Club + Resort Chef

January 2020: The 2020 Cookbook

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The January issue of Club + Resort Chef is a first-of-its-kind showcase of chef-written recipes from notable leaders within this unique segment of the culinary world.

“When I called each chef who contributed to this inaugural recipe issue to request their participation, I asked them about the dish they were most proud of,” says Joanna DeChellis, Editor of C+RC, in her January Editor’s Memo. “Thanks to the suggestion of one of those chefs, I also asked for the story behind that dish. I asked about the inspiration, about what makes it special, and about why, of all the recipes they’ve written, it should be the dish we featured next to their picture.

“The answers to those questions added depth to each recipe. There’s a soup that helped to launch a career; a roasted chicken that earned a CMC designation; a bouillabaisse that symbolizes how much support one chef gets from her membership; and an artichoke hummus that epitomizes teamwork,” she adds.

Chefs Featured in this issue include:

  • Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.)
  • Brian Beland, CMC, Executive Chef, Country Club of Detroit
  • Scott Craig, CEC, CCE, WCMC, Director of Culinary Operations, Myers Park Country Club
  • Marvin Herrera, CEC, Executive Chef, Augusta Country Club
  • Keith Coughenour, CEC, AAC, Executive Chef, Duquesne Club
  • Michael Ponzio, Executive Chef, Union League Club of Chicago
  • Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club
  • Richard Jallet, Executive Chef, Baltimore Country Club
  • Carolyn King, Executive Chef, Edgartown Yacht Club
  • Robert Mancuso, CMC, Executive Chef, The Bohemian Club

January 2020 Club + Resort Chef Digital Issue

Editor’s Memo
Recipe For Success
Read article here.

Guest Editorial
Why We Must Pay It Forward
Read article here

Vincent Horville, BEP, BTH, CAP
Executive Chef, The Metropolitan Club of the City of Washington (D.C.)
Read more

Brian Beland, CMC
Executive Chef, Country Club of Detroit
Read more

Scott Craig, CEC, CCE, WCMC
Director of Culinary Operations, Myers Park Country Club
Read more

Marvin Herrera, CEC
Executive Chef, Augusta Country Club
Read more

Keith Coughenour, CEC, AAC
Executive Chef, Duquesne Club
Read more

Michael Ponzio
Executive Chef, Union League Club of Chicago
Read more

Sean Dwyer
Pastry Chef, Hamilton Harbor Yacht Club
Read more

Richard Jallet
Executive Chef, Baltimore Country Club
Read more

Carolyn King
Executive Chef, Edgartown Yacht Club
Read more

Robert Mancuso, CMC
Executive Chef, The Bohemian Club
Read more

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Director of Content of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast, Club + Resort Talks, and has served in a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club + Resort Business.

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