensable resources for…

Club chefs enhance special occasions with sophisticated elements and exclusive offerings.

The data from the 2024 Club + Resort Chef Kitchen Renovation Survey offers a comprehensive look into the current state and future needs of club kitchens. This data, gathered from a diverse range of club chefs, general managers and culinary directors, sheds light on the challenges and priorities faced by these professionals as they navigate…

This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from leading executive club chefs.

“There are 100 things we want to change,” says Pulley, “but instead of trying to do 100 things at once, we broke it up into 10 small changes.”

CIAM USA aims to deliver a superior customer experience while leveraging a trusted partnership with Advanced Gourmet.