The Country Club of Virginia’s Executive Chef has a few key things he looks for when hiring a new culinary team member.
Erica Medina On Joining The Country Club of Virginia, Plus Apiary Plans
The 40 Under 40 alum joined the 7,000-plus-member club in 2025 following five years at Mission Hills Country Club in Kansas.
Xavier Santiago Talks Transition to Executive Chef
At The Lodge & Club Ponte Vedra Beach, Santiago prioritized establishing relationships with both members and staff.
Lakewood CC’s Geoffrey Sowl Shares His Culinary Trajectory
The Executive Chef and 40 Under 40 alum started at the Westlake, Ohio, club as a caddy.
Cosmos Club’s Ailee Apac Talks Weekly Menu Changes, Culinary Gardens
The Restaurant Chef tells C+RC about working for a culinary-focused city club with frequent menu updates.
Mario Trujillo On His First Season As Executive Chef
Trujillo joined North Carolina’s Blowing Rock Club in 2025 following his role as Executive Sous Chef of Cullasaja Club.
Shoreacres’ Josuelt Rodriguez Shares Tournament Trials and Errors and His ‘Labor of Love’ Cuisine
The Executive Chef of Shoreacres balances a large membership with rapidly changing menus.
Protected: Video: Dry Aging Fish in a Club Kitchen
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Protected: Video: Cooking From Memory: Sourcing, Flavor, and Identity in Mexican Cuisine
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Protected: Video: Building Culture Through Relationships and Accountability
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C+RC Releases PlateCraft 2025 Video
The official recap video captures the atmosphere, key moments, and essence of the event at Cullasaja Club.
Angel Camacho Champions Culinary With Creative Programming, Team Development
Arcola Country Club’s Executive Chef is putting his team at the forefront amid club renovations.
Jordan Cox Talks First Year at Historic Virginia Club
Hermitage Country Club’s Executive Chef opens up about his farm-to-table goals, experimenting with new menus, and reinventing mainstay dishes.
Watch Now: The 2025 Club + Resort Chef of the Year Culinary Competition
Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club and Club + Resort Chef 40 Under 40 alum, captured the 2025 Club + Resort Chef of the Year title after a high-stakes, one-hour competition featuring four chefs, two courses, and a mocktail pairing.
Andrew LaHaye Talks Tripling F&B Revenue, Long-Term Plans
“A driving force in most clubs right now is food and beverage operations,” notes Woodland Golf Club’s Executive Chef.