40 Under 40 honoree Erica Medina crafted four flavorful variations, each represented by a different color and coordinating label.
About The Author
Isabelle Gustafson, Senior Editor, Club + Resort Chef
Isabelle Gustafson is the Senior Editor for Club + Resort Chef, which offers ideas, strategies and recipes for chefs and other professionals in the club and resort segment of culinary. Alongside Editorial Director Joanna DeChellis and the broader WTWH Media team, Isabelle works directly on C+RC’s digital and print media operations, as well as the Club + Resort Chef Association, PlateCraft, and the Chef to Chef Conference.
Isabelle holds a Bachelor of Journalism from the Missouri School of Journalism with a Certificate in Multicultural Studies. She studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. In addition to writing and editing several award-winning pieces, in 2023, she was granted the American Society of Business Press Editors’ (ASBPE) Young Leader Scholarship. You can connect with Isabelle via LinkedIn at linkedin.com/in/isabellegustafson or email: [email protected].
Meet the 2026 Club + Resort Chef of the Year
Jacob Picking, CEC, Executive Chef of Blue Hills Country Club in Kansas City, Mo., took home the prestigious title following the 2026 Chef to Chef Conference at The Broadmoor. Learn more about his background, the competition, and the dish that solidified his win.
Free Cookbook: The Chef’s Table
Download your free copy of “The Chef’s Table.”
The Country Club of Virginia’s Pastry Team Introduces Daily Doughnut Program
Cool Springs Cafe at The Country Club of Virginia in Richmond, Va., serves around 500 covers a day, and doughnuts are the top seller. “It’s been a dream to have a pastry shop,” says Executive Pastry Chef Jessica Quiet, “but right now, the Cool Springs Cafe is the avenue for creative grab-and-go items.” Quiet and…
The Sugar Shack: Stowe Country Club’s New Comfort Station to Feature Housemade, Local Grab-and-Go Menu
C+RC 40 Under 40 club chefs share the grab-and-go items members are gravitating toward, plus what’s in store for the summer season and beyond.
Jansen Plastina’s Lamb Loin Is An Ode to Spring
Jansen Plastina, C+RC 40 Under 40 honoree in 2026 and Executive Sous Chef at The Patterson Club in Fairfield, Conn., created this lamb loin with spinach roulade for the club’s annual spring tasting menu, where the goal is to embrace playfulness and creativity in each dish. The dish highlights the transition into spring by focusing…
Erica Medina On Joining The Country Club of Virginia, Plus Apiary Plans
The 40 Under 40 alum joined the 7,000-plus-member club in 2025 following five years at Mission Hills Country Club in Kansas.
Humility
My preferred definition of humility is “speaking less about oneself rather than thinking less of oneself.” While some associate humility with meekness, passivity, or indifference, these are misconceptions. Humility is better understood as composed self-assurance combined with a calm demeanor. Professionals who demonstrate humility tend to listen carefully, communicate their ideas with deliberation, and show…
Xavier Santiago Talks Transition to Executive Chef
At The Lodge & Club Ponte Vedra Beach, Santiago prioritized establishing relationships with both members and staff.
Luis Zecena’s Spring Salmon Dish Pairs French Flavor With California Flair
The Los Angeles Country Club’s Executive Sous Chef and 40 Under 40 honoree highlights hyper-local ingredients, thanks to the club’s 2-acre culinary garden.
Club Chef Joins New Food Network Series Chopped Castaways
Hannah Flora, former Executive Sous Chef of Addison Reserve Country Club and C+RC 40 Under 40 alum, will compete on Food Network’s new show, Chopped Castaways. Hosted by Ted Allen, the eight-episode series strands 12 chefs on a remote island, where survival skills are as critical as culinary talent. Battling the elements across two grueling…
Lakewood CC’s Geoffrey Sowl Shares His Culinary Trajectory
The Executive Chef and 40 Under 40 alum started at the Westlake, Ohio, club as a caddy.
Cosmos Club’s Ailee Apac Talks Weekly Menu Changes, Culinary Gardens
The Restaurant Chef tells C+RC about working for a culinary-focused city club with frequent menu updates.
Travis Clements’ Beef Tagine Is Built Around Balance
The Executive Chef of Idle Hour Club and 40 Under 40 honoree focused on maintaining foundational flavor profiles while refining execution and presentation.
Logan Christensen’s Walleye Recipe Is Inspired By His Upbringing
The dish by Edina CC’s Chef features chorizo-wrapped walleye and smoked walleye cake.