Club + Resort Chef

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Club + Resort Chef

Club + Resort Chef offers ideas, strategies and recipes for club and resort chefs and food-and-beverage professionals.

06/02/2026

Anthony Capua IV CECC WCEC WSET 2, Executive Chef of Club Pelican Bay, shares a new way to approach wine dinners: The Interactive Chef’s Dinner. This experience is inspired not only by culinary technique and thoughtful wine pairings, but by the dishes and moments guests gave carried with them long after a trip ended.

05/28/2026

Meet Seth Gallant—Executive Chef of The Club at Spruce Peak and member of C+RC’s 2026 40 under 40 Class. Gallant entered the profession 16 years ago as a steward and steadily advanced through respected restaurant and club kitchens. Over the past six years, he has helped guide The Club at Spruce Peak through significant growth, building an adaptable culinary structure to support expanding membership, multiple dining concepts, and large-scale events. Gallant’s leadership was shaped in moments of disruption, from operating through the Tubbs Fire to navigating the pandemic. Those experiences reinforced his belief that a club is defined by its people, not its buildings, and that food can anchor community during uncertainty.

Head over to our website to read Gallant’s full 2026 40 Under 40 profile.

05/26/2026

Executive Chef Andrew Haapala shares the details on The Country Club of Virginia’s latest renovations, plus updates on the culinary team, several of whom are among Club + Resort Chef’s 40 Under 40.

Watch the exclusive interview on our website now.

05/25/2026

Meet Teddy Fisher—Executive Sous Chef of Farmington Country Club and member of C+RC’s 2026 40 Under 40 class. With more than a decade of experience across three countries and nine cities, Fisher has built his career by seeking out demanding kitchens and strong mentors. From launching a gastropub concept in Vietnam to working under chefs shaped by the Bocuse lineage, he has pursued environments that challenge his range and discipline. Fisher credits his mentors for shaping both his technical foundation and leadership perspective. His philosophy is rooted in systems and consistency, reinforced by his belief that passion fuels the work but structure sustains it. He encourages young chefs to find mentors, stay loyal, remain hungry, and commit to improving even one percent each day.

Head over to our website to read Fisher’s full profile.

05/22/2026

Erica Medina, CSC, Banquet Chef de Cuisine and C+RC 40 Under 40 honoree at the Country Club of Virginia, is launching a brand-new grab-and-go product for the youngest of the club’s 7,000 members: prepackaged, housemade baby food.

The Cool Springs Cafe will offer four variations, all represented by different colors and coordinating labels: banana, pear, and spinach; blueberry, banana, and spirulina; sweet potato and carrot; and apple and beet.

05/21/2026

Meet Charles Figueroa—Executive Chef of The Country Club of Rochester and member of C+RC’s 2026 40 Under 40 class. Figueroa, CEC, entered club kitchens at 15 and has spent more than two decades shaping a leadership philosophy grounded in accountability and people-first standards. His experience competing and operating at a high level informs the structure and expectations he sets in his kitchen. His Leadership in Training program reflects that priority. While ex*****on and technique are essential, he places equal emphasis on professionalism, communication, and long-term sustainability for the chefs he develops.

Head over to our website to read Figueroa’s full profile.

05/20/2026

Peter Timmins CMC is a 2026 C+RC Hall of Fame Inductee. Timmins’ career continues to shape the club and resort culinary profession through the chefs he trained, the standards he upheld, and the culture of discipline he carried into every kitchen he led. Over more than three decades, Timmins established a reputation as one of the most respected American Culinary Federation Certified Master Chefs working within private clubs, known for classical precision, uncompromising expectations, and a deep commitment to apprenticeship.

Head over to our website to read Timmins’ full HoF profile.

05/19/2026

Meet Jacob Picking CEC, the 2026 Club + Resort Chef of the Year. Picking, the Executive Chef of Blue Hills Country Club in Kansas City, Mo., took home the prestigious title following the 2026 Chef to Chef Conference at The Broadmoor. Learn more about his background, the competition, and the dish that solidified his win.

05/18/2026

Meet Sean Eason—Executive Chef of Meridian Hills Country Club and member of C+RC’s 2026 40 Under 40 class. Eason spent the first half of his career working across a wide range of hospitality operations to broaden his technical foundation and study leadership from different mentors. Those experiences shaped his standards and clarified the type of culture he wanted to build. Leadership and legacy are central to his approach. Eason focuses on mastering his craft while developing teams built on humility, accountability, and opportunity. He encourages young chefs to absorb everything around them, learn from anyone regardless of title, and say yes to growth before recognition.

Head over to our website to read Eason’s full profile and the rest of the 2026 40 Under 40 class.

05/15/2026

The The Country Club of Virginia’s membership is family-centric, and both healthy options and sweets do well for grab-and-go options at its Cool Springs Cafe. The daily doughnut program, led by Executive Pastry Chef Jessica Quiet, is among the member favorites.

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Cleveland, OH
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https://clubandresortchef.com/

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