Isabelle Gustafson

Senior Editor at Club and Resort Chef

Senior Editor, @ClubResortChef / [email protected] / #CheftoChef2025 March 23-25 in Baltimore / follow C+RC on LI, IG and FB for regular updates

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Articles

Regina Kovarik Learned to Make Lumpia Shanghai at Age Six

1 week ago | clubandresortchef.com | Isabelle Gustafson

Regina Kovarik, Executive Sous Chef of Lexington Country Club, has been making Lumpia Shanghai for, essentially, her entire life. “I have been taught to make this dish since I was six years old,” she says, “I joke all the time that I knew how to roll lumpia before I knew how to spell my name—and it’s true!”The dish, a popular Filipino appetizer, was passed on by Kovarik’s mother.
Alejandro Rivero's Ahi Tuna Bite Represents His History

2 weeks ago | clubandresortchef.com | Isabelle Gustafson

Alejandro Rivero, Sous Chef of Blackthorn Club in Jonesborough, Tenn., and runner-up of the 2025 Club + Resort Chef of the Year culinary competition, says inspiration behind his Ahi Tuna Bite came from a desire to meld multiple cuisines on a single bite. The resulting recipe represents Rivero’s cultural heritage, as well as his history and experience as a culinarian.
Montclair Golf Club's Maxwell Shteyman Shares This Member-Favorite, Vegetarian-Friendly Dish

1 month ago | clubandresortchef.com | Isabelle Gustafson

Maxwell Shteyman, CCM, CEC, Executive Chef, Montclair Golf Club (West Orange, N.J.), says inspiration for this corn and kale empanada dish, featuring charred honeynut squash, multigrain pilaf, soubise, pikliz and herb chimichurri, stemmed from a desire to offer the club’s vegetarian members something beyond the usual pasta—”a thoughtfully curated creation designed just for them.”“Our members’ response was incredibly positive,” Shteyman says.
Chef to Chef 2025 Agenda Offers a Culinary Approach to Alcohol-Free Beverages

1 month ago | clubandresortchef.com | Isabelle Gustafson

The demand for alcohol-free beverage options is steadily increasing, offering clubs and resorts the opportunity to elevate their menus with sophisticated, culinary-driven creations. Crafting these beverages requires a deeper understanding of how ingredients interact in the absence of alcohol, as flavors, textures, and even techniques need to be adjusted for balance and complexity.
Pedro Sanchez Paired His Pan-Seared Duck With a Savory, Wild Mushroom Mille-Feuille

1 month ago | clubandresortchef.com | Isabelle Gustafson

Pedro Sanchez, CEC, CCA, WSETII, Executive Chef of BraeBurn Country Club in Houston, Texas, tells Club + Resort Chef about his pan-seared duck breast, which features a wild mushroom mille-feuille and star anise jus de canard. The dish, he says, is a culmination of several moments of inspiration, including a dinner hosted by another Houston club chef. Club + Resort Chef (C+RC): Tell us about the inspiration behind this dish.
The Heart of the Club: Matt Lambert On The Country Club at Mirasol’s Culinary Team

1 month ago | clubandresortchef.com | Isabelle Gustafson

F&B is the heart of The Country Club at Mirasol, according to General Manager and Chief Operating Officer Matt Lambert, CCM, CAM, ECM, who’s been with the club since its inception nearly 22 years ago. Lambert grew up working in the restaurant business and later got a degree in hospitality. When he graduated, he worked for Houlihan’s restaurants for five years, training in a variety of roles. “Then I moved down to Boca Raton, Florida, and I worked for a high-end restaurant group.
The Baltimore Connection: BCC's Kent Johnson to Welcome Attendees to Chef to Chef 2025

2 months ago | clubandresortchef.com | Isabelle Gustafson

In his opening address at the 2025 Chef to Chef Conference (March 23-25), Baltimore Country Club GM/COO Kent Johnson, CCM, CCE, will welcome attendees and set the stage for the Taste of Charm City kickoff party, hosted at BCC immediately following his presentation.
Gordon Ramsay Names Addison Reserve Exec Sous Chef Runner-Up On Hell's Kitchen

2 months ago | clubandresortchef.com | Isabelle Gustafson

Addison Reserve Country Club Executive Sous Chef Hannah Flora-Mihajlovic was named runner-up on the 23nd season of FOX TV’s Hell’s Kitchen, hosted by Chef Gordon Ramsay. “To have the honor to work alongside Gordon Ramsay and have him recognize my skills and talent are beyond belief,” says Flora-Mihajlovic. In addition to support from her club, she received congratulations and praise from clubs across the nation throughout her time on the show.
Kevin Walker, CMC: Why Chef to Chef Is 'Crucial'

2 months ago | clubandresortchef.com | Isabelle Gustafson

At the 2025 Chef to Chef Conference, March 23-25 in Baltimore, join J. Kevin Walker, CMC, AAC, for an in-depth session on the evolving Certified Master Chef (CMC) exam. Walker will explain the critical changes being made to the test by the American Master Chefs Order to reflect the needs of today’s chefs while also highlighting the overarching importance of certification in advancing careers and raising industry standards.
The 2025 Cookbook: C+RC Celebrates Banquet Chefs

2 months ago | clubandresortchef.com | Isabelle Gustafson

Club + Resort Chef’s annual Cookbook, published each January, showcases recipes written by and for club and resort chefs. In 2025, our cookbook spotlights banquet and event chefs from properties across the country—from Florida to Louisiana to Connecticut and beyond. Banquet chefs play a critical role in the success of a club culinary operation, balancing the demands of high-volume service with the delivery of exceptional experiences.