Richard Brumm, Executive Sous Chef at La Gorce Country Club in Miami Beach, Fla. will compete against chefs representing the Northeast, West and Central regions of the country later this summer, for the chance to win the American Culinary Federation’s title of U.S.A. Chef of the Year.

“It’s a huge honor,” he told The Miami Herald. “Even being able to win the Southeast Regional Chef of the Year was pretty important and was a great honor.’”

Brumm received his culinary training at Fox Valley Technical College in Appleton, Wis., and worked at country clubs in Wisconsin and Rhode Island before coming to La Gorce in December. His boss, La Gorce CC’s Executive Chef, Daniel Scannell, nominated him for the competition, which will take place at the Orlando World Center Marriott Resort.

”I was confident in his abilities to do well for himself, La Gorce and as a protégé of mine,” Scannell says.

Brumm made the cut for the regional round after submitting photos and recipes for a three-course menu. His winning dish at the regional championship was a trio of lamb: a mushroom-stuffed, prosciutto-wrapped roasted loin, a red-wine poached loin, and a stew with a potato croquette.

Brumm won’t reveal his menu for the national competition, but he told the Herald the three-course meal will be Greek-inspired with a contemporary American twist, a style with which he feels comfortable. At the competition, Brumm and other contestants will have two hours to complete the soup, fish and meat courses before four judges taste their creations.