Denny Santiago, Executive Chef of The Union League Liberty Hill, shares his take on culinary leadership’s ability to transform the dining experience for members and guests.
When Did You Do Your Best Work?
Lawrence McFadden, CMC, HoF, says this one question identifies chefs who understand the role of collaboration.
How Heavily Does Atmosphere Affect Diner Satisfaction?
Noise levels are considered the top complaint, ranking ahead of bad food, slow service, and high prices as the factor most likely to ruin a meal.
Inside TJ Garrish’s AI-Powered Kitchen
Maryland Golf and Country Club’s Executive Chef shares his experience using AI to better his team during his first year in the new role.
Living Your Autobiography
Lawrence McFadden, CMC, HoF, reflects on the power of writing, reading, and personal connection.
Lawrence McFadden, CMC, HoF: The Most Important Meeting
The informal conversations before and after scheduled meetings are essential in leadership. Traditionally, these took place on the golf course or in restaurants and bars. Small talk helps build understanding one word at a time. My greatest mentor used to call our daily executive meeting the “good morning agenda.” We often share that chefs or…
The Power of Authenticity In Club Culinary Leadership
I visited Shawn Loving, CMC, Executive Chef at the Detroit Athletic Club, to connect with him in his newly designed kitchen. Shawn has benefited from exemplary leadership within the sports industry, motivating him toward continuous improvement. Upon entering his kitchen, one immediately observes an atmosphere marked by tranquility, pride, professionalism, cleanliness, organization, respect, accountability, and…
Is Selfishness the Biggest Challenge to Creativity?
Lawrence McFadden, CMC, says eating has become one of America’s most popular pastimes, yet the experience has also become increasingly restrictive and rule-bound.
The Five Stages of Change
Lawrence McFadden, CMC, outlines his five stages of change and offers insights into our actions.
Lawrence McFadden, CMC: ‘Excellence’ Is a Cultural Problem
In food and beverage, what one person considers excellent may differ greatly from another.
Tightening the Screws
As the year gets underway, the more useful question may not be “What are we changing?” but “What needs our attention now?”
Anthony Capua, CECC, On Finding Your True North Star
Club Pelican Bay’s new Executive Chef says F&B programs function best with a single, guiding principle.
Lawrence McFadden, CMC: Is There Ever a Good Time to Resign?
Industry data shows that the average tenure for Executive Chefs is approximately three and a half years.
Lawrence McFadden, CMC: What If Gratitude Is a Superpower?
McFadden contemplates the act of gratitude—and why witnessing it is as powerful as receiving it directly.
Lawrence McFadden, CMC: Creating Your Professional Portfolio
Impactful professional portfolios show how a chef fits into a club’s environment.