The Peninsula Club’s “Chef and Somm” menu, crafted by Executive Chef Alex Ochs and Sommelier Richard Fuller, offers members a dynamic, curated dining experience that pairs inventive three-course menus with exceptional wines in an intimate setting.

Sponsored by North Country Smokehouse. When inflation bites and supply chains get tangled, some operators cut corners where it counts the most—sacrificing quality and flavor for cost. But choosing cheaper, lower-quality products could mean losing the very thing that keeps customers coming back: real, premium protein and honest-to-goodness taste. According to the recent TouchBistro Diner…

Sponsored by Monin In 2024, quick-service restaurants are stepping up their beverage game. Starbucks is the second largest fast-food company worldwide, in terms of brand value in 2022, with a value of 61.7 billion U.S. dollars, according to Statista. For restaurants striving to stay competitive, creating a menu with specialty drinks and flavors catering to younger…

The annual Chef to Chef Conference, to be held in Baltimore from March 23rd through March 25th, 2025, will offer a unique opportunity for attendees to explore some of Baltimore’s most renowned clubs through exclusive behind-the-scenes tours. As part of the conference experience, attendees can select a tour that aligns with their interests, whether focused…

Each element must work in harmony to maximize emotions and deliver an exceptional dining experience.

Chefs Daniel Montano and Shawn Olah discuss their culinary journeys, career challenges, cherished food memories, in-house food production, and mentor influences.

By supporting the hobbies and passions of its culinary team, the Greenbrier Sporting Club fosters innovation and retention.

This article features first-person narratives from three esteemed club chefs, each sharing their personal journeys and collective experiences related to their recognition in Club + Resort Chef’s 40 under 40.

Features: Crown Verity’s unique line of portable patio heaters brings stylish form and function to any setting Our outdoor heaters are designed to extend the use of your patio deck or dining area Offering up to 45,000 BTUHs of adjustable heat output, our heaters offer the largest reflector in the industry Our mobile heaters provide…

 Jeffrey Perez, Executive Chef at the Fab Country Club in Greenwich, Connecticut, recounts his path in the culinary field. Beginning as a Culinary Institute of America (CIA) student, he initially stepped into Greenwich’s club scene post-graduation, only to discover it wasn’t the best match. He gravitated back towards the restaurant industry, his original stomping…

Club + Resort Chef’s PlateCraft at Cullasaja Club delivers top-tier culinary training with accredited education hours, advanced workshops, and exclusive experiences.

PlateCraft will offer an intimate and immersive two-day education experience for small group of club chefs.

Registration opens soon for the inaugural two-day immersive experience for a small group of chefs at Cullasaja Club in Highlands, N.C.

As Executive Chef of Colonial CC, Cynthia Romstadt’s tasked with placing culinary at the center of operations during the club’s $100 million renovation.