GEO LANEZ TAKES CHEF
OF THE YEAR TITLE
plus Brian Coseo
Strengthens Sea Pines CC’s Kitchen
p. 8
Scenes from Chef to Chef
p. 12
Building Better Burgers
p. 19
THE STORIES THAT MOVE US FORWARD
EVERYTHING STARTS WITH A STORY.
Sometimes it’s a chef taking a risk. Sometimes it’s a kitchen at a crossroads. Sometimes it’s a team rewriting what success looks like inside a club.
Our work is about finding those stories, telling them well, and connecting chefs with ideas, examples, and each other. We do this not just to celebrate where the industry is, but to nudge it forward.
When we gathered for the Chef to Chef Conference in March in Baltimore, the goal was simple: Create the space for meaningful conversations and real opportunities. Chefs showed up ready to trade ideas from the stage to the club tours to the late-night debates. Every session, speaker, and agenda item was chosen with one question in mind: Will this inspire and inform chefs and culinary leaders?
That spirit runs through everything we do.
It drives PlateCraft, a two-day workshop at Cullasaja Club where chefs work side by side to sharpen their craft. When we shared the 2024 PlateCraft recap video earlier this month and invited chefs to reach out if they were interested in the next one, the response was immediate. Within days, 15 of 25 seats were claimed, with some of the country’s best clubs reserving multiple spots.
The next PlateCraft will return to Cullasaja Club on November 3–5, 2025. If you would like to reserve your seat, please email me at jdechellis@wtwhmedia.com
That same spirit shaped All Ships Rise, our award-winning documentary centered on Executive Chef Scott Craig, whose story shows what true leadership and mentorship look like inside a club kitchen.
It is the reason behind 40 Under 40, where rising talent gets the recognition it deserves.
It inspired the launch of the Club + Resort Chef Association Certification Program, built to recognize chefs already leading the work that drives clubs forward.
As Shayne Taylor, CCCD, Director of Culinary at Greensboro Country Club, said after earning his certification last month:
“Throughout my career, Club + Resort Chef has consistently taken the lead in providing valuable information and insight into our specific sector of culinary arts. When I saw a handful of chefs I know and admire being recognized as CCCDs, I was immediately interested. Only after reviewing the criteria did I realize this isn’t an ordinary certification—but rather a crosssection of different achievements that reflects what it takes to succeed in the club and resort world.”
Taylor’s story is just one example. Every time a chef sees themselves in a story we tell, every time an idea sparks a change in a kitchen, trust grows a little stronger. That trust matters more than ever. It is what steadies us as everything else keeps moving.
The club and resort industry will continue to change. The challenges and opportunities chefs face will evolve. We will keep telling the stories that move chefs forward and strengthen the future of club and resort culinary operations.
EDITORIAL DIRECTOR
Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233
Sea Pines CC is a free-standing club that averages close to $2.5 million in annual F&B revenue, roughly 60% a la carte and 40% banquet, with more than 900 memberships, or about 1,700 members, and a waitlist.
Coseo and his team, including Executive Sous Chef Joe Siano and Chef de Cuisine Chelsea Ballard, remain consistent and fully committed to providing members and guests with the high-quality experience, no matter the occasion.
“We’re not in the food and beverage business,” Coseo says; “we’re in the dues business. We’re here for the membership. Food and beverage is an amenity, and we want to make sure we’re keeping pace with all the trends. We have a great board that believes in that and a great membership that will financially back that.”
CONTINUOUS CHANGE
In fact, in 2016, Sea Pines CC embarked on a complete overhaul of its amenities, with a focus on modernization and the member experience, with a particular focus on connecting the space to the environment’s natural beauty.
A screened in patio was added during the first phase of the project, allowing members eating at the new Blue Heron Pub and Grille to dine alfresco. A new brick paver outdoor patio and fire pit
were built, providing better proximity to the marsh. A bocce ball court was added near the fire pit, the pool deck overlooking the marsh was resurfaced, a new splash pool and shade structure were installed, and the indoor saline lap pool was renovated.
Phase two included the addition of a culinary garden, as well as the opening of a new fitness center and a cafe, led by Ballard.
In 2020, the golf course practice facility was redesigned, the course was returfed, and the club installed a four-court pickleball facility.
“They really put money into investing in the club and in the future,” Coseo notes. “[When I joined], they had a great strategic plan for the next 5-10 years, and I wanted to be a part of that. Since I’ve been here, we put in well over $10.5 million in renovations in the club, and we’re still going.”
A little over a year ago, the kitchen underwent a $2.5 million renovation, modernizing the equipment and optimizing for flow.
“We now have a completely separate banquet and a la carte side and prep area,” Coseo notes. “We have an employee break room. We have a larger storage space in the back. … We went from three small walk-ins to two walk-ins
and a huge freezer.”
“So the chef gave up his office for a bigger refrigeration,” he adds, laughing. “Now I’m in a little closet.”
But Coseo’s still planning. In the future, he’d like to start a bake shop operation, put a few beehives by the garden, and open a new restaurant above the marsh.
“In the past seven to nine years, all facets of the club have been touched, and we continue to evolve,” says Signore. “I think that’s one of the best parts of this club—we’re not resting on our laurels.”
Sea Pines CC’s on-property vegetable and herb garden (left) provides Executive Chef Brian Coseo (above) and his culinary team fresh ingredients throughout the year.
Chef de Cuisine Chelsea Ballard was named among C+RC’s 2025 class of 40 Under 40.
Springtime gazpacho (right) showcases fresh crab meat at Sea Pines CC. The club’s culinary team take advantage of as much local Lowcountry produce and seafood as possible.
LEVEL-HEADED LEADER
Coseo’s known for meticulously high standards, but he’s also patient, and he’s a staunch supporter of his team.
“Out of any chef I’ve worked for, he’s been the most level-headed and fair,” Ballard says of Coseo. “He always thinks about a situation from every angle before he gives feedback or even a reaction. … I’ve learned a lot of interpersonal skills from [Coseo] that have helped me grow a lot faster than I would have if I stayed in other kitchens.”
Coseo cites his first chef, David Maglin, as a key inspiration to him, as well as Sea Pines CC’s prior GM, Robbie Ames (now the GM/COO of Vaquero Club in Texas), who had an incredible impact on both Coseo and the culture of the club.
“He showed me how to view the business, how to view membership, and how to view running the club,” says Coseo. “On the personal side, [he helped me] with the mental health aspects of working in the kitchen and [with learning] how to deal with stress.”
Today, the club’s leadership, as well as the culinary team, regularly circulate different books on mental health. Ballard cites “The Four Agreements: A Practical Guide to Personal Freedom” by Don Miguel Ruiz as among the most impactful, particularly in learning to let certain things go. Today, at Sea Pines CC, communication lines are always open, and there’s an indelible sense of respect in the kitchen.
“Chefs are known for being hotheaded,” Ballard adds. “Personally, I am a little bit intense. But it’s important to establish a calm environment. We don’t yell at each other. We use clear, concise communication. We’ll handle a situation in the moment, and then we’ll circle back and talk about it.”
Ballard began at Sea Pines CC as a grill cook and quickly became an instrumental part of the team. She went on to join
a local farm-to-table restaurant as its executive sous chef. Sea Pines CC then rehired her to run its a la carte program, where she has raised the bar for the club’s member experience.
“When I first met [Ballard], when she came in for a job interview, I knew she just had it,” recalls Coseo. “Within 30 seconds, I said, ‘You got the job.’ And that is not like me. Usually I do tastings and the whole nine yards. But she has this natural ability.”
Ballard was named one of C+RC’s 2025 Class of 40 Under 40, nominated by Coseo himself. Her talent and commitment paired with an extra dose of passion is “refreshing” to see in a young culinarian, both Coseo and Signore noted.
“She’s passionate, she’s excited about what she’s doing, she’s all in,” says Signore. “She cares about every plate that comes out of the kitchen. That’s who she is.”
“[Coseo] brought [Ballard] to the Chef to Chef Conference because he wanted her to be there for her award, but also, it’s a source of pride for him,” adds Signore. “He’s very proud of the people that he has here, and he wants to make sure he’s doing the right thing for them.”
In fact, a healthy mix of tenure and new talent just might be the secret ingredient, Signore notes.
“We have a blend of new department heads and people who have been here 20-plus years,” he says. “It’s that blend that keeps this club thriving.”
ALL ABOUT THE PRODUCT
In addition to interpersonal skills, Ballard cites plating as among the skills she’s honed under Coseo.
“I’m a little bit more rustic. He loves
very clean plates. … My plating is not as finessed as his, but that’s something I’m working on. Since I first started, my food has tightened up a lot.”
To Coseo, what’s most important is the product and the fundamentals.
“If you have good product, and you have a sound foundation on how to use that product, you’re going put out some amazing dishes,” he says.
Sea Pines CC has several a la carte venues and a robust banquets operation. Coseo hosts about nine wine dinners a year, within the 25-30-person range.
The crab cakes are famous (a secret recipe but “the perfect ratio between breadcrumb and crab”) with their many iterations; other member favorites include pecan-crusted chicken, Asian chicken salad, and tempura-friend cauliflower (pictured on pg. 24). All focus on quality product, scratch made and, whenever possible, local purveyors.
“We’ve partnered with a group based on in Charleston,” Ballard notes. “They’re like a middleman for all the small farmers from the southern coast of North Carolina to the northern coast of Georgia. We get deliveries every week.”
Sea Pines CC’s own culinary garden is growing basil (pictured on page 26), mint, and oregano. Summer will bring squash and tomatoes. Many of the club’s members have gardens, too.
“One [member] has a large garden plot, and he’ll let us visit. We can take our team to see what he’s grown, and he’ll bring it in to the club. This strengthens our team and our relationship with our membership. The sense of community is strong.” C+RC
INSIDE THE 2025 CHEF TO CHEF CONFERENCE
The 2025 Chef to Chef Conference took place this March in Baltimore, featuring an exceptional lineup of chefs and leaders who brought fresh perspectives to the challenges and opportunities in club and resort culinary operations.
New this year, the conference opened not with a traditional keynote, but with an immersive culinary showcase at Baltimore Country Club. The ‘Taste of Charm City’ highlighted several of Baltimore’s premier club chefs, offering a firsthand experience of their talent. Explore a few additional highlights of the conference below. For more Chef to Chef coverage, visit clubandresortchef.com. For the full photo gallery, visit cheftochefconference.com.
And mark your calendars: Chef to Chef 2026 is set for March 8-10 at The Broadmoor in Colorado Springs.
In this panel discussion, Competition as a Cornerstone for Success, led by Cullasaja Club’s Scott Craig (right), Chefs Geoffrey Lanez, Michael Shannon, and Tony Le candidly discussed the challenges and opportunities culinary competition has provided them throughout their careers.
The 2025 Chef to Chef Conference kicked off with a warm welcome to Charm City, hosted by Baltimore CC.
In his demo, St. Andrews CC Executive Sous Chef Jesus Olmedo took attendees on a culinary journey to Oaxaca, revealing the unique flavors, ingredients, and cooking techniques of this region’s cuisine.
The opening reception, hosted by Baltimore CC, offered an incredible introduction to Baltimore’s club culinary scene.
The opening reception’s delived egg bar was one of many creative displays. Attendees also sampled crab cakes, Maryland fried chicken, yellowfin tuna tartare, and more.
In his opening address, Baltimore CC GM/ COO Kent
highlighted Baltimore’s strong culinary heritage and the idea of “unreasonable hospitality.”
Chef to Chef 2025 offered exclusive club tours of Baltimore CC at Roland Park (with Richard Jallet, pictured) Chartwell G&CC, Woodholme CC, or The Center Club.
Johnson
Farmington CC Executive Chef Michael Matarazzo showcased dry-aged seafood, revealing how this process can enhance both flavor and texture.
Brian Beland, CMC, Executive Chef of the Country Club of Detroit, shared strategies for retaining talent, managing workforce dynamics, and maintaining high standards.
San Antonio CC Executive Chef Eduardo Castillo gave attendees the tools to make barbacoa and tamales and explored the dishes’ cultural significance.
Rich Rosendale, CMC, shared practical insights on integrating AI to enhance efficiency, streamline operations, and elevate the dining experience.
Thais Rodriguez, Director of Culinary for Marriott International’s Caribbean and Latin America region, shared her inspiring, nonlinear culinary path.
Chef to Chef attendees enjoy dedicated time to connect with industry friends and peers from clubs and resorts across the country, as well as the conference’s valued sponsors and speakers.
Mark Bado, MCM, CCE, General Manager/ COO of Mizner CC, led an impactful breakout session on mastering the financial side of culinary operations.
Executive Pastry Chef Devin Cowan guided attendees through the process of crafting chocolate, plus his experience opening The Polo Club of Boca Raton’s new cafe.
The Stanwich Club Executive Chef Corey Chow taught attendees techniques to reduce waste, source local ingredients, and creatively maximize each element on the plate.
Sam Brod, Executive Chef of The Landings Golf & Athletic Club, and Robert Corle Jr., Chef Instructor at Lebanon County Career and Technology Center, presented a comprehensive session on building impactful apprenticeship programs.
Anthony Capua, Executive Chef of Brentwood CC, spoke about culinary versatility and offered advice for thriving in any kitchen, anywhere.
Amie Ward, Executive Director of Safe Bars, explored the rising demand for sophisticated, spirit-free beverage options.
The Art and Craft of Sushi, a demo presented by Ocean Reef Club Executive Sushi Chef Eric Andreu, alongside his mentor, Chef Shinji Sakamoto, dubbed “the last samurai,” received a rare standing ovation from attendees.
NOTHING WASTED: GEO LANEZ TAKES CHEF OF THE YEAR TITLE
The Patterson Club’s Executive Chef wins with a menu rooted in technique and personal meaning.
By Joanna DeChellis • Editorial Director
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. He trains his team to compete and holds himself to the same standard. When he returned to the 2025 Chef to Chef Conference this year to vie for Club +Resort Chef of the Year, he wasn’t looking to make a splash. He was looking to win. And he did.
A MENU WITH MEANING
The three-course meal he presented as part of the live culinary competition was deeply personal and rooted in the professional relationships that have shaped his career thus far.
For the appetizer course, Lanez served a citrus-cured sea scallop with pickled jalapeño, orange, mango, and a passion fruit sauce. The technique drew from Oaxacan-style agua chile and was inspired by Jesus Olmedo, Executive Sous Chef of St. Andrews Country Club in Boca Raton, Fla. Lanez had worked closely with Olmedo and crafted the dish to reflect their shared history and influence.
The mocktail, a passionfruit and mango mule with ginger beer and mango popping bubbles, was developed in collaboration with Lanez’s best friend, a former bartender who now works as a general manager. The boba was a personal touch, a nod to Lanez’s weekend bubble tea runs with his wife in Boston. (She watched the entire competition on FaceTime, held steady by another friend just off the kitchen. At one point, Lanez caught sight of her and was overwhelmed with how much her pres-
Geoffrey Lanez, Executive Chef of The Patterson Club, says he and Jack Wagner, Executive Sous Chef of Brentood Country Club, found an immediate rhythm in the Chef of the Year culinary competition, despite not knowing one another prior to that day.
Building Better Burgers
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. It was 30 years ago,” he says, “but still, I could tell you the exact spec on every single one of those burgers.”
Today, Recher, CEC, AAC, MWMCS, CWX, maintains that having a “world-class burger” is incredibly important, particularly as the club gears up to open a new sports bar this fall, alongside three other new dining venues.
“We certainly will have a great burger,” he says, “but I thought [we should have] a couple of different kinds of burgers. I wanted to have some fun with it.”
Among the options in the running for the dining venue’s opening menu is the Reuben smashburger, a play on the classic
Club chefs share their latest burger specials, plus tried-and-true tips for bettering this member-favorite staple.
By Isabelle Gustafson • Senior Editor
sandwich, which Recher ran as a special at the club’s casual restaurant for about five days.
“I like to do a lot of butchery, so I end up with a lot of trim, and I was trying to come up with ways to use it,” explains Recher. “It was very popular.”
For new recipes, Recher finds inspiration online, particularly through social media, whether from a chef down the road or at a club across the country. His R&D time varies for each recipe. But for specials, he has a certain routine.
“Sometimes it’ll hit right away. But usually it’ll take a couple tries,” he says. “For specials, we’re documenting the recipe, we’re weighing it all out; we’re doing all the background, logistical stuff we have to do to create a dish. We’ll make it and run it as a special for four or five days. Each night I’ll take notes on it, and we’ll adjust it from there.”
Other recipes Recher’s tested and refined include a bratwurst burger, a lamb burger, a Cuban burger (pictured above) and an In-N-Out-inspired smashburger.
“It was our version of a ‘Double-Double’ from In-N-Out,” he says: “two smash patties, shredded iceberg, housemade bread and butter pickles, and what we called ‘awesome sauce,’ our own burger fry sauce. We stacked it really high on a brioche bun with double cheese and caramelized onion.”
While Recher appreciates a smashburger, personally, he prefers a thicker burger, ideally with American cheese on a potato bun.
“I want it to be a good half-pound, eight-ounce burger because I like my burgers medium-rare, and I want them to be juicy,” he says. “And I don’t want it to be like sausage or meatball, where it’s packed too tight.”
Tim Recher, Executive Chef of Frenchman’s Creek Beach and CC, shares a few standout creations, including the Cuban burger (left) and the shrimp and grouper burger (right). Find the recipe for the latter at recipes.clubandresortchef.com.
Executive Chef Tim Recher is testing burgers for Frenchman’s Creek’s sports bar, among the new dining venues set to open this fall.
SMALL YET MIGHTY: How Donuts, Muffins and More Maximize Their Potential
Breakfast breads and pastries go the distance in a variety of venues.
By Pamela Brill • Contributing Editor
IT’S BEEN TOUTED as the most important meal of the day, so it’s no wonder breakfast has earned a prominent place at the table. From the buffet to the golf turn, breads and morning pastries are not only serving up sustenance; they are reinforcing pastry chefs’ commitment to quality and attention to detail across platforms.
SPEAKING THEIR LANGUAGE
At the Country Club of Spartanburg (S.C.), members have a sweet tooth, and Pastry Chef Elizabeth Riddle knows it. Her past 14 years at the club have allowed her to hone in on their preferences and tweak her pastry menu accordingly.
Riddle recently made a batch of cherry and cheese Danishes, as well as lemon blueberry cheese Danishes, to add more variety to member functions.
“I typically make house-made puff pastry and fillings for Danishes at the request of membership or for larger events, but I would like to offer them regularly for smaller events and parties or meetings as well,” she says.
Fried apple fritters, another recent menu addition, are a popular southern breakfast item and member favorite. “Think fried apple cinnamon doughnuts, covered in vanilla glaze,” she describes.
Balancing classic pastries with additional flavor pairings lets Riddle introduce members to alternative options, while broadening their palates.
When crafting pairings for the club’s different venues, Riddle focuses on cer-
Find the full recipe for The Country Club of Spartanburg Pastry Chef Elizabeth Riddle’s Meyer lemon blueberry pop tarts at recipes.clubandresortchef.com.
tain factors that determine where each product works best. At the golf turn, it’s all about convenience: “Members want something grab and go, like my breakfast biscuits,” she says.
Breakfast buffets, on the other hand, provide the opportunity to linger longer and possibly return for seconds. This is where she offers smaller, individual pastries in a variety of options and larger quantities. Sunday buffets usually include a pastry table that features up to eight different desserts, including mini cheesecakes. A flambé station served with crêpes and ice cream also adds to the setup.
This summer, Riddle will debut a breakfast pastry with a flavorful and colorful profile: Meyer lemon blueberry pop tarts (see photo, above). These fruit-filled delicacies will be baked in house, filled
with fresh blueberries, drizzled with icing and topped with rainbow sprinkles. “This pastry is light enough for breakfast and sweet enough for dessert,” she says, noting its appeal for adults and kids alike.
THE ELEMENT OF SURPRISE
Because basic breakfast pastries can often become repetitive, and traditional recipes may become outdated, it’s essential for pastry chefs to keep ideas (and product) fresh. Executive Pastry Chef Peggy Stout, who has been at the helm of The Country Club at Mirasol’s (Palm Beach Gardens, Fla.) pastry program for the past three years, is a firm believer in innovation on her menu.
“We always try to be very thoughtful and clever with regards to themes of events, making one-off items,” she says.
understanding of what it takes to deliver a high-quality culinary experience.
Without hesitation, Mooney affirms that organization is first and foremost when managing high volumes.
“Delegating tasks effectively and maintaining clear communication with my floor manager and banquet team are critical for ensuring smooth operations,” he notes.
Top-level execution means preparing food as close to the event’s start time as possible for freshness and quality. Vegetables are steeped in stock and butter just before plating, steaks are broiled right before they are added to the hotbox and sauces are mounted prior to service.
“We ensure that food is served on the appropriate plates, keeping hot foods hot and cold foods cold,” he says. “Though it may seem simple, this attention to detail is what upholds our high standards.”
A prep plan in place enables Mooney to devote his attention to execution and staffing—two elements that go hand in hand. In prioritizing the ease of plating, he emphasizes minimizing the number of motions needed to finish a plate.
“Each team member has a specific role during plating, and it must be executed identically for all plates,” he says. Menu flexibility, another aspect that continues to evolve, has prompted Mooney to accommodate dietary restrictions, particularly gluten intolerance. In fact, creating a gluten-free kitchen has improved his kitchen’s overall service.
“We now achieve rich, flavorful sauces like demi-glace, espagnole and bordelaise through pure reduction, eliminating gluten while enhancing the quality of ingredients,” he explains.
Menu compilation has prompted Mooney to embrace a trend toward health-conscious dining. He is sourcing more wild-caught seafood, grass-fed beef and pesticide-free produce, as well as cooking with healthier oils instead of seed-based varieties.
“These choices resonate with our members,” he says; “while it requires more effort, it greatly enhances the quality of our dishes and the value of our membership.”
PUTTING IT TOGETHER
In the kitchen at Quincy (Ill.) Country Club, banquet staff has embraced the im-
portance of mise en place—ensuring that all ingredients and equipment are ready to go before an event’s start time. It’s just one of the key ingredients in Executive Chef Kevin Minnick’s recipe for success since he came aboard last year.
“Efficiency in high-volume service starts with meticulous prep work, structured kitchen stations and clear communication among the team,” he says.
Balance is achieved by batch cooking for select components, along with à la minute final preparations for optimal freshness and presentation. In terms of execution, coordination between kitchen and service staff is a must, even if it means extra communication when the club is hosting multiple events simultaneously. Minnick is also a stickler for proper staffing, making sure to assign team members based on their strengths for top-notch productivity and efficiency.
When examining trends that are currently shaping the hospitality industry, Minnick notes a movement toward
“A
Find Amarillo Country Club Executive Chef Brandon
recipe for bacon-wrapped noisettes of pork tenderloin for at recipes.clubandresortchef.com.
more interactive and visually dynamic plating techniques, such as deconstructed dishes and tableside finishing. He is also seeing more requests for dishes for those with dietary restrictions. Broadened palates are inspiring more expansive menu curation, including global-influenced dishes, seasonal farmto-table offerings and themed dining experiences. Beverage pairings are also getting a twist, with bourbon flights and zero-proof options prominently featured alongside craft cocktails.
Incorporating menu innovations, coupled by stellar service, results in events that Quincy Country Club is proud to host.
“A well-executed banquet not only enhances the member experience, but also reinforces the club’s reputation for excellence,” says Minnick. Whether it’s a wedding, a holiday buffet or a golf tournament, events that show off a club’s culinary talents are a win-win for staff, members and their guests. C+RC
well-executed banquet not only enhances the member experience, but also reinforces the club’s reputation for excellence,” says Quincy Country Club Executive Chef Kevin Minnick.
Mooneys
