Learn more about C&RB’s team of editorial staff and industry insiders.
When it comes to creativity, Executive Chef Michael Ramsey brings a welcome sense of authority and a dash of whimsy to the food-and-beverage operation at Jacksonville (Fla.) Golf & Country Club, a position he’s held since 2007.
Executive Chef Chad Myers’ passion and dedication to flavor and fine dining lead him to Dubuque (Iowa) Golf & Country Club, where he strives to accommodate diverse palates with delicious dishes that well-balanced and beautiful.
Born in Rio Grande, Puerto Rico, Nelson Millán is a master technician who worked at several prestigious establishments over the course of his impressive career including the Sea Island Company, Ocean Reef Club and Hotel Del Coronado. When he joined the San Antonio (Texas) Country Club as Executive Chef in August 2010, Millán also began mentoring local culinary students as an adjunct professor at the Culinary Institute of America’s San Antonio campus.
With a background in classic French and Italian cuisines, Colby Newman, Executive Chef of Grosse Pointe (Mich.) Yacht Club brings his unique culinary style to Michigan.
As the Executive Pastry Chef of Chevy Chase (Md.) Club, Elena is constantly challenging herself to create new and exciting desserts and pastry products for the club’s more than 2,500 members. Prior to Chevy Chase, she was both a culinary educator and consultant.
Drew Tait, Executive Chef of Kelly Greens G&CC in Ft. Myers, Fla., specializes in seasonal cuisine. Since he came to the club in 2016, he has improved the quality and consistency of the food, exposing members to new and different ingredients and dishes. Prior to Kelly Greens, Tait was the Executive Chef at the historic Dunes Manor Hotel in Ocean City, Md.
Edward Leonard, CMC, GMC, FSP, AAC, is the Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.) With nine kitchens, five restaurants, three event venues, along with a spa complex and active tennis and golf facilities at the property, Leonard directs a team of over 85 to meet the food-and-beverage needs of a community with 1,700 houses and 3,450 members. Leonard is one of only 72 Certified Master Chefs in the United States and has authored seven culinary books.
Richard A. Lareau, CCM, CCE, ECM, is the Director of Dining & Club Operations for the McMahon Group, the St. Louis, Mo.-based firm that specializes in private-club management, operations and strategic direction and planning. Prior to joining the McMahon Group, Lareau worked in the private club industry for 24 years, including 11 years as General Manager of Boulder Ridge Country Club, Lake in the Hills, Ill., and 13 as General Manager/COO of The Briar Club in Houston, Texas. In 2009, Lareau was named the winner of The Mel Rex Award through the Excellence in Club Management Awards co-sponsored by the McMahon Group and Club & Resort Business. In 2013, he was named Club Manager of the Year by the Texas Lone Star Chapter of the Club Managers Association of America. An active member of Les Amis des Escoffier, Chaine des Rotisserie and The International Wine Society, Lareau can be reached at email@example.com.
Cody Middleton is the Pastry Chef of Forsyth Country Club in Winston-Salem, N.C. Before coming to FCC, he worked with some of the industry’s most renowned pastry chefs and bakers including Harry Peemoeller, Armin Gronert, and Peter Reinhart.
Good cooking is about passion, organization and skill. It’s both an art and a science. To some, it may look temperamental or frenzied, but to Lance Cook, CEC, CCA, CFBE, CFSM, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast, Fla., it’s symphonic. Cook stepped in as the maestro of HDC’s kitchen in April of 2017. He was previously the Executive Chef of Eau Gallie Yacht Club in Melbourne, Fla.
Lawrence T. McFadden, CMC, is General Manager/COO of the 146-year-old Union Club of Cleveland. His impressive, 30-year career spans the globe with roles in Hong Kong and Singapore as well as some iconic operations state-side, including The Greenbrier, MGM Grand Hotel and Casino, The Ritz Carlton Company and The Waldorf Astoria Hotel.
Dan is the co-founder of Club and Resort Business magazine and President of Harbor Communications, the company he launched with Bill Donohue January, 2005. Prior to the Harbor launch, Dan spent 27 years at Penton Media, a global business-to-business media company based in Cleveland, Oh. Dan’s responsibilities at Penton Media included sales, publishing, and senior management positions. He was Penton’s President/COO from 1990-2014. Dan’s business media industry involvement includes multiple terms on the board of directors of the Business Publications Audit Bureau and he was Chairman in 2000-2001 of ABM, the Association of Business Information and Media Companies. Dan currently serves on the Board of Directors for the National Club Association Foundation.
Bill Donohue is the founder and publisher emeritus of Club & Resort Business magazine. His experience in the magazine industry extends to Penton Retail and Penton Industrial as Vice President and Division Manager, as well as the founder and publisher of Modern Baking and Convenience Store Decisions.
Joe Barks is the Editor of Club & Resort Business magazine, working out of Harbor Communications’ office in Wayne, Pa. (suburban Philadelphia). He has been covering the club and resort industry since the launch of C&RB in April 2005 and during that time has written profiles of well over 100 club and resort properties, as well as many additional articles about specific aspects of club management and profiles of leading club managers. Barks has been a writer and editor for specialized business publications for over 35 years, covering a wide variety of industries and professional disciplines over the course of his career. He is a four-time winner of Jesse H. Neal Awards from the American Business Press, known as the “Pulitzer Prizes” for industry trade publications. He has also been a freelance contributor to many leading national consumer and business publications, and served as Marketing Manager for the Hay Group, a leading worldwide management consulting firm. He is a 1976 graduate of the University of Pennsylvania.
After earning her BA from Allegheny College and MA from Kent State University, Brandi’s journalistic experience includes stints at Akron Life & Leisure magazine, New Castle News, and Plastics News. In 2011, she won an AEJMC award for “A Fox in Boy’s Clothing,” her contribution to Kent State’s Fusion magazine. As the Associate Editor for Club & Resort Business, she frequently covers fitness and recreation topics, design and renovation, club features and daily news.
Joanna DeChellis is an award-winning writer, editor and graphic designer who specializes in food-related publishing. A graduate of John Carroll University, Joanna has written for a number of different magazines including Supermarket News, Food Management, Restaurant Hospitality and Club & Resort Business. She is currently the editor of C&RB’s Chef to Chef magazine. She also follows Cleveland’s culinary culture as the local editor for Gault Millau’s Gayot.com.
I have been a contributing editor for Club & Resort Business magazine since its inception in 2005. While I specialize in writing about design and renovation trends, I have also enjoyed writing about a wide range of other topics that effect clubs and resorts across the country for the magazine.
David Hutton is a veteran journalist, working at daily newspapers and trade publications. In addition to his contributions to Club & Resort Business, he is research analyst for Plastics News, a Crain Communications Inc. publication covering the plastics industry.
A 1994 Kent State University journalism graduate, Hutton has held a variety of editing and reporting positions throughout his career – at the Parkersburg (W.Va.) Sentinel, the Massillon Independent, October Research Corp., Old River Publishing Co., The Times-Reporter in New Philadelphia, Ohio, and editor of The Suburbanite, a group of weekly newspapers in the Akron, Ohio, area.
Hutton, who lives in Canton, Ohio, has won awards for feature writing and page design.
Marilyn has been covering trends in the restaurant business, including food and beverage, for more than a decade.
Pamela Brill is a professional magazine editor and writer whose work has appeared in both newsstand and trade publications such as Parents, Pregnancy & Newborn and Woman’s Day magazines . The former editor of Small World magazine, she is currently an editor at large for Gifts & Decorative Accessories/Playthings magazines and produces her own blog, The Talking Walnut (www.talkingwalnut.com), which highlights new kids’ products.
A professional writer for more than 35 years, Jim is currently the Editor-in-Chief of the monthly online golf industry business magazine, The Pellucid Perspective, and previously a Senior Editor for nearly 10 years with Golf Inc. magazine. During that time he has written extensively on issues affecting all aspects of the golf and country club industries, while developing a comprehensive range of personal contacts within the executive and front line leadership of those professional endeavors. He was a multiple winner in the 2013 International Network of Golf (ING) Media Awards competition and in addition to his duties with The Pellucid Perspective and Club & Resort Business, is a Contributing Editor with Golf Course Industry magazine.
A graduate of the University of North Carolina at Chapel Hill with degrees in Journalism and Political Science, Jim and his wife Nancy Jean live in Encinitas, California, in San Diego’s Coastal North County.
Rob Thomas is a freelance writer based in Cleveland, Ohio. Married with three children, Rob enjoys golf when not participating in activities with his family.
Englishman living in Washington State. Former British PGA apprentice professional, and former senior editor on Britain’s Today’s Golfer magazine. Since moving to the US in 2001 has freelanced for over 40 publications including national and local newspapers, monthly magazines and web sites. Has authored five golf books, and is a First Tee coach in Whatcom County.
Jeffrey Kreafle is the General Manager/COO of Bellerive Country Club in St. Louis, Mo. Founded in 1897, Bellerive Country Club is only the third golf course to host all of the men’s rotating majors. Bellerive is also the future host of the 100th PGA Championship in 2018.
Sophia Bennett is a freelance writer, editor and communications professional from Eugene, Oregon. Her work has appeared in over a dozen magazines, newspaper and blogs including Resource Recycling, Acres USA, Oregon Business and 1859 Oregon’s Magazine. She also composes a variety of materials for corporate and nonprofit clients. In her spare time she enjoys reading, cooking, DIY projects, gardening, outdoor pursuits, and spending time with her husband and twin daughters.
Jeff Bollig has 30 years of marketing communications experience, including 18 years with the Golf Course Superintendents Association of America. Under his direction the GCSAA communications team won national awards for the Golf Industry Show and a positioning campaign for GCSAA members. The association also received unprecedented media coverage during Bollig’s tenure, cementing it as a leading golf association and its members as being key to the economic vitality of a golf facility and crucial to the golfer’s enjoyment of the game. He is also a published author, with two books and numerous articles in periodicals covering a variety of industries. He has bachelors degree in business and a minor in journalism from the University of Kansas with honors and a masters in education from Wichita State University.
Jerry Schreck has been Executive Chef at Merion Golf Club since 2001. Since 2005, Chef Schreck has written the monthly “Chef to Chef” Q&A interview column in Club & Resort Business magazine. His conversations with dozens of leading club and resort chefs from around the U.S. have been presented through this popular feature.
Chef Schreck has also served as Program Coordinator for Club & Resort Business’ annual “Chef to Chef” Conferences, beginning with the inaugural Conference in 2009 at the Red Rock Resort in Las Vegas, and continuing every year since.
Prior to joining Merion, Chef Schreck was Executive Chef and General Manager at The Terrace Restaurant at Longwood Gardens in Kennett Square, Pa., through his employment with Restaurant Associates Corporation of New York. While with Restaurant Associates, he also assisted annually with the culinary arrangements for PGA Golf Championships, U.S. Open golf and tennis championships, The Grammy Awards and Academy Award Governors Ball Dinners.
While with Restaurant Associates, Schreck was featured twice on The Food Network’s “Best of” series, and also on “Ready, Set, Cook.” He is also a three-time “National Mushroom Cook-off” champion.
Chef Schreck’s cooking style is regional American cuisine, with a major focus on local and seasonal foods.
Betsy Gilliland, a contributing editor for Club & Resort Business since 2005, primarily covers golf course maintenance and management for the Course & Grounds section of the publication. She also serves as executive editor of Columbia County Magazine, a monthly lifestyles publication in the Augusta, Ga., area. Betsy lives in Augusta with her husband, Gary, who is a golf course superintendent.
Betsy previously worked as a newspaper reporter for Main Line Life in Ardmore, Pa., the Daily Local News in West Chester, Pa., and the Augusta (Ga.) Chronicle. During her newspaper career, Betsy covered a variety of beats including government and politics, education and law enforcement. She has won awards for spot news, non-deadline, and series/special projects reporting.
She is a graduate of the University of North Carolina-Chapel Hill.
Laura Watilo Blake is an internationally published, award-winning photographer and journalist, and the founder of eLBee Studio, a Cleveland-based visual media company.