Club + Resort Chef

October 2025: Consistency as a Craft

The October 2025 issue of Club + Resort Business highlights how clubs are strengthening their operations and member experiences through smart reinvestment, thoughtful leadership, and collaboration, featuring articles on turf care, technology, live-fire cooking, racquet growth, and golf course culture.

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In this issue of Club + Resort:

  • Edit Memo: Carrying the Round a Little Further
  • Club People on the Move
  • Chef Profile: Consistency as a Craft
  • Club Profile: Naples Lakes CC Elevates Course Care with $2.2M Turf Care Center Renovation
  • Technology: Finding the Right Tech Balance at Forsyth CC
  • Design + Renovation: Cart Facilities Set up Shop with Enhanced Amenities
  • Food + Beverage: Smoke, Fire and Finesse
  • Food + Beverage: The Rise of the Culinary-Somm
  • Banquet: Chefs Provide a Personal Touch with Custom Menus
  • Racquets: Building a Racquet Sports Powerhouse at DC Ranch
  • Golf Operations: Inside the Culture of 45 Holes at The Olympic Club
  • GM to GM: A Generational Upgrade at St. Clair CC
  • Industry Predictions: How clubs are aligning with health and wellness trends

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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