After working in a variety of different foodservice segments, Susie Larson, Executive Sous Chef of Yellowstone Country Club (Billings, Mont.), found herself drawn to the club industry because of the quality of life clubs can offer, the camaraderie within the team, and the extensive culinary and educational opportunities for aspiring cooks. With five months under her belt at the club, Larson has already made significant strides in enhancing the club’s menus by incorporating healthier options, particularly by introducing a range of intriguing vegetarian and vegan choices. In the coming months, she plans to prioritize consistency, educate the cooks, and further her own learning of the management elements involved with being an executive chef.
About The Author
Joanna DeChellis, Director of Editorial and Programming, Club + Resort Chef
As Director of Editorial and Programming of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].