TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, shares how he navigates the complex decisions of what to buy and what to make.

TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, shares how he has transformed his operation by prioritizing staff needs.

TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, is elevating lower-cost ingredients to deliver high-value, creative menus for members.

TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, discusses the current labor shortage and encourages club chefs to set a new trend by evolving what they offer cooks.

TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, used a COVID-19 Safety Training Course to showcase the importance of continuing education for chefs.

As the year comes to a close, TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, offers sage advice for any club cook taking on their first Executive Chef role.

TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, is making up for lost event business by controlling food costs and increasing a la carte.

TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, retooled the club’s snack bar and pool-side dining spaces to make better use of the reduced team he has in place.

TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, is embracing the opportunities caused by COVID-19 to create safe, new and exciting dishes for members.

TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, shares how the club has shifted its a la carte menu into a carry-out menu.