In this video, released at the 2023 Chef to Chef Conference in Miami, Lance Cook, WCMC, MWMCS, CEC, CCA, CFBE, FMP, CFSM, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.), explains his use of a personal logo to signify his expertise in the culinary industry. He details how other club chefs can create their own logo for personal brand recognition while highlighting the impact a logo can have on a chef’s identity.
About The Author
Joanna DeChellis, Editorial Director, Club + Resort Chef
As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].