Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe

Club + Resort Chef Releases 2020 Season of Club + Resort Talks Live!

By Joanna DeChellis, Editorial Director, Club + Resort Chef | September 7, 2020

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.

https://clubandresortchef.com/wp-content/uploads/2020/07/Facebook-Chef-Interview-Cover_4.mp4

At the 2020 Chef to Chef Conference in Charlotte, N.C., Club + Resort Chef’s Editor, Joanna DeChellis, sat down with fourteen club chefs from around the country. In each interview, DeChellis asked questions about the operations, strategies and challenges faced by these chefs as well as how they’ve grown, evolved and bettered themselves and their careers.

Included in the 2020 season are the following chefs:

  • James Allen, Executive Chef, Blackthorn Club at The Ridges
  • Michael Matarazzo, Executive Chef, Farmington Country Club
  • Michael Meuse, Executive Chef, Sawgrass Country Club
  • Todd Kelly, Director of Food & Beverage and Executive Chef, Cherokee Town and Country Club
  • Tyler Dudley, Executive Chef and Director of Culinary Operations, Daniel Island Club
  • Ed Doyle, Senior Vice President, Troon Food & Beverage
  • Genevieve Guthrie, Executive Chef of Coral Bay Club
  • Colin Moody, Executive Chef, The Club at Pasadera
  • Scott Ryan, Executive Chef, The Country Club (Pepperpike, Ohio)
  • Sean Sennet, Executive Chef, and Luke Anzano, Executive Sous Chef, Kenwood Country Club
  • Dean Moore, Executive Chef, Harvard Club of Boston
  • Kevin Walker, CMC, Executive Chef, Ansley Golf Club
  • Robert Wysong, Executive Chef, The Colleton River Club
  • James Patterson, Corporate Executive Chef for McConnell Golf and Executive Chef of Sedgefield Country Club

View individual episodes of Club + Resort Talks Live! here.

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].

Related Articles Read More >

Andrew Wisnionski Talks Summer Cooking Classes, Plus a Personal Project
Incremental Change: Elijah Pulley On Replacing Northmoor CC’s Chef of 45 Years
Charm City’s Club Culinary Scene: Richard Jallet Talks 10 Years at BCC, C2C Kickoff Party
From Mom’s Kitchen to DAC: Jamal Coull Talks Culinary Trajectory

PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

C+RC Newsletter

Club + Resort Chef Association

Elevate Your Club and Career: Join CRCA

C+RC Association Join the Club + Resort Chef Association to connect with a network of elite club culinary professionals and access exclusive resources and certifications designed to elevate your skills and career. Embrace the opportunity to showcase your talent, learn from industry leaders, and stay at the forefront of club culinary.

C+RC Digital Issues

Club & Resort Business Browse the latest and archived issues of the premier magazine for club and resort culinary teams, available in a user-friendly and high-quality format. Enjoy the convenience of bookmarking, sharing, and engaging with the top culinary content tailored for club and resort chefs.

Club + Resort Chef
  • About
  • Contact Us
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2025 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe