Fiore brings 25 years of experience to his new role and has a culinary leadership rooted in a deep understanding of knowing and serving his audience.
Andy Chlebana, CMPC, Shares PlateCraft Pastry Course
The dessert showcases gianduja Bavarian, pineapple sherbet, blood orange sauce, yuzu-poached pear, cara cara orange ‘salad,’ and a crème de farine croquette.
This Take On Florida Grouper Features a Banana-Macadamia Crust and Coconut Curry
The dish by Pinetop CC Executive Chef Patrick Aftanas is gluten- and dairy-free.
Xavier Santiago Says a Successful Chef’s Table Is Built On Connection
The Executive Chef of The Lodge & Club Ponte Vedra Beach shares his warm Atlantic lobster with coconut-yuca crema and Osetra caviar.
Chef to Chef On-Demand: Dry Aging Fish in a Club Kitchen
In this on-demand Chef to Chef presentation, Michael Matarazzo, Executive Chef of Farmington Country Club, explains his approach to dry-aging fish in a club environment.
Richard Nielsen Spotlights Australian Wagyu at Audubon CC
The Seared Australian Wagyu Ribeye is balances earthy, sweet, and rich flavors.
Chef to Chef On-Demand: Cooking From Memory: Sourcing, Flavor, and Identity in Mexican Cuisine
Watch Jesus Olmedo, Executive Chef of St. Andrews Country Club, share how sourcing, memory, and cultural connection shape his approach to Mexican cuisine.
Meet Kavon Langley, Camelback Resort’s New Executive Chef
The Executive Chef discusses his background, training, and passion for the industry.
Jamal Coull’s Carrot Mafaldine Was a Chef’s Table Feature, Then Pasta of the Month
The latest 2026 Cookbook entry, courtesy of Jamal Coull, 40 Under 40 honoree and Executive Chef of The Gallery & The Fresco at Detroit Athletic Club, was pasta of the month—and a chef’s table feature: CJ’s Carrot and Black Garlic Mafaldine. “It originated from a chef’s table-style tasting experience led by our General Manager/CEO, Charles…
Chef to Chef On-Demand: Building Culture Through Relationships and Accountability
Watch M. Kent Johnson, CCM, CCE, ECM, General Manager and COO of Baltimore Country Club, explain what leaders owe their teams and why consistency, trust, and follow-through are the difference between holding a title and earning respect.
Elijah Pulley Shares His Vietnamese Braised Short Rib
“The dish itself gives several nods to my mentors and restaurants that allowed me to hone my craft,” says Saddle & Cycle Club’s Chef.
Cosmos Club’s Ailee Apac Shares Chef’s Table Success
Ailee Apac’s squid ink pasta alla chitarra features espelette, Osetra caviar, uni and lobster emulsion.
Daniel Montano’s Vegetable Course Highlights Purple Cauliflower, Onion Leather
“A successful chef’s table blends great technique with personal narrative,” says Mizner CC’s Executive Chef. “When you can taste the story, you’ll remember that for a lifetime.”
Lance Cook Pairs Colorful Pasta With Lamb and Cardamom for Chef’s Table Course
Forsyth CC’s Director of Culinary shares the full recipe and process behind the course as part of C+RC’s 2026 Cookbook.
Adam Deviney’s Chef’s Table Course Balances Bold Vietnamese Flavor With Delicate Sea Bass
The Country Club of North Carolina’s Director of Culinary and Hospitality shares the full recipe and process behind the course as part of C+RC’s 2026 Cookbook.