Even in the heartland and one of the barbecue capitals of the world, Executive Chef Allen Blair finds ways to use a farm-fresh seasonal focus and special smoking techniques to shine a bright light on Shadow Glen GC’s culinary offerings.
A boost from new management under Troon Privé has added to the culinary momentum driven by Executive Chef Denise Caurdy-O’Connor at Knollwood CC.
Greg Volle has brought an innovative mix of signature dishes and contemporary cuisine to the Country Club of Roswell.
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.
After achieving success at several top restaurants, Aleksiy Shalev wasn’t sure the club life was for him—but a few minutes visiting Omaha Country Club quickly changed his mind.
Executive Chef Adam Minicucci draws on lessons learned from his mentors as he imparts skills and values to his team at The Country Club of North Carolina.