Addison Reserve CC’s Executive Sous Chef, Hannah Flora, hones her craft with the creativity, skill, and drive that define C+RC’s 2025 class of culinary leaders.
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THE FUTURE IS HERE
EVERY YEAR, THE 40 UNDER 40 PROCESS gets a little harder. Not just because we receive more nominations—though we do—but because the talent keeps rising. The chefs being recognized in this year’s class aren’t just impressive; they’re redefining what it means to lead in club and resort kitchens.
I remember the first year we launched this program. The nominations trickled in—each one a name, a story, a glimpse into the next generation of club and resort chefs. The talent was undeniable, but there was also a sense that we were building something new, something untested. Then, almost overnight, the momentum shifted. Word spread, nominations flooded in, and suddenly, we had a sizable pool of chefs who weren’t just promising—they were already shaping the future of their teams, their clubs, and the industry.
Now? The nominations roll in at an even greater pace, and the real challenge isn’t finding 40 deserving chefs—it’s narrowing it down to just 40.
Scrolling through the submissions this year, I saw a clear picture of where club and resort culinary is headed. These chefs
aren’t waiting for permission to lead. They’re shaping teams, refining menus, mentoring others, and pushing the craft forward in ways that will define the industry for years to come.
It reminds me of something a chef once told me—how early in his career, he thought success was about mastering techniques and working harder than everyone else. And while those things mattered, what really set him apart was the moment he realized leadership wasn’t about being the best in the kitchen—it was about making everyone around him better. That’s exactly what I see in this year’s 40 Under 40.
So here’s to the future of club and resort culinary—it's in excellent hands.
EDITORIAL DIRECTOR
Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233
Editorial
EDITORIAL DIRECTOR Joanna DeChellis jdechellis@wtwhmedia.com • 412-260-9233
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MEET THE 40 UNDER 40 CLASS OF 2025
The 40 Under 40 honorees are shaping the future of club kitchens. These chefs are leaders who innovate, refine menus, and mentor the next generation, all while raising the standard for club dining. Their influence is driving the industry forward.
4 EDIT MEMO
The Future is Here
18 40/40 HONORABLE MENTIONS
The future of club dining is in good hands, and these chefs—both honorees and honorable mentions—are proof of that.
initiatives continuously enhance offerings with cosmetic refreshes, amenity renovations, and expanded services.
The Belles of the Ball(room)
From nuptials to networking, updated event spaces are multitasking meccas.
Event-Planning Goes Next-Level
Club chefs enhance special occasions with sophisticated elements and exclusive offerings.
The Heart of the Club: Matt Lambert On The Country Club at Mirasol’s Culinary Team
The member-owned Florida club’s $9 million F&B operation is run by a long-tenured, high-achieving team of culinarians with the support of management and membership behind them.
How will potential economic fluctuations, such as inflation or recession, impact membership trends and revenue streams at country clubs?
Meet the 40 Under 40 Class of 2025
CLUB KITCHENS NEED CHEFS who can do more than cook. They need leaders who develop teams, build cultures, and push culinary programs forward. C+RC’s Class of 2025 40 Under 40 honorees are doing exactly that.
These chefs are influencing what club dining looks like today—and what it will become. They’ve launched new concepts, refined menus, and set standards that others follow. They understand how to balance tradition with innovation, and they make the industry stronger by mentoring the next generation. We believe their influence will continue to extend beyond their own kitchens, creating ripple effects that elevate the profession as a whole.
The chefs on this list were chosen because they are making an impact. They are leaders who embrace both creativity and responsibility. They are raising the bar, challenging expectations, and proving that the future of club dining is in capable hands.
By Joanna DeChellis (Editorial Director) and Isabelle Gustafson (Senior Editor)
Scan to see the full list of honorees and learn how they are shaping the industry.
CHELSEA BALLARD
Age 29
Chef de Cuisine
Sea Pines Country Club Hilton Head Island, S.C.
NATALIA ARIAS
Age 30
Sous Chef/Pastry Chef Cullasaja Club Highlands, N.C.
At Cullasaja Club, Natalia Arias blends expertise in baking and pastry with a strong background in garde manger, banquets, and both casual and fine dining. Her leadership has been key to the success of culinary programs at Myers Park CC, The Patterson Club, and Cullasaja Club, where she continues to elevate standards through precision and creativity. Dedicated to mentorship and continuous growth, she is a chef who values both technical excellence and the development of those around her, making a lasting impact in the industry.
Chelsea Ballard began at Sea Pines Country Club as a grill cook and quickly became an instrumental part of the team, later opening a new cafe concept as the club’s chef de cuisine. She went on to join a local farm-to-table restaurant as its executive sous chef. Sea Pines CC then rehired her to run its a la carte program, where she has raised the bar for the club’s member experience. Sea Pines CC’s Executive Chef says Ballard’s talent, commitment to the craft, work ethic, and passion make her a rising star in the industry. Ballard adds that she is proud to represent aspiring Latina chefs rising through the ranks in club culinary.
MICHAEL BANDUS
Age 37
Executive Chef Eagle Creek Golf and Country Club Indianapolis, Ind.
Michael Bandus, Executive Chef at Eagle Creek Golf and Country Club, is a creative force in club culinary. His leadership blends innovation with technical skill, shaping unique dining experiences and mentoring future chefs. After adapting to a new culinary culture in the U.S., he developed a bold, adaptable approach to cooking and leadership. With plans to earn certification and expand his expertise, he continues to push the industry forward.
ELIZABETH BASS
Age 34
AM Sous Chef/Pastry Chef Blackthorn Club Jonesborough, Tenn.
Elizabeth Bass is known at Blackthorn Club for giving her best effort in everything she does. She dives into each task headfirst and completes it with confidence. Bass strives not only to meet but exceed membership satisfaction; for example, she keeps small treats on-hand to quickly and easily deliver them to staff or members as needed. She wears many hats at Blackthorn, yet never hesitates to put on another. A true team player, the club and its culinary program would not be where it is today without her tireless efforts and drive for excellence.
MICHAEL BASS
Age 38
Executive Chef, Events and Banquets
Broken Sound Country Club
Boca Raton, Fla.
Michael Bass, Executive Chef of Broken Sound Club, has elevated dining experiences through innovative menus, high-profile events, and dedicated mentorship. His leadership has strengthened culinary standards, earning praise for exclusive wine dinners and member experiences. Committed to shaping future chefs, he aims to expand culinary outreach and inspire the next generation to explore careers in the club industry.
DARBY BLOUNT
Age 29
Chef de Cuisine, Main Dining Room
The Greenbrier Resort
White Sulphur Springs, W.Va.
SAMUEL BROD
Age 39
Sr. Executive Chef
The Landings Golf & Athletic Club Savannah, Ga.
Sam Brod leads one of the largest club culinary programs in the country, managing a $25.5 million operation and a team of 150 at The Landings Golf & Athletic Club. As the 2023 Club & Resort Chef of the Year, he’s built a reputation for precision, consistency, and smart leadership. He does more than run kitchens. He develops talent, launching an apprenticeship program to shape the next generation of chefs. His ability to scale quality and innovation makes him a force in the industry.
MICHAEL BUSH
Age 39
Executive Head Chef Meadowbrook Country Club Ballwin, Mo.
Darby Blount is the Chef de Cuisine of The Greenbrier Resort and a rising force in fine dining. She blends technical precision with creative vision and has mastered a range of cuisines and service styles through The Greenbrier Apprenticeship Program. She refined her craft in one of the industry’s most demanding environments and leads the Main Dining Room with a focus on continuous improvement, skill, and exceptional guest experiences.
Michael Bush has been the Executive Chef of Meadowbrook Country Club for more than 10 years, where he’s known for his commitment both to culinary excellence as well as outstanding leadership. He meets every challenge with a positive attitude and an open mind, and he’s created a culture among his staff that’s led to high retention. Bush’s goals for the future lie primarily within his club. He plans to build a refined pizza program, a bread program and a BBQ/ smoking program. He also aims to continue to improve work-life balance for his team, including establishing more four-day workweeks and creating better structure for hours to ensure staff have the rest and time off they
JAMAL COULL
Age 37
Executive Chef, The Gallery & The Fresco Detroit Athletic Club Detroit, Mich.
Jamal Coull has a background in high-end New York City restaurants. In 2022, he joined the Detroit Athletic Club as Sous Chef, quickly rising the ranks to Chef de Cuisine and then Executive Chef of the club’s The Gallery and The Fresco restaurants. The move to the club world was a shift in mindset, Coull says—success isn’t only about creativity, but about building relationships and earning trust through exceptional execution. Today, Coull is a more well-rounded chef, who values and exemplifies innovation as well as the deep sense of community that comes with club dining.
EGYPT DAVIS
Age 32
Executive Banquet Chef The Country Club at Mirasol Palm Beach Gardens, Fla.
Executive Banquet Chef Egypt Davis is known at The Country Club at Mirasol for his clear understanding of the needs of club members. His global approach to flavors, combined with his mastery of classic club fare, makes him a dynamic force in the industry. Davis recently came in third place on the latest season of Hell’s Kitchen, hosted by Gordon Ramsay, an experience Davis cites as his biggest challenge in his career to date. Davis credits his career in club culinary to first mentor and teacher Edward Leonard, CMC, who demonstrated the creative freedom and the drive that define club culinary.
CATHERINE DIQUINZIO
Age 31
Chef De Cuisine
Bonnie Briar Country Club Larchmont, N.Y.
CODY ETCHILL
Age 34
Chef de Cuisine, The Grille The Country Club of Virginia Richmond, Va.
Catherine DiQuinzio began her career in club as a snack attendant and has since progressed through many roles, until becoming Bonnie Briar’s Chef de Cuisine about three years ago. Throughout her career, DiQuinzio has developed exceptional culinary and management skills, excelling in both operational and administrative aspects. She has cultivated her own unique management style and built a stellar reputation, all while continuously seeking innovative ideas for Bonnie Briar CC.
Cody Etchill started at The Country Club of Virginia as a line cook, climbing the ranks to Sous Chef before earning the title of Chef de Cuisine of The Grille. Etchill brings a creative touch and exceptional leadership to the venue. He has an extraordinary ability to craft dishes that are as stunning as they are approachable, delighting diners of all ages. His menus and features consistently resonate with members, combining visual appeal with flavors that fly effortlessly off the line. This balance of artistry and efficiency has driven remarkable success, with The Grille achieving over $1 million in annual food sales.
JEFFREY DIXON
Age 33
Banquet Chef Naples Yacht Club
Naples, Fla.
Jeffrey Dixon is a talented banquet chef with a keen ability to create outstanding original dishes from seasonal and regional ingredients, with a true sense of artistry to his plating. Dixon will always go the extra mile to help his team grow. He is an inspirational leader and provides his team with the heart, passion, and motivation they need to be successful.
IAN FLEISCHMANN
Age 35
Executive Chef, Clubhouse Ocean Reef Club
Key Largo, Fla.
With an extensive background in restaurants and hotels, Ian Fleischmann joined Ocean Reef Club’s $45 million culinary operation in 2023 as Clubhouse Executive Chef. Fleischmann is known for his extensive F&B knowledge, his visually stunning and innovative dishes, as well as his mentorship to his team.
HANNAH FLORA
Age 32
Executive Sous Chef
Addison Reserve Country Club Delray Beach, Fla.
Hannah Flora, Executive Sous Chef of Addison Reserve CC, was recently named the run ner-up of the latest season of Hell’s Kitchen, hosted by Gordon Ramsay. Flora is known for her authenticity, her drive, and her bold, flavorful dishes and unexpected pairings. Flora aims to spotlight the opportunities and talent that lie within club culinary, a sector she believes offers chefs unparalleled opportunity for creativity and growth. She also aims to be a strong female presence for young and aspiring culinarians.
NOEL FRAZIER
Age 39
Sous Chef Fairlawn Country Club Akron, Ohio
Noel Frazier has made a profound and lasting impact on the Fairlawn CC team and club community. Frazier embodies a “people first” leadership philosophy. He has built an environment where everyone—from the newest hire to the most seasoned staff—feels comfortable seeking his guidance. His approachable nature, calm confidence, and willingness to mentor have inspired growth and collaboration throughout the entire team. His drive, creativity, and commitment to continuous learning stand out, and his passion for the craft is infectious, sparking innovation and enthusiasm across the entire kitchen. Frazier doesn’t just lead by example; he fosters a culture of collaboration, respect, and teamwork. Under his leadership, staff retention has improved, morale has soared, and the member dining experience has reached new heights.
VINCENT GILLARD
Age 35
Executive Chef Scioto Country Club
Columbus, Ohio
Vincent Gilliard has carved out a place among the industry’s top chefs through skill, creativity, and a relentless drive to improve. As Executive Chef at Scioto Country Club, he has redefined kitchen culture by prioritizing consistency, technique, and mentorship. His ability to balance bold flavors with refined execution has earned him top rankings in the San Pellegrino Young Chef
Competition and multiple ACF medals. His leadership has strengthened culinary standards at Scioto, creating an environment where cooks are challenged to think critically, develop their craft, and push the limits of what club dining can be.
DARYL GRANT
Age 39
Executive Sous Chef
St. Andrews Country Club Boca Raton, Fla.
Daryl Grant plays a key role in the fastpaced kitchen at St. Andrews Country Club. He navigates the balance of personalized member dining and largescale banquet execution, ensuring every dish meets the club’s evolving standards. His focus on consistency, technique, and adaptability helps maintain smooth operations and high-quality execution. He fosters a kitchen culture built on structure, learning, and steady improvement.
ANGEL HERRERA
Age 31
Executive Chef Highlands Country Club Highlands, N.C.
ZACH JONES
Age 32
Member Dining Sous Chef
Cedarbrook Country Club
Blue Bell, Pa.
Zach Jones is known at Cedarbrook CC for his outstanding leadership, passion, and culinary skills. He has successfully operated many roles, including interim executive chef, chef de cuisine, and sous chef. He is dedicated and focused on bettering the culinary experience at every club he has worked in. Since coming on as member dining sous chef at Cedarbrook CC, he has engaged the membership with new and creative menu options and has raised a la carte food sales by $63,000 in his first year at the club.
Angel Herrera is known for his dedication to his craft, as well as his leadership skills. Since becoming Executive Chef of Highlands CC in 2022, he has worked diligently to hone his skills and ensure the highest standards for the club’s culinary operation. He now aims to balance his professional aspirations with his personal life, setting the standard for his culinary team. In the future, Herrera aims to expand his culinary knowledge and techniques through travel.
SUSANNA LARSON
Age 25
Executive Sous Chef Yellowstone Country Club Billings, Mont.
Susanna Larson approaches cooking with a deep belief in food as a source of nourishment and wellness. She prioritizes minimally processed ingredients and thoughtful preparation to create meals that support both flavor and well-being. Her work at Yellowstone Country Club reflects this philosophy, as she integrates sustainability, locally sourced ingredients, and mindful cooking techniques into the kitchen’s daily operations. She is pursuing a master’s degree in culinary therapeutics to deepen her understanding of how food impacts health, reinforcing her commitment to creating meals that fuel, heal, and inspire.
MICHAEL MADRIGUERA
Age 37
Executive Sous Chef
The Club at Kalea Bay Naples, Fla.
Michael Madriguera brings a progressive approach to club cuisine, pushing beyond tradition to create menus that reflect modern dining expectations. As Executive Sous Chef at The Club at Kalea Bay, he focuses on elevating flavors, refining presentations, and delivering highquality dishes that cater to a younger membership. His work challenges outdated perceptions of club dining, blending technique with creativity to offer a fresh take on familiar concepts. His dedication to growth and innovation has made him a key part of his team’s success, and his passion for pushing boundaries keeps him looking ahead to what’s next.
TYLER MARTIGNETTI
Age 34
Executive Sous Chef Manasquan River Golf Club Brielle, N.J.
Tyler Martignetti has built his career on adaptability, mentorship, and a commitment to steady growth. He has navigated multiple chef transitions, learning to implement different systems while keeping operations running smoothly. His ability to absorb knowledge from a range of culinary leaders has shaped his leadership style, which emphasizes collaboration and development. He believes in fostering a kitchen environment where younger chefs can learn and advance, just as he did. His work at Manasquan River Golf Club reflects a focus on consistency, creativity, and making the most of every learning opportunity.
GERARDO MARTINEZ
Age 36
Chef de Cuisine Houston Country Club Houston, Texas
Gerardo Martinez brings a deep sense of purpose to his role as Chef de Cuisine at Houston Country Club. His focus on mentorship and team development reflects the influence of his own mentors, whose lessons he now passes on to the next generation. His career trajectory is defined by persistence and adaptability, moving from line cook to overseeing restaurant outlets through years of dedicated learning and professional growth. His goal is to push his team to cook with skill and confidence while ensuring every dish represents the highest standards.
ALEX OCHS
Age 39
Executive Chef The Peninsula Club Cornelius, N.C.
Alex Ochs combines technical skill with a strong sense of leadership, shaping the culinary experience at The Peninsula Club through creativity and precision. His ability to work with local ingredients, including the club’s own honey, reflects his commitment to thoughtful, ingredient-driven cooking. He has implemented sustainability initiatives that improve efficiency while maintaining high standards in the kitchen. His experience managing diverse teams, including union employees in the Bahamas, has strengthened his approach to mentorship and team development. His dedication to continuous learning and strategic innovation keeps him focused on growth, both for himself and for those he leads.
ANDREW PARFITT
Age 35
Executive Chef Windstar on Naples Bay Naples, Fla.
Andrew Parfitt took on the role of Executive Chef at Windstar on Naples Bay during a pivotal moment, leading the culinary team through the reopening of two dining venues after a major renovation. Managing peak season demand while introducing a new restaurant concept, he built a structured, adaptable team and elevated the dining experience for members. His leadership has strengthened kitchen culture, integrating diverse talent and fostering collaboration. Recognized as the 2023 ACF Naples Chef of the Year, he focuses on mentorship, team development, and delivering high-level cuisine that keeps members engaged and coming back.
STEVE PENROD
Age 36
Executive Chef
Superstition Mountain Golf & Country Club Gold Canyon, Ariz.
BRANDON PARRILL
Age 35
Chef de Cuisine
Bandon Dunes Golf Resort Bandon, Ore.
Brandon Parrill is the Chef de Cuisine of Ghost Tree Grill at Bandon Dunes Golf Resort, where he has been instrumental in shaping one of the premier dining experiences on the Oregon coast. As one of the visionaries behind Ghost Tree Grill, Parrill helped lead its successful opening. His dedication to culinary excellence, consistency, and team developed has elevated the restaurant’s reputation, offering a Pacific Northwest-inspired steakhouse and raw bar experience that highlights regional flavors and world-class ingredients. Under his leadership, Ghost Tree Grill has become a sought-after dining destination, seamlessly complementing Bandon Dunes’ world-renowned golf experience.
At Superstition Mountain G&CC, Executive Chef Steve Penrod has transformed the culture of the kitchen, including the dynamic of the back- and the front-of-house. He also changes the club’s menu every two weeks, save for member favorites and staples. Members love the variety, and the culinary team is constantly learning new skills and techniques. The club’s everyday menu is phenomenal, but Penrod shines most during pop-up, wine, and specialty dinners, where he uses the freshest ingredients from local purveyors and makes unexpected, imaginative dishes and pairings that leave members in awe.
JESSICA ROSE QUIET
Age 36
Executive Pastry Chef
The Country Club of Virginia Richmond, Va.
Jessica Rose Quiet pushes the boundaries of pastry by blending creativity with precision and technique. She has spent her career refining dessert programs in hotels, resorts, and private clubs, always looking for ways to elevate presentation and flavor. She believes in sharing knowledge and developing talent, making mentorship a core part of her work. Her ability to adapt, innovate, and teach has made a lasting impact on the teams she has led and the pastry programs she has shaped.
AARON RUBLE
Age 29
Executive Chef Sycamore Hills Golf Club Fort Wayne, Ind.
JACOB SEAGRAVE
Age 33
Executive Sous Chef Army Navy Country Club Arlington, Va.
Aaron Ruble’s rapid ascent within Sycamore Hills GC’s culinary team is a testament to his exceptional talent, leadership, and dedication. Joining Sycamore Hills in 2019 as a grill cook, Ruble quickly proved his capabilities, steadily rising through the ranks to become Executive Chef in June 2023 at the age of 28. His leadership has not only revitalized the club’s culinary program, but it has also fostered a team of remarkably talented young chefs. During Ruble’s time at Sycamore Hills, annual gross F&B revenue has surged from $1.6 million to $2.75 million, with over 180 social members who join exclusively to enjoy a la carte dining. Ruble’s passion, innovation, and commitment to excellence make him a truly exceptional chef and an essential asset to Sycamore Hills GC.
Jacob Seagrave joined Army Navy Country Club nearly two years ago as Executive Sous Chef, following stints at Chevy Chase Club, The Commonwealth Club of Richmond, and more. He is a talented culinarian with a strong understanding of many different cuisines. He’s known for his keen ability to combine ingredients to create plates with balance and depth, as well as his strong work ethic. There is no job too big or small that he will not help with, nor a team member he will not help.
TRAE SHRINER
Age 29
Executive Chef Ansley Golf Club Atlanta, Ga.
Trae Shriner is an exceptional chef who demonstrates culinary talent as well as leadership. Shriner gained experience and mentorship at Houston Country Club, Cherokee Town and Country Club, and more before taking on Ansley Golf Club’s culinary program. As soon as he joined Ansley, Shriner created standards, set expectations, and enhanced the Ansley culture. In addition to committing time to developing his current team, he has set a goal of creating a culinary internship program at Ansley to help cultivate culinary leaders.
JACKIE SILK
Age 35
Chef de Cuisine
The Landings Golf & Athletic Club
Savannah, Ga.
Jackie Silk approaches her role as Chef de Cuisine at The Landings Golf & Athletic Club with a strong sense of purpose and creativity. She balances the demands of high-level club dining with a drive to refine technique, elevate flavors, and mentor the next generation of chefs. She has taken on major responsibilities that tested her limits, proving her ability to adapt and lead under pressure. Her ability to navigate challenges while maintaining a focus on innovation and team development makes her a standout in the industry.
KEVIN SILK
Age 31
Executive Clubhouse Chef
The Landings Golf & Athletic Club
Savannah, Ga.
Kevin Silk leads the culinary operations at Marshwood Clubhouse with a focus on precision, organization, and mentorship. He manages multiple distinct dining venues while overseeing a team of more than 25, ensuring that each concept maintains its own identity while upholding high standards. His ability to balance creative freedom with operational structure has helped elevate the member dining experience. He prioritizes hands-on leadership, guiding his team through challenges and pushing them to develop their skills. His approach to kitchen culture is built on collaboration, adaptability, and a commitment to continual growth.
JOSEPH SLEDZ
Age 34
Executive Chef Lake Nona Golf and Country Club Orlando, Fla.
VON VERGUNDIA
Age 34
Chef de Cuisine
The Country Club of Virginia Richmond, Va.
Joe Sledz thrives in fast-paced environments where precision and adaptability define success. At Lake Nona Golf & Country Club, he leads a team while staying actively involved in key member events. His experience at The Greenbrier and success in ACF competitions have sharpened his skills and approach to menu development. He values continuous learning and challenges himself and his team to evolve with the industry. His ambitions go beyond the kitchen, with a focus on community outreach and mentorship to leave a lasting impact on both his staff and the broader culinary world.
Von Vergunida brings creativity and precision to his role at The Country Club of Virginia, shaping menus that highlight both technique and approachability. He has led multiple dining concepts, helping Ollie’s grow into a high-performing restaurant with a strong membership following. His focus on mentorship and team development reflects his belief that a great kitchen is built on shared knowledge and collaboration. He continuously pushes himself to refine flavors, streamline operations, and create dishes that leave a lasting impression on members.
JACK WAGNER
Age 26
Executive Sous Chef
Brentwood Country Club
Los Angeles
BRANDON WHEELOCK
Age 37
Executive Chef Estero Country Club Estero, Fla.
Jack Wagner has built his career on adaptability, ambition, and a willingness to take risks. He moved across the country at 24 to take on the role of Executive Sous Chef at Brentwood CC, stepping into a fast-paced, high-expectation environment. His ability to learn quickly and absorb knowledge from experienced chefs has shaped his leadership style and approach to kitchen operations. He values mentorship, pushing younger chefs to develop their skills while continuing to challenge himself. His focus on growth and innovation drives him to refine both his technique and the dining experience for members.
DANIEL WEBER
Age 31
Executive Chef
Winter Park Racquet Club Winter Park, Fla.
Daniel Weber is committed to creating meaningful dining experiences while fostering growth within his team at Winter Park Racquet Club. He approaches cooking with discipline and a relentless drive to improve, focusing on mentorship and team development. His ability to adapt and lead in highpressure environments has shaped his approach to kitchen management. He values the relationships built through club dining, ensuring that both members and staff feel connected to the culinary experience. His focus on continuous learning and pushing culinary boundaries keeps him looking ahead to new challenges and opportunities.
Brandon Wheelock is redefining what a club kitchen can be, with a focus on creativity, leadership, and mentorship. He has embraced the evolving expectations of members, crafting menus that cater to a range of dietary needs without sacrificing flavor or technique. His approach to leadership prioritizes listening, ensuring that every team member feels valued and motivated to improve. He believes that the best kitchens are built on collaboration, not just hierarchy, and works to create an environment where ideas and skills are constantly evolving. His passion for competition and longterm goal of opening his own restaurant drive him to keep learning and pushing boundaries in the culinary world.
ANDREW WISNIONSKI
Age 28
Executive Chef The Country Club at Castle Pines Castle Rock, Colo.
Andrew Wisnionski thrives on solving problems that go beyond the plate. He listens, adapts, and finds creative ways to bridge the gap between tradition and innovation in club dining. His approach to leadership is built on collaboration, using data-driven decisions to improve kitchen operations while still keeping a pulse on member preferences. He has turned member feedback into a tool for growth, proving that transparency and responsiveness can transform dining programs. His ability to balance creativity with structure allows him to push boundaries while keeping his team focused and engaged.
Honorable Mentions
The future of club dining is in good hands, and these chefs— both honorees and honorable mentions—are proof of that.
By Joanna DeChellis • Editorial Director
SELECTING THIS YEAR’S Club + Resort Chef 40 Under 40 honorees was no easy task. The depth of talent in club and resort kitchens continues to grow, making the decision more difficult each year. While we could only name 40 to the official list, many chefs stood out for their leadership, creativity, and impact. To help us make these tough calls, we turned to our 40 Under 40 advisory board—Scott Craig, WCMC, Executive Chef of Cullasaja Club; James Allen, Director of Culinary Operations at Blackthorn Club at The Ridges; and Genevieve Guthrie, Executive Chef of Coral Bay Club. Their insight and experience helped shape this year’s list, ensuring that the chefs selected truly represent the future of the industry. Even with their guidance, narrowing it down was a challenge.
Many members of the 40 Under 40 Class of 2024 were nominated again this year, further proving the impact they continue to make. Instead of recognizing them a second time, we chose to highlight new voices and emerging leaders who are shaping the next phase of club dining. Their continued success speaks for itself, and their influence remains strong within the industry.
The chefs who made our Honorable Mentions list (right) have shown the same dedication and drive as those in the 40 Under 40 class. They are shaping club dining in meaningful ways and strengthening the teams they lead. Their work deserves recognition, and we look forward to seeing how they continue to push the industry forward.
Honorable Mentions:
Miriam Bernal, Sous Chef, Country Club of York
Ronnie Bensimon, Executive Sous Chef, Broken Sound Club
Stephen Billiar, Executive Chef, Morehead City Country Club
Travis Clements, Executive Chef, Idle Hour Club
Eddie Klein, Sous Chef, Thunder Hills Country Club
Regina Kovarik, Executive Sous Chef, Lexington Country Club
Jacob Judd, Executive Chef, Belle Meade Country Club
Will Pelotte, Culinary Lead, Bird Key Yacht Club
Nicholas Reney, Executive Chef, Hyannisport Club
James Risner, Corporate Executive Chef, Concert Golf Partners
Alejandro Rivero, PM Sous Chef, Blackthorn Club
Andre Skula, Executive Chef, The Club at Wynstone
Ryan Thorpe, Pool Chef and Assistant Clubhouse Chef, Champions Run
PROGRESS IN MOTION
Annika Sörenstam (center) was on hand to celebrate the opening of Hunters
award-winning practice facilities.
Run’s
Dreaming of Dome Golf
AS I’M SITTING IN MY OFFICE, looking out the window, I see snow and ice. It seems like golf season is months away for us here in Northeast Ohio. In reality, a few days of warm weather and sunshine will melt what snow we have and start us chomping at the bit to play golf.
I live about three minutes—door to door—from my club, but playing is much further away. Sure, I could rent some time in a simulator, but that’s not quite the same as traversing fairways and plotting my way around an actual golf course.
I live less than a half hour’s drive from a couple other options—Topgolf in Independence or The Golf Dome in Chagrin Falls. I love going to Topgolf with a group of people, having something to eat/ drink and competing in various games. It’s ideal for that, but it’s not actual golf. I like The Golf Dome for practice during the winter because you can see how the ball comes off your club (versus hitting into a screen about 10 feet in front of you), but that doesn’t scratch the competitive itch.
I can’t play golf, and my other options aren’t satisfying. What’s a cold-weather golfer to do? Well, if I lived in in the Chicagoland area, I could begin to dream of the Megalodome.
We recently reported that the Village of Oswego board is expected to review
the latest plans for an ambitious project, which was initially approved last year. The design includes four massive domes, each measuring 300 by 900 feet, large enough to house a nine-hole indoor golf course. Additional amenities will feature a practice facility, a clubhouse, and a banquet space.
Beyond golf, the development is envisioned as a catalyst for additional commercial growth in the area. Investors are actively engaged in discussions with village officials and potential business partners to ensure the project moves forward.
Unlike some projects that stall after initial approval, Megalodome’s developers have remained in regular contact with local authorities and are eager to begin construction. If the final plans receive the necessary approvals, the first dome could be completed by the end of the year.
That’s great for people who live near Chicago, but that dream does nothing for me in the Buckeye State, so I did a little math. Four domes will take up a
little more than a million square feet. Plus, you’d need parking for about 200 cars (roughly 162 square feet), driving lanes and space between cars—a reasonable estimate is about 200 square feet per parking space. That comes out to about 40,000 square feet. The total area, 1,080,000 square feet (domes) plus 40,000 square feet (parking) equals 1,120,000 square feet. I’d need roughly 25.71 acres to build a facility like that near me.
As I’m writing this, I’m fully realizing that land is the least of my worries—and expenses. I won’t even begin to calculate the cost of materials, design fees, taxes, etc. Plus, there are countless governmental agencies to consider.
Since building a dome—or moving to a warmer climate—aren’t realistic options for me, I’ll either patiently wait for spring to arrive or bide my time with available alternatives to actual golf. If you’re part of the Megalodome team and happen to be reading this, please consider Cleveland for Megalodome II. I’ll be happy to share my math with you.
Rob Thomas • Editor-in-Chief rthomas@wtwhmedia.com
The Art of the Tennis Translation: Methods for Overcoming ‘Lack of Understanding’
By Taylor Newman • Assistant Director of Racquets Chevy Chase Club • Chevy Chase, Md.
SOME DAYS IT FEELS LIKE I am speaking a foreign language to my students. Gearing up to explain a drill, I bring everyone to the net. I make sure they are quiet with eyes on me as I tell them what we are about to do. I speak slowly and simply, and even will repeat the instructions two or three times. Without fail, however, when I am done and everyone leaves the huddle, no one really knows what they are supposed to do. No one knows where to stand, and no one knows what shot they are supposed to hit. I then am left to explain again, this time across the court and loudly, which is not great for anyone.
Over time, I have implemented several strategies to enhance my explanations and make the transition from a drill explanation to the actual drill run much smoother.
One thing that I recognized early on was that the traditional way of explaining a drill verbally only works well for those who are auditory learners. It leaves out the visual and kinesthetic ones. So, I brought in an aid to help. The magnetic tennis court teaching board has done wonders. Along with the verbal explanation of the drill, I use the magnets on the board to demonstrate where players should be on the court and what the rotations will look like. Different colored magnets can represent rulers or challengers or other subsets on the court. In the occasional case I forget the board, I still make sure to do a demo of the drill on the actual court using players from the clinic or other professionals.
Another game-changer to better communicate is making sure to use player names. Saying names is important during the drill explanation and throughout the drill, while explaining names can be used to grab the attention of players who might be chit-chatting (I’ve been known to occasionally call out a player or two!) and when doing the
“Although it might seem like overkill, using teaching tools such as dots and cones also helps tremendously. It shows players where to stand and how to rotate.”
on-court visual demo. Throughout the drill, calling names out loud truly helps with confusion. Some phrases I might use are, “Joe, ball is coming,” “Sally, rotate out,” “John, it’s your turn,” or “Ann, get ready for the feed.” Players are way more receptive to listening to their name and benefit from being directed to the correct place.
Although it might seem like overkill, using teaching tools such as dots and cones also helps tremendously. It shows players where to stand and how to rotate. As an example, when I am running a clinic on two courts, I will often place dots in between the courts to show players where they should be standing when not in the drill. Dots can also give guidance for how to rotate or where to move to.
There are a lot of moving parts when running a large group clinic. It is important to be thorough with instructions and use all possible techniques to overcome any confusion. We all know there will still be that one player who is a space cadet, but hopefully others will help guide them or they can be a bystander for the first rotation so they can watch how it is done.
PROGRESS IN MOTION
Hunters Run’s initiatives continuously enhance offerings with cosmetic refreshes, amenity renovations, and expanded services.
By Rob Thomas • Editor-in-Chief
OVER THE PAST THREE YEARS, Hunters Run Country Club (Boynton Beach, Fla.) has been on a fast track to modernize its facilities, successfully transforming key areas to enhance the member experience, and revitalize the club’s recognition as a leader in the industry.
“We’ve revitalized the community’s main entrance, creating an inviting first impression with stunning landscaping, hardscaping, and lighting, as well as new signs and a refresh of our guardhouse,” says Larry Savvides, CCM, CCE, CAM, General Manager & COO. “We have completed extensive clubhouse renovations, including updates to the lobby, lounge bar, main dining room, and an intimate 60-person restaurant.”
Additionally, the club transformed an outdated driving range with a state-of-the-art upgrade, incorporating advanced ball-tracking technology, interactive monitors, and a permanent pergola with teaching studio suites.
“To accommodate our thriving pickleball community of more than 300 players, we expanded our offerings to 12 courts,” Savvides explains, adding that the club’s 24-hour fitness center underwent cutting-edge upgrades, featuring high-performance strength and cardio equipment from top industry brands.
As part of the club’s “Progress in Motion” initiatives, Hunters Run continuously enhances its offerings with cosmetic refreshes, amenity renovations, and expanded services—such as proposed convenient “pick-up-and-go” lock boxes at the turn on the golf course—to maintain a competitive edge.
“Our member recruitment strategy leverages a blend of social media, a wide range of public relations tools, digital ad campaigns, an updated interactive website, and e-mail outreach,” Savvides explains. “However, our most powerful tool remains our members. By fostering a sense of pride and encouraging word-of-mouth advocacy, we strengthen our brand recognition nationwide, ensuring that Hunters Run remains a must-see club.”
GOLF AND RACQUETS
The golf program is led by a dedicated team of five PGA Professionals and one LPGA Professional, each specializing in different aspects of the game. They oversee key areas such as the men’s and ladies weekly leagues and the beginners’ program while collaborating on tournaments and events to ensure a seamless experience for all participants.
“To further enhance player development, we have introduced a variety of instructional programs designed for begin-
Larry Savvides (inset) says fostering a sense of pride and encouraging word-of-mouth advocacy strengthens the club’s brand recognition nationwide, ensuring that Hunters Run remains a must-see club.
In January 2025, Hunters Run completed a $9.8 million renovation of one of its three 18-hole golf courses with golf course architect Kipp Schulties.
ners, juniors, and golfers of all skill levels,” says Ben Bauer, Director of Golf. “This structured approach ensures that each program—and every golf member—receives the focused attention needed to improve and enjoy the game to the fullest.”
In January 2025, Hunters Run completed a $9.8 million renovation of one of its three 18-hole golf courses with golf course architect Kipp Schulties.
“After the successful renovation of our East Course, we are proposing a renovation of our South Course,” Bauer says. “In collaboration with Beau Welling and his team, we have already conducted focus groups with members of various demographics and skill levels to ensure the project meets the needs of our diverse membership. Ultimately, it will be up to our members to vote on whether to proceed with the renovation.
“This proposal aligns with our master plan,” he continues. “If approved by the membership, a vote last year by the members that eliminated equity transfers during home resales would fund the golf course renovation entirely without imposing assessments on our members.”
Amy Volk, Director of Golf Course Maintenance, is charged with the upkeep of the courses.
“Maintaining Hunters Run’s three courses comes with unique challenges, from managing different turf types and course ages to coordinating operations from a single maintenance facility,” she explains. “Each course requires a customized agronomic approach to balance turf needs, cultural practices, and renovations while ensuring consistent playability. A key advantage is our flexible, cross-trained team, who can seamlessly adapt and assist across all courses as needed.”
The driving range renovation maximized tee space for improved member access while integrating advanced technology for efficiency.
“Robotic mowers now maintain the turf, reducing closures and ensuring consistent conditions, while robotic ball pickers prevent wear patterns and preserve turf quality,” Volk says.
“Additionally, we introduced ... synthetic technology for target bunkers, eliminating traditional sand maintenance challenges while ensuring durability.”
Racquets are increasingly popular across the country, and Hunters Run is no exception.
“Our members are currently voting on a proposal to build a racquet sports complex, adding four bocci ball courts, a casual restaurant and bar, outdoor soft seating areas, covered pickleball courts, a covered stadium pickleball court as well as a stadium tennis court,” Savvides says.
MANAGING MEMBERS
Marie Mitchalk, Director of Marketing, uses a variety of strategies to attract new members while retaining the existing ones.
“We leverage a multifaceted marketing approach to engage our members and strengthen our community,” Mitchalk explains. “Our marketing efforts to attract new members rely on effective social media, a wide range of public relations tools, targeted digital advertising campaigns, updates to our interactive website, directed e-mail outreach to agents and potential buyers, and enhancing our relationships with the realtor community.
“Although digital platforms, public relations, and social media play a crucial role in our strategy, our members are our most powerful ambassadors,” she adds. “They
Hunters Run transformed its driving range with a state-of-the-art renovation, adding advanced ball-tracking technology, interactive monitors, and a permanent pergola with teaching studio suites.
As part of its “Progress in Motion” initiative, Hunters Run has completed extensive clubhouse renovations, including updates to the lobby, lounge bar, main dining room, and an intimate, 60-person restaurant.
share their positive experiences and support a welcoming atmosphere.”
Member input is invaluable in shaping the club’s offerings and amenities, as well.
“We believe in a proactive and responsive approach that ensures feedback refines the experiences, services, and amenities that make Hunters Run exceptional,” Mitchalk says. “Our goal is to provide a lifestyle that satisfies the majority—if not all—of our members.”
Over the past three years, the club has noticed a shift in its new member demographic, with the average joining age now in the low 60s, compared to the previous mid-70s range.
“Fortunately, our club has always embraced a diverse array of activities, ensuring we cater to all generations,” Mitchalk says. “From fitness programs and social events to fine dining and cultural experiences, we continuously adapt to meet the changing interests of our members.”
From enhancements to the clubhouse and grounds, to renovating the golf and racquets facilities, Hunters Run is the epitome of progress, but it all comes down to people.
“The most important investment we make is in our human capital, our team,” Savvides says. “We need to provide them the best tools and resources to deliver exceptional experiences to our membership. The ladies and gentlemen on our team are the reason we are an industry leader in member service.
The recent renewal can also be attributed to the strategic capital investments to elevate facilities.
“A reserve study helped position us to plan financially to replace our assets in a timely manner,” Savvides explains. “A master facilities plan ensures that we plan to design the highest quality facilities to position Hunters Run as a leader in our industry.
“We are fortunate that our Board of Directors understands the importance of strategic financial planning,” he continues. “The board supports a thorough
board and committee orientation to properly educate and onboard our members to understand the club business model and make informed decisions.”
Hunters Run’s success stems from a
combination of strategic investments in both its facilities and, most importantly, its dedicated team, whose exceptional service drives the club’s Progress in Motion. C+RB
The Belles of the Ball(room)
From nuptials to networking, updated event spaces are multitasking meccas.
By Pamela Brill • Contributing Editor
THE GOLF COURSE may be the hot ticket during warmer weather, but inside the clubhouse, event spaces are the place to be. Tournament luncheons, corporate meetings, weddings and other private affairs generate a steady stream of traffic and revenue, buzzing with business. Whether clubs are refreshing outdated facilities or expanding their event sales, new designs are proving their worth.
A PLACE TO PLAY
Members at Greensburg Country Club in Jeannette, Pa., are saying “I do” to the club’s recently updated grand ballroom. The event space underwent a topto-bottom overhaul last March to address a growing market. “As the demand for upscale and functional event spaces continued to grow, we recognized the opportunity to update our facilities to better accommodate weddings, corporate gatherings and social events,” says General Manager Tara Shannon. “This renovation was part of a broader effort to revitalize key areas of the clubhouse, ensuring our offerings remain competitive and appealing.”
While the 5,000-plus-sq.-ft. event space did not alter its footprint, it now accommodates a more flexible layout. Close proximity to the main dining areas and lounge enables members to traverse the clubhouse with ease, while affording them a separate space reserved exclusively for special events.
The ballroom’s reconfigured design not only boasts better functionality, but is more aesthetically pleasing. Floor-to-ceiling windows open up the room, providing sweeping views of the golf course from multiple vantage points. Direct access to the outdoor patio provides another entry/exit, while integrating two distinct entities. Overhead, a mixture of chandeliers, recessed lighting and dimmable fixtures illuminate the voluminous space. Underfoot, a combination of non-slip hardwood (ideal for receptions and other D.J.-hosted affairs), along with creamy carpeting in other areas, were chosen for their durability and elegance, respectively.
Carrying over the understated vibes are neutral toned-furnishings, custom artwork and mirrors. Flexible furniture, allowing for up to 300 guests, includes modular banquet tables that can be arranged for formal dining, meetings or networking events. Sound-absorbing materials were factored into the design, not only for the benefit of those situated in other areas of the clubhouse, but for purpose of hosting simultaneous events without disruption.
GREENSBURG COUNTRY CLUB
Jeannette, Pa.
“The enhanced aesthetics and improved functionality have made the space a sought-after venue for both members and outside guests.”
- Tara Shannon, General Manager
MIDLOTHIAN COUNTRY CLUB
Midlothian, Ill.
“We used the juxtaposition of simplified and minimal elements with traditional and opulent forms to create a modern balance.”
Emily Giaimo, Director of Sales & Marketing
Since the ballroom’s reopening, Greensburg has experienced an uptick in both corporate events and weddings, with a 28-percent growth in overall event sales. “The enhanced aesthetics and improved functionality have made the space a sought-after venue for both members and outside guests,” notes Shannon. The club will make further use of the new space during the upcoming season with themed
member socials and corporate event packages. “Our goal is to continue elevating the event experience…ensuring that our venue remains a premier destination for unforgettable gatherings and ‘Where Families Come to Play,’” she adds.
THE PERFECT MATCH
Much like a good marriage, the transformed ballroom at Midlothian
(Ill.) Country Club blends the best of both worlds, where style strikes a balance between simplicity and sophistication—or, as designers call it, refined minimalism. “We used the juxtaposition of simplified and minimal elements with traditional and opulent forms to create a modern balance,” says Emily Giaimo, Director of Sales & Marketing, of the updated space. The result is a refreshed,
Photo Courtesy of Drone Bros.
Onda Catalog
contemporary design that has garnered much attention and numerous bookings for 2025 and beyond.
MCC’s ballroom overhaul is a follow-up to the club’s 2022 lower-level remodel, during which dated carpeting, window treatments and lighting had outworn their allure. Prompted by member feedback, construction for a new ballroom, lounge and bridal suite were put into place and completed last April. The original 7,000-sq.-ft. layout remained largely intact, with the exception of an additional 500 sq. ft. in the storage room. Upon entrance, visitors are greeted by a luxurious backdrop characterized by the monochromatic space. Creamy entryway walls are adorned
with white molding that emphasizes the height and grandeur of a spiral staircase— a popular draw for special event photos.
While the pre-function space features walnut flooring and richly colored drapery, the ballroom is balanced out with lighter decorative elements. “This allows for more flexibility and appeals to a wider variety of events,” explains Giaimo. Neutral window treatments are complemented by black-and-white framed historic and recent club photos.
To extend the usefulness of the refurbished ballroom, the addition of an air wall, acting as an operable partition, is able to divide the space and accommodate two events simultaneously. Noise control
“As we looked ahead, we wanted something that would become more of an asset for the community and to be in place for the next 100 years.”
- Tom Ellis, General Manager/PGA Head Professional
is managed by newly updated acoustic ceiling tile, while refreshed drapery and carpeting in the corridors provide an additional sound buffer.
With such practical elements incorporated into a fashion-forward design, MCC has experienced a tremendous surge in event bookings: from three weddings last year, to 15 already-booked affairs for 2025 and 2026. “We have also seen a strong increase in large golf outings,” notes Giaimo. Of particular note is last year’s Chicago White Sox charity event, which has been booked again for 2025.
SEASON OPENER CELEBRATION
Furnace Brook Golf Club in Quincy, Mass., is getting ready to usher in a new season—and the next century. The ninehole public golf course is busily putting the finishing touches on a full-scale renovation due to be completed for an April opening. “The original clubhouse was 100 years old, so it was time,” says General
FURNACE BROOK GOLF CLUB Quincy, Mass.
Manager/PGA Head Professional Tom Ellis. “As we looked ahead, we wanted something that would become more of an asset for the community and to be in place for the next 100 years.”
When devising the layout, designers opted for a neutral color palette and style that reflects a coastal New England vibe, even from the outside. Artisan shiplap siding on the south façade of the clubhouse complements artic white fiber cement shingles, while grey painted columns and grey asphalt shingles evoke neighboring Cape Cod.
Inside the 12,000-sq.-ft. clubhouse—3,500 of which makes up the event space—spacious windows overlook the golf course, with Quincy Bay and Boston Harbor in the distance. A cathedral wood ceiling draws the eye upward to glulam arches, from which stylish lighting
MASTER PLANNING
fixtures are positioned. According to Zachary Hachey of Amenta Emma Architects, which handled this project, the design team opted for large overhangs in lieu of window treatments to allow for unobstructed views.
On the left side of the room is an ovalshaped bar that commands one’s full attention. Its solid wood design anchors the space, providing a direct point of access for staff to and from the kitchen. White oak hardwood flooring enhances the look of the ceiling and arches, as will a 30-foot-tall graphic that will be unveiled as a backdrop to the bar. “We’ve achieved a sleek, modern look by minimizing ornamentation,” notes Ellis.
Other than this main fixture, the floor plan will remain open-ended to accommodate events of all sizes.
“We advised the client to avoid any
fixed seating and utilize stacking chairs and rectangular tables to allow for the maximum number of reconfigurations achievable by joining or separating tables,” says Hachey. Designers also conferred with an acoustical engineer that recommended adding wall panels to soften the sound.
As Furnace Brook awaits the opening of its clubhouse, management is confident that the event space will be fully utilized.
“We have a robust golf event schedule, which takes precedence, occupying the event space the majority of the year,” notes Ellis. “We look forward to increasing our bookings for smaller events, such as baby showers and birthday parties, during the offseason months of November through March.”
The club has already seen an uptick in inquires for golf outings and other events over the past several months. C+RB
ARCHITECTURE INTERIOR DESIGN PROCUREMENT
Arcola Country Club, Paramus, NJ
EVENT-PLANNING GOES NEXT-LEVEL
Club chefs enhance special occasions with sophisticated elements and exclusive offerings.
By Pamela Brill • Contributing Editor
SOPHISTICATION AND OPULENCE
two concepts that can elevate a dining experience in unexpected ways. Whether it’s appealing to members’ great taste for literature-inspired eats, incorporating spirits into a multi-course tasting event or designing a dish for a brand-specific event, club and resort chefs are upping their game to create special meals that are luxurious, creative and one-of-a-kind.
BUON APPETITO
Members at The Country Club of New Canaan can indulge their love of reading with good eats during their annual literarythemed luncheon. Last fall, the Connecti-
cut club was reimagined as the setting of Jhumpa Lahiri’s Roman Stories. With over 300 guests in attendance, the culinary and events team, in partnership with the New Canaan library, created a special event that was quite literally one for the books.
“I do believe that all great stories had to have food,” says Executive Chef Alejandro Abad, who created a themed menu after consulting with the library’s events coordinator. Drawing on the book’s culinary references of peaches, plums, olives, lemons, tomatoes, and other fresh ingredients, he set out to create a menu that would capture the essence of the stories themselves.
Executive Chef Alejandro Abad (above) brought Jhumpa Lahiri’s Roman Stories to life at The Country Club of New Canaan with a multi-course Italian feast and immersive Rome-inspired setting (top).
To establish the perfect backdrop for the multi-course meal, the clubhouse was reimagined as a cosmopolitan Italian metropolis, with Ferraris and Vespas parked outside the front entrance to resemble a Rome street setting. Once inside, guests found themselves in a piazza outfitted with bubbling fountains, verdant olive trees, a bustling café and a thriving marketplace. “Every corner of every room was decorated with beautiful art, linens, flowers and fruit, fully embracing the spirit of Rome,” says Food and Beverage Manager Sydney Grillo.
The atmosphere commanded an equally authentic menu, enabling Abad to tap into his previous event experience at a Park City, Utah, resort. He opted to start the meal with rosemary focaccia, followed by insalata di campagna—a country-style salad that was “an easy avenue to connect the plums and apricots with sweet, macerated Roma tomatoes”—and pizza bianca featuring asiago, apples, and watercress.
For the entrée, Abad chose chicken brined with rosemary, thyme and black pepper, stuffed with eggplant, olives, sundried tomatoes and pecorino Romano, and wrapped with a 24-month prosciutto. Fresh fettuccini cacio e pepe, infused with a creamy, melted parmesan, made for a delightful side accompaniment.
Because no proper Italian feast is complete without a sweet treat, Abad decided to craft something that would fit with the casual, yet sophisticated vibe.
“We didn’t want guests to miss the full culinary experience—and the best part,” he says. “I came up with an idea to exit the event with a memorable experience through CCNC’s very own Sweet Italian Market where members can eat
dessert and mingle or grab a sweet bite on the go.”
Along with panettone, tiramisu and gelato, guests were sent home with a cannoli box from neighboring DiMare Pastry Shop.
The success of the Roman Stories luncheon was measured not only by the clink of glasses and silverware, but by the positive feedback.
“Members were impressed by the fluidity of literature, culture and the dining experience,” says events coordinator Grace Higgins. “From the décor, to the service, the cohesive execution—it made them feel as though they had stepped right into the story itself.”
TASTE OF MEXICO
Infusing a spirit like tequila into a menu poses its own set of challenges. Creating a dish whose flavors can make a statement without being overpowered by the vintage
“Members were impressed by the fluidity of literature, culture and a unique dining experience,” says CC of New Canaan events coordinator Grace Higgins. “From the décor, to the service, the cohesive execution—it made them feel as though they had stepped right into the story itself.”
is a careful balance. For Executive Chef Peter Phan of Friendly Hills Country Club in Whittier, Calif., it was an opportunity he was ready to embrace and maximize to its full potential.
A seasoned chef with 13 years at the helm of private clubs—the last nine of which have been at Friendly Hills—Phan harnessed his previous stints preparing spirits-influenced dinners to create a menu for a five-course Clase Azul Tequila dinner last fall.
“When preparing a multi-course dinner, I always prefer to start with a clean, raw dish,” he says. “For the rest of the meal, I wanted to use familiar, recognizable Mexican dishes, but in a different way.”
Each course incorporated a specific tequila from the brand, providing Phan with an open canvas on which to experiment.
The dinner began with Clase Azul Plata and featured hamachi crudo: Frog Hollow Farm warren pears, cucumbers, pickled red onion, cilantro and avocado lime salsa.
“With the Clase Azul Plata being unaged, I wanted to keep it fresh, simple and let the natural ingredients shine,” says Phan. He credits the avocados for offering a nice mouthfeel, while toning down the citrus
Friendly Hills CC Executive Chef Peter Phan’s tacos al pulpo, made for a five-course tequilapairing dinner, feature chargrilled octopus, blue corn tortilla, and stuffed squash blossoms, along with tangerine salsa, fingerling potatoes and black beans.
In lieu of pasta dough, Sycamore Hills GC Sous Chef Daniel Lewis’ bresaola tortellini uses thin slices of meat to create the tortellini, with a walnut ricotta filling to complement the saltiness of the cured meat. Find the recipe at recipes.clubandresortchef.com.
acidity. The local pears component was a suggestion from his regular produce purveyor. “They were so superb that I knew I wanted to include it in this dish,” he adds.
The next course, tacos al pulpo, showcased Clase Azul Gold, a light-to-mediumbodied tequila. Made with chargrilled octopus, blue corn tortilla and stuffed squash blossoms, along with tangerine salsa, fingerling potatoes and black beans, this dish allowed Phan to do his own take on a fish taco. He also noted how the squash blossom added a nice texture to the dish.
Up next was the Clase Azul Reposado; aged for eight months, this tequila is designed to withstand rich accompaniments. As a result, Phan chose a pork belly chile verde with steamed rice and avocado.
But it was the fourth dish, paired with Clase Azul Añejo, that was Phan’s personal favorite of the night, specifically for its taste, texture and color. He plated a sous vide wagyu rib eye with a white chocolate mole, Brussels sprouts, butternut squash and pomegranate.
“I wanted to showcase a special cut of steak; its bold flavor would complement the luxurious nature of the event,” Phan notes. Incorporating a medley of colorful vegetables let him highlight some seasonal flavors as well.
The grand finale, a mezcal-infused banana bread pudding enhanced with butterscotch and vanilla ice cream, offered guests a warm dessert that embraces autumn, Phan notes, as “the weather is quickly changing, and the nights are starting to get cold.”
While focusing on seasonality in his dishes, Phan took his menu to the next level by sourcing high-quality, geographically diverse components. This included hamachi from Japan and octopus from Spain, as well as more local offerings like
pork belly and ribeye from Idaho.
Pairing the right foods with spirits, including tequila, means leaning into how they can complement the food—not compete with it.
“The complexities of the different aging of the tequila helps me understand what my goals are in each dish,” says Phan. He also makes a point of engaging with distillers who know what works—and what doesn’t.
“There are a lot of talented people in this industry,” he says. “You have to cultivate a relationship with talented people to do talented things.”
A TOAST TO TORTELLINI
When each member of a culinary team is given the job of creating their own dish for a special event, it’s an opportunity to showcase one’s talents. Such was the mission last fall for Sous Chef Daniel Lewis of Sycamore Hills Golf Club in Fort Wayne, Ind. The relative newcomer, who joined the kitchen in late 2023, was asked to prepare a dish to accompany Woodford Reserve rye bourbon and knew exactly how to approach this endeavor.
“When preparing dishes to pair with specific spirits, I always start with thorough research into the spirit’s history, production and flavor profile,” he says. “Understanding the spirit’s story helps me create dishes that not only complement, but also elevate its unique characteristics.”
To set the stage, Lewis first fashioned an edible centerpiece: a bourbon and brown
butter “candle” that accented a beetroot and potato focaccia. He relied upon the creaminess of the brown butter to work with the sweetness of the root vegetables, without upstaging the bourbon’s caramel and smoky notes.
But it was Lewis’ main attraction—a bresaola tortellini—that let him flex his culinary muscles and even caught the attention of the Woodford representative. Investigating the rye bourbon’s flavor profile opened the door to new possibilities.
“I discovered that its rich, bold notes of pepper and tobacco pair exceptionally well with cured meats,” he reveals. “This inspired me to reimagine bresaola, a traditional cured meat, as the foundation for a pasta dish.” In lieu of pasta dough, Lewis opted for thin slices of meat to create the tortellini, offering an unconventional presentation.
Enlivening the pasta’s flavor was a walnut ricotta filling, which complemented the saltiness of the cured meat. “For texture, I incorporated crushed walnuts, which brought a pleasant crunch and echoed the bourbon’s earthy undertones,” says Lewis.
Using locally sourced bresaola speaks to Sycamore Hills’ farm-to-table philosophy, allowing the culinary team to work with premium product from the get-go.
“Guests can taste the difference,” says Lewis. “Highlighting regional products also fosters a deeper connection with the community and allows us to tell a story with every plate we serve.” C+RC
The Heart of the Club: Matt Lambert On The Country Club at Mirasol’s Culinary Team
The member-owned Florida club’s $9 million F&B operation is run by a long-tenured, high-achieving team of culinarians with the support of management and membership behind them.
By Isabelle Gustafson • Senior Editor
F&B IS THE HEART OF THE COUNTRY CLUB at Mirasol, according to General Manager and Chief Operating Officer Matt Lambert, CCM, CAM, ECM, who’s been with the club since its inception nearly 22 years ago.
Lambert grew up working in the restaurant business and later got a degree in hospitality. When he graduated, he worked for Houlihan’s restaurants for five years, training in a variety of roles.
“Then I moved down to Boca Raton, Florida, and I worked for a high-end restaurant group. I started as a manager, then became a GM. ... I ultimately became director of operations for six restaurants, and I was putting a lot of time on the road.”
When the then-General Manager of
The Polo Club in Boca approached him about becoming the food and beverage director, Lambert jumped at the opportunity.
“Instead of driving to six restaurants, I had five restaurants on one property,” he says. “And that’s how I got into the club business.”
A few years later, he would join The Country Club at Mirasol in Palm Beach Gardens, Fla., where he’s been for nearly 22 years now.
“I opened the club with the developer,” Lambert says, “so I’ve seen the club come out of the ground, all the facilities being built, members moving in.”
This summer marks 15 years for Director of Culinary Michael Crain.
“The first seven years I was here, from 2003 to 2010, the developer ran the club, so I reported to the developer,” notes Lambert. “Then the membership took over the club in June of 2010, and we brought [Crain] on in September of 2010. He was the first big hire we had under the member-controlled club.”
These days, Crain has a team of about 60 culinarians, including six salaried sous chefs and an executive pastry chef. In 2024, food-and-beverage revenue reached $9 million across four restaurants: The Grille Room; Solstice, a fine dining restaurant; Revive, a poolside restaurant; and the Grand Ballroom, which hosts theme nights, holiday meals, and other events.
C+RC: What keeps you at Mirasol for 22 years?
ML: I love the membership here. They treat our staff really well. They respect us, they trust us, and they appreciate what we do.
And we have an incredible team. In season, we have up to 400 employees, a lot with long tenure. We have a great culture to work in, and we work for a great membership. Those are the two big motivating factors.
C+RC: Can you elaborate on the culture?
ML: We have really good governance here. The board hires me and the management team to run the operation, and then the board can focus on strategic planning, approving budgets and setting policy. We work with the board of directors, but our board has never micromanaged the operations. They have a lot of trust in us, and in turn, that allows us, as professionals, to do our jobs.
We’re [also] fortunate that our board approves budgets that [enable us to] take good care of the team, get the best of equipment, and execute a first-class member experience. That, in turn, helps us recruit people. We have a lot of longtenured employees.
From an accountability point of view, the way we’ve set up our club is that each department head runs their business, and I’m here to support them and be a conduit between them and the board. It allows people to do what they’re trained for; it gives [Crain, for example] a lot of autonomy to do what he needs to do.
C+RC: Why was Chef Crain the right choice? What was your initial impression of him when you hired him? ML: I’d put the word out through my contacts in the industry that I was looking for an executive chef, and another GM in the area said, ‘I met this chef; he’s from New York, but his in-laws live here.’
I ended up going to New York and kind of secret-shopped his restaurant. At the time, he was the Executive Chef at the W Hotel in New York City, and he had worked for celebrity chef Todd English for years. I was really impressed, so we
brought him down for a tasting.
We had two final candidates, and they both produced amazing meals. But the big difference was that [Crain] was so passionate about what he does, and although he had never worked in a private club before, he had the right temperament and attitude to be in a private club.
We could send out a perfect mediumrare steak, and it gets sent back. Are you going to have a chef who responds by screaming and throwing plates? Or are you going to have a chef who says, ‘It’s not necessarily what I think. It’s what the member thinks.’
One of [Crain’s] biggest strengths is he really keeps a calm composure in the kitchen. He communicates well with his team. So that was my earliest memory— his whole temperament and lack of ego. He’s the ultimate team player.
C+RC: How would you describe Chef Crain’s culinary style?
ML: He’s classically trained, but he’s really well-rounded with his knowledge. He’s a learner. He’s always got his nose in cookbooks, or looking at social media, or doing research and development at different restaurants.
He’s a New York City kid, so he loves going back home and checking out all the new offerings in the city. He’s very passionate about his food, and he likes to stay up with the trends.
I hired him because of this brick chicken he used to make, which is phenomenal. You put the chicken under the brick and sear it, nice and crispy. It’s incredible. But he’s great at incorporating vegetarian items or vegan items or gluten free—all the different allergens. Our club is unique in the sense that we have members in their 30s and 40s up to 80s and 90s; it’s a very diverse membership. We have a lot of young families here. He has to offer something to all different groups.
C+RC: Chef Crain attends Chef to Chef; this year he’s a speaker. And you’ve had two chefs on Hell’s Kitchen. What’s the value, to you, in that sort of engagement? ML: Food and beverage is the heart of our
club. Not every member golfs, not everyone plays tennis—but everyone eats.
I trust Chef. The biggest thing I can do is support him, whether it’s giving him a budget that he can execute, but also supporting his development of the team.
When Ryan [O’Sullivan] went on Hell’s Kitchen a couple of years ago, he was in LA for four to five weeks in the middle of our season. But it was important to him, and we had the support staff that could fill in.
Egypt [Davis] just finished third in Hell’s Kitchen. He was gone last May. To have an executive chef who’s willing to support his team for their development is awesome. Not everyone does that.
He’s a great mentor. And it fits with our style. My style is not to breathe down every department head’s back and micromanage them. At the end of the day, I look to [Crain] for his for his leadership when it comes to culinary.
C+RC: What has it been like for the membership to watch two of their club’s culinarians on Hell’s Kitchen, and how have you leveraged that opportunity? ML: I’m willing to bet that most of our members didn’t watch many of these reality TV shows before. But [O’Sullivan] is very outgoing, very personable; he connects really well with our membership. So the membership was super supportive of him. And we supported it through our social media and through our communications with the membership.
Then to have him win was awesome. The members were so proud. It’s been great in terms of getting people to support our fine dining restaurant. [O’Sullivan’s] our chef in Solstice, the fine dining restaurant, and he has done an incredible job.
Same thing with [Davis]. The membership really got behind him. We just held our Hell’s Kitchen night for [Davis] where he made a lot of the food that he cooked on the show. [O’Sullivan] did it, too.
Then [Crain] got on stage, and we did a Q&A with [O’Sullivan] and [Davis]. The members loved it. They’re really proud and supportive of our team. C+RC
How will potential economic fluctuations, such as inflation or recession, impact membership trends and revenue streams at country clubs?
“Economic fluctuations, such as inflation or recession, are—and should always be—at the back of an operator’s mind. Keeping up with these economic trends is essential when making important decisions. For day-to-day operations, topics like inflation must be discussed with boards or ownership. A club must decide whether to increase prices to cover costs. Depending on the operating model, different decisions may be made.
A perfect example in our current environment is the price of eggs. The Dormie Network and Briggs Ranch Golf Club are for-profit clubs, so we have been evaluating our costs on certain items to determine whether a price increase is necessary. When making a decision, an operator must assess whether a price increase will slow down revenues. If an increase in price does not improve margins and slows down sales, it may not be worth implementing.
On a broader scale, if the country is hit with a recession, membership participation and growth could slow significantly. It’s important to consider the ‘what-ifs’ to position the club in a way that ensures stability during a downturn. Strategies such as maintaining a reserve fund, upgrading costly items like AC units, and investing in clubhouse upgrades or on-course projects can be implemented during affluent times to help navigate a recession.
The bottom line is that strategies for weathering economic downturns should always be part of a club’s operating strategy.”
DERRICK DIXON I GENERAL MANAGER BRIGGS RANCH GOLF CLUB I SAN ANTONIO, TEXAS
“I truly feel the impact will be minimal if strong fiscal practices are in place. The unique product that clubs produce provides stability during economic fluctuations. In the past, when recessions and inflation occurred, I believe we became better stewards in planning for such dips. I have always used the Cost Performance Index as a benchmark to set operating budgets. Overall, membership trends and revenues can be forecasted more accurately when you have good data to refer to.”
LEO
M. LUISTRO VI, CCM I GENERAL MANAGER THE SUTTER CLUB I SACRAMENTO, CALIF.
“Most families are not willing to spend as much as they have in the past on a monthly payment that might overextend them financially, and the investment of a large initiation fee is a financial commitment that only someone with true financial security is willing to make. The positive impact is that members who have made that commitment and enjoy the sense of community that country clubs provide are willing to spend more time and money at their clubs to ensure that the value they are paying for is a smart investment. If a club is doing everything it should to provide engagement and community, then it is a win-win.”
GENE GUERRA I GENERAL MANAGER HACKBERRY CREEK COUNTRY CLUB I IRVING, TEXAS
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