Club + Resort Chef has unveiled the names of the four club chefs set to compete in the highly anticipated C+R Chef of the Year competition for 2026. This competition, a highlight of the Chef to Chef Conference, will be held at The Broadmoor, March 8-10, 2026.
The club chef competitors stepping into the spotlight this year (in alphabetical order by surname) are:
- Michael Lamping, CEC, Executive Chef, Dallas Athletic Club (Dallas, Texas)
- Jacob Picking, CEC, Executive Chef, Blue Hills Country Club (Kansas City, Mo.)
- Chris Smith, Executive Chef, Rolling Rock Club (Ligonier, Pa.)
- Stephen Valenti, Executive Chef, Bloomfield Hills Country Club (Bloomfield Hills, Mich.)
Michael Lamping, CEC, is the Executive Chef of Dallas Athletic Club in Dallas, Texas. Lamping says his career has been defined by two constants: working within the club industry and competing at a high level.
“I began my journey as an ACF chef apprentice at Bellerive Country Club, where I started competing at a young age,” he says. “As a Junior ACF team member, I earned recognition as a Young Commis regional winner in the National Chaîne des Rôtisseurs competition and went on to medal in the professional category while still a junior. Throughout my career, I have worked exclusively in the club industry—four clubs in total—and have consistently placed the club and its membership at the center of my professional purpose. This environment aligns seamlessly with my values and approach to the culinary profession.”
Lamping says he excels in process, refined precision, and a relentless pursuit of excellence, and mentorship is at the heart of his professional drive.
“I was fortunate to be mentored early in my career and continue to look up to the chef who first guided me,” Lamping says. “He taught me far more than technique and skill—he instilled compassion, respect for others, and the belief that teamwork is essential to success in the kitchen. I remain committed to passing those values on to the next generation.”
Jacob Picking, CEC, is the Executive Chef of Blue Hills Country Club in Kansas City, Mo.
After four years working in a local restaurant, he decided to attend Johnson County Community College’s chef apprentice program. After graduating, he joined Blue Hills Country Club as a line cook in 2014. Just over five years later, he was offered the Executive Chef position. He’ll be celebrating 12 years at Blue Hills next week, marking his seventh year as Executive Chef and his sixth Chef to Chef Conference.
“While competition isn’t something I’ve always pursued,” Lamping says, “largely due to nerves and the unknown outcome, I see this as a valuable chance to step outside my comfort zone, showcase my skills, and measure myself against others in our field. … As I continue to grow as a chef and think more intentionally about long-term professional goals, I can’t think of a better steppingstone to challenge myself and gain perspective.”
Chris Smith graduated from The Culinary Institute of America in 2010. Smith has spent his career in the club space, including River Oaks Country Club, Dunwoody Country Club, and Willow Oaks Country Club. He has been the Executive Chef of Rolling Rock Club in Laughlintown, Pa., since 2024, where he continues to hone his passion for the club culinary industry and craft.
“My main goal as a growing Executive Chef is to create a successful healthy environment for young aspiring chefs to train and grow into professional leaders,” Smith says. “I see this competition as an avenue to grow my name among the culinary club and resort community.”
Stephen Valenti is the Executive Chef of Bloomfield Hills Country Club in Bloomfield Hills, Mich.
“I believe that I bring the perfect balance of technical skill, leadership, and genuine passion for the craft of modern club cuisine,” Valenti says. “I’m committed to elevating the guest experience through thoughtful menu development, disciplined execution, and a respect for seasonality and product sourcing.”
Valenti is looking to represent the club culinary industry at the 2026 C+RC Chef of the Year Competition with professionalism and a competitive spirit.
“I see Chef of the Year not only as a personal challenge,” he says, “but as an opportunity to showcase the level of cuisine and leadership happening within our club community.”
Inside the Updated Format
The 2026 Chef of the Year Culinary Competition will feature an updated format designed to reflect how chefs compete on global stages while giving participants greater clarity and control.
The annual competition will again feature four club and resort chefs competing in head-to-head rounds over the course of the conference. Each day, two chefs will face off in a live cooking challenge. Competitors will have five minutes to set up, 60 minutes to cook, and five minutes to plate, followed by a 30-minute station reset. Judges will evaluate each competitor based on taste, presentation, sanitation, and organization.
For 2026, the scope of the competition has been streamlined. Rather than preparing multiple courses, competitors will produce a single entrée. Organizers say the narrower focus allows chefs to concentrate on execution and technique while reducing the amount of product and equipment required to compete.
The competition format has also been updated to align more closely with the structure and expectations of established culinary competitions worldwide. Competitors will bring all ingredients, tools, smallwares, and equipment needed to execute their dish. Organizers say the change is intended to eliminate uncertainty and allow chefs to plan preparation and travel with clearly defined expectations well in advance of the event.
While competitors will supply their own materials, they will cook in a professionally designed commercial kitchen built specifically for the Club + Resort Chef of the Year Competition and provided by Southbend/Firex.
Cash prizes and recognition remain unchanged. The first-place finisher will receive a $4,000 cash prize and a feature in Club + Resort Chef. The runner-up will receive a $1,000 cash prize.
Former Club + Resort Chef of the Year winners include:
2025: Geoffrey Lanez, CEC, MBA, Executive Chef, The Patterson Club
2024: Conor Ball, Executive Chef, Martis Camp Club
2023: Sam Brod, CEC, Executive Chef of The Landings Golf & Athletic Club
2022: Robert Meitzer, CEC, AAC, Forest Lake Country Club
2022: James Allen, CEC, Blackthorn Club at the Ridges
2020: Scott Craig, CEC, CCA, WCMC, Myers Park Country Club
2020: J. Kevin Walker, CMC, AAC Ansley Golf Club
2019: Eva Barrios, CEC, Austin Country Club
2019: Nelson Millán, San Antonio Country Club
2018: Brandon Gross, The Metropolitan Club of the City of Washington D.C
2017: Todd Walline, CEC, CCA, Blue Hills Country Club
2016: Thayer Johnson, Castlewood Country Club
