Before Phillip Woods became a club chef, he worked in the corporate world for more than 20 years.
But food was always his passion, he says. At age 40, he started culinary school. Soon, he was working back of house at the very club he’d been a member of.
Now, the Executive Chef is helping Big Foot Country Club (Fontana, Wis.) celebrate its 100th year, with a focus on culinary classics.
“I’m also able to do a lot of cool things through specials,” Woods notes. “It keeps the team engaged.”
Isabelle Gustafson is the Senior Editor for Club + Resort Chef, which offers ideas, strategies and recipes for chefs and other professionals in the club and resort segment of culinary. Alongside Editorial Director Joanna DeChellis and the broader WTWH Media team, Isabelle works directly on C+RC’s digital and print media operations, as well as the Club + Resort Chef Association, PlateCraft, and the Chef to Chef Conference.
Isabelle holds a Bachelor of Journalism from the Missouri School of Journalism with a Certificate in Multicultural Studies. She studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. In addition to writing and editing several award-winning pieces, in 2023, she was granted the American Society of Business Press Editors’ (ASBPE) Young Leader Scholarship. You can connect with Isabelle via LinkedIn at linkedin.com/in/isabellegustafson or email: [email protected].
