News

Chefs at Work / Newsletters / Event Announcements 

Morel Mushroom Stew

Morel Mushroom Stew

May 18, 2017 Recipes
(This recipe was contributed by Dan Hugelier, CMC and Culinary Specialist DMA) ♦ 2 cups Fresh Morels, split in half, washed and drained well 2 ea. Shallots minced finely or substitute 3 tablespoons minced onion 2 oz. Melted, unsalted butter 1 ea. Lemon, juice from 1 oz. Brandy or Cognac…
READ MORE 0 Comment
Making of a Chef

Making of a Chef

May 18, 2017 Editorial
When David Meyers Associates is retained for a Club Chef Search, we try to get management to tell us what qualities they are looking for in their next Chef. They almost always give us two or three attributes as well as areas within their operation they would like to fix…
READ MORE 0 Comment
Evolving Member Expectations & the Expected Shelf Life of today’s Club Chef?

Evolving Member Expectations & the Expected Shelf Life of today’s Club Chef?

May 18, 2017 Editorial
…here is what a group of Chicago area Club Chef’s had to say Earlier this month I enjoyed hosting a group of local Club Chefs for lunch at a popular trending restaurant on the North Shore of Chicago. Our gathering served as an opportunity for me to introduce a few…
READ MORE 6 Comments
Work with a Master in Your Kitchen

Work with a Master in Your Kitchen

February 1, 2017 Consulting
Does your operation have the key components of a First-Class culinary operation? Food and beverage operations are complex with high labor and product costs. Efficiency and high quality service can be enhanced if staff and management are in harmony with guest needs and have the tools and knowledge necessary to…
READ MORE 0 Comment
Staff Development

Staff Development

January 31, 2017 Editorial
Over the years I have heard many Chefs moan about losing key employees who they had trained and developed within their clubs. If wages are competitive and the work environment is a good one, it is easy to empathize with the Chef who says: “I’m sick and tired of spending…
READ MORE 0 Comment
Food & Beverage Profitability

Food & Beverage Profitability

September 30, 2016 Editorial
Some years ago I wrote an article for Club Management Magazine tiled, “What Happened to Food & Beverage Profitability?” I believe I hit a nerve because after the article was published, I began to receive calls and emails from managers throughout the country agreeing with my conclusions. To this day…
READ MORE 0 Comment
Creating a SERVICE Culture

Creating a SERVICE Culture

November 30, 2015 Editorial
CULTURE is a key ingredient for the sustainability and prosperity of all private clubs. Creating an adaptive culture that is aligned to business goals and objectives will provide clubs with the ability to significantly outperform their competitors and prosper with both membership growth and retention! Accelerated performance is caused because…
READ MORE 0 Comment
Celebrating Fifteen Years and Still Going Strong

Celebrating Fifteen Years and Still Going Strong

September 9, 2015 News
Hello All, I am very proud to announce that David Meyers Associates is celebrating its Fifteenth Anniversary this September. As the title of my article indicates; after fifteen years and hundreds of successful Chef Placements throughout the Club Industry my firm is going strong. Bill and I and our growing…
READ MORE 0 Comment
Daniel Pliska, CEC, AAC, Executive Chef and Assistant General Manager

Daniel Pliska, CEC, AAC, Executive Chef and Assistant General Manager

September 3, 2015 Chefs at Work
Daniel Pliska is the Executive Chef for the University Club of Missouri and University Catering located in Columbia, Missouri. He directs a kitchen staff of 25 to 30 at the Alumni Club of MU, and has been employed there since 1998. Dedicated to the practice, growth and training of traditional…
READ MORE 0 Comment
Making Your Best Impression

Making Your Best Impression

September 3, 2015 Editorial
Some years ago, I read an article that really stuck with me. The name of the article was, “A Portfolio Beats a Resume Any Day,” written by Bob Weinstein from Tech Watch after his interview with John Sullivan, who at the time was a consultant to Fortune 500 Firms. The…
READ MORE 0 Comment
Chef Due-Diligence Realities

Chef Due-Diligence Realities

August 31, 2015 Editorial
by Bill Schulz, MCM Culinary Search Associate Leading a successful food service operation demands consistency along with continual monitoring and followup. Being an Executive Chef has placed unique demands on you, but I know… deep down you love what you do. You have a passion for the business; you have…
READ MORE 0 Comment
Maintaining Positive Relationships with Your GM

Maintaining Positive Relationships with Your GM

February 18, 2015 Editorial
This month, I thought I would share an article with you. Do you ever wonder why certain Chefs do not work out at certain clubs when they seem so perfect for the position? When we are called into clubs to do the search for a new Executive Chef, we learn…
READ MORE 6 Comments
An Interview with Alfonse Contrisciani, CMC, WGMC, ACE, AAC

An Interview with Alfonse Contrisciani, CMC, WGMC, ACE, AAC

February 17, 2015 Chefs at Work
Academic Dean/Director of Hospitality Programs & Practicum Hocking College, Nelsonville, Ohio Master Chef/Owner, Plate Restaurant, Bar & Eatery New Albany, Ohio Alfonse Contrisciani wears many hats – chef, farmer and educator among them. But his passion for great cooking and dedication to local food remain defining elements in the long…
READ MORE 0 Comment
Great Food Begins with Great Products

Great Food Begins with Great Products

February 15, 2015 Editorial
When I was actively managing clubs, I was always amazed when the Chef and I spoke about the quality of food products used at the club, how food is handled, and the resources necessary to secure various products. The F&B committee invariably found this discussion an enlightening one and suggested…
READ MORE 0 Comment
Chef Tasting

Chef Tasting

January 1, 2015 Consulting
Purpose: The purpose of the tasting exercise is to substantiate a general confidence in the individual’s culinary ability.  The tasting exercise is a reasonable challenge of the chef’s culinary, organization and management skills and should be a revealing test of his ability to product a four-course meal to a group…
READ MORE 0 Comment
Greetings of Peace – 2014

Greetings of Peace – 2014

December 22, 2014 News
The holiday season is a time for sharing love and thoughts of gratitude. 2014 was another successful year for David Meyers Associates, and I want you to know how much we appreciate you. We are blessed to have your support and encouragement and never take it for granted.During the past…
READ MORE 0 Comment
Executive Chef, Desert Mountain Club, Scottsdale, AZ

Executive Chef, Desert Mountain Club, Scottsdale, AZ

December 22, 2014 Chef Placed
Overview: A bold, new vision when it began in 1987, the Desert Mountain Club is one of the finest, private luxury golf and recreational communities in the country against which all others are measured. Six distinctive, award-winning clubhouses offer a variety of dining experiences–from casual to family to formal—it is…
READ MORE 0 Comment
Executive Chef, Lehigh Country Club, Allentown, PA

Executive Chef, Lehigh Country Club, Allentown, PA

November 18, 2014 Chef Placed
History: The inception of the club was in the early 1900’s when a golf course was built near 17th and Walnut Streets. It was known as the Allentown Golf Club. As interest in golf grew, a group decided to establish a new 9 hole course and clubhouse in the area…
READ MORE 0 Comment
General Manager, The Outing Club, Davenport, IA

General Manager, The Outing Club, Davenport, IA

November 18, 2014 Chef Placed
The Club The Outing Club is a 120-year-old, member-owned private club whose members have cherished the vibrant traditions of the club from generation to generation. Referred to as the ‘Grande dame’ of clubs in the Quad City area, the Club hosts a variety of large social events and family gatherings…
READ MORE 0 Comment
Executive Chef, Hyde Park Golf & Country Club

Executive Chef, Hyde Park Golf & Country Club

November 12, 2014 Chef Placed
Hyde Park Golf & Country Club, Cincinnati, Ohio is an established, stable and highly respected club with a long history of providing gracious hospitality in a family friendly atmosphere with matching quality amenities and services. The club has successfully blended traditional country club facilities, including its Donald Ross designed golf…
READ MORE 0 Comment
Executive Chef & Assistant Director of Culinary & Dining Services: The Pines

Executive Chef & Assistant Director of Culinary & Dining Services: The Pines

October 7, 2014 Chef Placed
Overview: As more and more people near retirement age and beyond, older adults are quickly becoming one of the largest demographics in the country. The Bureau of Labor Statistics predicts that employment in the senior living industry will continue to grow rapidly. As a result, the demand for senior living…
READ MORE 0 Comment
Banquet Chef  – Coronado Club Houston, TX

Banquet Chef – Coronado Club Houston, TX

September 3, 2014 Chef Placed
The Coronado Club, Houston’s premiere city club is in search of a motivated, highly-skilled, technically diverse & current with market practices professional to lead the Club’s events program as its Banquet Chef. The Club, located in the heart of the downtown business district, is comprised of highly respected local and…
READ MORE 0 Comment
Bob Burns, CEC, AAC Executive Chef – Austin Country Club

Bob Burns, CEC, AAC Executive Chef – Austin Country Club

August 21, 2014 Chefs at Work
Bob Burns, CEC, AAC has been the Executive Chef at the Austin Country Club since September 2008. Prior to moving to Austin, Chef Burns was the Executive Chef at The Country Club of Columbus (OH) for 15 plus years. He has earned the Certified Executive Chef (CEC) designation from the…
READ MORE 0 Comment
Executive Chef: Chevy Chase Club

Executive Chef: Chevy Chase Club

August 12, 2014 Chef Placed
http://www.chevychaseclub.org/ The Club: Chevy Chase Club is a distinctive social institution that provides its members, their families and guests with recreation and refuge from the stresses of daily life in the environs of the nation’s capital. The Club’s remarkable gardens, grounds, athletic venues and clubhouse facilities offer year round enjoyment…
READ MORE 0 Comment
Executive Chef: Orchid Island Golf & Beach Club – Vero Beach, Florida

Executive Chef: Orchid Island Golf & Beach Club – Vero Beach, Florida

July 26, 2014 Chef Placed
“Orchid Island is in an ideal location. It’s in one of the nicest spots along the Treasure Coast of Florida. The club is simply outstanding.” — ARNOLD PALMER The Club: Orchid Island Golf and Beach Club is one of Vero Beach’s finest treasures. Nestled between the peaceful Indian River Lagoon…
READ MORE 0 Comment
Executive Chef: Baltimore Country Club

Executive Chef: Baltimore Country Club

July 17, 2014 Chef Placed
The Club: Baltimore Country Club was founded on January 12, 1898 at its Roland Park Location. The Club was a success from the start, with 600 members enjoying its 150-acre facility less than five miles from downtown Baltimore. Just one year after opening, the Club gained immediate recognition in the…
READ MORE 0 Comment
Topeka (KS) Country Club Executive Chef

Topeka (KS) Country Club Executive Chef

July 17, 2014 Chef Placed
History: The Topeka Country Club began in 1899, but it was not until April 25, 1905 that the vision of the Club’s founders became a reality. With 226 originating stockholders, The Topeka Country Club formally came into existence when they agreed to purchase the Guilford Dudley Estate. (Note: Topeka CC…
READ MORE 0 Comment
Executive Chef: The Country Club of Virginia

Executive Chef: The Country Club of Virginia

July 17, 2014 Chef Placed
Summary: The Country Club of Virginia is seeking a visionary leader with excellent management skills and a passion for food to assume the role of Executive Chef. Primary responsibilities include the management of all culinary operations, both a la carte and banquet, at two campuses. The ability to recruit, hire,…
READ MORE 0 Comment
Wichita Country Club Executive Chef

Wichita Country Club Executive Chef

July 17, 2014 Chef Placed
Our client, Wichita Country Club, KS, a premiere full-service Country Club, is in need of an experienced and inspiring Executive Chef to lead its culinary team. The Club opened its doors to membership in 1900 and is the longest running member-owned club in the state of Kansas. WCC continues to…
READ MORE 0 Comment
Coronado Club Houston, TX Pastry Chef

Coronado Club Houston, TX Pastry Chef

July 17, 2014 Chef Placed
The Coronado Club, Houston’s premiere city club is in search of a motivated, highly-skilled, technically diverse & market focused professional to lead the Club’s Pastry program as its Pastry Chef. The Club, located in the heart of the downtown business district, is comprised of highly respected local and national business…
READ MORE 0 Comment
Ridglea Country Club Executive Chef

Ridglea Country Club Executive Chef

July 17, 2014 Chef Placed
Our client, Ridglea Country Club located in thriving Fort Worth, TX, is the premiere full‐service country club in the area. It is looking to hire a passionate, management savvy dedicated career professional to lead its culinary team as Executive Chef. The Club places great emphasis on its culinary programs in…
READ MORE 0 Comment
Food and Beverage Audit

Food and Beverage Audit

February 1, 2014 Consulting
Let us work with you…before it is too late! Food & Beverage is a core component found in all club operations. Often times it is the little things that can transform an ordinary F&B operation into a consistent winner that club members support. In this regard a third party providing…
READ MORE 0 Comment
An Interview with Ralph C. Feraco, CEC, AAC

An Interview with Ralph C. Feraco, CEC, AAC

November 1, 2013 Chefs at Work
In this issue we are featuring Ralph Feraco, CEC, AAC the Executive Chef at the Naples Sailing & Yacht Club, Naples, FL. Chef Feraco has allowed us to probe deep as he addresses various questions during our interview with him. We especially liked how Chef Feraco handles the clubs staff…
READ MORE 0 Comment
David Meyers Associates Welcomes New Team Member

David Meyers Associates Welcomes New Team Member

June 3, 2013 News
Bill Schulz, MCM, Senior Culinary Search Associate We are pleased to announcement that Bill Schulz has formally joined the firm as a Senior Culinary Search Associate.  Bill brings a wealth of Club Management and in particular Food and Beverage expertise to the firm. Bill began his career as an Executive…
READ MORE 0 Comment
An Interview with Nelson Millan

An Interview with Nelson Millan

May 1, 2013 Chefs at Work
Executive Chef at San Antonio Country Club, San Antonio, Texas by Bill Schulz, MCM & David Meyers It is very gratifying to know of a chef who is not only a master technician of his trade; but is also a stellar presence in his community. Executive Chef Nelson Millan is…
READ MORE 0 Comment
An Interview with Brian Beland, CMC

An Interview with Brian Beland, CMC

March 11, 2013 Chefs at Work
Executive Chef/Director Food and Beverage Country Club of Detriot http://ccofd.com by David Meyers & Bill Schulz, MCM Recently Certified Master Chef, Brian Beland, CMC, shared his perspectives on professional development; team management and the required elements necessary to build a “top-tier” club food service culture under his supervision as Executive…
READ MORE 0 Comment
An Interview with Scott Ryan, CEC

An Interview with Scott Ryan, CEC

August 11, 2012 Chefs at Work
The Country Club, Peper Pike, OH http://www.thecountryclub.com/ by David Meyers Scott – Foremost, on behalf of all our culinary industry friends, Congratulations on your earning the ACF “Chef of the Year,” – 2012. I know the adventure has been both demanding while rewarding for you, Lauren your wife, and all…
READ MORE 0 Comment
An Interview with Scott Craig, CEC

An Interview with Scott Craig, CEC

January 11, 2012 Chefs at Work
Myers Park County Club, Charlotte, NC by David Meyers Scott – You seem to be very comfortable with the use of new technologies in the kitchen. A – The time I spent as an undergraduate at Virginia Tech was extremely formative. Blacksburg, Virginia was known as the “Most Wired City…
READ MORE 0 Comment
An Interview with Michael Garbin, CEC, AAC, ACE, HOGT

An Interview with Michael Garbin, CEC, AAC, ACE, HOGT

June 11, 2011 Chefs at Work
Executive Chef, Union League Club of Chicago by David Meyers Michael – The continuing economic slump has been most difficult on city center clubs like yours. How have you met these challenges, how have conditions effective services and evolved city club foodservice today, and beyond? A – The past three…
READ MORE 0 Comment
An Interview with Mark Rigano

An Interview with Mark Rigano

March 11, 2011 Chefs at Work
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…
READ MORE 0 Comment