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.
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].
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…
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The Executive Chef and 40 Under 40 alum started at the Westlake, Ohio, club as a caddy.
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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.
Dylan Hallas’ Ora King Salmon Is Inspired By Oaxacan Flavors
The Club at 3 Creek’s Executive Chef shares his “humble attempt at capturing some of the flavors we enjoyed there.”
Geoffrey Lanez, Luis Young Pass Certified Master Chef Exam
Lanez, the 2025 Club + Resort Chef of the Year and 2024 C+RC 40 Under 40 honoree, marks the 74th-ever chef to pass the CMC exam.
Jacob Picking Named 2026 Club + Resort Chef of the Year
The Executive Chef of Blue Hills Country Club, alongside apprentice Bryan Roque of Paradise Valley Country Club, took home the title at the 2026 Chef to Chef Conference.
Inside the 2026 Chef to Chef Conference in Colorado Springs
Set amid The Broadmoor’s iconic property and renowned culinary operation, this year’s conference highlights the talent and leadership that define the club and resort culinary industry.
Stephen Valenti’s Duet of Veal Is An Ode to His Mentor, Brian Beland, CMC
The Executive Chef of Bloomfield Hills CC is among the chefs competing in the Chef of the Year Culinary Competition at next week’s Chef to Chef Conference.
Shoreacres’ Josuelt Rodriguez Shares Tournament Trials and Errors and His ‘Labor of Love’ Cuisine
The Executive Chef of Shoreacres balances a large membership with rapidly changing menus.
Andy Chlebana, CMPC, Shares PlateCraft Pastry Course
The dessert showcases gianduja Bavarian, pineapple sherbet, blood orange sauce, yuzu-poached pear, cara cara orange ‘salad,’ and a crème de farine croquette.
This Take On Florida Grouper Features a Banana-Macadamia Crust and Coconut Curry
The dish by Pinetop CC Executive Chef Patrick Aftanas is gluten- and dairy-free.
Xavier Santiago Says a Successful Chef’s Table Is Built On Connection
The Executive Chef of The Lodge & Club Ponte Vedra Beach shares his warm Atlantic lobster with coconut-yuca crema and Osetra caviar.