Chef to Chef Conference attendees can now enhance their experience with the D.C. Club Crawl—an exclusive, all-access tour of Chevy Chase Club, Columbia Country Club, and Congressional Country Club.
Final Call: 40 Under 40 Nominations Close Soon
Nominations for 40 Under 40 – Class of 2025 close on February 3, offering a final chance to recognize the culinarians shaping the future of club and resort dining.
Daniel Montano On First Year at Mizner CC, Favorite Part of Club Culinary
The Executive Chef and 40 Under 40 alum shares the challenges and opportunities he’s found in year one at the Florida club.
Creative Energy Release its Top 25 Food Trends of 2025
Creative Energy, a food-focused marketing firm, has unveiled its free “Top 25 Flavor Trends of 2025,” offering insights on hyper-regional cuisines, emerging flavors, indulgent marketing, and shopper behaviors to help food marketers and operators grow their businesses.
Spotlight on Talent: Why the 40 Under 40 Matters to the Industry
The 40 Under 40 showcases the talent and ideas reshaping club culinary while inspiring others to follow suit.
Free Cookbook: Grand Gatherings: The Banquet Cookbook
Download your free copy of “Grand Gatherings: The Banquet Cookbook.”
2025 Chef to Chef Conference: Lead with Confidence
The 2025 Chef to Chef Conference will equips chefs with tools to lead, build teams, and elevate their careers.
Geoffrey Lanez Talks Magnetic Levitation, Competition Challenges
The Patterson Club’s Executive Chef and C+RC 40 Under 40 alum spoke about modern platter techniques at PlateCraft 2024.
Final Hours to Save on Chef to Chef Conference Registration
The 2025 Chef to Chef Conference is set to take place March 23-25 in Baltimore, and today—December 31—is the final day to take advantage of the Early Bird Rate of $2,850 before prices increase. The annual event is designed exclusively for club and resort chefs, offering practical strategies, expert-led sessions, and networking opportunities to address…
Behind the Burners With Chefs Eduardo Castillo and Brandon Gross
Chefs Eduardo Castillo and Brandon Gross talk working with new GMs and moving from west to east coast.
Behind the Burners With Chefs Geoffrey Lanez and Andrew Wisnionski
Chefs Geoffrey Lanez and Andrew Wisnionski talk strategies for coping with stress and early cooking mistakes that still haunt them.
Behind The Burners With Chefs Robert Meitzer and Samuel Gossett
Chefs Robert Meitzer and Samuel Gossett talk impending parenthood and club culinary learning curves.
RATIONAL Named One of the Nation’s Best & Brightest Companies to Work For® in 6th Consecutive Year
RATIONAL USA has been recognized for the sixth year in a row as one of the best companies to work for in the nation, emphasizing its commitment to employee satisfaction and organizational excellence.
September 2024: Steady Under Pressure
Club + Resort Chef’s September issue features a profile of Houston Country Club as well as stories on sushi trends, sustainability efforts in banquets, and managing stress in the kitchen.
Tim Recher Talks Culinary Olympics and the Future of Frenchman’s Creek
The Executive Chef of Frenchman’s Creek Beach and Country Club describes the experience as “surreal”–and shares whether he plans to compete again.