Chef’s Thoughts with Jason McClain

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If Jason McClain weren’t Executive Chef of the Jonathan Club (Los Angeles), he’d be an actor or hedge fund manager. When he’s not hand-selecting bushels of sun-soaked Swiss chard or snipping delicate chive greens from his 3,000-sq.-ft. rooftop garden in the heart of downtown Los Angeles, the Jonathan Club’s Executive Chef, Jason McClain, can be […]

Chef’s Thoughts: Tim Drown

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Tim Drown Executive Chef, University Center Club Regional Executive Chef, ClubCorp Tallahassee, Fla. As Executive Chef of the University Center Club (Tallahassee, Fla.) and Regional Executive Chef for ClubCorp’s Business and Sports Club Division in the management firm’s Southeast Region, Tim Drown is experienced in identifying challenges, resolving them effectively and leading teams to success. […]


Chef’s Thoughts: Derin Moore, CMC

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Derin Moore, CMC Director of Culinary Operations and Executive Chef Reynolds Lake Oconee Greensboro, Ga. As Executive Chef and Director of Culinary Operations, Derin Moore, CMC, brings a diverse background to his new post at Reynolds Lake Oconee (formerly Reynolds Plantation) in Greensboro, Ga., a position he accepted in July. Before coming to Reynolds, Moore, […]


Chef’s Thoughts: Jean-Christophe Setin

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Jean-Christophe Setin Executive Chef Tampa Yacht and Country Club Tampa, Fla. Born and raised in Nice, France, Jean-Christophe Setin, Executive Chef of Tampa (Fla.) Yacht and Country Club, describes his food as simple and accessible. He pulls inspiration from raw ingredients, which he learned about as he grew up working in his father’s butcher shop. […]


Chef’s Thoughts: Daniel Andre, Buckhead Club

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Daniel Andre Executive Chef Buckhead Club Atlanta, Ga. Daniel Andre is the Executive Chef of ClubCorp’s Buckhead Club in Atlanta, Ga., which has consistently provided some of the best culinary offerings in the management company’s portfolio over the past ten years. Born and raised in France on the northwest side of Paris near Versailles, Andre’s […]