Chefs at Work


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

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 […]
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An Interview with Alfonse Contrisciani, CMC, WGMC, ACE, AAC

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 […]
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Bob Burns, CEC

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

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 […]
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An Interview with Ralph C. Feraco, CEC, AAC

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.
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An Interview with Nelson Millan

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 […]

An Interview with Brian Beland, CMC

Executive Chef/Director Food and Beverage Country Club of Detriot 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 Chef/Director of Food and Beverage […]

An Interview with Scott Ryan, CEC

The Country Club, Peper Pike, OH 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 your supporters. Kudos to all […]

An Interview with Scott Craig, CEC

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 in the World” in the […]

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

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 years have been a challenge […]

An Interview with Mark Rigano

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 boy I always had a […]