Bill Paronish, Executive Chef of Laurel Valley Golf Club (Ligonier, Pa.), has earned the Certified Club Culinary Director (CCCD) certification from the Club + Resort Chef Association, a credential that recognizes leadership, operational expertise, and expertise in club culinary management. By earning this certification, Paronish joins an elite group of culinary professionals who have achieved this high level of distinction. (See Wes Tyler Becomes First Certified Club Culinary Director Through the Club + Resort Chef Association and Lance Cook Achieves Prestigious Certified Club Culinary Director Certification.)
“This certification represents hard work, dedication, and a passion for the craft,” says Paronish. “It is a recognition of the skills learned, challenges overcome, and accomplishments earned along the way.”
Paronish’s career reflects a steady push to improve kitchen operations, mentor staff, and elevate the dining experience for members. This certification adds to his growing list of achievements. Since taking over as Executive Chef of Lauren Valley in 2023, Paronish has elevated the dining experience. Dylan Petrick, COO, highlighted the impact of his leadership in his letter of recommendation, noting that Paronish introduced new concepts and refined operations to serve members better.
“[Paronish] took a swing and a risk and added a food truck at our halfway house that became an immense success,” he wrote. “In one season, he tremendously improved our food quality while maintaining the labor budget and beating the cost-of-sales percentage. Most importantly, he strengthened the connection between members and the club’s dining program—it is no longer just an option but a priority.”
Laurel Valley’s President, Lou Cestello, reinforced Paronish’s impact in his letter of recognition, calling him a chef who is constantly improving his craft and his team. “[Paronish] spends a lot of time developing his own skills and the skills of those around him,” he wrote. His commitment to growth is evident in his continued education, including attendance at both PlateCraft events and multiple Chef to Chef Conferences, where he has engaged with industry leaders, explored new techniques, and refined his approach to club dining.
Beyond his role at the club, Paronish also works to develop the next generation of chefs. As part of Westmoreland County Community College’s Occupational Advisory Committee, he supports apprentices, supervises interns, and evaluates certification exams. “[Paronish] continues to devote his time and expertise to serve the faculty and students… and is most worthy of this certification,” wrote Cindy A. Komarinski, PhD, CCC, CCE, Program Director of Westmoreland County Community College (Youngwood, Pa.).
The CCCD certification process is comprehensive, with well-defined benchmarks. Chefs must exhibit exemplary leadership, adept management skills, and a deep understanding of the unique nuances of the club culinary industry. Candidates must complete a comprehensive application and submit supporting documentation. Each application is then scrutinized by a distinguished panel of peers, including
- Wes Tyler, CCCD, WCMC, CEC, CCA, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas)
- Lance Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II, Director of Culinary Operations of Forsyth Country Club (Winston-Salem, N.C.)
- Nelson Millán, Executive Chef of Vaquero Club (Westlake, Texas)
- J. Kevin Walker, CMC, AAC, President, American Master Chefs Order
- Rich Hoffman, Executive Chef of Woodholme Country Club (Pikesville, Md.)
- Geneveive Guthrie, Executive Chef of Coral Bay Club (Atlantic Beach, N.C.)
The Certified Club Culinary Director designation reinforces what Paronish has already proven. He develops talent, builds systems that work, and ensures members get a better dining experience. His work at Laurel Valley and his contributions to the industry set a high standard for club chefs who want to move the industry forward. Club + Resort Chef and CRCA congratulate Paronish for this impressive accomplishment and look forward to the continued culinary innovations he will bring to the industry.
About the Club + Resort Chef Association
The Club + Resort Chef Association (CRCA) is a leading professional organization dedicated to advancing the culinary arts within the club and resort industry. CRCA strives to foster excellence and innovation in culinary leadership by providing educational opportunities, networking events, and certifications.
For more information about CRCA, please visit association.clubandresortchef.com
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