Club + Resort Chef

Why the Dynamic Between Executive Chef and Sous Chef is Vital at Kenwood CC

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In this episode of Club + Resort Talks, sponsored by Tyson Fresh Meats, Kenwood CC’s Executive Chef Sean Sennet, CEC, and Executive Sous Chef Luke Anzano discuss how they began working together and share why working relationship is pivotal to the success of the operation.

Club + Resort Talks Live is sponsored by Tyson Fresh Meats.

Executive chefs rely heavily on their sous chefs to do much of the heavy lifting when they can’t be in all places at all times. This is especially true at Kenwood Country Club (Cincinnati, Ohio) where Executive Chef Sean Sennet, CEC, and Executive Sous Chef Luke Anzano have established a strong working relationship that is helping them elevate F&B across the club.

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Editor of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast, Club + Resort Talks, and has served in a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club & Resort Business.

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