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Jerry Schreck

Jerry Schreck has been Executive Chef at Merion Golf Club since 2001. Since 2005, Chef Schreck has written the monthly “Chef to Chef” Q&A interview column in Club + Resort Business magazine. His conversations with dozens of leading club and resort chefs from around the U.S. have been presented through this popular feature. Chef Schreck also serves as National Program Coordinator for the annual Chef to Chef Conference. Chef Schreck’s cooking style is regional American cuisine, with a major focus on local and seasonal foods.