Andrew Haapala, the newly appointed Executive Chef of The Country Club of Virginia, discusses his transition from Executive Sous Chef to his current role as Executive Chef. He explains his reasons for staying at the club as Exec Sous for nearly nine years, highlighting growth opportunities, management and members’ support, and the job’s ever-changing nature. He shares his plans for the club’s future, focusing on individual and team development, training initiatives, and expanding the club’s operations. He also reveals a new training module he created for chefs de cuisine to enhance their management skills and knowledge of club operations.
Andrew Haapala: A Culinary Journey of Growth and Innovation
Andrew Haapala discusses his transition from Executive Sous Chef to Executive Chef at the Country Club of Virginia and how he embraces growth, innovation, and a passion for elevating the dining experience.
