Chefs at Work

 

Pastry Chef, The Inn at Little Washington, Washington, VA

The Inn at Little Washington: Patrick O’Connell, a native of Washington, DC, is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside. In 1978, Patrick opened The Inn at Little Washington in a former garage in the tiny town of Washington, VA. Patrick and The Inn have gone on to […]

Executive Chef, Genesee Valley Club, Rochester, NY

The Genesee Valley Club was conceived in the Powers Block, Room 49 at the office of Hobart F. Atkinson (the Club’s first president) on January 22, 1885. Invitations had gone out “to meet, for the purpose of organization, your associates interested in the new Social Club” at 8 pm on Thursday, January 22, 1885. The […]

The Only Certainty is Uncertainty

A Day in the Life of a Private Chef… an interview with… Chef Adam Mali, Private Chef to Family X. by Denise M. Zanchelli Perhaps you’ve thought of or even dreamed of becoming a Private Chef and think to yourself that it would be a walk in the park. Cooking for a family…. I mean…how […]

Executive Chef, Lafayette Club, Minnetonka, MN

Located just west of the Twin Cities on Lake Minnetonka, Lafayette Club’s roots go back to the first hotel which was built by railroad magnate James J Hill and opened on July 2, 1882. Billed as “the finest hotel west of New York City”, the building covered nearly 5 acres, had hallways that were 10 […]
ANDREA HEINLY

Interview with CHEF ANDREA HEINLY

Private Chef to Mr. & Mrs. T. from New York, NY Many Americans are spending more time eating at home, whether it’s restaurant food delivery, at-home cooking or even hiring personal or private chefs. We decided to feature this interview to see into the life of a Private Chef and understand this world a little […]

Our Message to Friends, Beyond the Virus, Spring 2020

During the uncertainty of the Coronavirus (COVID-19) pandemic, our team stands beside you. In past recent weeks we have been in touch with numerous industry peers in the club, resort, and restaurant sectors, providing counsel and advise as we navigate the unknown.   Public health, safety and evolving best practices were core to those discussions along […]

We remember

And shall Never Forget.

Interview with Chef Charles M. Carroll, CEC, AAC, HGT

Executive Chef – River Oaks Country Club, Houston, TX Chef Charles Carroll is a CIA graduate who has traveled the world speaking on championship thinking and personal greatness. He has produced two tours of Operation HOT Vegas-style shows (Honoring Our Troops) in Afghanistan and Kuwait. He has found time to win spots on eight different […]

Executive Sous Chef, Restaurants, The Broadmoor

  Executive Sous Chef – Restaurants, by David Meyers Associates THE BROADMOOR, one of America’s premiere full-service Resorts maintains the reputation as America’s longest standing 5-Diamond/Star property built upon the principle of delivering memorable, high-touch experiences to its guests with an equal importance of hiring the finest in staff. THE BROADMOOR has a sustained history […]