Club + Resort Chef

The 40 Under 40 alum joined the 7,000-plus-member club in 2025 following five years at Mission Hills Country Club in Kansas.

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.

Photos from this year’s event The Broadmoor serve as a reminder of the ongoing innovation and community within the club and resort culinary sector.

Cool Springs Cafe at The Country Club of Virginia in Richmond, Va., serves around 500 covers a day, and doughnuts are the top seller. “It’s been a dream to have a pastry shop,” says Executive Pastry Chef Jessica Quiet, “but right now, the Cool Springs Cafe is the avenue for creative grab-and-go items.” Quiet and…

Denny Santiago, Executive Chef of The Union League Liberty Hill, shares his take on culinary leadership’s ability to transform the dining experience for members and guests.

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.

RATIONAL’s participation in the event reflects the company’s broader commitment to education and community engagement.