Club + Resort Chef

The rules of conduct in the kitchen of Simon Lewis, Executive Chef of Shady Canyon Golf Club, are keep clean, organized and enjoy what you do.

Baltimore CC assembled a dynamic team of managers who are evolving the food-and-beverage program to exceed expectations.

Jeremy Leinen, Executive Chef of Dunwood Country Club, offers a behind the scenes look at the club’s ever-evolving charcuterie program.

Russell Scott, CMC, Culinary Director of The Club at Carlton Woods, offers a handful of ideas for club chefs to help differentiate carry out and to-go.

Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, and the club’s F&B team outline a path forward for the post-quarantine, pre-vaccine era of the COVID-19 pandemic.

Sedgefield Country Club in is adjusting, learning and evolving its food-and-beverage approach in the wake of the COVID-19 crisis.

During quarantine, Eva Barrios, CEC, Executive Chef of Royal Oaks CC, has made sure to have cheese, bread, eggs, milk and butter on hand.

Brandon Gross, Executive Chef, Columbia Country Club, Chevy Chase, Md., believes his team has a responsibility to be ambassadors of their craft.

For Robert Mancuso, CMC, Executive Chef of the Bohemian Club, new dishes are often inspired by seasonal ingredients, past components as well as wine pairings.

Sean Sennet, Executive Chef of Kenwood CC, shares how KCC’s culinary team is responding to the coronavirus crisis with carryout, themed events and teamwork.

By being agile and adaptable with how it continues to serve its members, Sawgrass CC is finding success despite challenges.

Executive Chef Michael Ponzio and the culinary team at the Union League Club of Chicago came up with creative ways to minimize waste leading up to the club’s COVID-19 closure.

Executive Chef Eduardo Castillo offers a behind-the-scenes look at how San Antonio Country Club is navigating its culinary program as part of its coronavirus response.

After she staged in Provence, Carolyn King, Executive Chef of Edgartown Yacht Club, brought back a recipe she learned abroad, to share the culinary experience with members.

The Polo Club of Boca Raton is positioning itself to add unparalleled value by creating a culture of culinary excellence, spearheaded by Director of Culinary, Ed Leonard, CMC.