Club + Resort Chef, a bi-monthly magazine, offers vivid, incisive content as well as ideas, strategies and recipes for club and resort chefs and food-and-beverage professionals.
Along with our sister publication, Club + Resort Business, the Club + Resort network is designed to provide useful ideas and creative solutions for the challenges and needs of the operations and management staffs of country clubs, semi-private/daily-fee golf courses, city clubs, yacht clubs and resorts that operate club-like facilities. We do this in print, online and in person with our annual Chef to Chef Conference.
The annual Chef to Chef Conference, presented by Club + Resort Chef, offers an abundance of knowledge on cooking, management concepts and operating practices. Club and resort chefs come to Chef to Chef to learn, network and be inspired. They leave with practical, club-specific ideas they can’t get anywhere else.
The Chef to Chef Conference is devoted exclusively to the special needs of club and resort food-and-beverage operations. The Conference agenda is designed by practicing club chefs, to assure that it will be of practical use for attendees from the food-and-beverage management teams of private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.