The Club + Resort Chef Association (CRCA) is thrilled to announce Anthony Capua, Executive Chef of Brentwood Country Club (Los Angeles), as the first-ever designated Certified Executive Club Chef (CECC), marking a notable achievement in the club and resort culinary industry.
This esteemed certification is a testament to Capua’s exceptional skill set, commitment, and passion for club culinary management. As a newly recognized CECC, Capua stands as a role model for aspiring club chefs, demonstrating the importance of this specialized certification in elevating one’s career.
“This certification represents nearly a decade of culinary management experience and numerous ventures across the club and resort industry,” says Capua. “I couldn’t be prouder to hold this certification and to continually push the boundaries, representing the future of club chefs.”
Anthony Capua, Executive Chef, Brentwood Country Club
The CECC designation is awarded to chefs who demonstrate exceptional leadership, culinary finesse, and a deep understanding of the unique challenges inherent in the club culinary environment. This certification contrasts with the Certified Club Culinary Director (CCCD) designation from CRCA, which emphasizes the managerial and operational aspects of leading a club operation.
Attaining the CECC designation is an intensive endeavor, necessitating a blend of educational milestones, professional certifications, and substantial industry experience. Candidates must prepare and submit a comprehensive application encompassing a resume, professional references, recipes and compelling endorsements. This application is meticulously evaluated by a panel comprising respected figures in the club culinary domain, including Wes Tyler, CCCD, WCMC, CEC, CCA, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas); Nelson Millán, Executive Chef of Vaquero Club (Westlake, Texas); Lance Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.), J. Kevin Walker, CMC, AAC, former Executive Chef of Ansley Golf Club (Atlanta, Ga.); Rich Hoffman, former Executive Chef of Country Club of Maryland (Townson, Md.); and Gordon Maybury, former Director of Culinary at The Seagate Hotel & Spa (Delray Beach, Fla.).
The Club + Resort Chef Association congratulates Anthony Capua, CECC, WSET 1, on this significant achievement. His attainment of the CECC designation inspires professionals across the industry, emphasizing the importance of skill development and ongoing education.
About the Club + Resort Chef Association
The Club + Resort Chef Association (CRCA) is a leading professional organization dedicated to advancing the culinary arts within the club and resort industry. CRCA strives to foster excellence and innovation in culinary leadership by providing educational opportunities, networking events, and certifications.
For more information about CRCA, please visit association.clubandresortchef.com
