The biggest hurdle for a new club chef, according to Matthew Hinkle, Executive Chef of Exmoor Country Club, is the time it takes to confidently run the dining operation, learning its strengths and weakness and enacting meaningful change.
About The Author
Matthew Hinkle
Matthew Hinkle is the Executive Chef of Exmoor Country Club (Highland Park, Ill.). He is a high energy, CIA-trained chef, who has cooked in kitchens from New Orleans to Hong Kong. He specializes in New American cuisine inspired by the West Coast.