Isabelle Gustafson

1 week ago | clubandresortchef.com | Isabelle Gustafson

Rick Becker, Executive Sous Chef of Elkridge Club in Baltimore, says his tropical mahi-mahi dish is intended as a light yet satisfying meal, ideal after a round of golf or a long day at work. “A mentor introduced me to the technique of forming fish into logs for a thicker, uniform cut,” says Becker, “and I aimed to elevate the dish beyond the usual rice accompaniment.”The dish features yuca cakes, mango-lime purée, and a vibrant, tropical fruit salad of kiwi, pineapple, and raspberry.

2 weeks ago | clubandresortchef.com | Isabelle Gustafson

What would make a wine dinner stand out, both to members and the club’s culinary team? Keeping it a mystery—theme, location, and menu. This is the basis for Deal, N.J.-based Hollywood Golf Club’s annual mystery dinner, which began in 2023. “It was an idea [initiated] by our GM [Salil S. Bokil, CCM],” says F&B Supervisor Jack Gailing.

2 weeks ago | clubandresortchef.com | Isabelle Gustafson

Ashlee Arredondo, Pastry Chef at The Coral Bay Club in Atlantic Beach, N.C., says her Atlantic Beach Tart recipe was inspired by the dish created by local chef Bill Smith, Atlantic Beach Pie, which has since become an Eastern North Carolina staple. “I took it to France with me on a pastry internship abroad and made it a dessert feature of the day,” she says, “and they absolutely loved it.”Coral Bay Club’s prior pastry chef used Saltine Crackers, which Arredondo swapped for Ritz.

3 weeks ago | clubandresortchef.com | Isabelle Gustafson

Last July, when Cosmos Club Executive Chef Will Rogers was unexpectedly unavailable to host a chef’s table, instead of cancelling, he called upon his team to take the lead. While they both had experience with chef’s tables, which occur monthly at the club since 2018, this was the first at Cosmos Club that was created by, and a complete collaboration between, Restaurant Chef Ailee Apac and Banquet Chef Yafreicy Rodriguez, alongside Pastry Chef Lillie Jo Slykhius.

1 month 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.