PlateCraft 2025 has sold out. From November 3 to 5, twenty-five chefs will gather in Highlands, NC, at Cullasaja Club for two days of cooking and collaboration, culminating in a Chef’s Table experience.
This year’s program is sponsored by RATIONAL USA and Meat & Livestock Australia (MLA). RATIONAL will showcase how its advanced cooking systems help chefs deliver precision and consistency in the busiest kitchens. MLA will stock the event with premium proteins, including grassfed beef, grainfed beef, Wagyu, lamb and goat. Attendees will work with these products throughout the workshop as they shape dishes that highlight both flavor and technique.
The presenter lineup includes some of the industry’s most talented chefs:
- Cullasaja Club – Scott Craig
- The Country Club of North Carolina – Adam Deviney
- Forsyth Country Club – Lance S. Cook
- Mizner Country Club – Daniel Montano
- Joliet Junior College – Andy Chlebana
Here’s a detailed look at the 2025 agenda:
Monday, November 3
8:00 AM – 9:00 AM: Breakfast
9:00 AM – 9:30 AM: Welcome to PlateCraft
Presented by Scott Craig, WCMC, Executive Chef, Cullasaja Club and Joanna DeChellis, Editorial Director, Club + Resort Chef
9:30 AM – 10:30 AM: Setting the Table: Intentions, Insights, and What’s to Come
Panel discussion with all presenters and moderated by Joanna DeChellis
To open PlateCraft, Editorial Director Joanna DeChellis will moderate a candid conversation with the five featured chef instructors. Together, they will reflect on the purpose of the gathering, preview the format and flow of the workshop, and share what they each hope to explore and accomplish over the next two days. This session sets the tone for what PlateCraft is all about: collaboration, curiosity, and building something meaningful together.
10:30 AM – 11:00 AM: Next-Gen Kitchen Efficiency
Presented by RATIONAL
Explore how technology is changing the way club kitchens operate. This session will take a closer look at RATIONAL’s cooking systems and how chefs are using them to streamline prep, improve consistency, and support better outcomes with fewer hands. Whether you are already using this equipment or considering a change, you will walk away with a better understanding of what it can do and how to make the most of it.
11:00 AM – 11:45 AM: Breaking Down the Center of the Plate
Presented by Scott Craig, WCMC, Executive Chef, Cullasaja Club
In this first education session, Scott Craig will walk through the dish he is bringing to the PlateCraft Chef’s Table. From component selection to technique, he will explain how each element contributes to the plate and how the lessons behind it can translate. This session offers a deep dive into his process and sets the foundation for the hands-on work to come.
11:45 AM – 12:30 PM: The Art of the Vegetable
Presented by Daniel Montano, CEC, Executive Chef, Mizner Country Club
Daniel Montano will walk through the vegetable course he has crafted for the PlateCraft Chef’s Table. He will break down each component, highlight key techniques, and share how he approaches flavor, texture, and presentation in plant-forward dishes. This session will offer a close look at how a focused, thoughtful vegetable course can elevate the entire dining experience.
12:30 PM – 1:30 PM: Lunch
1:30 PM – 2:15 PM: Refining the Catch: A Modern Approach to Seafood
Presented by Adam Deviney, CEC, Director of Culinary and Hospitality, The Country Club of North Carolina
Adam Deviney takes a bold, modern approach to seafood, stripping it down to what matters most and rebuilding it with intention. In this session, he will walk through the course he has crafted for PlateCraft, sharing the techniques, sourcing philosophy, and plating decisions that drive his style. This is seafood treated with structure, skill, and a point of view.
2:15 PM – 3:00 PM: Building Depth Through Pasta
Presented by Lance S. Cook, Director of Culinary Operations, Forsyth Country Club
Lance S. Cook will walk through his approach to pasta, breaking down the dough, the filling, the sauce, and the final build, explaining how each layer adds structure and depth. This session will focus on technique, balance, and how pasta can carry both flavor and feeling when done right.
3:00 PM – 3:45 PM: Precision and Play in Pastry
Presented by Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College
Andy Chlebana will walk through the dessert course he has developed for PlateCraft, breaking down each element from concept to composition. He will share the techniques behind the textures, the thinking behind the flavors, and how he balances precision with creativity. This session explores how pastry can close a meal with both discipline and surprise.
3:30 PM – 4:15 PM: From Concept to Collaboration
After the education sessions, each instructor will gather with their team for an open roundtable discussion. This is where ideas start to shift from individual vision to group execution. Chefs will talk through techniques, ask questions, share goals, and begin shaping how they want to evolve the original dish. It is a chance to align on direction, dive deeper into the details, and lay the groundwork for the hands-on work ahead.
4:15 PM – 5:00 PM: Cullasaja Club Kitchen and Clubhouse Tour
Attendees will take an exclusive tour of Cullasaja Club’s state-of-the-art kitchen and refined clubhouse. This guided experience offers a behind-the-scenes look at daily operations and highlights the club’s commitment to exceptional member service. You will see firsthand how thoughtful design and culinary standards come together to create one of the region’s most sought-after club experiences.
5:00 PM – 6:30 PM: Break
6:30 PM – 7:00 PM: Highlands Country Club Kitchen and Clubhouse Tour
Join us for a guided tour of Highlands Country Club’s kitchen and clubhouse. This experience offers a behind-the-scenes look at culinary operations and showcases the club’s thoughtful design, operational flow, and commitment to the craft.
7:00 PM – 8:30 PM: A Taste of Highlands Country Club
This relaxed welcome dinner will feature a carefully curated menu from Chef Angel Herrera. Enjoy a memorable dining experience surrounded by the natural beauty of the region.
Tuesday, November 4
8:00 AM – 9:00 AM: Breakfast
9:00 AM – 9:30 AM: Exploring the Craft of Grass-Fed
Presented by Aussie Beef and Lamb
This sponsor session introduces chefs to the unique qualities of Australian beef and lamb. Raised on open pasture and finished on grass, these products offer distinct flavor profiles, consistent quality, and a strong commitment to sustainability. Chefs will gain insight into sourcing, handling, and cooking with these proteins, and will work with them firsthand during the PlateCraft workshops.
9:30 AM – 11:30 AM: Hands-On Mastery Workshops: Morning Session
This is where PlateCraft hits full stride. In the first half of the day, chef teams will begin translating ideas into action. Working alongside their instructor, they will dive into mise en place, test components, refine techniques, and make collaborative decisions about the dish’s final form. This session is focused on precision and experimentation, with open discussion around what works, what does not, and how to push each element further.
11:30 AM – 12:30 PM: Lunch
12:30 PM – 5:00 PM: Hands-On Mastery Workshops: Afternoon Session
With direction established and feedback in play, teams will use the afternoon to finalize and prepare their course for handoff to the Cullasaja Club culinary team. This session is about dialing in the details, ensuring consistency, adjusting builds, and locking in timing. Chefs will continue learning from one another as they problem-solve and adapt under real-time constraints. It is an intensive finish that sets the tone for the dinner service and the collaborative impact of the PlateCraft experience.
5:00 PM – 6:30 PM: Break
6:30 PM – 11:00 PM: The Chef’s Table: A Collaborative Dinner Experience
This final evening brings everything together. After two days of shared ideas, hands-on refinement, and team-driven execution, each course will be brought to life by the Cullasaja Club culinary team and served as part of a full Chef’s Table progression. Attendees will step out of the kitchen and take a seat at the table to experience the meal as a guest, tasting the results of their work, their collaboration, and their shared commitment to craft. It is a celebration of process, precision, and the kind of connection that happens when chefs build something together.
Although seats are filled, the waitlist is now open. Chefs will be contacted in the order received if a place becomes available.
