Club + Resort Chef

Huntington Crescent Club’s Jesus Olmedo, CEC, combines duck breast, corned duck leg, golden beets and tart green apple in an autumn recipe shaped by the discipline of competition cooking.

Erica Medina, Chef de Cuisine at The Country Club of Virginia (Richmond, Va.) and C+RC 40 Under 40 alum, created her Wild Alaskan Coho Salmon recipe around the bright, natural flavor and color of the fish. By taking a lighter approach to the recipe, Medina honored the dish by creating flavors to make the salmon…

Elkridge Club’s Sous Chef shares his newest plate, which features crumbled chicken chorizo, chili-roasted squash, and a crunchy pickled red onion and radish salad.

By skipping heavy, classical preparations in favor of a local adobo blend and fresh relish, the executive chef creates a light, vibrant dish tailored for warm weather.

The Executive Chef of Maryland Golf and Country Clubs shares the story and R&D behind the member-favorite Beef and Mushroom Shawarma Skewers.

The Coosaw Creek Country Club Executive Chef draws on family barbecues, pecan smoke and lessons from The Greenbrier Resort to build layers of flavor into a wine-dinner entrée.

Executive Chef Lawrence Knapp and his team supersize a traditional favorite with lobster and crab, creating weekly special members can’t stop requesting.

The Club + Resort Chef Hall of Fame acknowledges chefs whose careers have left the club and resort culinary profession stronger than they found it.

Kent Country Club (Grand Rapids, Mich.) announced the appointment of Jason Tilmann as Executive Chef. A Michigan native with more than two decades of culinary leadership at some of the world’s most celebrated restaurants, Tilmann brings a remarkable breadth of experience to the club’s dining program. A James Beard House Guest Chef and recipient of…

The Bear Creek Mountain Resort AM Sous Chef discusses the inspiration and techniques behind his colorful seasonal interpretation.

The Executive Chef’s dish combines fresh, coastal ingredients with bold, vibrant flavors to build a plate that prioritizes balance in every bite.

“The allergy stop ticket serves as a final checkpoint, allowing our team to confirm allergy information before a dish is delivered to the table,” says DAC Executive Chef Shawn Loving, CMC.

Every member who has a tab open by 6pm on Fridays has their name added in the pot for the Happy Hour Accumulator draw the following week.

The California club chef is prioritizing relationships with local farms and suppliers, while also connecting with other club chefs in the region to best serve members.

The dish by Heritage Bay Golf & Country Club’s Executive Chef is refined and approachable.