Club + Resort Chef

May 2025: Geo Lanez Takes Chef of the Year Title

Club + Resort Chef’s May Issue highlights how club chefs are using creativity and strategy to elevate member experiences through bold plates, award-winning menus, event playbooks, and insights from the Chef to Chef Conference.

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Editor’s Memo
The Stories That Move Us Forward
C+R’s Editorial Director talks about how storytelling drives connection, clarity, and the kind of progress that sticks.

Behind the Plate
Susanna Larson Shares Her Bold, Earthy Arctic Char
The dish by Yellowstone CC’s Executive Sous Chef features creamy yogurt romesco, roasted heirloom carrots, and duck fat confit potatoes.

Club Profile
Passion Meets Persistence at Sea Pines Country Club
Sea Pines CC’s culinary team seamlessly blends foundation with innovation, adapting to members’ evolving expectations, while maintaining a waitlist on the club-and-resort-dense Hilton Head Island.

Chef to Chef Conference
Chef to Chef Conference: A Look Back at 2025 and a Glimpse Ahead
The recap video and photo gallery from the 2025 Chef to Chef Conference in Baltimore are now available, offering a look inside the club and resort culinary industry’s must-attend event for education, connection, and professional growth.

C+R Chef of the Year
Nothing Wasted: Geo Lanez Takes Chef of the Year Title
The Patterson Club’s Executive Chef wins with a menu rooted in technique and personal meaning.

Food + Beverage
Building Better Burgers
Club chefs share their latest burger specials, plus tried-and-true tips for bettering this member-favorite staple.

Pastry
Small Yet Mighty: How Donuts, Muffins and More Maximize Their Potential
Breakfast breads and pastries go the distance in a variety of venues.

Banquet
A Playbook for Event Hospitality
Chefs share their cheat sheets for designing high-end culinary experiences.

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].

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