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 […]
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, 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 […]
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 culinary and pastry arts, he […]
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 and impressive career of the […]
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 American Culinary Federation and is […]
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 meal using the talents and various nationalities of his staff. Not only is he pleasing the clubs staff, he is showcasing his cooks and making them feel good about what they create and were they came from. We hope you will enjoy what Chef Feraco has to say.
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 one of those rare individuals […]