Loch Lloyd Country Club’s Executive Chef prioritizes mutual respect and accountability from her team.
Club + Resort Talks See More >
Profiles See More >
How Executive Chef Beth Cosgrove Elevates Consistency at Palmetto Bluff Club
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.
Chef to Chef Conference See More >
Applications Open for C+RC of the Year Competition
The 2026 Chef of the Year Culinary Competition introduces a streamlined format that gives chefs clearer expectations, greater control over preparation, and a more focused test of execution.
Videos See More >
All Ships Rise, a documentary by Club + Resort Chef
2024 Chef of the Year Competition
Inside Ocean Reef Club's Culinary Symphony Food + Beverage See More >
Amrit Ocean Resort Intros New Menus
The Florida resort’s Tulā and LaLa restaurants now feature decadent seafood towers, coastal brunches, mixologist-crafted cocktails, and more.
Industry Insights See More >
Lawrence McFadden On What AI Can’t Replace
MacFadden says chefs must ask themselves: What do we embrace, what do we leave behind, and what do we endorse for the future?
Behind the Plate See More >
Bear Creek Mountain Resort’s Seth Arnold Puts a Seasonal Spin on the Lyonnaise Salad
The Bear Creek Mountain Resort AM Sous Chef discusses the inspiration and techniques behind his colorful seasonal interpretation.
From the Cookbook See More >
Tuna and Watermelon Crudo
Summer Lyonnaise Salad
Grilled Bison Strip
Scallops and Ajo Blanco
Gulf Grouper with Stone Crab–Sweet Corn Bisque Reduction
Ora King Salmon and Lobster Ceviche
Flat Iron Pastrami with French Onion Semolina Dumplings and “Peas and Carrots”
Key West Pink Shrimp and Asiago Gnocchi
Lamb Loin and Spinach Roulade
Dry-Aged Ora King Salmon with Squash Blossom Ratatouille and Sauce Vierge
Beef TagineMaster Class See More >
Grilled Bison Strip with Sweet Potato and Roasted Wild Mushroom: Master Class with Nathan Gresham
The Executive Chef at The Country Club at Castle Pines demonstrates how to prepare grilled bison strip with sweet potatoes and roasted wild mushrooms.
Gulf Grouper with Stone Crab–Sweet Corn Bisque Reduction: Master Class with Tim Recher
Wagyu Flat Iron Pastrami with French Onion Semolina Dumplings and “Peas and Carrots”: Master Class with Kevin Silk
Red Wine Braised Short Ribs: Master Class with Daniel Weber
Kentucky Hot Brown: Master Class with Charles Myers
Sponsored Content See More >
Try New Java House Espresso Martini Mix
Less stress on staff and faster service means happier members and guests.
