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.
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 CEPC Exam Challenges
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 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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