Chefs at Work

 

An Interview with Mark Rigano

Executive Chef / Director of Food and Beverage Toscana Country Club by David Meyers Mark – What made you choose a career in the Food and Beverage industry and how has your career evolved through the year? I grew up in Mequon Wisconsin, a Milwaukee suburb, and as a young boy I always had a […]

An Interview with Russell Scott, CMC, AAC

Isleworth Country Club by David Meyers Russell – Your culinary journey is most remarkable!  Share with us how you caught the culinary bug and your travels to date. A – I grew up in Pittsburgh and I started working in restaurants immediately.  In fact, I have only worked in our industry and have never straying […]

An Interview with Michael Redmond, CEC, AAC, Assistant GM of Food and Beverage

The Metropolitan Club, Washington, DC by David Meyers Michael – You are a New Yorker by origin and were bitten early by the foodservice industry bug. Share with us bits of your original passion towards food, owning a restaurant at a young age, your CIA experiences and subsequent career travel leading you to ultimately drive […]

An Interview with Patrick Gebrayel, CEC

Heywood’s Provision Company, Atlanta, GA An Artisan Meat Processor & former Executive Chef Dunwoody Country Club by David Meyers Patrick – You have a very interesting story to tell on how your influenced a significant number of Atlanta club chefs into implementing a successful “Farm to Fork” program utilizing local growers. Tell us how your […]

An Interview with Robert Fasce, CEC, AAC

Rolling Rock Club, Ligonier, PA by David Meyers Robert – You landed the awesome responsibility of Executive Chef at the most unique Rolling Rock Club in 2005. Tell us bits about club’s unique origin and character, it’s impressive grounds and the cuisine members enjoy under your watch. – Sure, Rolling Rock club was founded in […]

An Interview with Kevin Walker, CMC, AAC

Cherokee Town & Country Club by David Meyers Kevin – Cherokee Town & Country Club recently completed a $28 million clubhouse renovation of its Town Club including significant improvements in member dining areas and a major main kitchen renovation supporting these improvements.  Walk us through your involvement in the process – from conceptual development of […]

An Interview with Jerry Schreck, Executive Chef

Merion Golf Club, Ardmore, PA by David Meyers Jerry – How did your previous culinary industry experiences prior to entering the club community best prepare you for success in a captive audience setting? –  David, I guess that I have taken something or another from all previous experience whether it be, special event catering, country […]