In this Behind the Burners exchange, Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, and Brandon Gross, Executive Chef of Columbia Country Club, pair up to discuss topics of their choice, including making the move from the west to the east coast, challenges and opportunities of working with a new GM, and the parallels between coaching and culinary.
Behind the Burners With Chefs Eduardo Castillo and Brandon Gross
Chefs Eduardo Castillo and Brandon Gross talk moving from west to east coast and the challenges and opportunities of working with a new GM.
