Ian Fleischmann, Executive Chef – Clubhouse, Ocean Reef Club
Because Key Largo’s climate parallels Thailand’s, Clubhouse Executive Chef and 40 Under 40 honoree Ian Fleischmann is spending his summer planting a variety of Thai ingredients at Ocean Reef Club, like kaffir lime and lemongrass, plus other garnishes for next season.
Right now, there are about 108 square feet of raised bed space, plus edible trees: six varieties of mangoes, four varieties of avocados, a curry leaf tree, and two kaffir lime trees. On the docket: key lime trees.
Fleischmann’s culinary background lies primarily in hotels and independent restaurants. He’s also spent time traveling and cooking around the world, including India, South Korea, and Malta.
“I got my start in cooking in Japanese restaurants,” he adds. “I worked in Japanese and Korean restaurants for eight years before I went to culinary school.”
This global influence is evident in his culinary style and his menus at Ocean Reef.
cauliflower tagine by Ian Fleischmann, Executive Chef – Clubhouse, Ocean Reef Club
“Last year, one of our most popular dishes was a halibut al pastor,” he notes—“all the elements of an al pastor taco, but as a nice, composed fish dish.”
When it comes time to garnish, Flesichmann sees micro greens as overrated—low impact and low flavor—opting instead for petite herbs sourced from Harpke Family Farm.
chicory salad by Ian Fleischmann, Executive Chef – Clubhouse, Ocean Reef Club
“You can get a full stem that has three or four leaves on it,” he says. “They’re super tender. They have beautiful texture, and they’re typically a lot more concentrated in flavor.”
In a la carte, a common mistake he sees lies in ingredient placement: Chefs prioritize artistry over functionality.
“They spread ingredients out so much that by the time it gets to a table, [the food is] cold,” Fleischmann says. “Many people go for aesthetics versus making something work functionally to deliver the best dining experience for guests.”
Guest experience in mind, Fleischmann considers tableside preparation an underrated tool.
braised lamb shank by Ian Fleischmann, Executive Chef – Clubhouse, Ocean Reef Club
“Outside of the club world, nobody really appreciates it; they consider it old-school. But it’s perfect in clubs,” he says. “It’s borderline ironic, but it’s something I really, really love.”
Tableside preparations at the clubhouse include dover soles and baked Alaska. And at The Islander Fish House & Sushi Bar, Flesichmann notes, Executive Sushi Chef Eric Andreu and team have offered a refined version of tableside shabu-shabu.
king crab amatriciana by Ian Fleischmann, Executive Chef – Clubhouse, Ocean Reef Club
Balancing Act
Catherine DiQuinzio, Chef de Cuisine at Bonnie Briar Country Club in Larchmont, N.Y., and 40 Under 40 honoree, points to vibrancy and balance as keys to her plating style.
“Every plate is a balance between color, texture, and flavor,” she says. “I gravitate toward a clean presentation that highlights the ingredients’ natural beauty, while ensuring the first bite delivers on the promise the plate makes. Does it taste as good as it looks? For me, plating isn’t just the first look though; it’s the final layer of storytelling in every dish. … I will plate the same dish eight times until I feel like [it’s right].”
Bonnie Briar CC has about 480 members and generates $2.1 million in annual F&B revenue. Menus change seasonally, plus new specials every week, which DiQuinzio sees as an opportunity for increased creativity.
Bonnie Briar Country Club’s culinary team includes, from left to right, Sous Chef Matthew Marrero, Chef de Cuisine Catherine DiQuinzio, Executive Sous Chef Jose Sanchez, and Director of Food and Beverage/Executive Chef Christopher Reveron. DiQuinzio cites mentorship, alongside LinkedIn, as keys to honing her plating style.
“One thing one of my mentors [Bonnie Briar CC Director of F&B/Executive Chef Chris Reveron] told me that stuck with me: Your plate is like a business card. You’re not going to hand your business card out all crumpled up; you’re going to have it all pressed clean.”
In training staff, though, Bonnie Briar’s culinary leaders offer some creative freedom.
“We have a vision, how we want everything to be cut and prepared, and they all get recipe packets every menu launch,” DiQuinzio notes. “But we do give them some creative freedom to plate the dish. Of course, we’re guiding them and helping them, but for the most part, we let the staff take control, just enforcing that it stays consistent from that point on. … That’s how I was always taught, and I try to be the leader that I want, [which means] creating that inclusive atmosphere [that the team can] thrive in.”
Find the recipe for Bonnie Briat CC Chef de Cuisine Catherine DiQuinzio’s roasted beet and fig salad at recipes.clubandresortchef.com (linked in photo).
While much of her plating style was developed through mentorship, she also looks to LinkedIn often for inspiration.
“That’s what being a chef is all about—trying recipes and giving your own twist to it, while of course giving credit where it’s due,” DiQuinzio says. “For example, everybody has a tomato mozzarella dish. But that dish is constantly evolving.”
Ridgewood CC Executive Chef Peter Angelakos
Interactive Elements
While Executive Chef Peter Angelakos has his roots in French cuisine and technique, he sees versatility as key at The Ridgewood Country Club in Paramus, N.J.
“It’s like being a personal chef for 800 different families,” he notes, adding that many of the club’s younger members like to experiment and try new foods.
“I am able to introduce different things that are a little bit more cutting-edge,” he says, “which makes it interesting for me.”
He cites a ‘grilled shrimp cappuccino’ as among his more innovative presentations.
“I took the shrimp, skewered them, and hung them on a coffee cup that was filled with a tomato horseradish bisque,”Angelakos says. “We did a celery root foam on top of that, then I garnished it with some caviar.”
He’s experimented with some interactive elements, including tableside preparations, as well as stenciling.
Find the recipe for The Ridgewood CC Executive Chef Peter Angelakos’ wagyu beef short ribs with foie gras, braised in Guinness, with celery root purée, grilled asparagus and pearl onions at recipes.clubandresortchef.com (linked in photo).
“Both the membership and the leadership implore me to use the best ingredients and tools,” he notes. “If I need to buy something—a sous vide, a dehydrator, utensils, stencils—they are supportive.”
Plating requires versatility, he says, and a touch of whimsy. However, he adds a note of caution: “You don’t want it to be too gaudy. You need to show a little bit of restraint. Everything needs to make sense on the plate.”
Also, he says, a dish’s presentation must stay consistent, whether it’s a slow Tuesday night or a busy weekend.
“[Chefs] get carried away sometimes,” Angelakos says, “but with the young talent that’s coming up, I think we’re in a really good place overall.”
