Understanding what makes a chef’s table experience memorable requires more than strong cooking. It demands creativity, collaboration, precision, and the ability to turn a meal into something guests talk about long after the final course. Chef’s Tables, Club + Resort Chef’s 2026 Cookbook, showcases the recipes, techniques, and thought processes behind chef’s table experiences created by some of the club and resort industry’s most talented culinarians.
This year’s cookbook is directly connected to PlateCraft 2025, C+RC’s annual culinary event hosted at Cullasaja Club in Highlands, N.C. For the first time, every featured chef either attended or instructed at PlateCraft, where teams worked side by side to develop and execute multi-course chef’s table menus. Several of the featured dishes were created during the event itself, including Adam Deviney’s black bass duo with bronzed turmeric goujon and Lance Cook’s spiral pasta with porcini filling and lamb loin.
The cookbook also features chef’s table dishes served at clubs across the country, from the Cosmos Club in Washington, D.C., to the Detroit Athletic Club, Audubon Country Club in Naples, and Chicago’s Saddle & Cycle Club. Inside, readers will find detailed recipes, plating inspiration, and insight into how chefs balance technical execution with member expectations in an intimate dining format.
Download your free copy of The Chef’s Tables, Club + Resort Chef’s 2026 Cookbook, and explore the recipes, ideas, and culinary R&D shaping chef’s table experiences across the club and resort industry.
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