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.
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