By infusing spirits with fresh fruit and inviting members into the creative process, F&B Manager Jordan Thomas turned a simple cocktail concept into a highly engaging and personal member experience.
Kaustav Chatterjee’s Ora King Salmon and Lobster Ceviche Is Bold But Balanced
The Executive Chef’s dish combines fresh, coastal ingredients with bold, vibrant flavors to build a plate that prioritizes balance in every bite.
Will Brake for Allergies: Detroit Athletic Club Implements Allergy Stop Tickets
“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.
Field Club of Omaha Crafts Happy Hour Lotto
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.
Garrett Yokoyama Joins Palo Alto Hills Golf & Country Club
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.
Vincent Capua’s Latest Dish Showcases Fresh Florida Flavors
The dish by Heritage Bay Golf & Country Club’s Executive Chef is refined and approachable.
Meet the 2026 Club + Resort Chef of the Year
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.