As restaurants strive to offer experiential dining opportunities, club chefs continue to innovate with events like song-paired wine dinners and more.
About The Author
Tom Hall, Executive Chef of Green Spring Valley Hunt Club
Tom Hall is the Executive Chef of Green Spring Valley Hunt Club (Owings Mills, Md.), a position he's held since 2015. Prior to this role, he was the Sous Chef of Elkridge Club (Baltimore, Md.).
Tom Hall Shares His Five New Year’s Resolutions
Tom Hall, Executive Chef of Green Spring Valley Hunt Club, says he wants to be more adventurous, prioritize self-care, enable others to problem-solve, measure progress and improve the industry.
Fight Creative Burnout
It can be difficult to find inspiration in the grind, but Tom Hall, Executive Chef of Green Spring Valley Hunt Club, says it’s not impossible.
What Chef Tom Hall Learned By Dabbling in the National School Lunch Program
Tom Hall, Executive Chef of Green Spring Valley Hunt Club, attended a webinar series hosted by Ex-Noma Chef, Dan Giusti, and learned important lessons about recipe writing, kids menus and yields.
Green Spring Valley Hunt Club Subs Cooking Classes with Meal Kits
Tom Hall, Executive Chef of Green Spring Valley Hunt Club, provided members with all the ingredients they needed to make a delicious meal in exactly the right proportions.
Green Spring Valley Hunt Club Turns Up The Heat with Homemade Hot Sauce
Tom Hall, Executive Chef of Green Spring Valley Hunt Club, is using peppers from a member’s garden and a local farm to create unique hot sauces for the a la carte menu at the club.
Helping Those in Need Through World Central Kitchen
Tom Hall, Executive Chef of Green Spring Valley Hunt Club, volunteers with World Central Kitchen to help prepare meals in the wake of natural disasters.