The Executive Chef of the Tulsa, Okla. club is one of only 67 Certified Master Chefs in the United States. As an Associate of the Temecula, Calif.-based Master Chefs’ Institute, he will help the organization preserve the highest standards of culinary excellence through extensive testing of food, equipment and beverage products.
The Master Chefs’ Institute, LLC, of Temecula, Calif. has announced the addition of Jonathan Moosmiller, Certified Master Chef and Executive Chef of Southern Hills Country Club in Tulsa, Okla., as an Associate.
With this appointment, Chef Moosmiller joins an esteemed international organization that is dedicated to preserving the highest standards of culinary excellence. Among its many services, the Master Chefs’ Institute conducts comprehensive testing of food, equipment, and beverage products. It also awards the Master Chefs’ Seal of Excellence only to those products that outperform the competition and meet the quality standards of the Master Chefs.
“I am honored to join this distinguished organization that helps chefs around the world make the best decisions for their kitchens and customers,” Moosmiller said after the announcement of his appointment as an Associate of the Master Chefs’ Institute. “The product choices available today, as well as customer awareness of and interest in exactly what goes into a dish, has never been greater. The Master Chefs’ Institute’s in-‐depth testing, in some cases of over 400 separate evaluation points, helps chefs like me know precisely what to expect from a product in terms of performance, consistency, and quality.”
In making the announcement, Chef Ferdinand Metz, CMC, Managing Partner of Master Chefs’ Institute, said, “We are very pleased to have another Certified Master Chef join the team. Chef Moosmiller has already accomplished so much in his career, having distinguished himself with his skill, experience, and passion. He understands the responsibility of upholding the highest standards and has the integrity and talent that supports our vision. We look forward to his contributions to the Institute. ”
For more information about the Master Chefs’ Institute, visit http://www.masterchefs-llc.com
Moosmiller earned his CMC certification in 2014 after passing the arduous eight-‐day American Culinary Federation Exam (http://clubandresortbusiness.com/2014/11/07/jonathan-moosmiller-earns-certified-master-chef-designation/). He is one of only 67 CMCs in the United States.
Moosmiller presented on “Building a ‘Ranch to Table’ Steakhouse Concept and Brand” at C&RB’s 2016 Chef to Chef Conference in San Diego, and was featured in a “Chef to Chef “ interview in C&RB’s January 2015 issue (http://clubandresortbusiness.com/2015/01/06/continued-mastery/).
As Executive Chef of Southern Hills CC, a Platinum Club® of America that has hosted seven PGA and USGA major championships. Moosmiller oversees six a la carte outlets and a large staff of cooks, stewards, and managers.
Prior to joining Southern Hills in 2012, Moosmiller was Executive Chef of Westchester Country Club, Rye, N.Y., and Executive Chef of Genesee Valley Club, Rochester, N.Y. He assisted the ACF Culinary Team USA at the 2008 Culinary Olympics in Erfurt, Germany, as a sous chef, and was named the ACF’s Northeast Region Chef of the Year in 2008. He is a member of the ACF Tulsa Chapter and holds an Associates Degree in Culinary Arts from Johnson & Wales University, Providence, R.I.