Cajun Shrimp Boil, Talking Stick Resort, Scottsdale, Ariz.

Jazzing Up the Menu


With their distinctive combinations of specialty ingredients, French-inspired cooking techniques and sassy seasonings, Cajun and Creole cuisine have earned their place on dining-room menus far beyond their original bayou boundaries.

Cajun Shrimp Boil, Talking Stick Resort, Scottsdale, Ariz.

Cajun Shrimp Boil


Submitted by Tom Freimuth, Executive Chef, Ocean Trail Restaurant, Talking Stick Resort, Scottsdale, Ariz.

Club Oysters, New Orleans (La.) CC

Club Oysters


Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.

Left to right: Tyler Field, CEC, CCA, Executive Chef; Carmen Mauceri, General 
Manager/Chief Operating Officer; Stephen Bush, CEC, Banquet Chef; Chris Fragola, CEC, Beach Club Executive Chef; James Tuckey, CEC, Chef de Cuisine; and Zak Brzytwa, Director of Food & Beverage

All for One


The F&B team at The Club at Mediterra, with no fewer than four certified culinary professionals as well as a General Manager who was previously an Executive Chef, has come together for seamless and never-ending pursuit of a singular goal: providing great service and food for the membership.

95-e21149c8fae2f910959271a78ae9cf89Registration Now Open!

Ninth Annual Chef to Chef Conference

March 5 – 7, 2017
Loews Atlanta Hotel

Visit the Conference website to register, browse the 2017 agenda, more.

Learn More