General Manager Salil S. Bokil, CCM, shares how he, Executive Chef Martin Bradley, and the rest of the tenured team collaborate to bring big ideas and artistic visions to life.
How Colonial CC Keeps Culinary Top of Mind
As part of Colonial Country Club’s $100 million capital improvement plan, the Fort Worth, Texas, club is introducing two brand-new dining experiences, led by Executive Chef Cynthia Romstadt, which General Manager and COO Frank Cordeiro expects will increase F&B revenue by at least a third. “Annual F&B revenue will be $5.5 million this year,” he…
The Heart of the Club: Matt Lambert On The Country Club at Mirasol’s Culinary Team
The member-owned Florida club’s $9 million F&B operation is run by a long-tenured, high-achieving team of culinarians with the support of management and membership behind them.
Inside the Chef-GM Dynamic at Mizner CC
Mizner CC’s Mark Bado reveals the secrets behind forging deep, lasting partnerships with chefs, transforming club kitchens through trust, collaboration, and shared vision.
A Hunger to Learn: Club Chefs On Continuing Education
Chefs find long-term success and longevity at clubs that actively encourage continuing education, from conferences to certifications and more.
How Lexington CC’s New GM Supports the Club’s Culinary Team
Chef-turned-GM Kevin Rice is uniquely positioned to advocate for Executive Chef Chloe Dykes and her culinary team at Lexington Country Club.
The Culture of Club Culinary: Strategies for Finding and Keeping Staff
Club chefs, GMs, and hiring managers describe, among other tactics, finding success in team members who fit the club’s culture rather than those who start with specific skills.
The Casual Dining Revolution Continues at CC of Maryland
At the Country Club of Maryland, Executive Chef John Koursaros is crafting more casual dining experiences in response to member preferences, with support from the new GM/COO Kate Reinhart.
Finding the Right Club-to-Chef Fit
The Country Club of North Carolina’s COO shares 30-year insight on what GMs look for in a chef, emphasizing why Executive Chef Adam Deviney is the club’s perfect fit.
The Decline of Member Etiquette
Cullasaja Club’s Executive Chef calls for reflection and respect.
How Pelican Isle Yacht Club’s GM Leverages Her F&B Experience
Pelican Isle Yacht Club’s new Executive Chef, Roger Anderhalden, was chosen by GM Alisha Feezor, who discusses his suitability and anticipated challenges and opportunities.
Keeping Up With Club Kitchen Design: Bonita Bay Club
In this three-part C+RC series, club chefs talk kitchen reno regrets, design trends with staying power and the equipment they’re making room for.
Keeping Up With Club Kitchen Design: Farmington Country Club
In this three-part C+RC series, club chefs talk kitchen reno regrets, design trends with staying power and the equipment they’re making room for.
Keeping Up With Club Kitchen Design: Belleair Country Club
In this three-part C+RC series, club chefs talk kitchen reno regrets, design trends with staying power and the equipment they’re making room for.
From Greens to Gastronomy at North Ranch CC
Jenny Duce, CCM, LPGA, shares her journey from a golf-playing college student to GM of North Ranch CC, emphasizing the importance of member satisfaction, evolving F&B operations, and the role of effective management in achieving success.