Kevin Walker, CMC, Executive Chef of Ansley Golf Club, discusses the challenges of being open during construction, what he looks for in a culinary team and evolution of being a Certified Master Chef. Club + Resort Talks Live is sponsored by Minor’s.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, asks two leading club chefs about their virtual continuing education experiences.
Club + Resort Talks Live! is a one-to-one video interview series where C+RC’s Editor, Joanna DeChellis, sits down with leading club and resort chefs to discuss career paths, culinary strategies, challenges and innovations.
Tyler Dudley, CEC, CCA, Executive Chef and Director of Culinary Operations at Daniel Island Club, shares a little about the club itself and how he leads his team by cultivating individuals and a teams who can think for themselves and collaborate. Club + Resort Talks Live is sponsored by Minor’s.
Michael Matarazzo, CEC, Executive Chef of Farmington CC, shares how his journey as a chef has impacted how he cooks, leads his team and evolves in his career. Club + Resort Talks Live is sponsored by Minor’s.
Scott Ryan, Executive Chef of The Country Club, focuses on doing what he loves to do—cooking—and by working with a team of talented culinarians and managers who share his passion. Club + Resort Talks Live is sponsored by Minor’s.
Michael Meuse, Executive Chef of Sawgrass Country Club, discusses what elements he believes were most important to include in the design and build of the club’s brand new kitchen and clubhouse. Club + Resort Talks Live is sponsored by Minor’s.
Robert Wysong, Executive Chef of The Colleton River Club, shares how he pathed his way into clubs where finally found himself and was able to identify his culinary style. Club + Resort Talks Live is sponsored by Bush’s Best.
James Allen, Executive Chef, Blackthorn Club at The Ridges encourages chefs to take ordinary dishes and “give them a twist” to make them extraordinary. Club + Resort Talks Live is sponsored by Bush’s Best.
James Patterson, Corporate Executive Chef for McConnell Golf and Executive Chef of Sedgefield Country Club in Greensboro, NC, shares how he uses culinary competitions to motivate and inspire his team of chefs. Club + Resort Talks Live is sponsored by Bush’s Best.
Dean Moore, Executive Chef of the Harvard Club of Boston, talks about the club’s newest restaurant, VERITAS, where the menu is focused on presenting regional New England dishes in a modern, upscale way. Club + Resort Talks Live is sponsored by Bush’s Best.
Ed Doyle, President of RealFood and Senior Vice President of Troon® Food & Beverage, shares how his company, RealFood, is now helping the Troon® family of brands create memorable experiences through food and beverage.
Todd Kelly, Director of Food & Beverage and Executive Chef of Cherokee Town and Country Club in Atlanta, Ga., is focused on training front- and back-of-house staff to ensure team cohesion and provide a more consistent experience for members and guests.
Colin Moody, Executive Chef of The Club at Pasadera, talks about the importance of building a strong culinary team and how doing so impacts both the food and the culinary culture of the club.
In this episode of Club + Resort Talks, sponsored by Tyson Fresh Meats, Kenwood CC’s Executive Chef Sean Sennet, CEC, and Executive Sous Chef Luke Anzano discuss how they began working together and share why working relationship is pivotal to the success of the operation.