Jacob Picking, CEC, Executive Chef of Blue Hills Country Club in Kansas City, Mo., took home the prestigious title following the 2026 Chef to Chef Conference at The Broadmoor. Learn more about his background, the competition, and the dish that solidified his win.
Jansen Plastina’s Lamb Loin Is An Ode to Spring
Jansen Plastina, C+RC 40 Under 40 honoree in 2026 and Executive Sous Chef at The Patterson Club in Fairfield, Conn., created this lamb loin with spinach roulade for the club’s annual spring tasting menu, where the goal is to embrace playfulness and creativity in each dish. The dish highlights the transition into spring by focusing…
Luis Zecena’s Spring Salmon Dish Pairs French Flavor With California Flair
The Los Angeles Country Club’s Executive Sous Chef and 40 Under 40 honoree highlights hyper-local ingredients, thanks to the club’s 2-acre culinary garden.
Travis Clements’ Beef Tagine Is Built Around Balance
The Executive Chef of Idle Hour Club and 40 Under 40 honoree focused on maintaining foundational flavor profiles while refining execution and presentation.
Club + Resort Chef Inducts Inaugural Hall of Fame Class
The Hall of Fame recognizes chefs whose careers have shaped the profession through leadership, mentorship, and lasting impact.
Logan Christensen’s Walleye Recipe Is Inspired By His Upbringing
The dish by Edina CC’s Chef features chorizo-wrapped walleye and smoked walleye cake.
Dylan Hallas’ Ora King Salmon Is Inspired By Oaxacan Flavors
The Club at 3 Creek’s Executive Chef shares his “humble attempt at capturing some of the flavors we enjoyed there.”
Stephen Valenti’s Duet of Veal Is An Ode to His Mentor, Brian Beland, CMC
The Executive Chef of Bloomfield Hills CC is among the chefs competing in the Chef of the Year Culinary Competition at next week’s Chef to Chef Conference.
Club + Resort Chef Announces the 2026 Class of 40 Under 40
Club + Resort Chef recognizes a new class of culinary leaders whose discipline, mentorship, and operational impact are shaping the future of club and resort dining.
How Live Fire Reshaped the Kitchen at Colonial Country Club
Executive Chef Cynthia Romstadt shares the operational shifts, fuel logistics, and training required to make live fire part of everyday service
Bench Strength, Revisited at The Broadmoor
Inside the leadership practices that allow one of the country’s largest resort kitchens to keep producing leaders from within.
Balsam Mountain Preserve Appoints Kirk Fiore As Executive Chef
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.