The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb t-bone.

James Allen, CEC, Executive Chef of Blackthorn Club at the Ridges, shares how he came to culinary and what it means to be named Chef of the Year.

Robert Meitzer, CEC, AAC, Executive Chef of Forest Lake Club, on his Chef of the Year win and the impact of competitions throughout his career.