Isabelle Gustafson

2 weeks ago | clubandresortchef.com | Isabelle Gustafson

Anthony Starbeck, Sous Chef at Park Ridge (Ill.) Country Club, says inspiration for his smoked portobello mushroom and gouda cheese bratwurst stemmed from his passion for scratch cooking, plus his desire to give the membership something they can’t get anywhere else. “Sure, I can buy bratwurst from the butcher I use, but it’s just not the same,” Starbeck says. “Making sausage from scratch helps me stay true to my craftsmanship.”R&D was a little challenging, he admits.

1 month ago | clubandresortchef.com | Isabelle Gustafson

For Executive Chef Brian Coseo, the move to Hilton Head Island’s Sea Pines Country Club 12 years ago brought his career full circle. After graduating from the Culinary Institute of America in Hyde Park in 1984, he began at The Marriott Corporation on Hilton Head Island, where he worked for about five years before moving to Philadelphia and eventually joining the private club sector. Prior to joining Sea Pines CC in 2013, he served as Executive Chef for The Racquet Club of Philadelphia.

1 month ago | clubandresortchef.com | Isabelle Gustafson

Burgers have played a special role in Tim Recher’s culinary journey, which began as a grill cook at TGI Fridays and has led to his current role as Executive Chef of Frenchman’s Creek Beach and Country Club in Palm Beach Gardens, Fla. “There were seven burgers on the menu, one for each day of the week.

1 month ago | clubandresortchef.com | Isabelle Gustafson

Susanna Larson, Executive Sous Chef of Yellowstone Country Club in Billings, Mont., says she finds inspiration in “nature, the seasons, and the drive to find something familiar and make it unforgettable.”Her Arctic char dish, featuring creamy yogurt romesco, roasted heirloom carrots, and duck fat confit potatoes, was created from the desire to play with bold, earthy flavors. Club + Resort Chef (C+RC): What was R&D like? What were the biggest challenges?

1 month ago | clubandresortchef.com | Isabelle Gustafson

Jack Wagner, Executive Sous Chef of Brentwood Country Club in Los Angeles—and among C+RC’s 2025 class of 40 Under 40—says researching and creating his porcini veloute with pate a choux, wild mushroom mousse, summer pea foam, crisp morels, fried sage, and flower variations opened his eyes to the versatility of mushrooms. Club + Resort Chef (C+RC): What was the inspiration behind this dish?