In an effort to continuously better Mohnton, Pa.-based LedgeRock Golf Club’s culinary offer, last November, Executive Chef Joshua Pfeiffer and his culinary team, including Sous Chefs James King and John Lauer, began the process of turning the club’s small overflow seating area into a fine dining, gastronomy-driven, zero-waste tasting menu. In February, Oak and Iron…
What It Takes to Run One of Marriott’s Busiest Resort Kitchens
The JW Marriott San Antonio Hill Country Resort & Spa runs with the heart of a scratch kitchen and the focus of a seasoned leader.
Sous Chef Alejandro Rivero Reflects on the Competition That Pushed Him Forward
Blackthorn Club’s Sous Chef reflects on his first-ever culinary competition, where bold flavors, calm under pressure, and a deep sense of purpose earned him the runner-up spot for 2025 C+RC Chef of the Year.
Troon Reinvents Its Culinary Structure to Match Its Expanding Footprint
With a new regional structure, expanded leadership, and a sharper focus on club-specific identity, Troon is redefining what food and beverage can deliver across its growing portfolio.
How Ronnie Bensimon Brought His Scallop Carpaccio Dish to Life
The Executive Chef of Broken Sound Club’s Zest Sushi and Tapas sought “a meeting point between Hokkaido Japan and the Florida tropics.”
How Brandon Testi’s Tuna Tomahawk Became a Summer Favorite
The dish features spiralized ginger yams and forbidden rice, topped with yum yum sauce, and togarashi peanuts.
Chef to Chef On-Demand: Sushi Precision and Technique from Ocean Reef Club
Watch Executive Sushi Chef Eric Andreu and Shinji Sakamoto share the techniques, precision, and plating strategies that define Ocean Reef Club’s standout sushi program.
Behind Rick Becker’s Fresh and Flavorful Mahi-Mahi
Elkridge Club’s Executive Sous Chef shares his light yet satisfying take on mahi-mahi, paired with a tropical fruit salad.
Ashlee Arredondo Shares Her Rendition of Atlantic Beach Pie
The Coral Bay Club’s Pastry Chef made the iconic North Carolina dessert her own.
Jeremy Leinen Spent a Decade Developing This Dish
Butterfield CC’s Executive Chef shares the R&D process for a beloved brunch dish.
Barn Doors Boost Kitchen Flow
Columbia CC Executive Chef Brandon Gross’ design move is saving space and streamlining service.
Cosmos Club’s Collaborative Chef’s Table
Last July, when Cosmos Club Executive Chef Will Rogers was unexpectedly unavailable to host a chef’s table, instead of cancelling, he called upon his team to take the lead. While they both had experience with chef’s tables, which occur monthly at the club since 2018, this was the first at Cosmos Club that was created…
Scott Craig Earns CCCD Certification, Adding to a Career Built on Leadership and Legacy
Cullasaja Club’s Executive Chef has earned his CCCD credential, a recognition of his commitment to building strong teams, shaping kitchen culture, and leading with purpose.
Anthony Starbeck Shares His Scratch-Made Sausage
Park Ridge CC’s Sous Chef talks R&D for his smoked portobello mushroom and gouda cheese bratwurst.
Nothing Wasted: Geo Lanez Takes Chef of the Year Title
The Patterson Club’s Executive Chef wins with a menu rooted in technique and personal meaning.