The Club + Resort Chef of the Year Competition returns to the 2025 Chef to Chef Conference, bringing together some of the most skilled and creative chefs in the club and resort industry. This competition is a true test of talent, requiring competitors to execute high-level dishes under strict time constraints while being judged by an expert panel of chefs and judges.
Each competitor will prepare a small plate appetizer, an entrée, and a signature mocktail within a 60-minute timeframe. The challenge is not just about speed—judges will evaluate dishes based on taste, presentation, creativity, execution, and timing. A $4,000 cash prize and a feature in Club + Resort Chef await the champion, with the runner-up receiving $1,000.
These chefs have stepped up to the challenge, ready to showcase their craft:
Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)
Brad Menhorn, Executive Chef, Druid Hills Golf Club (Atlanta)
Alejandro Rivero, Sous Chef, Blackthorn Club (Jonesborough, Tenn.)
Cynthia Romstadt, Executive Chef, Colonial Country Club (Fort Worth, Texas)Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)
Geo Lanez, MBA, CEC, 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, class of 2024, and as a JWU Graduate of the Last Decade, he continues to shape the industry through mentorship, education, and innovation in club dining.
See also:
- Geoffrey Lanez Talks Magnetic Levitation, Competition Challenges
- Behind the Burners With Chefs Geoffrey Lanez and Andrew Wisnionski
- Competitive Advantages at The Patterson Club
Brad Menhorn, Executive Chef, Druid Hills Golf Club (Atlanta)
Brad Menhorn is an accomplished Executive Chef with over 26 years of culinary expertise, specializing in fine dining, event catering, and menu innovation. Born in Okinawa, Japan, Menhorn brings a unique cultural perspective to his cooking, blending multicultural and global flavors. Under Menhorn’s leadership, the culinary team at Druid Hills Golf Club creates seasonal menus that highlight the best regional produce, delivering exceptional dining experiences to club members and guests.
Before stepping into the world of fine dining, Menhorn served with the U.S. Marine Corps, where discipline, teamwork, and a strong work ethic became foundational principles in their professional life. In 2003, Menhorn was sent overseas with Operation Iraqi Freedom with 3rd battalion 11th marines, Lima Battery. Following his military service, Menhorn honed his culinary skills in renowned kitchens, including Dunwoody Country Club, Capital City Club, Atlanta Athletic Club, The Standard Club and the Republican Club of Capitol Hill.
See also:
Alejandro Rivero, Sous Chef, Blackthorn Club (Jonesborough, Tenn.)
Alejandro Rivero, Sous Chef at Blackthorn Club in Jonesborough, Tenn., started cooking at a bakery and a family-and-friend-owned food truck in Venezuela when he was 12 years old, igniting his curiosity of mixing flavors and sparking his passion for innovative plating. He continued honing his culinary skills in the hotel industry, before moving to the private club world where his childhood dream of being a chef came true.
With inspiration from his family in Venezuela along with Lebanese and Spanish cuisine as well as various Southern influences like Appalachian and Creole, Rivero’s cooking style is versatile and combines a wide variety of flavors.
Cynthia Romstadt, Executive Chef, Colonial Country Club (Fort Worth, Texas)
With a progressive trajectory in culinary management, Cynthia Romstadt has cultivated a distinguished career defined by leadership, innovation, and a deep passion for gastronomy. Since 2022, she has served as Executive Chef at Colonial Country Club in Fort Worth, Texas, where she oversees large-scale events, including the club’s longest-running PGA tournament, The Charles Schwab Challenge, as well as themed buffets, wine dinners, and innovative menu development.
A native of Asheville, N.C., Romstadt holds an Associate’s in Culinary Technology from AB-Tech (2009). Early in her career, she apprenticed under Kyongran “Alex” Hwang, the 2011 National Pastry Chef of the Year, while working at Cherokee Town and Country Club in Atlanta. Her leadership journey has included roles such as Executive Chef at Cedar Rapids Country Club, Banquet Chef at Wilson’s Ciderhouse, and chef at the German-inspired Ox Yoke Inn.
See also:
Apprentices Needed
The competition provides a rare opportunity for attendees to gain hands-on experience in a high-stakes setting. Apprentices will assist competitors with prep, organization, and execution, working alongside some of the industry’s top club chefs. Interested chefs should contact Joanna DeChellis at [email protected].
With this elite group of chefs stepping into the arena, the Club + Resort Chef of the Year Competition promises to be an exciting battle of skill, precision, and creativity. Who will take the title? We’ll find out in Baltimore.
