The World Association of Chefs’ Societies (WACS), also known as Worldchefs, is a leading voice in the hospitality industry that represents culinary professionals at all levels and across all specialties. Among the many resources the association offers is the first and only global certification for the hospitality industry. At the top of the culinary division is the World Certified Master Chef (WCMC) badge, which is held by many prominent chefs in the club segment.
The holder of a WCMC badge is a professional chef with an in-depth knowledge of culinary arts and a proven track record in creating dishes which have been recognized for culinary excellence. This individual has extensive professional cooking experience and is either employed as an executive chef, corporate executive chef (or equivalent) or runs their own business. A WCMC badge recognizes the skills and experience of people working in hospitality and helps employers attract and retain.
Scott Craig, CEC, CCA, WCMC
Scott Craig, CEC, CCA, WCMC, one of the first in the U.S. to receive a WCMC badge, is the Director of Culinary Operations and Executive Chef of the Platinum-ranked Myers Park Country Club in Charlotte, N.C. Before discovering his love of culinary, Craig studied psychology at Virginia Tech. He then trained at two top private clubs—Baltimore Country Club and the Chevy Chase Club and went on to continue his education at the Culinary Institute of America and Johnson and Wales University. His resume is packed with gastronomic accomplishments, and he has competed on the culinary stage both nationally and internationally. Craig has also been approved to judge international competitions by the World Association of Chefs Societies.
Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM
Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM is the Executive Chef of Hammock Dunes Club in Palm Coast, Fla., and received his WCMC badge in August 2020 after earning his World Certified Executive Chef badge in 2019. Cook is a 1996 graduate of The Culinary Institute of America in Hyde Park, N.Y. Upon graduation, Cook worked with the chefs of the Four Seasons Hotel in Boston—a Mobil Four Star and AAA Five Diamond luxury hotel. He joined Hammock Dunes Club after seven years at Wilson Country Club in North Carolina as the Executive Chef, seven years at Stonebridge Golf and Country Club in Albany, Ga., as the Executive Chef / Food and Beverage Director, and four and one-half years at Eau Gallie Yacht Club in Melbourne, Fla., as the Executive Chef. Cook has appeared on television, radio, has been featured in numerous newspaper spotlights and has won several medals in numerous competitions.
Peter Spear, WCMC, CEC, CCA, PCII
Peter Spear, WCMC, CEC, CCA, PCII, joined as Executive Chef of Providence Country Club in Charlotte, N.C., in September 2021. Prior to becoming Executive Chef of PCC, Spear was Executive Chef of Orangeburg Country Club in Orangeburg, S.C., for almost two years. Spear has worked in several other country clubs prior to PCC, including Capital City Country Club (Tallahassee, Fla.), Wilson Country Club (Wilson, N.C.), and Highland Country Club (Fayetteville, N.C.). Spear has also won many medals in numerous competitions.
Ben Simpkins, WCMC, CEC, CCA, AAC
Ben Simpkins, WCMC, CEC, CCA, AAC is the former Executive Chef of The Dunes Golf & Beach Club in Myrtle Beach, S.C. A Johnson & Wales grad, Simpkins has been a featured chef at the James Beard House twice and was named the Northeast Regional Chef of the Year in 2018 by the American Culinary Federation. He is an active member of the Club + Resort Chef Advisory board. Prior to his role at The Dunes, he was the Banquet Chef of The Everglades Club in Palm Beach, Fa. He has also served in Executive Sous Chef roles at Baltimore Country Club (Baltimore, M.D.), and Army Navy Country Club, Arlington, Va.
Stephen Bush, CEC, WCMC
Stephen Bush, CEC, WCMC is the Executive Chef of The Bay Club at the Colony in Naples, Fla. Prior to this post, Bush was the Chef de Cuisine at The Club of Mediterra in Naples, Fla., for four years. Bush won Gold and Bronze medals at the IKA Culinary Arts Olympics in Stuttgart, Germany, along with a Silver medal in the individual competition.
Richard Beckel, WCMC, CEC, CCA
Richard Beckel, WCMC, CEC, CCA, a graduate of The Culinary Institute of America, is currently the Executive Chef of the Woodholme Country Club in Sterling, Va. Prior to joining the Woodholme Country Club, Beckel has served as Executive Chef of Gibson Island Club Inc., Interstate Hotels and Resorts, and The Trump Organization.
Wes Tyler, CEC, CCA, WCMC
Wes Tyler, CEC, CCA, WCMC, is the Executive Chef of The Club at Carlton Woods (The Woodlands, Texas), a position he’s held since June 2020. Prior to Carlton Woods, he was with The Clubs at Houston Oaks (Hockley, Texas). Tyler has said that he knew he wanted to be a chef when he started cooking for close friends in college.
Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP
Until recently, Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP, was the Executive Chef of the Country Club of Maryland in Towson, M.D. His professional journey spans over 25 years, but it began at the Southeast Institute of Culinary Arts and with the Greenbrier Apprenticeship program. These foundational experiences opened employment opportunities at a variety of 5-star and 4-diamond hotels and resorts, top restaurants and country clubs. Hoffman trained directly under two American Certified Master Chefs—Peter Timmins, CMC, and Rudy Speckamp, CMC.
Worldchefs is dedicated to maintaining and improving the culinary standards of global cuisines through education, training and professional development for members. Global certification is just one of the many opportunities available to chefs, and with numerous core skills, role-specific skills and evidence of professional development required, club chefs can be considered for a WCMC badge.
