This season of Master Class is sponsored by Butterball Farms, Inc. and features cooking demonstrations from leading executive club chefs.
About The Author
Joanna DeChellis, Editorial Director, Club + Resort Chef
As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].
What It Takes to Run One of Marriott’s Busiest Resort Kitchens
The JW Marriott San Antonio Hill Country Resort & Spa runs with the heart of a scratch kitchen and the focus of a seasoned leader.
Sous Chef Alejandro Rivero Reflects on the Competition That Pushed Him Forward
Blackthorn Club’s Sous Chef reflects on his first-ever culinary competition, where bold flavors, calm under pressure, and a deep sense of purpose earned him the runner-up spot for 2025 C+RC Chef of the Year.
Troon Reinvents Its Culinary Structure to Match Its Expanding Footprint
With a new regional structure, expanded leadership, and a sharper focus on club-specific identity, Troon is redefining what food and beverage can deliver across its growing portfolio.
Sweet Potato Churro Pancakes: Master Class with Cynthia Romstadt
This season of Master Class is sponsored by Butterball Farms, Inc. and features cooking demonstrations from leading executive club chefs.
Spring Frittata Perfection: Master Class with Cynthia Romstadt
This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from leading executive club chefs.
How The Club at Wynstone Turned a House Beer Into a Signature Member Experience
The Club at Wynstone created its own custom beer to strengthen member connection, build team morale, and offer something truly unique with every sip.
Barn Doors Boost Kitchen Flow
Columbia CC Executive Chef Brandon Gross’ design move is saving space and streamlining service.
How One Club Brewed Up a Member Favorite
Executive Chef Andrew Ladd wanted something that felt unique to Hampshire Country Club (Mamaroneck, NY). He partnered with Jones Beach Brewery to create a custom beer that reflects the club’s personality and gives members something they can enjoy and share. The two styles—a bold IPA and a crisp Pilsner—are served in 16-ounce cans featuring a…
Scott Craig Earns CCCD Certification, Adding to a Career Built on Leadership and Legacy
Cullasaja Club’s Executive Chef has earned his CCCD credential, a recognition of his commitment to building strong teams, shaping kitchen culture, and leading with purpose.
The Stories That Move Us Forward
C+R’s Editorial Director talks about how storytelling drives connection, clarity, and the kind of progress that sticks.
May 2025: Geo Lanez Takes Chef of the Year Title
Club + Resort Chef’s May Issue highlights how club chefs are using creativity and strategy to elevate member experiences through bold plates, award-winning menus, event playbooks, and insights from the Chef to Chef Conference.
Nothing Wasted: Geo Lanez Takes Chef of the Year Title
The Patterson Club’s Executive Chef wins with a menu rooted in technique and personal meaning.
Tapping into the Back of House
How Naples Yacht Club turned the Executive Chef’s brewing hobby into a buzzworthy member amenity.
40 Under 40 Honorable Mentions
The future of club dining is in good hands, and these chefs—both honorees and honorable mentions—are proof of that.