Club + Resort Chef

When Pastry Chef Laura Herman set out to create a new dessert, she knew she wanted to give members at Shoreacres (Lake Bluff, Ill.) a beautiful and refreshing gluten-free offer inspired by the warmer weather. The result was a tropical mousse with flavors of passion fruit, pineapple and a coconut rice pudding. Herman tells Club…

When Matt Maryjanowski, Executive Chef of Brook-Lea Country Club (Rochester, N.Y.), served his new Jambalaya Arancini appetizer at a New Orleans-inspired bourbon-tasting dinner, the feedback from members was incredible. The recipe is rich, bold and “generously seasoned,” he says, with fresh flavors from the aromatics. The textures are soft and crispy, and the dish finishes…

With a culinary team made up of more women than men, Columbine CC represents a new vanguard of culinary talent filling important roles in high-end club kitchens.

When Matthew Marrero, Jr. Sous Chef of The Apawamis Club (Rye, N.Y.), teamed up Executive Sous Chef Catherine DiQuinzio to drum up new ideas for spring, the club’s members were, as always, top of mind. The end result was an Herb and Parmesan-Crusted Cod with Zucchini “Noodles,” Scored Calamari, Crispy Pancetta and Cumin-Infused Tomato Broth.…

Matthew Blazey’s Riverence Farms Trout was one of the first dishes he introduced as Executive Chef of Camargo Club (Indian Hill, Ohio), a role he started just last month. “This was really the first dish in which I had the opportunity to show people who I was,” he says. Club + Resort Chef caught up…

Bonita Bay Club’s new Island Cheesecake is a product of collaboration, says Emilia Tomaszycki, Executive Pastry Chef of Bonita Bay Club (Bonita Springs, Fla.). Tomaszycki tells Club + Resort Chef about the recipe, where the idea originated and what other chefs might learn from it. Club + Resort Chef (C+RC): What inspired this recipe? Emilia…

Brooklawn Country Club (Fairfield, Conn.) Executive Chef Steve Boutin’s Semolina Soufflé Cake “bakes like a cheesecake,” he says, but comes out light and fluffy, with flavors that “explode in your mouth.” Club + Resort Chef spoke with Boutin about the super-flavorful dessert he thinks any club chef could master. “I’m no baker,” he notes, “so…

The Executive Chefs of Sycamore Hills GC and The Club at Carlton Woods share a few lessons worth learning about the mystery basket competition.

Wesley Tyler, CEC, CCA, WCMC, Executive Chef, The Club at Carlton Woods (Texas), is especially proud of his Compressed Melon and Prosciutto Salad recipe for its evolution, its versatility—and its role in keeping creativity flowing in the kitchen. The salad—one of the items on the recently debuted spring à la carte menu—is light, sweet and…

Brilliant leaders are willing to think beyond the mundane to develop solutions for problems that everyone in their industry faces. That is the case on South Carolina’s Hilton Head Island, where a number of community stakeholders, including The Sea Pines Resort, teamed up with the Technical College of the Lowcountry (TCL) to establish a culinary…

The Top Ranked Culinary Experience program celebrates the best and brightest food and beverage programs in the club and resort industry.

“I’m especially proud of this dish because it represents a light, fresh and sustainable option.,” says Steve Boeger, Executive Chef of Hendersonville CC.

The third annual Club + Resort Chef Cookbook features a showcase of club chef-written recipes from some of the most notable leaders within this unique segment of the culinary world.

“The dish always ‘wows’ the membership with its soft texture, deep, rich taste and bright red hue. It also lends itself well to a rich and creamy side, like the cauliflower risotto I created when I was competing for chef of the year in 2007,” says Joe Piazza, CEC, AAC, Executive Chef, Country Club of Buffalo.

“This particular dish is packed full of flavor and is an easy pickup that it delivers a ‘wow’ factor,” says Scott Ryan, CEC, AAC, Executive Chef, The Country Club.