Chef’s Thoughts with Carlo BigiSleepy Hollow CC’s Executive Chef, Carlo Bigi—a native of Turin, Italy—has worked in Michelin-starred restaurants in both Italy and France.
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Chef’s Thoughts with Carlo Bigi
Chef’s Thoughts with Melinda Burrows, CEC, CCAHickory Hills CC’s Executive Chef loves being a club chef because it allows her complete freedom to express herself and…
Chef’s Thoughts with Matthew Ratliff, WCMPC, CMBThe Everglades Club’s Pastry Chef would like to see more club and resort chefs achieve balance between work and home…
Chef’s Thoughts with Joe Piazza, CEC, AACThe Country Club of Buffalo’s Joe Piazza, CEC, AAC, would like to see more club chefs find a better balance…
Chef’s Thoughts with Simon LewisThe rules of conduct in the kitchen of Simon Lewis, Executive Chef of Shady Canyon Golf Club, are keep clean,…
Chef’s Thoughts with Eva Barrios, CECDuring quarantine, Eva Barrios, CEC, Executive Chef of Royal Oaks CC, has made sure to have cheese, bread, eggs, milk…
Chef’s Thoughts with Brandon Gross, Executive Chef of Columbia CCBrandon Gross, Executive Chef, Columbia Country Club, Chevy Chase, Md., believes his team has a responsibility to be ambassadors of…
Chef’s Thoughts with Todd Sellaro, Executive Chef of Elkridge ClubTodd Sellaro, Executive Chef, Elkridge Club, Baltimore, Md., wants to learn more about beekeeping.
Chef’s Thoughts with Marvin Herrera, Executive Chef of Augusta CCAugusta CC’s Marvin Herrera was the only American to bring home a gold medal in the Culinary Art Individual category…
Chef’s Thoughts with Gerald Ford, CMC, Executive Chef of The Ford PlantationGerald Ford, CMC, Executive Chef of The Ford Plantation, has made a name for himself in the culinary world separate…
Chef’s Thoughts with Russell Scott, CMCRussell Scott, CMC, Culinary Director for The Club at Carlton Woods in The Woodlands, Texas, is an avid outdoorsman who…
Chef’s Thoughts with Marshall ViolanteAfter more than 13 years as Executive Chef of an old-line, traditional golf club, Marshall Violante packed up his knives…
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BCC Looks to Expand its H-2B Guest-Workers Program
Richard Jallet, Executive Chef of Baltimore Country Club, wants to connect with chefs in other regions to source H-2B Guest Workers for the upcoming summer season.
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Why the Dynamic Between Executive Chef and Sous Chef is Vital at Kenwood CCIn this episode of Club + Resort Talks, sponsored by Tyson Fresh Meats, Kenwood CC’s Executive Chef Sean Sennet, CEC,…
Consistency is Key for Todd Kelly of Cherokee Town and Country ClubTodd Kelly, Director of Food & Beverage and Executive Chef of Cherokee Town and Country Club in Atlanta, Ga., is…
Dean Moore, Executive Chef of The Harvard Club of Boston, Is Setting New England Cuisine ApartDean Moore, Executive Chef of the Harvard Club of Boston, talks about the club’s newest restaurant, VERITAS, where the menu…
How Sedgefield CC’s James Patterson Uses Competitions to Motivate ChefsJames Patterson, Corporate Executive Chef for McConnell Golf and Executive Chef of Sedgefield Country Club in Greensboro, NC, shares how…
Blackthorn Club’s Executive Chef James Allen Wants Chefs to Play With Their FoodJames Allen, Executive Chef, Blackthorn Club at The Ridges encourages chefs to take ordinary dishes and “give them a twist”…
Robert Wysong on How Relationships are at the Center of Culinary in ClubsRobert Wysong, Executive Chef of The Colleton River Club, shares how he pathed his way into clubs where finally found…
What to Consider When Designing and Building a New Club KitchenMichael Meuse, Executive Chef of Sawgrass Country Club, discusses what elements he believes were most important to include in the…
How The Country Club’s Executive Chef Scott Ryan Makes Everyday a Great DayScott Ryan, Executive Chef of The Country Club, focuses on doing what he loves to do—cooking—and by working with a…
Ed Doyle Shares How Troon® Is Using Food & Beverage to Bring Members TogetherEd Doyle, President of RealFood and Senior Vice President of Troon® Food & Beverage, shares how his company, RealFood, is…
Why Farmington CC’s Executive Chef, Michael Matarazzo, CEC, is Focused on the JourneyMichael Matarazzo, CEC, Executive Chef of Farmington CC, shares how his journey as a chef has impacted how he cooks,…
Daniel Island Club’s Executive Chef Tyler Dudley On Being a Leader, Not a DictatorTyler Dudley, CEC, CCA, Executive Chef and Director of Culinary Operations at Daniel Island Club, shares a little about the…
Kevin Walker, CMC, On How He’s “Grown Up” Since Becoming a Master ChefKevin Walker, CMC, Executive Chef of Ansley Golf Club, discusses the challenges of being open during construction, what he looks…
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Cookbook Spotlight: Melinda Burrows, CEC, CCA, Executive Chef of Hickory Hills Country Club
This recipe from Melinda Burrows, CEC, CCA, Executive Chef of Hickory Hills Country Club, proves banquet chicken doesn’t have to be boring.
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Belgian Chocolate Masterpiece
Chicken Mousseline Roulade with Chive Beurre Blanc, Butternut Squash Three Ways and Pan-Roasted Brussel Sprouts
Roasted Maple Leaf Farms Duck with Fermented Blackberry-Maple Glace
African Adobo Salmon over Avocado Fried Rice with Sriracha Aioli
Seared Scallops Over Slow-Roasted Cauliflower Steak with Spicy Tomato Salsa
Grilled Filet with Creamed Spinach, Truffle Whipped Potatoes, Pickled Tomatoes and Maytag Bleu Cheese
Paccheri Giovanna with Sage Ricotta
Crab Avocado Charlotte with Meyer Lemon Pearls and Sourdough Crumble
Black Bean Medallion with Red Pepper Coulis and Shallot Confit
Turkey Dry Rub
Seared Halibut with Potato-Leek-Corn Ragout, Pickled Cherry Tomatoes and Pea Tendril-Radish-Fennel Salad
Bavarian Lye Pretzel BytesFood & Beverage See More >
Club Chefs are Making Waves With Wagyu
These three club chefs are offering deliciously prepared wagyu that will never disappoint the discerning beef connoisseurs within their membership bases.
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Making Holiday Events Festive and Safe
Two clubs are combining ingenuity with a sense of member responsibility to still provide a memorable holiday season that stays well within CDC guidelines.
Club + Resort Chef Editors and Contributors
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Henny Penny: High Volume Pressure Fryer
Features: High volume operators want two things: throughput and reliability. The Henny Penny legacy 8-head pressure fryer does both 8-head chicken or 24 lb (11 kg) of food per load Fast recovery in electric and gas units Gas units: reliable draft-induced heat transfer technology with solid-state ignition Accepts standard half-racks to minimize product handling Counter-balance lid lift,…
FAQs See More >
How Do Clubs Hire H-2B Workers?Despite the lengthy application process, the H-2B program provides crucial support to clubs across the country.
What Are H-2B Workers?Temporary visas welcome international employees to support clubs and resorts throughout the year.
How do Club Chefs Use Dropbox?Collaborative file-sharing apps have simplified the ways chefs exchange data with each other and the rest of their team.
What is a Food & Beverage Committee?This hand-picked group of members and managers oversee the direction of the club’s culinary programs.
What is a POS System?Club chefs and managers juggle a club’s budget, ordering schedule, and member engagement in one centralized point of sale system.
What is a Member F&B Minimum?Members agree to spend a base amount at any of the club’s dining locations in addition to their dues.
What is a Banquet or Event Minimum?Hosting an event at the club can appear costly and complex. The banquet minimum simplifies the process.
What is the Average Salary for an Executive Chef in a Country Club?After earning a wealth of club experience, the average pay for the highest role in the kitchen depends on several…
What is Kombucha?Combining the benefits of a probiotic and a boost of caffeine, kombucha is popping up in club restaurants across the…
What is Seasonality?Targeting an ingredient’s harvest season allows club chefs to showcase vibrant menu items throughout the year.
What is American Lamb?Local farmers provide a lean, yet hearty cut of meat compared to international varieties from Australia or New Zealand.
What is Australian Lamb?Club chefs may select this traditional and widely available variety of lamb for its recognizably rich flavor.