Joanna DeChellis

1 week ago | clubandresortchef.com | Joanna DeChellis

There’s a difference between putting your logo on a can and putting your club’s personality into it. At The Club at Wynstone (North Barrington, Ill.), Executive Chef Andre Skula and the club’s General Manager, Jason Waters, wanted something more than a private label. They wanted a product that captured the spirit of their membership and reflected the kind of attention to detail that defines the club’s entire experience. So they brewed their own beer.

3 weeks ago | clubandresortchef.com | Joanna DeChellis

At Columbia Country Club in Chevy Chase, Md., Executive Chef Brandon Gross made a design move that’s saving space and streamlining service: barn-door-style refrigeration. “Choosing the barn doors for the walk-ins came down to space and functionality,” says Gross. “Swinging doors create clearance issues—both inside the walk-in and outside. You lose usable space and disrupt walkways.”Instead of sacrificing precious square footage for door swings, Gross opted for sliding doors that hug the walls.

1 month ago | clubandresortchef.com | Joanna DeChellis

Scott Craig, Executive Chef of Cullasaja Club in Highlands, N.C., has earned his Certified Club Culinary Director (CCCD) designation, marking another important milestone in a career built on trust, integrity, and impact. The CCCD certification, awarded by the Club + Resort Chef Association, is designed to validate the work of club leaders who go far beyond the plate.

1 month ago | clubandresortchef.com | Joanna DeChellis

Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.), doesn’t waste movements. In the kitchen, on the competition floor, or in conversation, everything is deliberate. He leads with composure, coaches with energy, and cooks like he’s writing his résumé in real time. At The Patterson Club, where he has served as Executive Chef since 2019, Lanez has spent the past six years shaping a program defined by sharp execution, cultural fluency, and technical growth.

2 months ago | clubandresortchef.com | Joanna DeChellis

It started with a one-gallon kit and a little curiosity. Now it’s one of the most talked-about amenities at Naples (Fla.) Yacht Club, where beer is brewed just steps from the kitchen pass. Michael Katz, Director of Culinary, wasn’t setting out to become a brewer. He was just working through a Christmas gift. “I got a one-gallon brewing kit for Christmas,” says Katz. “It sat in the closet for six months before I finally tried it.”The first batch was a success. The second was not.