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.
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
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.