In 2008, Brod Graduated with a Bachelor of Science from the Culinary Institute of America and started his career as a line chef at Cherokee Town and Country Club. From there, Brod became the Chef de Cuisine of The Vintage Club in 2012, followed by his first Executive Chef position at the Grandfather Golf and Country Club in 2014.
In 2016, Brod joined The Landings Golf & Athletic Club as Executive Chef where he leads one of the largest culinary brigades in the country to cater to nearly 3,400 members. With a $21 million food-and-beverage revenue, The Landings has eight unique restaurants with culinary concepts ranging from fast-casual dining to 10-course tasting menus and hundreds of events every year.
To train culinarians, The Landings provides in-house training courses and a 3000-hour culinary and pastry apprenticeship accredited through the ACEF. The club also supports an 18-week internship program available to Externs and Soldiers stationed at Ft. Stewart & Hunter Airfield.
Brod was named 2023 Club + Resort Chef of the Year at the Chef to Chef Conference in Miami, where he competed in a mystery basket-style culinary competition.
Brod prepared a Southwestern lamb tartare with ranchero-style salsa, chimichurri and micro cilantro salad with a polygon tuile for his small plate. For his entrée, he prepared a seared, pistou-marinated Aussie lamb T-bone with cauliflower and carrot silken, Pommery mustard and bacon hash, Dijon lamb jus and Yukon Gold potato hay.
Brod says winning Club + Resort Chef of the Year was a way to show his mentors that their years of patience and dedication toward him paid off.