Club + Resort Chef

The future of club dining is in good hands, and these chefs—both honorees and honorable mentions—are proof of that.

Lexington Country Club’s Executive Chef says this dish taught her the importance of discipline and consistency while keeping in touch with her heritage.

Greensboro CC’s newly certified Director of Culinary has built a robust and well-coached team while managing a complex, multi-campus operation.

Coral Bay Club’s culinary team is readying for a grand reopening, following a $20 million full clubhouse and kitchen rebuild to improve flow and efficiency—and take the seasonal operation year-round.

Blackthorn Club’s Sous Chef and Chef of the Year runner-up shares the recipe that, in one bite, showcases his cultural and culinary backgrounds.

Laurel Valley GC’s newly certified Executive Chef has built a reputation for strong leadership, mentorship, and a commitment to advancing club culinary.

The Union League Club of Chicago Pastry Chef pairs the dish with poached pears, honey, and almond streusel.

The corn and kale empanadas feature charred honeynut squash, multigrain pilaf, soubise, pikliz and herb chimichurri.

The Executive Chef of BraeBurn CC took inspiration from a Houston-based club chef dinner hosted by Royal Oaks CC’s Olivier Burgos.

Club + Resort Chef’s 40 Under 40 highlights the most talented young chefs shaping the future of club and resort culinary.

Hannah Flora-Mihajlovic says representing club culinary’s talent is “monumental.”

Brentwood CC’s Executive Sous Chef beet-cured the fish and paired it with a housemade cracker and pink peppercorn creme fraiche.

“This approach allowed us to retain the depth of flavor while offering a more refined portion,” says Banquet Chef Michael Anderson

Of all the dishes in the Brookline, Mass.-based Executive Sous Chef’s career, her honey walnut shrimp mousseline stands out.

The D.C. club’s banquet chef says each bite of the lightly smoked prime dry-aged strip loin offers an explosion of flavor and texture.