Chef to Chef On-Demand: Dry Aging Fish in a Club Kitchen

In this on-demand Chef to Chef presentation, Michael Matarazzo, Executive Chef of Farmington Country Club, explains his approach to dry-aging fish in a club environment.

By Joanna DeChellis, Editorial Director, Club + Resort Chef | February 2, 2026

In this on-demand Chef to Chef presentation, Executive Chef Michael Matarazzo shares how he uses dry-aging techniques to refine seafood dishes at Farmington Country Club.

Matarazzo explains why dry aging is not about novelty, but about control. He discusses how the process improves texture, concentrates flavor, and allows chefs to handle fish with greater precision. The session covers practical considerations, including timing, storage, and the discipline required to execute the technique consistently.

This session is designed for chefs who are curious about dry-aged fish or looking to apply the technique thoughtfully within a club environment. It is practical, focused, and grounded in real operational experience.

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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