Executive Chef Brandon Gross and team use a sourdough starter that’s been curating since he arrived six years ago.
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].
Serve This Ibérico Presa Steak at Your Next Board Dinner
Executive Chef Matt Hinkle’s dish features rutabaga purée, apple cider marshmallow fluff, and chimichurri.
This Festive, Gluten-Free Cheesecake Is a Thanksgiving Favorite
Michelle Fountain’s pumpkin-ginger cheesecake features a pecan crust, topped with cranberry sauce and candied pepitas.
Club Chef Develops AI-Powered App
C+RC 40 Under 40 honoree Robert Iannaccone built the recipe organization app he wanted to use.
Photos from PlateCraft 2025’s Chef’s Table Experience Now Available
Club + Resort Chef has officially released photos from PlateCraft 2025, a Chef to Chef Experience, capturing the atmosphere, key moments, and the essence of the event held at Cullasaja Club in Highlands, N.C., earlier this month. Designed to foster connection, sharpen technique, and reignite creativity, PlateCraft is a two-day immersive workshop for a small group…
Joe Tartamella Talks Transition to His First Club Chef Role
Joe Tartamella has an extensive culinary background in restaurants and hotels in Manhattan and New Jersey. He also competed on the 23rd season of Hell’s Kitchen. In March, he began as Executive Chef for Canoe Brook Country Club in Summit, N.J. It wasn’t a linear path, but Tartamella says becoming a club chef is the…
PlateCraft 2025 Culminates With Collaborative Chef’s Table
See the full menu and photos from the PlateCraft Chef’s Table experience, by and for club chefs.
Elmo Bida Menus Bold New Plant-Based Dish
Foxfire Golf & Country Club’s Executive Chef shares a smoky, flavorful bowl that’s also vegetarian.
Inside PlateCraft 2025: The Chef’s Table Experience
Attendees created a Chef’s Table-style meal together with guidance from some of the best instructors in the club and resort industry.
Why Tim Recher Joined The Club at Mediterra—And What He Hopes to Achieve
Director of Culinary Tim Recher shares how the opportunity came about and what it means to carry on such a significant legacy.
The Thunderdome: How The Stanwich Club Fuels Member Experience
The club’s custom-made smoker allows Executive Chef Corey Chow and team to truly wow members.
Justin Field Negotiated a Custom Smoker During His Hiring Process
Open-flame cooking is giving club and resort chefs new ways to showcase craft, engage members, and energize events.
How Garrett Yokoyama’s Satisfying Members’ Appetite for Wellness
Palos Verdes Golf Club’s Executive Chef shares how he and his team are aligning with a culture of health and wellness.
Behind Elmo Bida’s Bolivian-Inspired Dish
Elmo Bida, WCEC, Executive Chef of Foxfire Golf & Country Club in Naples, Fla., says his Serrano-Infused Peanut Cream is inspired by Sopa de Maní, a beloved, traditional Bolivian peanut soup. “It’s a dish that carries the warmth of home: humble, hearty, and comforting,” Bida says. “My goal was to elevate it without losing its essence,…
Igniting Interest at Farmington Country Club
Open-flame cooking is giving club and resort chefs new ways to showcase craft, engage members, and energize events.