Ben Simpkins, WCMC, CEC, CCA, AAC, Contributing Chef Editor and one of the C+RB Top Ranked Culinary Experience Judges, shares what it takes to top the list.
About The Author
Ben Simpkins, WCMC, CEC, CCA, AAC
Ben Simpkins WCMC, CEC, CCA, AAC, is an active member of the Club + Resort Chef Advisory board. He is also the former Executive Chef of The Dunes Golf & Beach Club in Myrtle Beach, S.C. A Johnson & Wales grad, Simpkins has been a featured chef at the James Beard House twice and was named the Northeast Regional Chef of the Year in 2018 by the American Culinary Federation. Prior to his role at The Dunes, he was the Banquet Chef of The Everglades Club in Palm Beach, Florida. He has also served in Executive Sous Chef roles at Baltimore (Md.) Country Club and Army Navy Country Club, Arlington, Va.
Teamwork Inspired Wine Dinner Success at The Dunes Golf & Beach Club
The Dunes Golf & Beach Club rallied the back- and front-of-house teams to execute a progressive wine dinner that wowed members.
How The Dunes Golf and Beach Club Hosts Virtual Wine Dinners
During his first week as Executive Chef of The Dunes Golf and Beach Club, Ben Simpkins, CEC, CCA, AAC, immediately began hosting virtual wine dinners.