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.
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.