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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.
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.
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.