Daniel Montano, CEC, Executive Chef of Mizner Country Club and C+RC 40 Under 40 alum, talks about his move from Forsyth Country Club in Winston-Salem, N.C., to the Delray Beach, Fla.-based club in 2024, as well as his experience working with Mark Bado, MCM, CC, General Manager and COO of Mizner and presenter at the 2025 Chef to Chef Conference in Baltimore.
Bado tasked Montano with getting a firmer grip on labor challenges, improving consistency, including standardizing recipes and prep lists, and of course getting to know the membership, which includes learning about the Jewish cuisine and culture while also incorporating Montano’s own culinary style.