Introducing the PlateCraft 2026 Instructors

Michael Matarazzo, CEC, HoF, Executive Chef, Farmington Country Club

Michael Matarazzo is the Executive Chef of Farmington Country Club (Charlottesville, Va.), where he leads one of the region’s most respected private club culinary operations. At Farmington, Matarazzo oversees a large, high-performing team and a complex food-and-beverage program serving a deeply engaged membership, with a focus on consistency, standards, and culture.

Matarazzo began his professional training with an apprenticeship at The Greenbrier, where he developed a disciplined foundation in classical technique and high-level service. He went on to distinguish himself on the international competition stage, serving as captain of the U.S. Regional Culinary Olympic Team in 2008 and leading the team to a world championship—the first U.S. regional team to earn that distinction. He was named USA Chef of the Year in 2010 and placed second in the Western Hemisphere at the Global Chefs Challenge in 2011. That same year, he served as a civilian advisor to the U.S. Military’s Culinary Olympic Team, helping guide teams to multiple gold medals in international competition.

Throughout his career, Matarazzo has built and led culinary teams at premier clubs, earning a reputation for developing people as deliberately as he develops programs. At Farmington Country Club, he currently leads a brigade of more than seventy professionals. In 2022, the club was recognized by Club + Resort Chef for delivering the No. 1 club culinary experience in America.

Beyond day-to-day operations, Matarazzo is widely respected within the private club industry for his perspective on leadership, mindset, and long-term sustainability in demanding environments. His approach is shaped by firsthand experience navigating pressure, burnout, and recovery at the highest levels of performance. That lived experience informs how he builds teams, sets expectations, and creates cultures where accountability and well-being coexist.

In addition to his role at Farmington, Matarazzo is a sought-after speaker at industry conferences and leadership forums, where he speaks candidly about performance, perspective, and what it takes to sustain excellence over the course of a career.

Andrew Haapala, Executive Chef, The Country Club of Virginia

Andrew Haapala is the Executive Chef of The Country Club of Virginia (Richmond, Va.), where he oversees all culinary operations across the club’s two campuses. In this role, Haapala leads a large, multi-layered brigade responsible for à la carte dining, banquets, and high-touch member programming across six kitchens, with a particular focus on elevated events and experiential dining.

Haapala brings more than two decades of experience in professional kitchens throughout the Mid-Atlantic, building his career deliberately through some of the region’s most respected private clubs. His path includes time at Baltimore Country Club, Chevy Chase Club, and Myers Park Country Club, where he progressed through the brigade before stepping into his first Executive Chef role at Peninsula Yacht Club.

Before being named Executive Chef at The Country Club of Virginia, Haapala spent nearly a decade as Executive Sous Chef at the club, gaining deep operational knowledge of its scale and complexity. Founded in 1908, the club serves a large and diverse membership across two historic properties, requiring precision, planning, and consistency at every level of execution. Haapala’s experience managing both daily dining and large-scale events has shaped his leadership style: structured, calm under pressure, and deeply team-oriented.

His culinary background spans the full spectrum of the industry, from small independent kitchens to platinum-level private clubs. That range informs his practical approach to menu development, capital planning, cost control, and staffing. Haapala is known for building systems that support creativity without sacrificing discipline, and for developing teams capable of executing at a high level during the club’s busiest moments.

In recent years, Haapala has become particularly focused on member-facing culinary experiences that bring guests closer to the kitchen. His Chef’s Table dinners at The Country Club of Virginia have grown into signature events, inviting members directly into the culinary process through intimate, carefully choreographed services that highlight technique, teamwork, and hospitality at its most personal.

At his core, Haapala is a chef who values the progression of food, systems, and people. He remains committed to leading from within the kitchen, mentoring his team, and delivering dining experiences that reflect both craft and care.

Geo Lanez, CMC, MBA, Executive Chef, The Patterson Club

Geo Lanez is the Executive Chef at The Patterson Club in Fairfield, Conn., delivering exceptional dining experiences for the club’s membership.

A graduate of Johnson & Wales University, Lanez earned his MBA in 2014 after completing his bachelor’s degree in food service management. His passion for culinary excellence led him to compete at the highest levels, including as a member of the ACF Culinary Team USA, earning multiple medals at the Culinary World Cup and IKA/Culinary Olympics.

Beyond competitions, Lanez is a dedicated mentor, coaching numerous award-winning chefs and student competitors. Recognized among Club + Resort Chef’s 40 Under 40 (view his profile here) and as a JWU Graduate of the Last Decade, he continues to shape the industry through mentorship, education, and innovation in club dining.

In 2025, Lanez was named the Club + Resort Chef of the Year. Read more here.

In 2026, he received his Certified Master Chef designation, the highest and most rigorous professional culinary distinction in the United States, awarded by the American Culinary Federation and validated through an intense multi-day practical exam. Read more here.

Sam Brod, CEC, Senior Executive Chef, The Landings Golf & Athletic Club

Sam Brod is a highly regarded Senior Executive Chef at The Landings Golf & Athletic Club, where he brings over 20 years of experience in fine dining, kitchen management, and culinary leadership. Known for his exceptional skills, creativity, and commitment to excellence.

Brod’s culinary journey began at the Lebanon County Career & Technology Center, where he earned a degree in Culinary Arts. His passion for cooking led him to The Culinary Institute of America (CIA), where he earned both an associate’s degree in culinary arts and an undergraduate degree in Hospitality with a focus on Culinary Management. This solid educational foundation set the stage for a successful career in the culinary industry.

Early in his career, Brod had the privilege of working for Chef J. Kevin Walker, CMC, a mentorship he credits as pivotal to his success. For 10 years, under Chef Walker’s guidance, Chef Brod refined his skills, absorbed invaluable leadership lessons, and embraced the importance of mentorship in the culinary world. Chef Brod proudly carries on this tradition of mentorship. He has made it his mission to guide and inspire young chefs, much like Chef Walker did for him.

Throughout his career, Brod has worked at some of the nation’s most prestigious culinary establishments, including Broadmoor Hotel in Colorado Springs, Cherokee Town & Country Club in Atlanta, The Vintage Club in California, and Grandfather Golf & Country Club in North Carolina. These experiences helped him hone his skills and develop his leadership style, blending classical techniques with innovative approaches to menu creation and kitchen management.

In 2023, Brod was named the Club + Resort Chef of the Year at the Chef to Chef Conference. He is also a Certified Executive Chef through The American Culinary Federation. He is also the driving force behind The Landings Golf & Athletic Club’s Certified Apprenticeship Program, where he continues the cycle of mentorship, and training the next generation of culinary professionals.

Brod’s culinary philosophy is deeply rooted in classical cooking techniques, with a strong emphasis on using fresh, local, and seasonal ingredients. Sustainability is at the core of his approach, and he works closely with local farmers, purveyors, and broadline vendors to source the finest ingredients.

As Senior Executive Chef, Brod oversees all aspects of the culinary operations at The Landings Golf & Athletic Club, leading a talented team of over 145 chefs and kitchen staff while ensuring that every dining experience meets or exceeds the highest standards. His leadership style is collaborative and mentorship-driven, focusing on creativity, growth, and a passion for culinary excellence.