May 2025
www.clubandresortbusiness.com
®
plus
Why Who You Work With Matters Most
A RETURN
p. 6
TO GLORY
The Future of Racquet Sports Is Shared p. 7
A $21.5M capital plan is breathing new life into Denver’s Pinehurst CC, blending history with a family-centered future.
Performance Spaces Drive Growth p.14
also May 2025 www.clubandresortchef.com
GEO LANEZ
TAKES CHEF OF THE YEAR TITLE
plus
Brian Coseo Strengthens Sea Pines CC’s Kitchen p. 24
Scenes from Chef to Chef p. 28
Building Better Burgers p.35
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T H E R O B R E P O RT Editorial
EDITORIAL DIRECTOR
Joanna DeChellis
jdechellis@wtwhmedia.com • 412-260-9233 EDITOR-IN-CHIEF, C+RB
Rob Thomas
rthomas@wtwhmedia.com • 216-316-5294
GOLF: ANYWHERE
SENIOR EDITOR, C+RC
Isabelle Gustafson
igustafson@wtwhmedia.com • 216-296-2041 VP, EDITORIAL
WE RECENTLY RECEIVED A PRESS RELEASE about Sir Nick Faldo and Himalayas Golf launching “Golf in Small Spaces” with a vision to “redefine where the game is played.” This collaboration aims to make golf more accessible and enjoyable by developing compact, purpose-built golf facilities suitable for urban environments and areas with limited land availability. I love it! According to the release, the initiative offers the option of real grass, synthetic turf, or hybrid grass/synthetic, and features a range of solutions tailored to modern lifestyles, including: • Small Spaces Courses: Single or multiple short holes with central tee boxes • Short Courses: Backyard-style layouts inspired by Dave Pelz’s backyard research and training center • Putting Courses: Premium designs offering enhanced playability and additional revenue opportunities • Less Than 18-Hole Courses: Compact 3-, 6-, 9- or 12-hole layouts • Indoor Practice Areas: Simulators, putting greens, and short game zones for year-round practice and instruction • Smart Ranges: Driving ranges featuring smart design elements like water recirculation and automatic ball collection Basically, you don’t need 200 acres of land to introduce golf to the masses. A traditional 18-hole golf course is great, but there are so many options when it comes to today’s game.
This brought me back to my Club + Resort Talks podcast chat with Agustin Pizá, Founder of Pizá Golf—internationally recognized as a world-class architecture and golf course design firm. Before Augie was introduced to a new audience through his wonderful designs in the TGL at the SoFi Center in Palm Beach Gardens, Fla., we talked about sustainability, his partnership with Golf Channel Analyst Brandel Chamblee, and the future of golf course architecture. Similarly, with shorter-play formats and lower-maintenance needs, “Golf in Small Spaces” helps attract new players while keeping existing golfers engaged. “Golf in Small Spaces provides functional and sustainable solutions for golf outside of conventional green grass courses," Faldo said in the release. “I am thrilled to bring this to life with Paul Jansen and Himalayas Golf.” My message to Sir Nick Faldo, Paul Jansen and Augie Pizá: Keep innovating, and we’ll keep reporting on the process. Golf is for everyone, and any plot of land can be the breeding ground for a new golfer.
To enter, change or cancel a subscription: Web (fastest service): https://clubandresortbusiness.com/subscribe-to-clubresort-business/ Phone: 888-543-2447 (U.S. only, toll-free) Mail: Club & Resort Business 1111 Superior Ave. 26th Floor Cleveland, Ohio 44114 Copyright 2025, WTWH Media, LLC
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Club + Resort Business ISSN 1556-13X is published monthly by WTWH Media, LLC, 1111 Superior Avenue, 26th Floor, Cleveland, OH 44114. Copyright© 2025. Periodicals postage paid at Cleveland, Ohio, and additional mailing offices. Subscriptions: Qualified U.S. subscribers receive Club + Resort Business at no charge. For all others the cost is $75 U.S. and possessions, $90 Canada, and $145 all other countries. Per copy price is $3. Postmaster: Send change of address notices to Club + Resort Business, 1111 Superior Ave. 26th Floor Cleveland, Ohio 44114. Club + Resort Business does not endorse any products, programs or services of advertisers or editorial contributors. Copyright© 2025 by WTWH Media, LLC. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, or by recording, or by any information storage or retrieval system, without written permission from the publisher.
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Greg Sanders
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4 l Club + Resort Business l May 2025
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Contents
May 2025 • Vol. 21 • No. 5
CLUB + RESORT BUSINESS
CLUB + RESORT CHEF 20 EDIT MEMO The Stories That Move Us Forward 22 B EHIND THE PLATE Arctic Char by Susanna Larson, Executive Sous Chef, Yellowstone Country Club
24 C LUB FEATURE Passion Meets Persistence at Sea Pines Country Club
Sea Pines CC’s culinary team seamlessly blends foundation with innovation, adapting to members’ evolving expectations, while maintaining a waitlist on the undeniably club-and-resort-dense Hilton Head Island.
8
May 2025 www.clubandresortchef.com
28 C HEF TO CHEF Inside the 2025 Chef to Chef Conference
32 C HEF OF THE YEAR Geo Lanez Takes 2025 Chef of the Year Title
CLUB PROFILE
A RETURN TO GLORY A $21.5M capital plan is breathing new life into Denver’s Pinehurst CC, blending history with a family-centered future.
The Patterson Club’s Executive Chef wins with a menu rooted in technique and personal meaning.
4 ROB REPORT Golf: Anywhere
35 F OOD + BEVERAGE Bettering Burgers
6 MANAGEMENT Who You Do It With Matters Most 7 RACQUET OPERATIONS Connecting the Dots in the Racquets Industry
GEO LANEZ
TAKES CHEF OF THE YEAR TITLE
plus
Brian Coseo Strengthens Sea Pines CC’s Kitchen p. 24
Scenes from Chef to Chef p. 28
Building Better Burgers p.35
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Club chefs share their latest burger specials, plus tried-and-true tips on bettering the member-favorite staple.
38 P ASTRY How Donuts, Muffins and More Maximize Their Potential
14 DESIGN + RENOVATION Practice Made Perfect
New performance centers enhance the member experience with smartly designed practice spaces.
Breakfast breads and pastries go the distance in a variety of venues.
42 INDUSTRY PREDICTIONS Workforce Challenges
40 B ANQUET A Playbook for Event Hospitality
What strategies will clubs employ to address ongoing labor shortages and attract and retain qualified staff?
Chefs share their cheat sheets for designing high-end culinary experiences.
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EUSTIS CHAIR 978-827-3103 | sales@eustischair.com
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SOUTHERN PRIDE www.southernpride.com
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www.clubandresortbusiness.com / www.clubandresortchef.com
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MANAGEMENT
WHO YOU DO IT WITH MATTERS MOST By Robin Shelton, CCM, PGA • Master Professional and General Manager Newport Beach Country Club • Newport Beach, Calif.
GARTH BROOKS REVOLUTIONIZED COUNTRY music. He blended traditional
sounds with pop and rock elements, which broadened the genre’s appeal to mainstream audiences. His innovative performances and cultural impact have solidified him as one of the most influential artists in country music history. He was the icon of a generation of country music lovers and transformed the genre and live performances. If I have lost the non-country music folks, stick with me—the connection to club management and hospitality is coming. Garth Brooks revolutionized the way country artists engaged with their fans, emphasizing the importance of authenticity and emotional connection. He had an incredible gift for creating real and genuine bonds. I’ve listened to a lot of Garth Brooks songs; some are great for karaoke, and some are great for parties and celebrations. I have also heard some very meaningful and powerful lyrics. Perhaps the most profound and impactful quote from Garth Brooks is: “What you do matters. Why you do it matters more. Who you do it with matters most.” If we break down this quote and idea, the implications for club management and hospitality begin to appear: What you do matters: We choose to work in the club and hospitality industry 6 l Club + Resort Business l May 2025
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(our what). We get to work in incredible environments at beautiful clubs and properties in extremely beautiful settings. We engage and interact with customers, guests, and members on a daily basis. We create experiences for people who visit our clubs and properties. For me, this ‘what’ is far more compelling than accounting or engineering. What all of us do matters, especially in hospitality. Why you do it matters more: What motivates us? What drives us? What is the inspiration behind what we do? What is the purpose behind our career choices? Why have we chosen a career in clubs and hospitality? No matter what we choose as a profession or feel is our calling, why we do it matters more than what we do. We perform and contribute more when we follow a passion. Regardless of hospitality, accounting, or engineering, why we pursue that path matters more. Who you do it with matters most: The people who you get to call your coworkers and teammates matter most. Who you get to work with sets the tone for your attitude and enjoyment, as well as the level of impact you will get to have. High-performing teams are composed of great people who are in alignment on values and vision. If who you do it with is not aligned, you will have less fulfillment, less impact, and less personal reward. According to a 2024 study by the Club Management Association of America,
the National Club Association, and Club Benchmarking, there are approximately 5,659 private clubs in the country. These clubs include golf clubs, country clubs, city and athletic clubs, yacht clubs, and tennis and racquet clubs. According to ChatGPT, there are more than 100,000 hotels in the United States. The idea that “what you do matters” applies nearly anywhere. We can work in the club and hospitality industry in multiple locations. For me, I love creating positive outcomes for personal experiences and human relationships. I love seeing other people happy, smiling, and deepening their connections with meaningful people in their life. I become happy seeing other people happy. We can also achieve our ‘why’ in multiple locations throughout our country. What matters most is who you do it with. It is hard to find a great team with great teammates who genuinely care about each other and share the same commitment and alignment of values and vision. If retention is important, try focusing on the idea that “who you do it with matters most.” Increase the priority of your hiring. Become better at interviewing. Recruit harder. Don’t tolerate underperformers or toxic attitudes. Check more references. Make multiple interviews a priority. Invest in education for your staff. Don’t make desperation hires. Focus on your culture. Working with good people will always matter most in retaining your staff. www.clubandresortbusiness.com
4/29/25 10:12 AM
RACQUET OPERATIONS
CONNECTING THE DOTS
IN THE RACQUETS INDUSTRY By Brock Orlowski, MBA, CDORS, RSPA, PPR, RPO, Padel MBA, LSA, SETS, DCA • Director of Racquet Sports Fort Wayne Country Club • Fort Wayne, Ind.
IN JUST 15 DAYS, I had the privilege to speak at and experience three unique and impactful events within the racquets industry: RacquetX (March 22-24), the Directors’ Club of America Retreat (March 30-April 1), and the Ferris State/Hope College Professional Tennis/Racquets Management Spring Seminar (April 5-6). While it was a whirlwind of travel and the equivalent to drinking from a firehose of great racquets content, I was drawn to the same conclusion at each: The future of racquet sports isn’t siloed, it’s shared. And it’s time to connect the dots. RacquetX wasn’t just a conference, it was a convergence. Tennis, pickleball, squash, padel, court tennis, platform tennis—every discipline had a voice, and every voice was heard. Here’s the truth: No single racquet sport is the future. We all are. As professionals, directors, and enthusiasts, we must move past tribalism. There’s enough court space for everyone if we work smarter. Overlap isn’t a problem; it’s an opportunity. We need collaboration. We need innovation. We need open conversations that drive new products, new programs, and most importantly, new players into our ecosystem. The growth and sustainability of the racquets industry is not reliant on one sport or one person. It is all of us together, and all sports together, that will continue to raise the bar and set the standard of racquets hospitality and performance. The industry needs all of us. Collaborat-
ing on growth ideas, creating new products or content, and seeking to have open dialogue in a supportive setting—our industry is better when we are all unified, together seeking more and to be better. RacquetX proved that when we rally together, we all win. Ask yourself if you are building walls between sports or bridges between communities. Everyone loves a good Vanilla Ice lyric, right? Though it may seem trite, this is exactly what the Directors’ Club Retreat was all about. No one is an expert, and we have so much to learn from one another. We are better together, and the industry is better when we are working together. When you remove the hubris that often comes along with being in a leadership position, you’ll soon realize that you have much to learn. It’s the analogy of a glass of water: It can pour out or be filled. Both aspects are essential to professional and personal growth, and one is not better than the other. This concept is a cornerstone of the DCA and was on full display at the retreat. The racquets industry can often be very competitive, and it is refreshing to be a part of authentic and vulnerable conversations like those that were had at the retreat. Seeing legends of the industry become friends and mentors was one of the opportunities the DCA Retreat afforded me. Although they were required to be there by their program(s), the students from Ferris State and Hope College were
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not just passive bystanders during the Spring Seminar; their enthusiasm for their industry was palpable. It takes a great deal of courage to “put your eggs in the racquets basket” as an 18-22-year-old, but after meeting these students, I can tell that they are different. They care. They want to learn. They ask the right questions. While at times the younger generations don’t want to work hard, in my experience, I was encouraged to see this group of racquets enthusiasts take the next step in their development. Though they might be young, their youth is an asset to the industry. It forces people to think outside of their box of what is tried and true and solve problems more creatively. They bring a unique perspective that should be embraced and utilized by all clubs. At the conclusion of the seminar, I left the students with one final thought: “It’s a small community in the racquets industry. Take care of each other and take care of your members. We are all better when we help each other.” I have no doubt this group of future leaders will carry this industry to new heights that we have yet to even dream of. In just over two weeks, I saw the past, present, and future of racquet sports collide, and I’ve never been more excited. So, let’s collaborate, let’s elevate, and let’s commit to being better for our members, for each other, and for the generations to come. Let’s connect the dots—and let’s raise the game. May 2025 l Club + Resort Business l 7
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CLUB PROFILE / Pinehurst CC
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www.clubandresortbusiness.com
4/29/25 10:47 AM
A RETURN TO GLORY
A $21.5M capital plan is breathing new life into Denver’s Pinehurst CC, blending history with a family-centered future. By Rob Thomas • Editor-in-Chief
AS PINEHURST COUNTRY CLUB in Denver approaches its Platinum Jubilee, the family-focused club embarks on a $21.5 million capital plan. Following a master plan process that began more than a decade ago, the club is gearing up for an exciting phase of renovations focused on preserving the integrity of its J. Press Maxwell-designed courses, says Trey Bayliss, General Manager/CEO. The initial project, slated to commence this summer and continue through the following spring, will address the critical need to repair the waterways that traverse the property. “Cherry Hills has done this project already,” Bayliss explains. “A couple other golf courses have done it; it’s really just to fix erosion and degradation of waterways and rivers throughout the courses due to the amount of water that goes through.” Following the waterway repairs, the club will also address some of the cart paths along these areas in the fall and spring. This initial phase is a commitment to not only the aesthetic appeal, but also the long-term health and playability of the courses. It’s a thoughtful step in a larger endeavor to restore and enhance the features of the Maxwell courses, ensuring they continue to offer a premier golfing experience for years to come. THE EVOLUTION OF GOLF Kevin Vena, the club’s Director of Golf, will have a front-row seat to the upcoming course renovations that will enhance playability and the overall member experience. “Golf courses are a living and evolvwww.clubandresortbusiness.com
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ing entity that change over time,” Vena explains. “Every aspect of a golf course has an estimated useful life and requires work to maintain premium quality and relevance for today’s game. Our master plan is going to rebuild, reshape, and reposition some of our existing bunkers, and add some new bunkers in strategic places throughout the golf course. “Our golf course architect, Jim Urbina, says the design will have a bunker for everyone during their round,” he continues. “Getting rid of the collar dams around the green surrounds will re-introduce shot variety and give the player many different options on how to play their stroke. Level-
ing tee boxes is a necessary step to provide the perfect beginning to each hole.” The balance of maintaining its classic course design with the need for modern upgrades, such as concrete cart paths and improved waterways, can be a challenge for many traditional golf courses, Vena says, and especially for Pinehurst being in a residential community where additional land is simply not available. Jack Robbins, Director of Grounds at Pinehurst, will be addressing environmental sustainability and water conservation while repairing waterways and dams throughout the course. “The waterways here are an integral
The Pinehurst Turbo Turtles Swim and Dive Team enjoys consistent team numbers. However, balancing competitive programs with recreational pool activities to ensure enjoyment for all members presents an ongoing challenge.
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CLUB PROFILE / PGA West
In the spring of 2026, work will begin at Pinehurst CC on a resort-style pool with a zero-entry area and a kiddie pool with a splash pad. The update will maintain beloved grassy areas instead of covering everything with cement.
part of the golf course, and these ponds carry the water used to irrigate all 27 holes,” Robbins says. “The work being done will ensure Pinehurst has proper bank stabilization that keeps erosion down and won’t allow for additional silt and organics into the pond systems, which can lead to increased nutrients, unhealthy aquatic ecosystems and negatively impact the irrigation system. “The waterways are also an important part of the larger urban drainage system in south Denver, and the pond system takes on a lot of water during and after storms, as well as snowmelt,” he adds. “Upkeeping these waterways ensures that the club is doing [its] part to keep this water clean and efficiently pass through the property so these storm flows can make it back into the river system.” Vena is proud of how the course has aged. “We are very happy with our classic course design, and it has shown to withstand the test of time quite well,” Vena adds. “As Jim Urbina mentioned on his first visit to the club, it’s like uncovering a vintage car that only needs some replacement parts and a little TLC to show off its true classic beauty.” POOL RULES In the spring of 2026, work will begin on a resort-style pool with a zero-entry area and a kiddie pool with a splash pad. “The pool is almost 70 years old,” Bayliss says. “For those that know pools and pool builds, they don’t last that long. So, our members have had the great foresight to start replacing that before we have an issue. It’ll be a massive update, still keeping grassy areas, which our members love, not full cement.” 10 l Club + Resort Business l May 2025
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Sam Jepson, Director of Aquatics, has lofty expectations for the upgraded area. “We are thrilled to be completely revamping our pool after the summer of 2025,” Jepson says. “The entire pool and pool area will be getting redone, which will make it one of the best aquatic facilities in the area.” The Pinehurst Turbo Turtles Swim and Dive Team is a staple at Pinehurst and has seen generations of membership pass through it, Jepson explains. Having that generational involvement has been a key reason for having a good team size each year, but balancing competitive swim programs with recreational activities to keep the pool enjoyable for all members can be a challenge.
Sam Jepson, Director of Aquatics at Denver’s Pinehurst CC, anticipates the pool renovation will create a top-tier aquatic facility.
“It can be difficult to run practices for the swim and dive teams, group and private lessons, and then open for the membership, all in the [span] of about three hours, but what makes it possible is a phenomenal aquatics team,” Jepson
says. “The scheduling in the off season lays out the plan, but the team must be able to implement that each day and flip the pool from practice to lessons, all while making sure the facility is ready to open promptly for the membership.”
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Caption
Boca West Country Club
The popular racquets program will gain lighting for extended play during darker months. Increased demand for both pickleball and tennis creates a “good problem” for the club.
LIGHT THE NIGHT The already-popular racquets program is on track for an upgrade, as well. While members enjoy sunshine until 9 p.m. during the summer months, the shoulder seasons will be enhanced with lighting. Ian Ayler, Director of Racquets, expects that will increase play with
added time when it’s too dark outside and the indoor courts are full. “We are lucky and have four beautiful, dedicated pickleball courts outside when the weather is nice during the winter or summer,” Ayler says, while acknowledging the struggle of balancing increased demand for both pickleball
and tennis. “Tennis court usage is up from last year’s numbers as well. It is a good problem with the growth of pickleball and tennis.” Ayler organized and trained staff to tape four pickleball courts on one of the four indoor tennis courts. Pinehurst’s taping schedule strives to achieve
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a 30-minute window, allowing time to tape pickleball courts when there is a transition from tennis to pickleball. “It is still a challenge, at times, when a tennis reservation is next to a pickleball reservation because of the transition of taping and there is no window for taping without overlapping reservations of tennis and pickleball a little bit,” he explains. “However, we have reduced the time to tape a pickleball court to 3-5 minutes with tape down all the time around the outside of the tennis court dimensions. It helps expedite the process by not having to tape the full court. Pickleball nets are stored close by and take about one minute to assemble.” KEEPING MEMBERS INFORMED Christina Wynn, the Director of Communications, is employing a multifaceted approach to ensure all members stay well-informed about the ongoing renovations. Recognizing the importance of transparency and engagement, Wynn has spearheaded several initiatives, starting with informative “clubhouse conversations.” These open forums, held both in person and online, provide members with a comprehensive understanding of the renovation project, including the rationale behind it, the step-by-step process, the projected timeline, and the stakeholders involved in the planning. By having the club’s vice president participate and offering a virtual option, Wynn has successfully maximized reach and participation. Beyond these direct dialogues, Wynn is leveraging established communication channels and exploring new digital avenues. The monthly newsletter will feature a dedicated section on the renovations, providing regular updates in a familiar format. To offer visual progress reports, Wynn is planning monthly updated posters to be displayed in high-traffic areas. Also, proactive e-mail updates will keep members informed of key milestones and any potential delays, fostering a sense of real-time awareness. www.clubandresortbusiness.com
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Recognizing the power of social media to connect with the community, Wynn is also developing a strategy for platforms like Facebook and Instagram. The focus will be on sharing behind-the-scenes
glimpses of the renovation work, aiming to generate excitement and interest. To ensure easy identification of renovationrelated content, Wynn is considering using a specific logo or tag. C+RB
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May 2025
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DESIGN + RENOVATION
PRACTICE
MADE PERFECT New performance centers enhance the member experience with smartly designed practice spaces. By Pamela Brill • Contributing Editor
SPRING HAS SPRUNG, and the start of the new season is officially underway. As golfers seek out more opportunities to enhance their swing, the demand for practice facilities has increased in direct proportion. Whether it’s part of a larger master plan or a modest improvement on an existing structure, clubs are happily showing off their new performance spaces and inviting members and guests to tee up. YEAR-ROUND PERFORMANCE Midwestern winters don’t necessarily yield to golf, and with a slow start to the spring warm-up, practice is typically put on hold. But at Meadowbrook Country Club in Northville, Mich., members can get a jumpstart on the new season inside the golf performance center that opened last fall. “We wanted to increase member utilization and value and enhance the 14 l Club + Resort Business l May 2025
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member experiences in our off season,” says General Manager Brian Runge of the 3,800-sq.-ft. facility that was included in Meadowbrook’s 2023/2024 master plan. The $2 million project, which is open for year-round play, now affords members a fresh space for practice. Located on the south side of the driving range and the north side of the outdoor short game practice area, Meadowbrook’s performance center is designed to enhance the club’s existing facilities. Four practice bays feature indoor/outdoor hitting via swing-tracking technology, with one heated bay reserved for private lessons and personal fittings. Another bay has been outfitted with putting technology which, Runge says, “gives you the option to create your own putts, as well as lies for iron play.” When players need a reprieve from intense practice, they can relax at the fullservice, seven-seat bar and lounge. The
all-inclusive spot has been a welcomed addition to the club, and feedback has been overwhelmingly positive. “Members love the ability to work on their games in the winter months, while mingling with fellow players,” notes Runge. He also recognizes that open play, along with usage by golf clinics and leagues, has added to the overall member experience. FROM SERVE TO SWING Players looking to improve their time on the court or on the green can now enjoy the best of both worlds inside the Golf and Tennis Performance Center at Bonnie www.clubandresortbusiness.com
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Briar Country Club. The Larchmont, N.Y.based facility, which is slated to open this month, marks the club’s commitment to providing an all-encompassing amenity for two equally popular member sports. “We recognized the need for a state-ofthe-art facility that not only elevates the quality of practice sessions, but provides a premium shopping and service experience through our new tennis pro shop,” explains General Manager/Chief Operating Officer Joe Napolitano, CCM, CCE. The $5.5 million, 9,060-sq.-ft. center is located in front of a newly renovated 320yard raised target green practice area. On
MEADOWBROOK COUNTRY CLUB Northville, Mich.
“We wanted to increase member utilization and value and enhance the member experiences in our off season.” - Brian Runge, General Manager
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DESIGN + RENOVATION
BONNIE BRIAR COUNTRY CLUB Larchmont, N.Y.
“The new center will not only enhance our members’ training experience, but foster a sense of community, providing a space for golfers and tennis players to connect, learn and improve their game in a welcoming and vibrant environment.” - Joe Napolitano, CCM, CCE, General Manager/Chief Operating Officer
the main level are three hitting bays, one of which is reserved for private instruction. Each bay is outfitted with swing performance analysis equipment, chosen for the ability to deliver accurate data in real time, “aligning perfectly with our commitment to providing a premier golf training environment,” notes Napolitano. These capabilities carry over outdoors, where range technology provides golfers with precise ball-tracking data, real-time shot analysis and interactive training modes. Balancing out the club’s golf game amenities is a robust indoor tennis pro shop, located just steps away from the bays. Racquets apparel, footwear, and other gear are all available for purchase. 16 l Club + Resort Business l May 2025
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Members can also utilize the on-site stringing and customized fitting services. Offices for tennis and golf pros, along with restrooms and extra storage spaces, round out this area. On the backside, a multi-level outdoor terrace area serves as a prime viewing spot for tennis spectators. The addition of comfortable lounge seating, complete with firepits, offers an alternative spot for nighttime socializing. Ample storage for golf carts, outdoor furniture and additional equipment are featured on the lower level, maximizing the usage of this facility. While Bonnie Briar’s center was designed to optimize player performance, sustainability was also given serious
attention. This includes the installation of energy-efficient lighting with occupancy sensors, as well as high-efficiency HVAC systems and windows. Water conservation strategies are implemented via a cart wash area that uses recycled water and lowvolume flushometers in the bathrooms. With opening day right around the corner, Bonnie Briar is well-equipped to kick off the new season. Napolitano is excited about the ability to offer visitors an all-inclusive atmosphere. “The new center will not only enhance our members’ training experience, but foster a sense of community, providing a space for golfers and tennis players to connect, learn and improve their game in a welcoming and vibrant environment,” he says. “Whether they are perfecting their swing on the golf course, or honing their serve on the tennis courts, this facility will offer everything our members will need to elevate their performance and enjoy the sports they love.” PERSONALIZED PRACTICE Appealing to players of all persuasions—from the serious to the social—is The Golf Club at Yankee Trace in Centerwww.clubandresortbusiness.com
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ville, Ohio, where an upgraded outdoor practice facility has put a spring in golfers’ steps. Opened last June to mark the start of peak season, the updated space provides an improved setup, with distinct zones for improving performance and simply enjoying time on the green. “This initiative aims to modernize the space, enhance its functionality, and provide an improved experience for our guests,” explains Steve Marino, Administrator and PGA Head Professional. The $1 million upgrade is centered around a 2,500-sq.-ft. practice green, which is divided into two distinct zones: the east side, containing 11 hitting stations designed for “the serious golfer who prefers to practice in solitude,” and the west side, consisting of 22 hitting stations with comfortable seating. Players in this area can enjoy music, provided by six high-end speakers
THE GOLF CLUB AT YANKEE TRACE Centerville, Ohio
“This initiative aims to modernize the space, enhance its functionality and provide an improved experience for our guests.” - Steve Marino, Administrator and PGA Head Professional
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DESIGN + RENOVATION
installed in custom planters along the border. This layout affords clearer sightlines and generous spacing between practice areas for enhanced safety. Those en route to the green will benefit from a wider golf cart path, designed to better accommodate increased cart traffic and those on foot. Added conveniences can be found inside a 400-sq.-ft. building, which houses a range ball washer/ dispenser (with credit card payment), vending machine, complimentary water and ice machine. To further enhance golfers’ performances, driving range hitting stations were stripped of Bentgrass and resodded with Bermuda grass in April. The updated turf was chosen not only for improving the quality of the playing surface, but for its durability and ease of maintenance. Con-
MASTER PLANNING
verted into a 340’ x 125’ hitting platform, it also features new irrigation piping and synthetic turf for off-season usage. Landscaped greenery and flower beds enhance the aesthetics, while soft lighting provides a decorative and purposeful element for nighttime practice. With a comprehensive setup both on and off the green, golfers at Yankee Trace have been lauding the updated facilities, from the improved turf quality, to the extra amenities. “The enhancements have been praised for elevating the overall ambiance and functionality of the facility,” notes Marino, citing a 10-percent increase in practice facility revenues. “ROI is not just financial,” says Marino. “It’s also reflected in enhanced satisfaction, loyalty and the club’s reputation as a premier golf destination.” C+RB
ARCHITECTURE
SUMMING IT UP > The quest to enhance the
overall member experience has prompted clubs to renovate their performance centers.
> Mapping out practice
centers with plenty of space between dedicated zones assures a safe setup.
> Investing in the latest tech-
nology enables members to stay competitive in their golf games.
INTERIOR DESIGN
PROCUREMENT
Arcola Country Club, Paramus, NJ
WWW.JBD-JGA.COM
PCAFARO@JBD-JGA.COM
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May 2025 www.clubandresortchef.com
GEO LANEZ
TAKES CHEF OF THE YEAR TITLE
plus
Brian Coseo Strengthens Sea Pines CC’s Kitchen p. 24
Scenes from Chef to Chef p. 28
Building Better Burgers p.35
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E D I TO R ’ S M E M O
THE STORIES THAT MOVE US FORWARD EVERYTHING STARTS WITH A STORY. Sometimes it’s a chef taking a risk. Sometimes it’s a kitchen at a crossroads. Sometimes it’s a team rewriting what success looks like inside a club. Our work is about finding those stories, telling them well, and connecting chefs with ideas, examples, and each other. We do this not just to celebrate where the industry is, but to nudge it forward. When we gathered for the Chef to Chef Conference in March in Baltimore, the goal was simple: Create the space for meaningful conversations and real opportunities. Chefs showed up ready to trade ideas from the stage to the club tours to the late-night debates. Every session, speaker, and agenda item was chosen with one question in mind: Will this inspire and inform chefs and culinary leaders? That spirit runs through everything we do. It drives PlateCraft, a two-day workshop at Cullasaja Club where chefs work side by side to sharpen their craft. When we shared the 2024 PlateCraft recap video earlier this month and invited chefs to reach out if they were interested in the next one, the response was immediate. Within days, 15 of 25 seats were claimed, with some of the country’s best clubs reserving multiple spots. The next PlateCraft will return to Cullasaja Club on November 3–5, 2025. If you would like to reserve your seat, please email me at jdechellis@wtwhmedia.com. That same spirit shaped All Ships Rise, our award-winning documentary centered on Executive Chef Scott Craig, whose story shows what true leadership and mentorship look like inside a club kitchen. It is the reason behind 40 Under 40, where rising talent gets the recognition it deserves.
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It inspired the launch of the Club + Resort Chef Association Certification Program, built to recognize chefs already leading the work that drives clubs forward. As Shayne Taylor, CCCD, Director of Culinary at Greensboro Country Club, said after earning his certification last month: “Throughout my career, Club + Resort Chef has consistently taken the lead in providing valuable information and insight into our specific sector of culinary arts. When I saw a handful of chefs I know and admire being recognized as CCCDs, I was immediately interested. Only after reviewing the criteria did I realize this isn’t an ordinary certification—but rather a crosssection of different achievements that reflects what it takes to succeed in the club and resort world.” Taylor’s story is just one example. Every time a chef sees themselves in a story we tell, every time an idea sparks a change in a kitchen, trust grows a little stronger. That trust matters more than ever. It is what steadies us as everything else keeps moving. The club and resort industry will continue to change. The challenges and opportunities chefs face will evolve. We will keep telling the stories that move chefs forward and strengthen the future of club and resort culinary operations.
EDITORIAL DIRECTOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233
www.clubandresortchef.com
4/29/25 10:41 AM
Capilano 800.327.1541
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jrega@texacraft.com
texacraft.com
2/19/25 9:07 AM
BEHIND THE PLATE
ARCTIC CHAR
with creamy yogurt romesco, roasted heirloom carrots, and duck fat confit potatoes Ingredients for duck fat potatoes:
5 ozs. 1 Tbsp. 1 sprig 2 ea. 2 tsps. 1 Tbsp. 1 Tbsp. .5 tsps. .25 tsp. 1 sprig 1 Tbsp.
fingerling potatoes salt rosemary garlic cloves confit garlic olive oil duck fat salt black pepper thyme duck fat
Procedure for duck fat potatoes:
1. Cut fingerling potatoes in half on a bias. Put in a pot and fill it with cold water. Add salt, rosemary and garlic cloves. Without bringing the water to a boil, cook the potatoes until tender. 2. Drain the water and lay the potatoes on sheet trays, coat them in confit garlic, olive oil, duck fat, salt, pepper and mix in thyme sprigs. Roast in a 400°F oven for 5-7 minutes. The outside should start to brown without over-cooking. 3. Cool potatoes for at least 4 hours in the walk-in. 4. Before serving, heat duck fat up in a flat-bottomed pan. Once the pan and duck fat are hot, add potatoes. Let them sit without disturbing. Once the outside begins to darken and form a crust, move them around in the pan to add color evenly across the potatoes. Ingredients for creamy romesco:
.25 cup .25 cup 4 ea. 5 ea. 1 cup .25 cup 2 tsps. 1 Tbsp. To taste To taste 2 tsps. .33 cup
almonds hazelnut roasted red peppers garlic cloves garbanzo beans olive oil sherry vinegar tomato paste salt pepper, freshly ground smoked paprika yogurt
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Procedure for creamy romesco:
1. Start by roasting almonds and hazelnuts for 3-5 minutes. Using microfiber towels, remove the skin. Cool while gathering the rest of your mise. 2. Remove skins and seeds from the red peppers. Put in Vitamix with everything other than the yogurt and blend until smooth. If sauce is too thick, add a tablespoon of water at a time to adjust. Season with salt and pepper. 3. Fold in yogurt and store in a squeeze bottle for service. The sauce should be thick enough to coat the back of a spoon, but not so thick that it stands on its own. Ingredients for Arctic char:
1 Tbsp. oil 6 ozs. Arctic char 1 tsp. salt Procedure for Arctic char:
1. In a sauté pan, add oil and heat. Dry Arctic char fillet and season with salt on both sides. 2. Once the pan is hot, place the char in, show-side-down. Sear the presentation side until it has a golden color. Flip the fish with a fish spatula and cook through on the skin side.
Susanna Larson Executive Sous Chef Yellowstone Country Club
plays in contrasts. “TheThisArcticdishchar, seared to have a golden crust, is the star. The yogurt romesco is smoky, tangy, and creamy, with a touch of heat to keep things interesting. The roasted heirloom carrots bring a component of sweetness that ties the flavors together, while the duck fat potatoes add a salty and rich factor.
”
Ingredients for roasted carrots:
4 ea. 2 tsps. 1 tsp. .5 tsp. .5 tsp.
heirloom carrots oil salt pepper, fresh cracked za’atar
Procedure for roasted carrots:
1. Coat carrots in oil, salt, pepper and za’atar. 2. Roast them in a 400°F oven for 7 minutes, then transfer to a 350°F for 4 minutes to finish cooking.
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Luxury furniture + performance fabrics, rugs, wallcoverings and trims I perennialsandsutherland.com
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CLUB PROFILE
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Passion Meets Persistence at Sea Pines CC
Sea Pines CC’s culinary team seamlessly blends foundation with innovation, adapting to members’ evolving expectations, while maintaining a waitlist on the club-and-resort-dense Hilton Head Island. By Isabelle Gustafson • Senior Editor
FOR EXECUTIVE CHEF BRIAN COSEO, the move to Hilton Head Island’s Sea Pines Country Club 12 years ago brought his career full circle. After graduating from the Culinary Institute of America in Hyde Park in 1984, he began at The Marriott Corporation on Hilton Head Island, where he worked for about five years before moving to Philadelphia and eventually joining the private club sector. Prior to joining Sea Pines CC in 2013, he served as Executive Chef for The Racquet Club of Philadelphia. Coseo’s tenured career in hospitality affords him a deep understanding of not only food and beverage, but also the inner workings of club culinary and what it takes to develop and maintain a strong culinary team. “He’s been doing this for a long time; he knows what he’s doing, and Sea Pines Country Club benefits from that,” says General Manager Chris Signore, whose own background is in culinary, too. “You can’t undervalue the fact that he knows exactly what our members are looking for.” www.clubandresortchef.com
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CLUB PROFILE
Sea Pines CC’s on-property vegetable and herb garden (left) provides Executive Chef Brian Coseo (above) and his culinary team fresh ingredients throughout the year.
Sea Pines CC is a free-standing club that averages close to $2.5 million in annual F&B revenue, roughly 60% a la carte and 40% banquet, with more than 900 memberships, or about 1,700 members, and a waitlist. Coseo and his team, including Executive Sous Chef Joe Siano and Chef de Cuisine Chelsea Ballard, remain consistent and fully committed to providing members and guests with the high-quality experience, no matter the occasion. “We’re not in the food and beverage business,” Coseo says; “we’re in the dues business. We’re here for the membership. Food and beverage is an amenity, and we want to make sure we’re keeping pace with all the trends. We have a great board that believes in that and a great membership that will financially back that.” CONTINUOUS CHANGE In fact, in 2016, Sea Pines CC embarked on a complete overhaul of its amenities, with a focus on modernization and the member experience, with a particular focus on connecting the space to the environment’s natural beauty. A screened in patio was added during the first phase of the project, allowing members eating at the new Blue Heron Pub and Grille to dine alfresco. A new brick paver outdoor patio and fire pit 26 Club + Resort Chef l May 2025
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were built, providing better proximity to the marsh. A bocce ball court was added near the fire pit, the pool deck overlooking the marsh was resurfaced, a new splash pool and shade structure were installed, and the indoor saline lap pool was renovated. Phase two included the addition of a culinary garden, as well as the opening of a new fitness center and a cafe, led by Ballard. In 2020, the golf course practice facility was redesigned, the course was returfed, and the club installed a four-court pickleball facility. “They really put money into investing in the club and in the future,” Coseo notes. “[When I joined], they had a great strategic plan for the next 5-10 years, and I wanted to be a part of that. Since I’ve been here, we put in well over $10.5 million in renovations in the club, and we’re still going.” A little over a year ago, the kitchen underwent a $2.5 million renovation, modernizing the equipment and optimizing for flow. “We now have a completely separate banquet and a la carte side and prep area,” Coseo notes. “We have an employee break room. We have a larger storage space in the back. … We went from three small walk-ins to two walk-ins
and a huge freezer.” “So the chef gave up his office for a bigger refrigeration,” he adds, laughing. “Now I’m in a little closet.” But Coseo’s still planning. In the future, he’d like to start a bake shop operation, put a few beehives by the garden, and open a new restaurant above the marsh. “In the past seven to nine years, all facets of the club have been touched, and we continue to evolve,” says Signore. “I think that’s one of the best parts of this club—we’re not resting on our laurels.”
Chef de Cuisine Chelsea Ballard was named among C+RC’s 2025 class of 40 Under 40.
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Springtime gazpacho (right) showcases fresh crab meat at Sea Pines CC. The club’s culinary team take advantage of as much local Lowcountry produce and seafood as possible.
LEVEL-HEADED LEADER Coseo’s known for meticulously high standards, but he’s also patient, and he’s a staunch supporter of his team. “Out of any chef I’ve worked for, he’s been the most level-headed and fair,” Ballard says of Coseo. “He always thinks about a situation from every angle before he gives feedback or even a reaction. … I’ve learned a lot of interpersonal skills from [Coseo] that have helped me grow a lot faster than I would have if I stayed in other kitchens.” Coseo cites his first chef, David Maglin, as a key inspiration to him, as well as Sea Pines CC’s prior GM, Robbie Ames (now the GM/COO of Vaquero Club in Texas), who had an incredible impact on both Coseo and the culture of the club. “He showed me how to view the business, how to view membership, and how to view running the club,” says Coseo. “On the personal side, [he helped me] with the mental health aspects of working in the kitchen and [with learning] how to deal with stress.” Today, the club’s leadership, as well as the culinary team, regularly circulate different books on mental health. Ballard cites “The Four Agreements: A Practical Guide to Personal Freedom” by Don Miguel Ruiz as among the most impactful, particularly in learning to let certain things go. Today, at Sea Pines CC, communication lines are always open, and there’s an indelible sense of respect in the kitchen. “Chefs are known for being hotheaded,” Ballard adds. “Personally, I am a little bit intense. But it’s important to establish a calm environment. We don’t yell at each other. We use clear, concise communication. We’ll handle a situation in the moment, and then we’ll circle back and talk about it.” Ballard began at Sea Pines CC as a grill cook and quickly became an instrumental part of the team. 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. “When I first met [Ballard], when she came in for a job interview, I knew she just had it,” recalls Coseo. “Within 30 seconds, I said, ‘You got the job.’ And that is not like me. Usually I do tastings and the whole nine yards. But she has this natural ability.” Ballard was named one of C+RC’s 2025 Class of 40 Under 40, nominated by Coseo himself. Her talent and commitment paired with an extra dose of passion is “refreshing” to see in a young culinarian, both Coseo and Signore noted. “She’s passionate, she’s excited about what she’s doing, she’s all in,” says Signore. “She cares about every plate that comes out of the kitchen. That’s who she is.” “[Coseo] brought [Ballard] to the Chef to Chef Conference because he wanted her to be there for her award, but also, it’s a source of pride for him,” adds Signore. “He’s very proud of the people that he has here, and he wants to make sure he’s doing the right thing for them.” In fact, a healthy mix of tenure and new talent just might be the secret ingredient, Signore notes. “We have a blend of new department heads and people who have been here 20-plus years,” he says. “It’s that blend that keeps this club thriving.” ALL ABOUT THE PRODUCT In addition to interpersonal skills, Ballard cites plating as among the skills she’s honed under Coseo. “I’m a little bit more rustic. He loves
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very clean plates. … My plating is not as finessed as his, but that’s something I’m working on. Since I first started, my food has tightened up a lot.” To Coseo, what’s most important is the product and the fundamentals. “If you have good product, and you have a sound foundation on how to use that product, you’re going put out some amazing dishes,” he says. Sea Pines CC has several a la carte venues and a robust banquets operation. Coseo hosts about nine wine dinners a year, within the 25-30-person range. The crab cakes are famous (a secret recipe but “the perfect ratio between breadcrumb and crab”) with their many iterations; other member favorites include pecan-crusted chicken, Asian chicken salad, and tempura-friend cauliflower (pictured on pg. 24). All focus on quality product, scratch made and, whenever possible, local purveyors. “We’ve partnered with a group based on in Charleston,” Ballard notes. “They’re like a middleman for all the small farmers from the southern coast of North Carolina to the northern coast of Georgia. We get deliveries every week.” Sea Pines CC’s own culinary garden is growing basil (pictured on page 26), mint, and oregano. Summer will bring squash and tomatoes. Many of the club’s members have gardens, too. “One [member] has a large garden plot, and he’ll let us visit. We can take our team to see what he’s grown, and he’ll bring it in to the club. This strengthens our team and our relationship with our membership. The sense of community is strong.” C+RC May 2025 l Club + Resort Chef
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CHEF TO CHEF
INSIDE THE 2025
CHEF TO CHEF CONFERENCE
The 2025 Chef to Chef Conference took place this March in Baltimore, featuring an exceptional lineup of chefs and leaders who brought fresh perspectives to the challenges and opportunities in club and resort culinary operations. New this year, the conference opened not with a traditional keynote, but with an immersive culinary showcase at Baltimore Country Club. The ‘Taste of Charm City’ highlighted several of Baltimore’s premier club chefs, offering a firsthand experience of their talent. Explore a few additional highlights of the conference below. For more Chef to Chef coverage, visit clubandresortchef.com. For the full photo gallery, visit cheftochefconference.com. And mark your calendars: Chef to Chef 2026 is set for March 8-10 at The Broadmoor in Colorado Springs.
In this panel discussion, Competition as a Cornerstone for Success, led by Cullasaja Club’s Scott Craig (right), Chefs Geoffrey Lanez, Michael Shannon, and Tony Le candidly discussed the challenges and opportunities culinary competition has provided them throughout their careers.
The 2025 Chef to Chef Conference kicked off with a warm welcome to Charm City, hosted by Baltimore CC.
The opening reception, hosted by Baltimore CC, offered an incredible introduction to Baltimore’s club culinary scene.
The opening reception’s delived egg bar was one of many creative displays. Attendees also sampled crab cakes, Maryland fried chicken, yellowfin tuna tartare, and more. 28 Club + Resort Chef l May 2025
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In his demo, St. Andrews CC Executive Sous Chef Jesus Olmedo took attendees on a culinary journey to Oaxaca, revealing the unique flavors, ingredients, and cooking techniques of this region’s cuisine. www.clubandresortchef.com
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In his opening address, Baltimore CC GM/ COO Kent Johnson highlighted Baltimore’s strong culinary heritage and the idea of “unreasonable hospitality.”
Rich Rosendale, CMC, shared practical insights on integrating AI to enhance efficiency, streamline operations, and elevate the dining experience.
Chef to Chef attendees enjoy dedicated time to connect with industry friends and peers from clubs and resorts across the country, as well as the conference’s valued sponsors and speakers.
Farmington CC Executive Chef Michael Matarazzo showcased dry-aged seafood, revealing how this process can enhance both flavor and texture.
Brian Beland, CMC, Executive Chef of the Country Club of Detroit, shared strategies for retaining talent, managing workforce dynamics, and maintaining high standards.
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Thais Rodriguez, Director of Culinary for Marriott International’s Caribbean and Latin America region, shared her inspiring, nonlinear culinary path.
Chef to Chef 2025 offered exclusive club tours of Baltimore CC at Roland Park (with Richard Jallet, pictured) Chartwell G&CC, Woodholme CC, or The Center Club.
San Antonio CC Executive Chef Eduardo Castillo gave attendees the tools to make barbacoa and tamales and explored the dishes’ cultural significance. May 2025 l Club + Resort Chef
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Mark Bado, MCM, CCE, General Manager/ COO of Mizner CC, led an impactful breakout session on mastering the financial side of culinary operations.
Anthony Capua, Executive Chef of Brentwood CC, spoke about culinary versatility and offered advice for thriving in any kitchen, anywhere.
Executive Pastry Chef Devin Cowan guided attendees through the process of crafting chocolate, plus his experience opening The Polo Club of Boca Raton’s new cafe.
The Art and Craft of Sushi, a demo presented by Ocean Reef Club Executive Sushi Chef Eric Andreu, alongside his mentor, Chef Shinji Sakamoto, dubbed “the last samurai,” received a rare standing ovation from attendees.
Sam Brod, Executive Chef of The Landings Golf & Athletic Club, and Robert Corle Jr., Chef Instructor at Lebanon County Career and Technology Center, presented a comprehensive session on building impactful apprenticeship programs.
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The Stanwich Club Executive Chef Corey Chow taught attendees techniques to reduce waste, source local ingredients, and creatively maximize each element on the plate.
Amie Ward, Executive Director of Safe Bars, explored the rising demand for sophisticated, spirit-free beverage options.
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MARKING TIME AT THE WORLD’S FINEST CLUBS & RESORTS THE VERDIN COMPANY 800-543-0488 | www.verdin.com
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CLUB + RESORT CHEF OF THE YEAR
NOTHING WASTED:
GEO LANEZ TAKES CHEF OF THE YEAR TITLE The Patterson Club’s Executive Chef wins with a menu rooted in technique and personal meaning. By Joanna DeChellis • Editorial Director
GEOFFREY LANEZ, MBA, CEC, EXECUTIVE CHEF OF THE PATTERSON CLUB
(Fairfield, Conn.), doesn’t waste movements. In the kitchen, on the competition floor, or in conversation, everything is deliberate. He leads with composure, coaches with energy, and cooks like he’s writing his résumé in real time. At The Patterson Club, where he has served as Executive Chef since 2019,
Lanez has spent the past six years shaping a program defined by sharp execution, cultural fluency, and technical growth. He trains his team to compete and holds himself to the same standard. When he returned to the 2025 Chef to Chef Conference this year to vie for Club + Resort Chef of the Year, he wasn’t looking to make a splash. He was looking to win. And he did.
Geoffrey Lanez, Executive Chef of The Patterson Club, says he and Jack Wagner, Executive Sous Chef of Brentood Country Club, found an immediate rhythm in the Chef of the Year culinary competition, despite not knowing one another prior to that day. 32 Club + Resort Chef l May 2025
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A MENU WITH MEANING The three-course meal he presented as part of the live culinary competition was deeply personal and rooted in the professional relationships that have shaped his career thus far. For the appetizer course, Lanez served a citrus-cured sea scallop with pickled jalapeño, orange, mango, and a passion fruit sauce. The technique drew from Oaxacan-style agua chile and was inspired by Jesus Olmedo, Executive Sous Chef of St. Andrews Country Club in Boca Raton, Fla. Lanez had worked closely with Olmedo and crafted the dish to reflect their shared history and influence. The mocktail, a passionfruit and mango mule with ginger beer and mango popping bubbles, was developed in collaboration with Lanez’s best friend, a former bartender who now works as a general manager. The boba was a personal touch, a nod to Lanez’s weekend bubble tea runs with his wife in Boston. (She watched the entire competition on FaceTime, held steady by another friend just off the kitchen. At one point, Lanez caught sight of her and was overwhelmed with how much her pres-
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For his entrée, Chef of the Year Geoffrey Lanez served butter-poached flounder with shrimp toast, cauliflower and coconut purée, fennel and herb salad, and lime emulsion.
ence meant to him.) The drink wasn’t a throwaway pairing. It carried meaning, just like the food. His entrée—butter-poached flounder with shrimp toast, cauliflower and coconut purée, fennel and herb salad, and lime emulsion—drew from multiple chapters of Lanez’s career. The poaching technique came from his time alongside Michael Shannon, who is now Executive Chef of Philadelphia Country Club. The shrimp toast traced back to nights on the line at the Somerset Club (Boston), when Lanez and Tony Le, now Executive Chef of White Cliffs Country Club in Plymouth, Mass., would improvise with whatever they had on hand. What began as a line cook’s lateshift snack became a refined component on a championship plate. TRAINING FOR THE UNKNOWN New to the competition this year, chefs were allowed to bring three preapproved ingredients from home. Lanez chose white bread, a reduction for the lime emulsion, and the mango popping bubbles. Everything else was built on-site in 45 minutes with an apprentice he had never met. To prepare, Lanez ran the menu four times with cooks of varying skill levels, including his sous chef, banquet cook, and prep cook. Each run was a live test of timing, communication, and adaptability. He didn’t want perfection in practice. He wanted realism. “I knew I wouldn’t get to choose my partner,” he says. “I needed to be ready 34 Club + Resort Chef l May 2025
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for any variable.” That variable turned out to be Jack Wagner, Executive Sous Chef of Brentwood Country Club in Los Angeles. The two locked into rhythm immediately. “We were dancing in the kitchen,” says Lanez. “He anticipated everything. He kept me calm. It felt like we had cooked together for years.” When the dishes were served and the final knife was down, Lanez knew he had hit his marks. “We had a plan. We stuck to it. The food tasted right,” he says. “I could feel it.” When his name was called, Lanez shook hands with every competitor, then turned and leapt into the arms of his apprentice. It was unfiltered joy, the kind that only comes after years of building toward something bigger. “The other competitors pushed me to be better,” he says. “You put in the work, and sometimes you just need to know it’s landing. This made it real.”
To prepare for the competition, Geo Lanez ran his menu four times with cooks of varying skill levels.
THE WIN, THE WORK, AND WHAT’S NEXT Chef of the Year comes at a moment of momentum for Lanez and his team. In January, The Patterson Club also won a regional culinary competition against other local clubs. Spirits are high. Focus is sharper. Upon returning to the club after the Chef to Chef Conference, Lanez took his team out to lunch to celebrate. He plans to feature elements of the competition menu for members, not as trophies, but as part of the ongoing evolution of the program. That continuity is intentional. Lanez has always treated the kitchen like a classroom. He builds systems and fosters leadership. He speaks about balance but works with purpose. He has trained under strong operators who gave him range. He was also named to the Club + Resort Chef 40 Under 40 Class of 2024 and is a frequent mentor to emerging culinarians. His next goal is the Certified Master Chef exam by the American Master Chefs’ Order. He’s already training, both physically and mentally. He’s back to hot yoga, working on mobility and breath control, and building long-term endurance for the grueling test ahead. “Some days are better than others,” he says. “But I know what I’m chasing.” Lanez doesn’t compete for attention. He competes to refine. Every move and decision is calculated and grounded in purpose. He isn’t chasing trends or applause. He’s building something more durable. “I used to try to cook what I thought judges wanted to see,” he says. “Now I cook what I believe in. That’s what this win represents.” The title might be new, but the discipline behind it is not. “I’m proud of this achievement,” says Lanez. “But I’m more proud of how we got here.” C+RC www.clubandresortchef.com
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FOOD + BEVERAGE
Building Better
Burgers
Club chefs share their latest burger specials, plus tried-and-true tips for bettering this member-favorite staple. By Isabelle Gustafson • Senior Editor
BURGERS HAVE PLAYED A SPECIAL ROLE in Tim Recher’s culinary jour-
ney, which began as a grill cook at TGI Fridays and has led to his current role as Executive Chef of Frenchman’s Creek Beach and Country Club in Palm Beach Gardens, Fla. “There were seven burgers on the menu, one for each day of the week. It was 30 years ago,” he says, “but still, I could tell you the exact spec on every single one of those burgers.” Today, Recher, CEC, AAC, MWMCS, CWX, maintains that having a “world-class burger” is incredibly important, particularly as the club gears up to open a new sports bar this fall, alongside three other new dining venues. “We certainly will have a great burger,” he says, “but I thought [we should have] a couple of different kinds of burgers. I wanted to have some fun with it.” Among the options in the running for the dining venue’s opening menu is the Reuben smashburger, a play on the classic
Executive Chef Tim Recher is testing burgers for Frenchman’s Creek’s sports bar, among the new dining venues set to open this fall.
Tim Recher, Executive Chef of Frenchman’s Creek Beach and CC, shares a few standout creations, including the Cuban burger (left) and the shrimp and grouper burger (right). Find the recipe for the latter at recipes.clubandresortchef.com.
sandwich, which Recher ran as a special at the club’s casual restaurant for about five days. “I like to do a lot of butchery, so I end up with a lot of trim, and I was trying to come up with ways to use it,” explains Recher. “It was very popular.” For new recipes, Recher finds inspiration online, particularly through social media, whether from a chef down the road or at a club across the country. His R&D time varies for each recipe. But for specials, he has a certain routine. “Sometimes it’ll hit right away. But usually it’ll take a couple tries,” he says. “For specials, we’re documenting the recipe, we’re weighing it all out; we’re doing all the background, logistical stuff we have to do to create a dish. We’ll make it and run it as a special for four or five days. Each night I’ll take notes on it, and we’ll adjust it from there.”
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Other recipes Recher’s tested and refined include a bratwurst burger, a lamb burger, a Cuban burger (pictured above) and an In-N-Out-inspired smashburger. “It was our version of a ‘Double-Double’ from In-N-Out,” he says: “two smash patties, shredded iceberg, housemade bread and butter pickles, and what we called ‘awesome sauce,’ our own burger fry sauce. We stacked it really high on a brioche bun with double cheese and caramelized onion.” While Recher appreciates a smashburger, personally, he prefers a thicker burger, ideally with American cheese on a potato bun. “I want it to be a good half-pound, eight-ounce burger because I like my burgers medium-rare, and I want them to be juicy,” he says. “And I don’t want it to be like sausage or meatball, where it’s packed too tight.” May 2025 l Club + Resort Chef
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FOOD + BEVERAGE
BREWING IN THE BACK OF HOUSE IT STARTED WITH A ONE-GALLON KIT AND A LITTLE CURIOSITY. Now, it’s one of the most talked-about amenities at Naples (Fla.) Yacht Club, where beer is brewed behind the pass. “I got a one-gallon brewing kit for Christmas,” says Michael Katz, Director of Culinary. “It sat in the closet for six months before I finally tried it.” “That first batch turned out great,” he adds. “The second one was awful. That’s when the obsession started.” Katz built a custom, fully electric, three-kettle, oneMichael Katz, Director of barrel brewing system that now operates just behind Culinary, Naples Yacht Club the kitchen. “We grind our own grain, make our own reverse osmosis water, and ferment in glycol-controlled stainless steel tanks,” he says. “It’s the real deal. No shortcuts.” The club’s signature Saison is a citrusy, Belgian-style ale with a dry finish and a 7.6 percent ABV. “IPAs are everywhere. We wanted something more balanced that works better with food,” Katz explains. Naples YC also brews a dark porter with notes of chocolate and coffee, which has quickly become a member favorite. The beer is served at 47 cents per glass, a price that underscores the program’s spirit. Forty-seven cents says: This isn’t just another beverage on the menu. It’s part of the club’s culture. “It’s a conversation starter,” says Katz. “Members love showing it off. Our kitchen tours have doubled since we started brewing.” The system and necessary upgrades cost around $38,000. Katz estimates each glass costs the club 40 to 60 cents to produce. “If we were trying to make money on it, we absolutely could. But this is an experience we’re giving to our members.” Katz and his team brew once a month, usually when the kitchen is quiet. “It takes eight to twelve hours to brew and a few more weeks to ferment,” he says. “I’d do it every week if I could.” His advice to other chefs is simple: “You need to be serious about it. Brewing is exact and relentless. It requires patience, concentration, and a lot of clean-up. But if you love it, it’s worth every minute.”
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In addition to beef, a seafood burger option is all but required at Frenchman’s Creek, whether it’s salmon, tuna, or shrimp, he says. One of his favorites was a Florida Gulf shrimp and Florida grouper burger with a mango-and-rum BBQ sauce. However, Recher says he doesn’t think of himself as a particularly creative chef. “I think I’m a pretty good craftsman, but I think there are very few chefs who actually create food,” he says. “I’ve just taken flavor profiles that have worked and stood the test of time and tried to find a way to make it current and fun.” SCOTTIE-STYLE Sliders are big—so to speak—at Hackensack Golf Club in Emerson, N.J. The club sets up a Friday afternoon slider station with a tried-and-true recipe loosely based on White Manna’s, a popular local burger joint. “We get a blend of meat from one of our butchers,” notes Executive Chef Lawrence Knapp, who’s in his tenth season at the club. “It’s chuck, brisket, and short rib blend, and we do it smashburger-style. We smash it, get a nice crust on it, then season it with simple salt and pepper.” Knapp finds typical slider rolls too small, so he opts for a dinner potato roll. The club’s full-sized burger, meanwhile, features an onion brioche bun, plus white onion, American cheese and ‘Hack sauce,’ the club’s version of Big Mac sauce. At Hackensack, the dinner menu features the classics, Knapp says, plus 10-12 different specials per week. “We’ll change some things seasonally on our classics menu, but a lot of the changes happen on our specials. That’s how we do it here because I tried to change out some classics, and there was a revolt,” he jokes. Ultimately, though, Knapp has the members’ trust. “They’re very receptive to our menus, our changes, different events we do,” he says. “They’re quite supportive of everything we try.” During Masters Week, the club ran cheeseburger sliders, Scottie-style, named for Scottie Scheffler. The special, based www.clubandresortchef.com
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During Masters Week, Hackensack GC offered cheeseburger sliders, served Scottie-style. The special, based on Scottie Scheffler’s menu at the Masters Champions Dinner, featured fries, lettuce, tomato, and cheese, plus the club’s signature sauce.
on Schleffler’s menu items at the Masters Champions Dinner, features fries atop the burger (plus Hack sauce, at Hackensack). “We took a little liberty on the picture that we saw,” notes Knapp, adding that the most popular side that week was chipotle-lime sweet potatoes. Personally, Knapp prefers something more “old school,” he says: a bacon cheeseburger. “I think if you put too much on it, it doesn’t taste like a burger anymore; it tastes like the toppings,” he adds. “I like the smashburger because it gets a nice caramelization. The biggest problem is if there’s too much bread.” FAT IS KING When Farmington Country Club (Charlottesville, Va.) opened its 10th Tee Snack Bar for the season, it used the opportunity to highlight a menu item that would officially debut at the club’s newly renovated dining venue, The Grill, set to open five days later. The pop-up menu included three smashburgers, all atop potato buns: the Farmington (a simple smashburger with cheese), the Alabama (American cheese, sliced pickles, diced yellow onions, Alabama white sauce) and the new Korean BBQ smashburger, which features gochujang aioli, kimchi, grilled scallions and sesame seeds. “The first day [saw little] volume with
the Korean smashburger,” says Executive Sous Chef Wesley Jessee, who joined Farmington in 2023 after 12 years at the Greenbrier. “But after a couple of people tried it and told their buddies how good it was, it flipped from maybe 10% Korean BBQ smashburger sales that Friday to close to 75% of sales on Sunday.” R&D for the Korean BBQ smashburger was a collaborative effort, Jessee notes. “With the gochujang aioli, there was some R&D with ratios,” he says, “playing around with flavor profiles. At one point, we added some lime juice to it. We tried it with sesame seeds and without. We ended up taking the sesame seeds out of the aioli and sprinkling them on top as we plate it. With the Korean BBQ sauce, again, there was a lot of R&D involved.
A recent Farmington CC pop-up spotlighted three smashburgers, including a new Korean smashburger. Executive Sous Chef Wesley Jessee (pictured) says R&D is a collaborative effort.
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Chef Ava [Claros-Melara, Chef de Cuisine of The Grill] and I both worked on recipes, we compared them, and we found a solution that we all liked.” The new grill is open for breakfast, lunch and dinner seven days a week; since the remodel and reopening on April 3, Jessee says, there’s not been a slow day yet. In addition to smashburgers, The Grill has several other burger options, including an eight-ounce, grass-fed burger that’s produced locally. The Grill is, of course, not the only venue to menu a quality burger. The burger in the club’s fine dining restaurant, the Blue Ridge Room, features a Fresno chili and bacon jam, Tillamook white cheddar cheese, fresh arugula, a sliced heirloom tomato, and a toasted potato bun, served with truffle fries. Meanwhile, Mondays are $5 burger nights at Farmington, a longtime tradition that the team hasn’t yet dared to adjust for inflation. Covers on burger nights typically average around 200. Personally, Jessee says he likes a potato bun for a better bread-to-meat ratio, and he’s “a sucker for a good American cheese,” followed by a sharp cheddar. But overall, he says, the key to a good burger is in the fat ratio. “Fat equals flavor,” he says. “And the grind [is important, too]. Usually, burger patties are ground at least twice. My preference is three times, so they mold well and hold their shape and their structure. But fat is king.” C+RC
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PASTRY
SMALL YET MIGHTY:
How Donuts, Muffins and More Maximize Their Potential Breakfast breads and pastries go the distance in a variety of venues. By Pamela Brill • Contributing Editor IT’S BEEN TOUTED as the most impor-
tant meal of the day, so it’s no wonder breakfast has earned a prominent place at the table. From the buffet to the golf turn, breads and morning pastries are not only serving up sustenance; they are reinforcing pastry chefs’ commitment to quality and attention to detail across platforms. SPEAKING THEIR LANGUAGE At the Country Club of Spartanburg (S.C.), members have a sweet tooth, and Pastry Chef Elizabeth Riddle knows it. Her past 14 years at the club have allowed her to hone in on their preferences and tweak her pastry menu accordingly. Riddle recently made a batch of cherry and cheese Danishes, as well as lemon blueberry cheese Danishes, to add more variety to member functions. “I typically make house-made puff pastry and fillings for Danishes at the request of membership or for larger events, but I would like to offer them regularly for smaller events and parties or meetings as well,” she says. Fried apple fritters, another recent menu addition, are a popular southern breakfast item and member favorite. “Think fried apple cinnamon doughnuts, covered in vanilla glaze,” she describes. Balancing classic pastries with additional flavor pairings lets Riddle introduce members to alternative options, while broadening their palates. When crafting pairings for the club’s different venues, Riddle focuses on cer38 Club + Resort Chef l May 2025
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Find the full recipe for The Country Club of Spartanburg Pastry Chef Elizabeth Riddle’s Meyer lemon blueberry pop tarts at recipes.clubandresortchef.com.
tain factors that determine where each product works best. At the golf turn, it’s all about convenience: “Members want something grab and go, like my breakfast biscuits,” she says. Breakfast buffets, on the other hand, provide the opportunity to linger longer and possibly return for seconds. This is where she offers smaller, individual pastries in a variety of options and larger quantities. Sunday buffets usually include a pastry table that features up to eight different desserts, including mini cheesecakes. A flambé station served with crêpes and ice cream also adds to the setup. This summer, Riddle will debut a breakfast pastry with a flavorful and colorful profile: Meyer lemon blueberry pop tarts (see photo, above). These fruit-filled delicacies will be baked in house, filled
with fresh blueberries, drizzled with icing and topped with rainbow sprinkles. “This pastry is light enough for breakfast and sweet enough for dessert,” she says, noting its appeal for adults and kids alike. THE ELEMENT OF SURPRISE Because basic breakfast pastries can often become repetitive, and traditional recipes may become outdated, it’s essential for pastry chefs to keep ideas (and product) fresh. Executive Pastry Chef Peggy Stout, who has been at the helm of The Country Club at Mirasol’s (Palm Beach Gardens, Fla.) pastry program for the past three years, is a firm believer in innovation on her menu. “We always try to be very thoughtful and clever with regards to themes of events, making one-off items,” she says. www.clubandresortchef.com
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“We love to see the members surprised by something they haven’t seen before.” Last Christmas, Stout made Christmas tree-shaped spinach-cheese croissants. Bee sting croissants using honey harvested on the property is another recent favorite. Zeroing in on her respective audiences also enables Stout to tailor something that speaks directly to their appetites. Men’s events tend to encompass more savory items, as evidenced by a recent outing that featured bacon cheddar corn muffins and spring onion scones. Offering a lighter fare, a ladies’ tournament with a “Wicked” theme included star-shaped strawberry scones (in the likeness of Glinda’s magical wand), along with gluten-free blueberry lemon muffins. “The ladies’ events typically lean more into the gluten/sugar/dairy-free area,” she notes. When kid-friendly breakfast buffets are on the calendar, Stout likes to kick things up a notch, especially during the holidays or other special occasions. “We really go all out and over the top by taking familiar items and giving them some holiday magic,” she says. Younger members recently subsisted on hot cocoa cinnamon rolls, studded with crunchy mini marshmallows. And for a ‘Breakfast in the Wild’ themed outing, mini donuts on a stick, dipped in chocolate with a zebra print transfer, added a playful element to a tasty treat. Speaking of donuts, Stout is looking forward to elevating these pastries in the summer with a seasonal delight: openfaced strawberry shortcake donut made
The Country Club at Mirasol Executive Pastry Chef Peggy Stout is known for her elevated and unexpected treats.
Find the full recipe for Dunegrass Golf Club Executive Chef Drew Kinney’s donut holes, a staple on the buffet table and at member events, at recipes.clubandresortchef.com.
with strawberry jam, fresh strawberries and whipped white chocolate ganache. “[It will] combine a summer classic flavor and a member-favorite breakfast,” she notes. A (DONUT) HOLE IN ONE It only seems fitting that golfers on the green would gravitate toward donut holes as a beloved breakfast pastry. At Dunegrass Golf Club in Old Orchard Beach, Maine, Executive Chef Drew Kinney whips up batches of these bite-sized treats for breakfasts and buffets alike. “Donut holes offer versatility and creativity,” he says. “We can adapt them in countless ways to suit the occasion.” Adjusting his recipes to better appeal to his clientele is something to which Kinney has become accustomed, even before joining Dunegrass two years ago. After perfecting his pastry craft with a cornbread recipe that has traveled with him from Portland, Oregon, to Portland, Maine, he decided to personalize the sweet bread with an East Coast flavor. “I wanted to incorporate a local element, so I began serving it with house-made maple butter—a nod to the region’s maple tradition,” he explains. “The pairing is both comforting and delicious, elevating a simple dish into something memorable.” Today, Kinney follows a similar approach to his breakfast pastry roster, blending classics with creative touches. A regular rotation of donuts, muffins and Danishes maintain members’ interest because of their unique flavor profiles and seasonal ingredients. He places tremen-
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dous emphasis on quality control, opting to bake everything in-house, which results in consistently positive feedback. To ensure that a steady flow of breakfast pastries is consumed throughout the club experience, Kinney and his team must execute a carefully planned operation. Breakfast buffets reflect his hallmark styles of comfort-meets-creativity with quiches, zucchini bread and lemon loaves, complemented by donut holes and cinnamon rolls. By lunchtime at the golf turn, warm and soft cookies take center stage. “We’ve found that starting the day with high-quality, thoughtfully prepared offerings sets the tone for the entire dining and golf experience,” Kinney says. “In many ways, a good breakfast leads to a good lunch, and that consistent quality builds trust and anticipation among members and players.” Back to the donut holes, which have become a pastry staple on the buffet table and at member events. Kinney banks on them for their ability to be both familiar and fun. Assorted varieties range from classic cinnamon sugar and glazed, to seasonal jam and custard filled. Because of their small size, donut holes work just as well for casual outdoor set-ups as they do for larger buffet spreads. “Guests appreciate the ability to sample multiple flavors without committing to just one, which adds an interactive and memorable element to the experience,” adds Kinney. “Their adaptability, crowdpleasing flavor, and ease of service make donut holes a standout option for gatherings of all kinds.” C+RC May 2025 l Club + Resort Chef
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BANQUET
A Playbook for Event Hospitality
Chefs share their cheat sheets for designing high-end culinary experiences.
By Pamela Brill • Contributing Editor
TALK TO THE COACH of any winning team, and they’ll likely pull out their tried-and-true tips and tricks for long-term success. Banquet chefs are no different: They must have a clear game plan to ensure event excellence, one that ties together back-of-house execution with front-of-house service seamlessly. Here are three executive chefs who know how to score big points with members and their guests. REVELING IN SOUTHERN COMFORT Taking a classic dish like a Southern-style pork chop and elevating it with a tableside drizzle of warmed Southern Comfort peach jam is a surefire way to put a signature stamp on a memorable banquet. Offering customizable options, including a glutenfree version or a smoky bourbon glaze, can only enhance the dining experience—one that has been perfected by Executive Chef Travis Hall at Hunting Creek Country Club in Prospect, Ky. “By blending modern technique with classic flavors, the dining experience remains both innovative and rooted in tradition,” he says. “Sometimes the old ways are still the best.” Since joining Hunting Creek’s culinary team last fall, Hall has harnessed his culinary operations management skills from the club world and private sector (having owned and operated a catering business) for a new audience. The sum of these myriad experiences has enabled him to determine how to handle high-volume service without skimping on quality. “Start with strong mise en place— ensure all ingredients are prepped, portioned and labeled for freshness, with 40 Club + Resort Chef l May 2025
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stations organized for easy access,” he says. Hall is also a fan of batch cooking to maintain consistency, pre-searing proteins and using low-temperature ovens or sous vide for greater efficiency. A firm believer in people power, he assigns specialized roles at banquet stations and cross-trains staff for flexibility. Quality control is at the top of his list, as evidenced by oven timers, thermometers and final plate checks. “Maintain a sense of urgency, plan ahead, delegate effectively, and never become complacent,” he advises. A well-oiled machine does not supplant the integration of emerging innovations into the kitchen. In terms of plating, Hall is noticing minimalist designs, layered textures and interactive elements. He appreciates the use of sustainable garnishes and plateware, including stone slabs and wooden boards, for presentation. For menu curation, Hall is seeing a shift toward seasonal ingredients, global fusion cuisine and customizable options for dietary needs.
Also on trend is the interactive dining experience, complete with personalized options and open-kitchen concepts to ensure member engagement. Hunting Creek embraces these elements in its Southern Comfort Tasting Dinner, featuring a four-course meal with chef-led introductions, live-action carving stations and bourbon cocktail pairings. Offerings like these are essential not only for maintaining member satisfaction, but also bolstering the club’s brand. “These events create memorable experiences that foster a sense of community, making members feel more connected and engaged,” notes Hall. MASS APPEAL As the saying goes, everything’s bigger and better in Texas, and that’s especially true when it comes to banquet events at Amarillo (Texas) Country Club. Executive Chef Brandon Mooney, who has been leading the charge for the past three years, has tapped into his culinary career—with stints in fine dining, private clubs and hotels—to gain a solid
Find the full recipe for Hunting Creek Country Club Executive Chef Travis Hall’s Southern Comfort peach jam pork chops at recipes.clubandresortchef.com. www.clubandresortchef.com
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understanding of what it takes to deliver a high-quality culinary experience. Without hesitation, Mooney affirms that organization is first and foremost when managing high volumes. “Delegating tasks effectively and maintaining clear communication with my floor manager and banquet team are critical for ensuring smooth operations,” he notes. Top-level execution means preparing food as close to the event’s start time as possible for freshness and quality. Vegetables are steeped in stock and butter just before plating, steaks are broiled right before they are added to the hotbox and sauces are mounted prior to service. “We ensure that food is served on the appropriate plates, keeping hot foods hot and cold foods cold,” he says. “Though it may seem simple, this attention to detail is what upholds our high standards.” A prep plan in place enables Mooney to devote his attention to execution and staffing—two elements that go hand in hand. In prioritizing the ease of plating, he emphasizes minimizing the number of motions needed to finish a plate. “Each team member has a specific role during plating, and it must be executed identically for all plates,” he says. Menu flexibility, another aspect that continues to evolve, has prompted Mooney to accommodate dietary restrictions, particularly gluten intolerance. In fact, creating a gluten-free kitchen has improved his kitchen’s overall service. “We now achieve rich, flavorful sauces like demi-glace, espagnole and bordelaise through pure reduction, eliminating gluten while enhancing the quality of ingredients,” he explains. Menu compilation has prompted Mooney to embrace a trend toward health-conscious dining. He is sourcing more wild-caught seafood, grass-fed beef and pesticide-free produce, as well as cooking with healthier oils instead of seed-based varieties. “These choices resonate with our members,” he says; “while it requires more effort, it greatly enhances the quality of our dishes and the value of our membership.” PUTTING IT TOGETHER In the kitchen at Quincy (Ill.) Country Club, banquet staff has embraced the im-
Find Amarillo Country Club Executive Chef Brandon Mooneys recipe for bacon-wrapped noisettes of pork tenderloin for at recipes.clubandresortchef.com.
portance of mise en place—ensuring that all ingredients and equipment are ready to go before an event’s start time. It’s just one of the key ingredients in Executive Chef Kevin Minnick’s recipe for success since he came aboard last year. “Efficiency in high-volume service starts with meticulous prep work, structured kitchen stations and clear communication among the team,” he says. Balance is achieved by batch cooking for select components, along with à la minute final preparations for optimal freshness and presentation. In terms of execution, coordination between kitchen and service staff is a must, even if it means extra communication when the club is hosting multiple events simultaneously. Minnick is also a stickler for proper staffing, making sure to assign team members based on their strengths for top-notch productivity and efficiency. When examining trends that are currently shaping the hospitality industry, Minnick notes a movement toward
“A well-executed banquet not only enhances the member experience, but also reinforces the club’s reputation for excellence,” says Quincy Country Club Executive Chef Kevin Minnick.
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more interactive and visually dynamic plating techniques, such as deconstructed dishes and tableside finishing. He is also seeing more requests for dishes for those with dietary restrictions. Broadened palates are inspiring more expansive menu curation, including global-influenced dishes, seasonal farmto-table offerings and themed dining experiences. Beverage pairings are also getting a twist, with bourbon flights and zero-proof options prominently featured alongside craft cocktails. Incorporating menu innovations, coupled by stellar service, results in events that Quincy Country Club is proud to host. “A well-executed banquet not only enhances the member experience, but also reinforces the club’s reputation for excellence,” says Minnick. Whether it’s a wedding, a holiday buffet or a golf tournament, events that show off a club’s culinary talents are a win-win for staff, members and their guests. C+RC
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INDUSTRY PREDICTIONS
Workforce Challenges: What strategies will clubs employ to address ongoing labor shortages and attract and retain qualified staff? “Money isn’t everything, but you must make sure you are competitive with your comp set for both wages and benefits, especially with some sort of company-matched 401(k). If you aren’t paying competitive wages, you will not attract the right applicants. Next, you must develop a great culture. How do you build that? Well, that is up to your leadership style, but I believe in three pillars for culture: 1. Provide training and development so the associate is developing a skill that will grow their résumé and career prospects. They should feel like they have a future if they choose to stay at your club, company, or in your industry. 2. C reate a supportive and engaging work environment to boost employee satisfaction and retention. This includes fostering a culture of recognition, providing opportunities for career advancement, and ensuring a healthy work-life balance. 3. Reward and recognize positive behavior and processes. Discipline negative ones. Allstar players want to be coached and to perform at a high level. Complacent players complain about having to work hard. You will attract the type of associates that you cater to.” BRADY WILSON, PGA I GENERAL MANAGER AK-CHIN SOUTHERN DUNES GOLF CLUB I MARICOPA, ARIZ.
“We’ve shifted our hiring process to focus not only on the job but also on the quality of life our club offers. We emphasize better scheduling, with hours more advantageous than other beach locations that are often open into the early-morning hours. We expect our staff to be fully engaged while at work, but in return, we do everything possible to respect their time away from work. Additionally, we prioritize retaining top associates and offer clear training paths to promotion. This reinforces our commitment to promoting from within, building trust and enhancing our reputation within the local hospitality industry.” BRIAN RASHLEY I GENERAL MANAGER BAYSIDE RESORT GOLF CLUB I SELBYVILLE, DEL.
“Being on a remote island, labor challenges have been amplified more than many other areas. That, coupled with a constrained housing market, makes finding new associates very challenging. With recruiting being difficult, we have focused most of our efforts into retention. In the past three years, we have worked to create additional earning opportunities for our associates through sales incentives and built-in gratuities. These have been crucial when we are competing for associates with large hotels that have greater resources. Also, we have cultivated our culture around ‘Ohana’ and the family aspect of our club. This has enabled us to have extremely low turnover of only one to two employees per year.” MICHAEL NEIDER I GENERAL MANAGER PRINCEVILLE MAKAI GOLF CLUB I KAUAI, HAWAII 42 l Club + Resort Business l May 2025
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4/29/25 10:24 AM
IT’S IN OUR BONES Electric, Gas and Mobile Smokers
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Models range in capacity from 100 lbs to 1,400 lbs Made with pride in the USA since 1976
SOUTHERNPRIDE.COM
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QuikThermTM Cook and Hold Convection Oven ...cooks and holds a wide variety of foods in a small footprint.
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Model shown: RO151FWUA18DE
Model shown: RO151HWUA9D (with optional window and stand)
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Model RO151HWUA9
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Half Size
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