Club + Resort Chef

PODCAST: Executive Chef Tom Hall Makes a Case for Smaller Menus

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In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Tom Hall, Executive Chef of Green Spring Valley Hunt Club.

In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Tom Hall, Executive Chef of Green Spring Valley Hunt Club (Owings Mills, Md.) about smaller menus and how they allow for more flexibility and better execution, especially with limited staff.

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About The Author

Joanna DeChellis, Editor, Club + Resort Chef
Joanna DeChellis, Editor, Club + Resort Chef

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.

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