Greg Volle, Executive Chef of the Country Club of Roswell, believes club chefs must not only teach new hires the “club kitchen” game—they must also show new hires how to adapt to it.
About The Author
Greg Volle
Greg Volle jumped has been the Executive Chef of the Country Club of Roswell (Ga.) since June of 2014. He has built a talented and eager team combining approachable and family-friendly fare, with farm-to-table and upscale cuisine. Volle is rooted in pushing the culinary envelope without ignoring the classics and fundamentals of cooking.
The Three Senses We Need to Do This Job
In his first blog with Club + Resort Chef, Greg Volle, Executive Chef of the Country Club of Roswell, shares what he believes are the three most important senses club chefs must possess.