Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).
The Mount Vernon Canyon Club (MVCC) in Golden, Colo., sits at 7,600 feet and overlooks the city of Denver. Opening in 1923, MVCC has had numerous improvements made to its clubhouse over the years to capitalize on the magnificent views. Originally called the Mount Vernon Country Club, the name was changed because of its proximity…
Providing great food as part of a great guest experience helps the East Lake culinary team focus on the club’s mission to give back to the community through the East Lake Foundation and other charitable organizations. East Lake Golf Club in Atlanta, Ga., and my club, Merion Golf Club in Ardmore, Pa., have the immortal…
After four years in the Air Force that included flying combat missions during two tours in Afghanistan, Ryan Daniels has brought a new sense of teamwork and an attention to detail to the kitchens of Fiddlesticks CC. Along Florida’s Southwest Coast lies Fiddlesticks Country Club in Fort Myers. Fiddlesticks is a residential community featuring a…
At The Club at 3 Creek in Jackson, Wyo., Executive Chef Timothy Husband and his staff constantly strive for creative ways to serve up dishes that suit the stimulating surroundings.
Jerry Schreck, National Conference Coordinator and Executive Chef of Merion (Pa.) Golf Club shares his thoughts on the host city for the 2018 Chef to Chef Conference. I am writing this as I fly back from my site visit for the 10th Annual Chef to Chef Conference, which is going to be held March 4-6,…
An earlier-than-expected entry into the culinary world set Todd Sellaro out on a journey that has led him to top clubs on both coasts.
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.
When Dominick Laudia won the National Chef Professionalism Award, it confirmed a status he’s held throughout his career.
Lessons learned from a Master during her apprenticeship at The Greenbrier still serve Andrea Griffith well as she brings dining distinction to another unique resort property, Pursell Farms.