In this exclusive Club + Resort Talks interview, Jordan Cox talks about his first year as Executive Chef at Hermitage Country Club in Manakin Sabot, Va., from inheriting a dedicated team to introducing locally sourced ingredients and tackling the club’s massive smoker.
“I’m learning on the fly and seeing how I can make an impact,” Cox says. “And I’m working with a really good, really solid team. They’re very eager to learn and grow, and that’s really important to me.”
Cox opens up about his farm-to-table goals, experimenting with new menus, and reinventing mainstay dishes. And for the club’s 125th anniversary this year, Cox is leading the charge on food through the decades, planning era-themed stations that balance nostalgia with innovation.
Watch the full interview to learn more about how Cox is transforming one of Virginia’s most historic clubs.
