Jeremy Leinen, Executive Chef of Butterfield Country Club, explains why a club kitchen isn’t truly the chef’s—it belongs to the members, their traditions, and the chefs who will carry it forward.
About The Author
Jeremy Leinen, CEC, Executive Chef of Butterfield Country Club
Jeremy Leinen, CEC, is a seasoned culinarian who currently holds the position of Executive Chef at Butterfield Country Club (Oak Brook, Ill.) Prior to this post, he was the Executive Chef of The Country Club of Rochester in New York. With an impressive culinary background, he also served as the Executive Chef at Park Ridge Country Club in Illinois and, before that, at Dunwoody Country Club in Atlanta, Georgia.
Leinen is dedicated to crafting extraordinary culinary experiences that not only delight the senses but also contribute to the financial success of his establishments. His unwavering commitment to excellence and extensive expertise ensures that every dish he creates is a masterpiece, making him a driving force in the culinary industry.
Jeremy Leinen Introduces the Gyro Dog
The Executive Chef of The Country Club of Rochester shares the inspiration behind—and method for—his latest sausage showcase.
Jeremy Leinen Shares His Unconventional Journey to Becoming a Chef
Jeremy Leinen, CEC, Executive Chef of the Country Club of Rochester, describes his unexpected career path into the culinary world, shaped by family influences and serendipitous experiences.
Robots in the Kitchen: Can Club Culinary be Automated?
Jeremy Leinen, CEC, Executive Chef of the Country Club of Rochester, examines the potential of automation to mitigate staffing difficulties heightened by the impacts of COVID-19 and wage inflation.
Why Organizing Your Information Is Critical
Jeremy Leinen, CEC, Executive Chef of Park Ridge CC, encourages club chefs to document everything—recipes, cleaning procedures, station lists, etc.—so nothing is left to chance.
Jeremy Leinen Shares His Top 5 Favorite Cookbooks
Jeremy Leinen, CEC, Executive Chef of Dunwoody CC, says these particular books have influenced the way he cooks, plates and thinks about food.
What Does the Future Look Like for Club Chefs?
Jeremy Leinen, CEC, Executive Chef of Dunwoody CC, says chefs must begin thinking like engineers, being strategic and systems-oriented in pursuit of efficiency.
Not Enough Cooks in the Kitchen
Executive Chef Jeremy Leinen, CEC, believes there is an important place in this industry for employees who only want to be accountable for their own work and that these individuals are just as valuable as others with huge career aspirations.
How We’re Reacting to the Labor Shortage Madness
Executive Chef Jeremy Leinen, CEC, says Dunwood CC believes doing less at a higher level is better than the alternative.
Take Charge of Your Career Journey
Jeremy Leinen, CEC, Executive Chef of Dunwoody CC, believes the journey to success is a continuous and progressive process.
Is a Truly Scratch Operation Possible?
Jeremy Leinen, CEC, Executive Chef of Dunwoody CC, encourages club chefs to make from scratch what they can consistently make well.
How Jeremy Leinen, CEC, Hires and Onboards New Employees
Jeremy Leinen, CEC, Executive Chef of Dunwoody CC, explains his strategic process to bring new cooks into his kitchen and keep them engaged and effective in their new role.
Jeremy Leinen, CEC, On Letting Go of the Measuring Stick
Jeremy Leinen, CEC, Executive Chef of Dunwoody CC, wants chefs to stop comparing their career experiences with the next generation of cooks.
Dunwoody CC’s Executive Chef Jeremy Leinen Shares His Kitchen Must-Haves
Jeremy Leinen, CEC, Executive Chef of Dunwoody Country Club, shares what equipment and tools are most critical in his kitchen.
What Makes Food “Healthy” and Where Do Trends Go Wrong
Jeremy Leinen, CEC, Executive Chef of Dunwoody CC, believes health and wellness will be the next great frontier for club and resort chefs.