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.
A baptism under the fire of Gordon Ramsay of “Hell’s Kitchen” fame helped to prepare Andi Van Willigan for the Executive Chef role at Los Angeles’ renowned Bel-Air Country Club.
The Country Club of Detroit’s culinary team, led by Executive Chef Brian Beland, CEC, has boosted F&B revenues by $1 million over the past three years, in part through a successful “sandbox” approach to menu creativity.
Though he’s only 31 years old, Executive Chef Tim Pervizi of Huntingdon Valley (Pa.) CC takes an old-school approach to ensuring culinary excellence at one of the Philadelphia area’s most respected private clubs.
Executive Chef Simon Lewis has brought new culinary star power to The Riviera Country Club.
Executive Chef Ryan Cavanaugh was integrally involved from the start to help plan and execute a major project that created four distinctive new dining venues at Carmel CC.
From the poster in his office to everything that’s put on plates at the property, Edward Leonard, CMC, has left no doubt from the moment he arrived how he plans to achieve continued success at The Polo Club of Boca Raton.
Executive Chef Neil Mayoros has drawn on broad experience gained at high-end restaurants and large-volume catering operations to bring creative and productive ideas to Trenton CC.
Myers Park CC’s long-standing culinary excellence hasn’t missed a beat after a seamless master-chef-to-master-chef transition that now has Executive Chef Jason Hall, CMC, at the helm.
Executive Chef Kaui Stryhn has found no shortage of ways to continue to elevate The Commonwealth Club’s culinary profile.
Executive Chef David Daniot, CEC, has come home to help steer Grosse Pointe Yacht Club into exciting new culinary channels.