Anthony Capua, Executive Chef of Sycamore Hills Golf Club, says attitude is the most important quality in a sous chef.
Rich Hoffman, Executive Chef of the Country Club of Maryland, recently earned his World Certified Master Chef certification and believes lifelong learning is an indispensable tool for growth.
The Bear’s Club’s Executive Chef believes the most important quality in a sous chef is a passion to please members.
Sleepy Hollow CC’s Executive Chef, Carlo Bigi—a native of Turin, Italy—has worked in Michelin-starred restaurants in both Italy and France.
Hickory Hills CC’s Executive Chef loves being a club chef because it allows her complete freedom to express herself and make her members happy with her food.
The Everglades Club’s Pastry Chef would like to see more club and resort chefs achieve balance between work and home life.
The Country Club of Buffalo’s Joe Piazza, CEC, AAC, would like to see more club chefs find a better balance between work and home life.
The rules of conduct in the kitchen of Simon Lewis, Executive Chef of Shady Canyon Golf Club, are keep clean, organized and enjoy what you do.
During quarantine, Eva Barrios, CEC, Executive Chef of Royal Oaks CC, has made sure to have cheese, bread, eggs, milk and butter on hand.
Brandon Gross, Executive Chef, Columbia Country Club, Chevy Chase, Md., believes his team has a responsibility to be ambassadors of their craft.
Todd Sellaro, Executive Chef, Elkridge Club, Baltimore, Md., wants to learn more about beekeeping.
Augusta CC’s Marvin Herrera was the only American to bring home a gold medal in the Culinary Art Individual category at the Villeroy & Boch Culinary World Cup.
Gerald Ford, CMC, Executive Chef of The Ford Plantation, has made a name for himself in the culinary world separate from the one he shares with a former U.S. President.
Russell Scott, CMC, Culinary Director for The Club at Carlton Woods in The Woodlands, Texas, is an avid outdoorsman who loves chocolate.
After more than 13 years as Executive Chef of an old-line, traditional golf club, Marshall Violante packed up his knives and moved to Chicago’s Saddle and Cycle Club to begin a whole new culinary adventure. As Executive Chef of Chicago’s Saddle and Cycle Club, Marshall Violante deeply values professional development and continuing education. He refuses…