Michael Matarazzo, Executive Chef of Farmington CC, William Rogers, Executive Chef of Cosmos Club, and Seth Shipley, Executive Chef of Belle Meade Country Club will test their professional expertise over eight days of culinary challenges at Schoolcraft College in March.
Farmington CC’s Formula for Ever-Forward Thinking
The management and operations team at the Charlottesville, Va. property has found innovative ways to keep an eye to the future while preserving their club’s unique ties to history. With many clubs now reaching historic milestones that coincide with the arrival and spread of golf and country clubs throughout the U.S. from the late 1800s…
How Club Chefs Use Social Media
Taking to platforms like Facebook and Instagram is helping culinarians market themselves, and their clubs. Food photography dominates digital feeds—from a perfectly composed amuse-bouche, to a panorama of new grills, to a beautiful wine dinner on the course. Ditto for culinary blogs, recipes and videos that are being shared, “liked” and linked. If the content…
How Farmington CC is Establishing Its F&B Identity
At Farmington CC, COO/GM Joe Krenn and Executive Chef Michael Matarazzo, CEC, are creating a new food-and-beverage identity through special touches that include a food truck, new outdoor dining space, and the club’s own beer and (soon) honey. Outstanding managers share a handful of absolutes. They operate with a sound strategic mindset. They’re intuitive, consistent…
Pulled By the Headlines
Addressing healthy eating and special dietary needs and requests should be viewed as a culinary opportunity, not a nuisance.
Bright Ideas
Sunny San Diego and a succession of engaging presenters combined to provide an illuminating experience at C&RB’s Eighth Annual Chef to Chef Conference.
Continuing the Conversation
Spring is a new beginning—one filled with possibility and opportunity, both culinary and otherwise. It’s a time to jumpstart your menus, be inspired by seasonal ingredients, reengage your staff and strategize for the year ahead.
Food Trucks Get On a Roll
Instead of requiring members and guests to come to the food, some clubs and resorts now have tricked-out vehicles that can bring creative and top-quality cuisine to any spot on the property.
Fried Fish Tacos
Submitted by Michael Matarazzo, Executive Chef, Farmington Country Club, Charlottesville, Va.
2016 Chef to Chef Conference Held in San Diego
Club & Resort Business hosted the eighth annual event at the Marriott Marquis San Diego Marina from February 28 – March 2, showcasing the club industry’s top culinary talent as they shared techniques and ideas with ample time to network.
Mystery Basket Winner Announced at 2016 Chef to Chef Conference
After a full day of educational sessions at the Marriott Marquis San Diego Marina, four competitors faced off in the culinary competition, with Thayer Johnson, Executive Chef of Castlewood Country Club in Pleasanton, Calif., taking home the title and a Vitamix Vita Prep 3 blender.
Farmington CC Appoints Michael Matarazzo as Executive Chef
In addition to the Charlottesville, Va., club’s latest appointment, other chef announcements include Crystal Springs Resort in Sussex County, N.J., naming John Greeley as Executive Chef, and Sandestin Golf and Beach Resort in Destin, Fla., appointing Eric Chopin as Executive Chef.