Chef to Chef On-Demand: Cooking From Memory: Sourcing, Flavor, and Identity in Mexican Cuisine

In this on-demand Chef to Chef presentation, Jesus Olmedo, Executive Chef of St. Andrews Country Club, shares how sourcing, memory, and cultural connection shape his approach to Mexican cuisine.

By Joanna DeChellis, Editorial Director, Club + Resort Chef | January 26, 2026

In this on-demand Chef to Chef presentation, Executive Chef Jesus Olmedo of St. Andrews Country Club (Boca Raton, Fla.) explores how Mexican markets, traditional ingredients, and lived experience influence the way he cooks and leads his kitchen.

Olmedo walks through how he sources key ingredients, particularly dried chiles and spices, and explains why Mexican markets play such an important role in his process. He discusses the sensory experience of these markets, from aroma to visual cues, and how those details guide flavor development and authenticity in his food.

This session is designed for chefs who want to cook with greater intention and cultural awareness while operating in a club environment. It offers practical perspective on sourcing, flavor building, and staying connected to culinary identity while meeting the expectations of a modern club kitchen.

Unlock the on-demand session now.

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About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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