Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, and the club’s F&B team outline a path forward for the post-quarantine, pre-vaccine era of the COVID-19 pandemic.
Joanna DeChellis is an award-winning writer and editor who specializes in food-related publishing. She has written for a number of industry publications over the course of her career and is currently the Editor of Club + Resort Chef magazine. Prior to this role, she was the Managing Editor of Club & Resort Business. She is passionate about driving reader engagement with quality content.