Shayne Taylor, Director of Culinary at Greensboro Country Club (Greensboro, N.C.), has officially earned the Certified Club Culinary Director (CCCD) certification from the Club + Resort Chef Association. With this achievement, Taylor joins an elite group of culinary professionals who have achieved this high level of distinction. (See Wes Tyler, Lance Cook, Bill Paronish.)
“Throughout my career, Club + Resort Chef has consistently taken the lead in providing valuable information and insight into our specific sector of culinary arts,” says Taylor. “When I saw a handful of chefs I know and admire being recognized as CCCDs, I was immediately interested. Only after reviewing the criteria did I realize this isn’t an ordinary certification—but rather a cross-section of different achievements that reflects what it takes to succeed in the club and resort world. I’m proud to be included in this group and grateful to Club + Resort Chef and everyone involved in making this program possible.”
Since 2017, Taylor has led the culinary program at Greensboro CC, overseeing two campuses, 12 outlets in season, and six full-service kitchens. His team includes more than 40 culinarians, many of whom have earned certifications under his guidance—including five Certified Executive Chefs (CEC), one Certified Executive Pastry Chef (CEPC), and several Certified Culinarians (CC) and Certified Working Pastry Chefs (CWPC).
“[Taylor’s] ability to manage a complex operation while building a strong and talented culinary team has set him apart,” wrote Michelle Lunney, Chief Financial Officer at Greensboro Country Club, in her letter of recommendation. “His leadership has elevated Greensboro’s reputation as a premier culinary destination.”
Taylor’s influence extends well beyond his club. He volunteers his time mentoring culinary students, judging competitions, and serving as an advisor to emerging chefs. Alan Romano, CEC, CCE, AAC, of Guilford Technical Community College, called Taylor a “tremendous asset to the culinary community” and noted his impact as both a professional and a role model.
With certifications including Certified Executive Chef (CEC), Certified Culinary Administrator (CCA), American Academy of Chefs (AAC) and a sommelier credential, Taylor has built a career grounded in skill, discipline, and continuous learning. He is also an alum of PlateCraft and a longtime attendee of Chef to Chef Conferences.
The CCCD certification process is comprehensive, with well-defined benchmarks. Chefs must exhibit exemplary leadership, adept management skills, and a deep understanding of the unique nuances of the club culinary industry. Candidates must complete a comprehensive application and submit supporting documentation. Each application is then scrutinized by a distinguished panel of peers, including
- Wes Tyler, CCCD, WCMC, CEC, CCA, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas)
- Lance Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II, Director of Culinary Operations of Forsyth Country Club (Winston-Salem, N.C.)
- Nelson Millán, Executive Chef of Vaquero Club (Westlake, Texas)
- J. Kevin Walker, CMC, AAC, President, American Master Chefs Order
- Rich Hoffman, Executive Chef of Woodholme Country Club (Pikesville, Md.)
- Geneveive Guthrie, Executive Chef of Coral Bay Club (Atlantic Beach, N.C.)
Club + Resort Chef and CRCA congratulate Shayne Taylor on this important achievement and look forward to the continued impact he will have on the industry.
About the Club + Resort Chef Association
The Club + Resort Chef Association (CRCA) is a leading professional organization dedicated to advancing the culinary arts within the club and resort industry. CRCA strives to foster excellence and innovation in culinary leadership by providing educational opportunities, networking events, and certifications.
For more information about CRCA, please visit association.clubandresortchef.com
