Author: David Meyers
Executive Chef, Hillcrest Country Club, Boise, ID
The Club: The Idaho Country Club, forerunner to Hillcrest, began in the 1920s. Its founders had visions of grandeur typical of the Roaring Twenties, when optimism flooded the Boise Valley like it did much of the nation. Many Northwest developers dreamed of profits and possibilities seemed unlimited. When Harry and John Eagleson formed the Idaho […]
Pastry Chef, Metropolitan Club Washington, DC
The Metropolitan Club of the City of Washington, is our capital’s premiere city club and in search of a motivated, highly-skilled, technically diverse & current professional to lead the Club’s Pastry program as its Pastry Chef. The Club, located in the heart of the business district, is comprised of highly respected local and national business […]
Executive Sous Chef, Wilmington Country Club, Wilmington, DE
This traditional family-orientated country club offers one of the most remarkable club experiences in the private club community. Established in 1901, (WCC) has an impressive membership; up-to-date facilities and is recognized as one of the premiere club’s in America. The Club is supported by 2,200 families with an average age of 52 years old. The […]
Maintaining Positive Relationships with Your GM
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 - more often than not - it is due to a falling out with the General Manager. I call it “break down in communications - a failed relationship.” In this regard, I have a few suggestions for you to consider. Please give me your feedback. Do you have any additional..
Executive Chef, Lake Shore Country Club, Glencoe, IL
Coming soon another high quality private club Executive Chef position with one of Chicagoland’s top North Shore Clubs.