The Club + Resort Chef Association (CRCA) is proud to announce that Daniel Montano, CEC, Executive Chef of Mizner Country Club (Delray Beach, Fla.), has earned the Certified Executive Club Chef (CECC) certification. The CECC designation recognizes exceptional leadership, organizational acumen, and a deep commitment to mentorship within the private club culinary space.
Montano’s career has consistently combined structure with creativity, resulting in strong teams, efficient systems, and forward-thinking menus that meet the evolving expectations of club members. His leadership at Mizner, and previously at The Berkshire Club and Myers Park Country Club, reflects a focus on coaching, standards, and collaboration.
“Daniel brings an uncommon level of professionalism and discipline to every kitchen he leads,” wrote Scott Craig, WCMC, CCCD, Executive Chef of Cullasaja Club, in his letter of recommendation. “He is a systems thinker who designs workflows that elevate productivity and enhance the member experience.”
Montano was named one of Club + Resort Chef’s 40 Under 40 in 2024, recognizing his innovation and impact on the industry. He has presented at the Chef to Chef Conference, competed as a Chef of the Year finalist, and served as a mentorship panelist, reinforcing his reputation as both a leader and a learner.
This fall, Montano will present at PlateCraft, a sold-out culinary workshop hosted at Cullasaja Club. His session will highlight his approach to clean, global flavors and demonstrate techniques that have helped him bring new energy to classic formats.
His Peruvian Ceviche was featured on the cover of the 2023 Club + Resort Chef Cookbook of the Year, showcasing his refined approach to flavor and storytelling through food.
Mark Bado, MCM, CCE, General Manager and COO of Mizner Country Club, praised Montano’s ability to cultivate environments where creativity and high standards thrive. “He believes in the importance of creating work environments where team members can thrive among the creativity that this profession allows,” Bado wrote in his endorsement.
The CECC credential is awarded to chefs who demonstrate excellence across three pillars: operational leadership, team development, and coaching. Montano’s record of developing talent, managing complexity, and elevating culinary programs reflects this standard.
The CECC designation is awarded to chefs who demonstrate exceptional leadership, culinary finesse, and a deep understanding of the unique challenges inherent in the club culinary environment. This certification contrasts with the Certified Club Culinary Director (CCCD) designation from CRCA, which emphasizes the managerial and operational aspects of leading a club operation.
Attaining the CECC designation is an intensive endeavor, necessitating a blend of educational milestones, professional certifications, and substantial industry experience. Candidates must prepare and submit a comprehensive application encompassing a resume, professional references, recipes and compelling endorsements. This application is meticulously evaluated by a panel comprising respected figures in the club culinary domain.
The Club + Resort Chef Association congratulates Daniel Montano on earning the CECC certification and looks forward to the continued impact of his leadership across the industry.
About the Club + Resort Chef Association
The Club + Resort Chef Association (CRCA) is a leading professional organization dedicated to advancing the culinary arts within the club and resort industry. CRCA strives to foster excellence and innovation in culinary leadership by providing educational opportunities, networking events, and certifications.
For more information about CRCA, please visit association.clubandresortchef.com
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