Club + Resort Chef

Chef to Chef Live! with Sam Brod, CEC, of The Landings and Frank Chiasera of The Ford Plantation

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Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Georgia-based chefs to discuss menu limitations, reservation policies, market availability and Lowcountry cuisine.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with Sam Brod, CEC, Executive Chef of The Landings (Savannah, Ga.) and Frank Chiasera, Executive Chef of The Ford Plantation (Richmond Hill, Ga.).

In this episode, sponsored by Cres Cor, the chefs discuss menu limitations, reservation policies, market availability and Lowcountry cuisine.

About The Author

Tom Birmingham, CEC, Director, Club + Resort Chef Association

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, spent more than 20 years as an Executive Chef and Food and Beverage Manager for the culinary operations of several respected public and private properties, including Seven Bridges Golf Club in Woodridge, Ill., Flossmoor (Ill.) Country Club, and Ruth Lake Country Club in Hinsdale, Ill. He earned his Certified Executive Chef designation from the American Culinary Federation in October 2015, and also holds an Associate of Arts degree in Culinary Arts from Joliet (Ill.) Junior College.

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