Executive Chef Chad Myers’ stage at Heyday restaurant in Minneapolis improved his culinary knowledge and inspired him to become a better club chef. I just finished my second season as Executive Chef of Dubuque (Iowa) Golf & Country Club. The more time passes, the more I learn about my strengths and weaknesses as a club chef.…
Highlighting Pork’s Potential
Dubuque (Iowa) Golf & Country Club’s Executive Chef, Chad Myers, strives to develop creative pork-centric dishes. I know it’s cliché, but I love pork. I love everything about it. From its versatility to the wide array of cooking techniques you can use to prepare it to the way it can impact flavor—pork is the perfect ingredient.…
Why I Showcase Iowa’s Bounty
Dubuque G&CC’s Executive Chef Chad Myers sources quality ingredients (that are also local). Sourcing high-quality ingredients is one of the most important things we as chefs do for our members and guests—and for ourselves. And as the movement to source local and hyperlocal ingredients continues to grow, it’s our job to pay attention and apply…
Why Mentoring is Worth It
As a mentor, Dubuque G&CC’s Executive Chef is proud to play a small part in his cooks soaring careers. Everyone has a destiny. And realizing your destiny is a rare and beautiful gift. For chefs, there are many paths you can work toward ranging from fine dining and country clubs, to independent restaurants, hotels and…
How Dubuque G&CC Elevates Plant-Based Dining
Executive Chef Chad Myers goes out of his way to prove that vegetarian items can be as exciting—and as stunning—as anything else on the menu. In creating the menu for this upcoming season, I was looking to craft some vegetarian dishes that would give our members and guests a feeling of importance. I wanted these…
In Pursuit of the Perfect Pickle
Pickled elements add acid, nuance and brightness to a dish.