Author: David Meyers
Executive Chef, Orangeburg Country Club, Orangeburg, SC
Recognized as one of the premier country clubs in the South Carolina Midlands, the Club offers exceptional recreational activities, superb dining, and the ability to plan and host special events. The Orangeburg Country Club is a first-class country club with a full slate of amenities to satisfy every sport and social whim of our members. […]
Executive Chef, Colorado Golf Club, Parker, CO
Colorado Golf Club is a golf club located in Parker, Colorado, southeast of Denver. The club opened in 2007, and hosted the Senior PGA Championship in 2010, won by Tom Lehman. It was host to the Solheim Cup in 2013, a biennial ladies team competition contested by teams from the United States and Europe. Its […]
Creativity or Culinary Confusion
by Lawrence T. McFadden, CMC When deliberate, creativity can give rise to brilliance. When presumed, the results can be a total bomb. I recently read a magazine article hyping the trend of cooking with ash, in which vegetables are scorched into a black powder and used for a dusting of proteins. I wondered if the […]
Exceeding Expectations — My three-step approach
A subject of great fascination to me is to better understand the process to Meet or Exceed Expectations. If it were possible for a Chef to know exactly how customers and management perceive the experience and their food, the Chef could do a better job and become more effective in accommodating their needs. To begin […]
Executive Chef, Bluejack National, Montgomery (Houston), Texas
Bluejack National is a private club and resort-style community located on 755-acres of rolling hills in Montgomery, Texas. Bluejack, which features one of only two Tiger Woods-designed golf courses with a short course in the United States, is limited to 400 residences and 450 memberships. An exclusive club and community, which opened in November 2015, […]
Executive Chef, Skaneateles Country Club, Finger Lakes, NY
The Skaneateles Country Club was founded in 1915. The club is nestled on the shores of Skaneateles Lake of Central New York’s Finger Lakes Wine Region. With crystal clear water, striking views and wonderful small town charm, Skaneateles has long been a favorite vacation getaway spot for everyone from U.S. Presidents to families from all […]
Executive Chef, The Park Country Club, Buffalo, NY
The Park Country Club was founded in 1903. They are very proud of our first one hundred years, and are now into their second “Century of Tradition.” In 1927 a notable Architect, Clifford C. Wendehack, who was also responsible for Winged Foot Country Club’s building, created a spectacularly beautiful and elegant clubhouse for The Park […]
Executive Chef, Pine Lake Country Club, Orchard Lake, MI
The Automobile Club of Detroit was founded in 1902 by Michigan automotive icons John Dodge, Ransom Olds and Henry Ford. The friends and business competitors first came across the property when they fled the city on weekends destined for an overnight camping spot on Pine Lake. Back then, the drive from Detroit was a half […]
Executive Chef – Charlotte City Club
Charlotte City Club is on a Renaissance, rejuvenating its facilities with a forward plan along with its culinary standards. The club requires a business minded professional with for-profit experiences, understanding the importance of realizing budgeted objectives in this city club model while keeping programing interesting with broad based appeal to its growing membership. Recognized as […]
Executive Chef, The Creek, Locust Valley, Long Island, NY
Our distinguished client, The Creek, Locust Valley, requires a true artisan with business sense and quality brand experiences. This individual should be capable of developing a culinary program with the goal to become the “Very Best” on Long Island. This position requires a creative Chef who understands clubs. He/she will produce remarkable new and exciting […]