In addition to the Charlottesville, Va., club’s latest appointment, other chef announcements include Crystal Springs Resort in Sussex County, N.J., naming John Greeley as Executive Chef, and Sandestin Golf and Beach Resort in Destin, Fla., appointing Eric Chopin as Executive Chef.

Recent club chef appointments include the following:

• Michael Matarazzo, CEC, will join Farmington Country Club in Charlottesville, Va., in early June to become the club’s new Executive Chef. Matarazzo will guide the culinary vision, staff, menus, and daily operation for the full service, top-ranked platinum club.“After an extensive search and receiving over 100 applications from all around the world, we are pleased to announce the selection of Chef Matarazzo. We are excited and confident that he will take Farmington to new culinary heights when he joins us in early June,” said Joe Krenn, General Manager/COO at Farmington Country Club.

  Originally from Bellmore, N.Y., Matarazzo is a 2003 graduate of The Culinary Institute of America, in Hyde Park, N.Y., after which he went on to complete a three year culinary apprenticeship at the world renowned Greenbrier Resort in White Sulphur Springs, W.Va., under Certified Master Chef, Peter Timmins. In 2006, Matarazzo was named Captain of the U.S. Regional Culinary Olympic Team earning gold and silver medals. The team went on to become the first U.S. Regional team to win the World Championship in Erfurt, Germany in 2008, effectively defeating 62 other teams from 32 different nations. In 2010, Matarazzo was named Chef of The Year for the United States by the American Culinary Federation and in 2011 he took second place overall representing the United States in The Global Chefs Challenge, in Vancouver, British Columbia.

  Most recently Matarazzo was the executive chef at historic Bear Mountain Inn in Bear Mountain, N.Y., and coach of the West Point Culinary Olympic Team. He currently serves as Advisor to The United States Army Culinary Arts Team which is set to compete at the Culinary Olympics in Erfurt, Germany in October, 2016. With a strong competitive background, cutting edge techniques, and contemporary presentations, coupled with a solid knowledge of Classical French Cuisine, creativity is always at the forefront of his menus. Matarazzo is a firm believer in local and sustainable ingredients, and looks forward to providing Farmington members and their guests with a unique culinary experience.

• Ridgewood native John Greeley has been named the new Executive Chef of Crystal Springs Resort in Sussex County, N.J. Greeley, a Chatham resident, previously oversaw all dining operations for “21” in Manhattan, where he spent 12 years. He studied for an art degree in Savannah, Ga., where he became familiar with Southern cooking and Lowcountry cuisine. He now oversees all of Crystal Springs’ restaurants, including the outdoor Chef’s Garden, which opens for the season on Memorial Day weekend and will have a new Southern-influenced menu “that highlights the wood-fired grills and smokers in the restaurant.”

• Sandestin Golf and Beach Resort in Destin, Fla., has announced the appointment Eric Chopin to the position of Executive Chef. Born in Guerande, Brittany, France, Chopin began his cooking experience at the early age of 14 in Paris as a charcutier. Chopin is classically trained in the art of making delicious, unique pastry and savory masterpieces, while always respecting their natural flavors and textures.

  After graduating from Belliard Cooking School, Chopin honed his skills at restaurants in and around Paris. After moving to America in 1983, Chopin won the Gold medal in the Colorado Pastry Championships. His specialties evolved to include macrobiotic and vegetarian recipes and catering to Hollywood’s elite when he moved to California and joined the Ritz Carlton Hotel Company. His next position as executive chef of The Ritz-Carlton, Tyson’s Corner in Washington, D.C., gave him the opportunity to cook for celebrities such as George Bush Sr., George Bush Jr., and Luciano Pavarotti to name a few. He also assisted in developing The Fine Art of Cuisine, an annual event which showcases chef talent.Chef Chopin left his position at The Ritz-Carlton to open a new boutique hotel, The Mansion on Peachtree, and then on to a new experience as the executive chef of The American Airlines Arena in Miami, Fla., Chef to the Miami Heat.

  Chef Chopin is a Maîtres Cuisiniers De France- French Master Chef and a professional member of Academie Culinaire de France and the Chaine Des Rotisseurs which keeps him involved with his peers, assisting with developing the next generation of chefs and current on culinary trends. He continues to build on what he knows by enhancing his already perfect dishes with new millennium twists. While the times and tastes of his guests may change, the one thing that stays the same is his focus on delivering fresh, beautifully prepared foods that preserve classic flavors and make his diners tongues sing!