Eva Barrios, CEC
Royal Oaks Country Club (Houston, Texas)
As Executive Chef of Royal Oaks Country Club, Eva Barrios, CEC, has spent nearly her entire career in the club and resort industry. Prior to her current post, she was the Executive Sous Chef of Austin CC. Before that she was with Houston CC. She is also the Texas Chefs Association Certification Chair for the American Culinary Federation.
Read more from Chef Barrios here.
San Antonio (Texas) Country Club
Eduardo Castillo is the Executive Chef of San Antonio (Texas) Country Club. Castillo has also held the Executive Chef position at a number of other prestigious clubs including Round Hill Club (Greenwich, Conn.), Elkridge Country Club (Baltimore, Md.), and The Summit Club (Fort Wayne, Ind.).
Read more from Chef Castillo here.
David Clark is currently the Executive Sous Chef of Army Navy Country Club (Arlington, Va.), a position he’s held since 2017. Prior to this post, he worked at a number of other clubs including Baltimore Country Club and Chevy Chase Club. Chef Clark also served in the U.S. Army, where he was a heavy equipment operator. He completed combat tours in both Iraq in 2006 and Afghanistan in 2009. While overseas, he realized that his true passion was cooking, and upon his return to the U.S., enrolled in the culinary school at Baltimore International college.
Read more from Chef Clark here.
Lance Cook, CEC, CCA, WCEC, CFBE, FMP, CFSM is the Executive Chef of Hammock Dunes Club in Palm Coast, Fla. Cook stepped in as the maestro of HDC’s kitchen in April of 2017. He was previously the Executive Chef of Eau Gallie Yacht Club in Melbourne, Fla.
Read more from Chef Cook here.
Beyond his role at the Platinum-ranked Myers Park Country Club (Charlotte, N.C.), Scott Craig is also a Certified Master Chef through the World Association of Chefs Societies. Before discovering his love of culinary, Craig studied psychology at Virginia Tech (Blacksburg, Va.). He then trained at two top private clubs—Baltimore Country Club (Lutherville-Timonium, Md.) and the Chevy Chase (Md.) Club. His resume is packed with gastronomic accomplishments, but most notably he is the 2012 Culinary Olympic gold medalist.
Read more from Chef Craig here.
As Executive Chef of Fiddlesticks Country Club, Ryan Daniels is progressive with new culinary techniques and special events. He and his team are focused on transforming upscale ingredients to make them familiar and delicious for members and guests.
Read more from Chef Daniels here.
Gerald Ford, CMC, is Executive Chef of The Ford Plantation in Richmond Hill, Georgia. Prior to this post, he was the Executive Sous Chef of The Everglades Club in Palm Beach, Fla. During his time at The Everglades, he became one of 72 ACF Certified Master Chefs® in the country. Currently, he is Team Captain of the 2020 ACF Culinary Team USA.
Read more from Chef Ford here.
Brandon Gross is the Executive Chef of Columbia Country Club in Chevy Chase, Md. He was previously Executive Sous Chef of The Metropolitan Club of The City of Washington (D.C.).
Read more from Chef Gross here.
Thayer Johnson, Executive Chef of Orinda Country Club, consistently brings new ideas and creative solutions to the club culinary scene. He writes innovative menus that surprise and delight his membership.
Read more from Chef Johnson here.
Edward Leonard, CMC, GMC, FSP, AAC, is the Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.) With nine kitchens, five restaurants, three event venues, along with a spa complex and active tennis and golf facilities at the property, Leonard directs a team of over 85 to meet the food-and-beverage needs of a community with 1,700 houses and 3,450 members. Leonard is one of only 72 Certified Master Chefs in the United States and has authored seven culinary books.
Read more from Chef Leonard here.
Andrew Maggitti is the Executive Chef of Rehoboth (Del.) Beach Country Club. Prior to this post, he was the Executive Chef of Chartwell Golf and Country Club (Severna Park, Md.). He has a passion for cooking and a determination to provide members with an outstanding dining experience at all levels. He has over 33 years of culinary experience and has worked in a number of platinum clubs, including Cherokee Town and Country Club as well as Scioto Country Club. He also spent six years working under the direction of four Certified Master Chefs including Mark Erickson, CMC, Hartmut Handke, CMC, Kevin Walker, CMC, and Chris Northmore, CMPC. He is diversified in all areas including contemporary, American, and refined dining, along with banquets and special events.
Read more from Chef Maggitti here.
Originally from Bellmore, N.Y., Matarazzo is a 2003 graduate of The Culinary Institute of America in Hyde Park, N.Y. He then completed a three-year culinary apprenticeship at the world- renowned Greenbrier Resort in White Sulphur Springs, W. Va., under Certified Master Chef Peter Timmins.
In 2006, Chef Matarazzo was named Captain of the United States Regional Culinary Olympic Team, which became the first U.S. Regional team to win the World Championship in Erfurt, Germany in 2008.
After completing his apprenticeship at The Greenbrier, Matarazzo spent three years at Westchester Country Club in Rye, N.Y., starting as Banquet Chef and finishing as Executive Sous Chef. In 2010, he became Executive Chef of The Bear Mountain Inn in Bear Mountain, N.Y. Also in that year, he was named Chef of the Year for the United States by the American Culinary Federation and in 2011, he took second place overall representing the United States in The Global Chefs Challenge, in Vancouver.
In addition to his current role as Executive Chef of Farmington Country Club in Charlottesville, Va., where he has been since 2014, Chef Matarazzo now serves as the Lead Advisor to The United States Army Culinary Arts Team.
Read more from Chef Matarazzo here.
Lawrence T. McFadden, CMC, is General Manager/COO of the 146-year-old Union Club of Cleveland. His impressive, 30-year career spans the globe with roles in Hong Kong and Singapore as well as some iconic operations state-side, including The Greenbrier, MGM Grand Hotel and Casino, The Ritz Carlton Company and The Waldorf Astoria Hotel.
Read more from Chef McFadden here.
With a background in classic French and Italian cuisines, Colby Newman, Executive Chef of Grosse Pointe (Mich.) Yacht Club, brings his unique culinary style to Michigan. Prior to his current position at Grosse Pointe YC, he was the Executive Chef of Amarillo (Texas) Country Club.
Read more from Chef Newman here.
Drew Tait, Executive Chef of Kelly Greens G&CC in Ft. Myers, Fla., specializes in seasonal cuisine. Since he came to the club in 2016, he has improved the quality and consistency of the food, exposing members to new and different ingredients and dishes. Prior to Kelly Greens, Tait was the Executive Chef at the historic Dunes Manor Hotel in Ocean City, Md.
Read more from Chef Tait here.
Kevin Walker, CMC, is the Executive Chef of Ansley Golf Club in Atlanta, Ga. Prior to this post, he was the Director of Clubhouse Operations at Grandfather Golf and Country Club in Linville, N.C. Before that, he served as Executive Chef of the Vintage Club, Indian Wells, Calif. And for nine years prior post, Walker was the Executive Chef of Cherokee Town & Country Club in Atlanta. In 2002, while with Cherokee T&CC, he achieved the Certified Master Chef (CMC) designation.
Read more from Chef Walker here.
As the former Executive Pastry Chef of Chevy Chase (Md.) Club, Elena was constantly challenging herself to create new and exciting desserts and pastry products for the club’s more than 2,500 members. Prior to Chevy Chase, she was both a culinary educator and consultant.
Read more from Chef Clement here.
Matthew Hinkle is the Executive Chef of Exmoor Country Club (Highland Park, Ill.). He is a high energy, CIA-trained chef, who has cooked in kitchens from New Orleans to Hong Kong. He specializes in New American cuisine inspired by the West Coast.
Read more from Chef Hinkle here.
Born in Rio Grande, Puerto Rico, Nelson Millán is a master technician who worked at several prestigious establishments over the course of his impressive career including the Sea Island Company, Ocean Reef Club and Hotel Del Coronado. When he joined the San Antonio (Texas) Country Club as Executive Chef in August 2010, Millán also began mentoring local culinary students as an adjunct professor at the Culinary Institute of America’s San Antonio campus.
Read more from Chef Millán here.
Chad Myers’ passion and dedication to flavor and fine dining led him to Dubuque (Iowa) Golf & Country Club, where was the executive chef for nearly five years.
Read more from Chef Myers here.
Greg Volle jumped has been the Executive Chef of the Country Club of Roswell (Ga.) since June of 2014. He has built a talented and eager team combining approachable and family-friendly fare, with farm-to-table and upscale cuisine. Volle is rooted in pushing the culinary envelope without ignoring the classics and fundamentals of cooking.
Read more from Chef Volle here.
As the former Executive Chef of Glenmoor Country Club (Cherry Hills Village, Colo.), Penelope Wong is now a contributing writer with Club + Resort Chef magazine.
Read more from Chef Wong here.
Pelican Golf Club (Belleair, Fla.)
Cody Middleton is the Executive Pastry Chef of the Pelican Golf Club in Belleair, Fla. Prior to this post he was one of the Pastry Chefs of the Polo Club of Boca Raton (Fla.). Before that, he was the Pastry Chef of Forsyth Country Club in Winston-Salem, N.C.
Read more from Chef Middleton here.