Club + Resort Talks Live! 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.
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 Millán Finds Culinary Inspiration in Music
Before his tenured culinary career, Executive Chef Nelson Millán 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 Everyday 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 CC, shares how his journey as a chef has impacted how he cooks, leads his team and evolves in his career. Club + Resort Talks Live is sponsored by Minor's.
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Daniel Island Club’s Executive Chef Tyler Dudley On Being a Leader, Not a Dictator
Tyler Dudley, CEC, CCA, Executive Chef and Director of Culinary Operations at Daniel Island Club, shares a little about the club itself and how he leads his team by cultivating individuals and a teams who can think for themselves and collaborate. Club + Resort Talks Live is sponsored by Minor's.
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