How the Chef to Chef Conference Has Improved Me and My Club

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For Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, the annual Chef to Chef Conference has helped him to build a strong network of club chefs he can call on for help. I recently registered for this year’s Chef to Chef Conference in Seattle and I’m really excited. For a while, I wasn’t sure […]


How the Industry’s Best Chefs Inspired Me

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There are dozens of ways Dubuque (Iowa) G&CC’s Executive Chef Chad Myerswill apply what he learned and saw during the Ment’or Young Chefs and Bocuse d’Or selection competitions. My good friend, Paris Dreibelbis, was recently chosen to be a competitor in the Ment’or Young Chef & Commis Competitions and last month I had the unique (and awesome) […]


Why I Need to Come Out of the Kitchen

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Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, learned that by coming out of the kitchen to engage with members, he can add value in new and profound ways while also fueling his passion for food. My ability to be a charismatic people person isn’t on the level I feel is expected of an executive […]


Good To Go

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Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.


Street Tacos

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(Pulled pork tacos with pickled vegetables, avocado, pico de gallo, cilantro lime sauce and chicharrónes) Submitted by Chad Myers, Executive Chef, Dubuque (Iowa) Golf & Country Club Yield: 86 tacos, 43 servings For the Pickled Vegetables: 1 head shaved cauliflower 2 shaved jumbo carrots 2 shaved red onions 2 cups apple cider vinegar 2 cups […]


Learning and Growing by Trial and Error

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Even though he’s allergic, Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, still experiments with seafood and trusts the palates of his cooks and other staff members at the club as they work together to create the perfect dish. As chefs, I think it’s fair to say that we all come up […]