Isabelle Gustafson

1 week 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 week 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 week 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?

2 weeks 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?

1 month ago | clubandresortchef.com | Isabelle Gustafson

As part of Colonial Country Club’s $100 million capital improvement plan, the Fort Worth, Texas, club is introducing two brand-new dining experiences, led by Executive Chef Cynthia Romstadt, which General Manager and COO Frank Cordeiro expects will increase F&B revenue by at least a third. “Annual F&B revenue will be $5.5 million this year,” he notes. “Since 2020, we’ve seen 10%-20% year-over-year increases.