Editorial Staff

A sharpened, chef-driven program at The Broadmoor brings club and resort culinarians together for real learning, meaningful conversations, and ideas they can put to work immediately.

Working under the guidance of Executive Chef Peter Holderied, student chefs demonstrated creativity, teamwork, and professionalism.

The limited-time experience features themed cocktails, nonalcoholic drinks, and festive decor.

Quail Creek Country Club in North Naples, Fla., enters its 45th golf season with a newly transformed main dining venue, Greenside Grille, after the completion of a full interior refresh, including new flooring, lighting, furniture and aesthetics that elevate the space to modern-day standards. The clubhouse upgrades accompany a newly refined Quail Creek logo, brand…

RARE 1981, the new signature restaurant honoring the resort’s founding year, showcases Gulf Coast flavors, aged steaks, and regionally sourced ingredients.

Located in the Arizona club’s newly renovated clubhouse, Creosote highlights the flavors, colors, and ingredients of the Sonoran region.

This guide breaks down the club culinary hiring process, offering chefs practical insights and best practices for interviews, tastings, tours, and beyond.

Club + Resort Chef’s PlateCraft at Cullasaja Club delivers top-tier culinary training with accredited education hours, advanced workshops, and exclusive experiences.

PlateCraft 2025 is sold out, but you can still join the wait list to ensure you’re the first to know if a seat opens up.

Executive Chef Steve Boeger says cycling keeps him balanced and betters his wellbeing in and out of the kitchen.

Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club and Club + Resort Chef 40 Under 40 alum, captured the 2025 Club + Resort Chef of the Year title after a high-stakes, one-hour competition featuring four chefs, two courses, and a mocktail pairing.

“A driving force in most clubs right now is food and beverage operations,” notes Woodland Golf Club’s Executive Chef.

The three-year program now features two full-time sushi chefs and fish flown in fresh daily.

Squire Creek Country Club Executive Chef Jay Shutts offers his perspective on finding the role that fits best.

Club + Resort Chef’s July issue explores how club and resort leaders are navigating growth, labor challenges, and rising costs while staying focused on creativity, collaboration, and the member experience.