Club + Resort Talks is a one-to-one video interview series where C+RC’s Editors sit down with leading club and resort chefs to discuss career paths, culinary strategies, challenges and innovations.
Andrew Wisnionski Talks Summer Cooking Classes, Plus a Personal Project
The Executive Chef cites the classes as a tool for increased member engagement and shares opportunity for expansion.
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Incremental Change: Elijah Pulley On Replacing Northmoor CC’s Chef of 45 Years
"There are 100 things we want to change," says Pulley, "but instead of trying to do 100 things at once, we broke it up into 10 small changes."
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Charm City’s Club Culinary Scene: Richard Jallet Talks 10 Years at BCC, C2C Kickoff Party
Baltimore Country Club's Executive Chef says events like the 2025 Chef to Chef Conference kickoff party are what keeps club culinary exciting.
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From Mom’s Kitchen to DAC: Jamal Coull Talks Culinary Trajectory
The Detroit Athletic Club Chef shares his culinary journey, from helping his mom in the kitchen to working with Certified Master Chef Shawn Loving.
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Geoffrey Lanez Talks Magnetic Levitation, Competition Challenges
The Patterson Club's Executive Chef and C+RC 40 Under 40 alum spoke about modern platter techniques at PlateCraft 2024.
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Chloe Dykes On the Pros and the Pressures of Being a Young Leader
Lexington CC Executive Chef and C+RC 40 Under 40 alum shares how her age and experience impacts her culinary and leadership styles.
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Inside Round Hill Club’s Centennial Celebration
Executive Chef Dominic Calla talks PlateCraft, plus plans for the club's 100th year.
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Tim Recher Talks Culinary Olympics and the Future of Frenchman’s Creek
The Executive Chef of Frenchman's Creek Beach and Country Club describes the experience as "surreal"–and shares whether he plans to compete again.
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How Palos Verdes Golf Club Is Investing In Culinary
Executive Chef Garrett Yokoyama talks menu development, ongoing renovations and support from department heads and his culinary team.
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Nelson Banegas On the Best Advice He’s Been Given
Siwanoy Country Club's Sous Chef talks career trajectory, leadership, and guidance from his former boss, Eduardo Castillo.
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How Nadia Sweetin’s Shifting the Tides at Cat Cay Yacht Club
The Executive Chef shares her experience navigating leadership and the logistics of club culinary on a private island.
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Club + Resort Chef of the Year Conor Ball Talks Soda Fountains and Sustainability
The Executive Chef gives C+RC a rundown of Martis Camp Club's cuisine and shares the throughline of his culinary philosophy.
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Rising to the Challenge: Anthony Capua, CECC, Shares his Culinary Vision for Brentwood CC
Anthony Capua, CECC, discusses his exciting transition to Brentwood Country Club in Los Angeles, detailing how he's turning new challenges into opportunities.
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How Bill Paronish Found Better Work-Life Balance
The Executive Chef of Laurel Valley Golf Club shares his shifting priorities, plus his experience at the first-ever PlateCraft event.
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Mario Trujillo On Creating a Cohesive Team at Cullasaja Club
The Executive Sous Chef joined the seasonal operation in Highlands, N.C., last year alongside Executive Chef Scott Craig.
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Why Phillip Woods Made the Move From Member to Chef
The Executive Chef of Big Foot Country Club spent 20 years in the corporate world before starting culinary school at 40.
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Navigating the Transition from One Club to Another
Rhy Waddington discusses his transition from Winged Foot Golf Club to Palmetto Bluff Club as well as the many new challenges and opportunities ahead.
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Why This Chef Chose the Club Market
Susie Larson, Executive Sous Chef of Yellowstone CC, chose the club industry for its quality of life, team camaraderie, and culinary opportunities.
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How Woodhilll Country Club’s Culinary Garden Blossomed Into a Zero-Waste Initiative
Through his 10-year tenure, Executive Chef David Vlach has kept F&B fresh with seasonal menus, themed dinners and a robust culinary garden.
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Andrew Haapala: A Culinary Journey of Growth and Innovation
Andrew Haapala discusses his transition from Executive Sous Chef to Executive Chef at the Country Club of Virginia and how he embraces growth, innovation, and a passion for elevating the dining experience.
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Merion Golf Club’s Jon Cichon On His First Year as a Club Chef
After more than 15 years in hotels, the Executive Chef shares his experiences with staffing, surprise menu hits and his goals for year two.
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Shawn Loving, CMC, On Team-Building, the Olympics and the Future of the Detroit Athletic Club
Loving discusses his passion for his work and the balancing act of managing a bustling culinary program.
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Laura Herman Talks Champurrado Ice Cream and the CEPC Exam
Shoreacres' Pastry Chef shares inspiration behind the unexpected ice cream flavor and the road to achieving her CEPC.
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Sam Brod On Growth and Adaptation at The Landings Golf & Athletic Club
The Executive Chef of The Landings Golf & Athletic Club discusses the growth of the club's food and beverage operations and how they continue to evolve.
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The Union League of Philadelphia’s Chef-Inspired Restaurant Pays Homage to Craftsmanship and Tradition
'Marquis By Denny Santiago' at the club's Liberty Hill location abides by the philosophy 'food is family.'
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How Diversity Makes the Culinary Team at Coral Ridge CC Click
Executive Chef Udo Mueller and Executive Sous Chef Vito Griseta embrace the differences within their team.
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Why Tampa Yacht & CC’s Executive Chef Believes Less Is More
Carlos Addarich, CEC, WCEC, explains the evolution of his culinary philosophy and the five values he lives by in the kitchen.
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Woodmont CC’s Executive Chef on the Worst Advice She’s Been Given
Shelby Confer says her main goal as Executive Chef of Woodmont Country Club is to impact kitchen culture for the better.
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The Berkshire CC’s Daniel Montano Talks Work-Life Balance and Snapper Soup
Daniel Montano, CEC, shares what he's learned in his few few months as Executive Chef of The Berkshire Country Club—and the lessons he brought from Myers Park.
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Samantha Cavaciuti on Her First Year as Executive Chef of The Polo Club of Boca Raton
Getting buy-in from her team has made all the difference in Samantha Cavaciuti's rise to Executive Chef.
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Vaquero Club’s Nelson MillĂ¡n Finds Culinary Inspiration in Music
Before his tenured culinary career, Executive Chef Nelson MillĂ¡n toured Latin America as a percussionist.
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Menlo Circus Club’s Sustainability Shift Goes Beyond the Menu
"Sustainability of community is about taking care of your people," says Executive Chef Michel Adams.
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Rebuilding From the Ground Up: Oakland Hills CC’s Devastating Fire
"We can't look back," says Executive Pastry Chef Elizabeth Harrison. "We have to look forward."
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One Size Does Not Fit All: How Forest Lake Club Satisfies All Members
Executive Chef Robert Meitzer focuses on menu variety, local ingredients, and engaging events.
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Seasonal Country Clubs and the Challenges They Represent
Jason Neal, Executive Chef of Lake Toxaway (N.C.) Country Club, discusses staffing, training and supply chains.
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The Club at Pasadera’s Colin Moody On The Power of Teamwork in the Kitchen
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. (more…)
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Why the Dynamic Between Executive Chef and Sous Chef is Vital at Kenwood CC
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. (more…)
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Consistency is Key for Todd Kelly of Cherokee Town and Country Club
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. (more…)
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Dean Moore, Executive Chef of The Harvard Club of Boston, Is Setting New England Cuisine Apart
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.
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How Sedgefield CC’s James Patterson Uses Competitions to Motivate Chefs
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. 
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Blackthorn Club’s Executive Chef James Allen Wants Chefs to Play With Their Food
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. 
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Robert Wysong on How Relationships are at the Center of Culinary in Clubs
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. 
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What to Consider When Designing and Building a New Club Kitchen
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.
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How The Country Club’s Executive Chef Scott Ryan Makes Every Day a Great Day
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.
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Ed Doyle Shares How Troon® Is Using Food & Beverage to Bring Members Together
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. (more…)
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Why Farmington CC’s Executive Chef, Michael Matarazzo, CEC, is Focused on the Journey
Michael Matarazzo, CEC, Executive Chef of Farmington Country Club, shares how his journey as a chef has impacted how he cooks, leads his team and evolves in his career.
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Daniel Island Club’s Executive Chef Tyler Dudley On Being a Leader, Not a Dictator
Club + Resort Talks Live is sponsored by Minor's. 
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Kevin Walker, CMC, On How He’s “Grown Up” Since Becoming a Master Chef
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.
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Club + Resort Chef Releases 2020 Season of Club + Resort Talks Live!
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. (more…)
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How Coral Bay Club’s Genevieve Guthrie Succeeds With a Lean Culinary Team
Genevieve Guthrie, Executive Chef of Coral Bay Club, discusses the challenges and benefits of a lean culinary team, how she handles a seasonal staff and the value of networking and continuing education. Club + Resort Talks Live is sponsored by Bush's Best. 
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