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Club and Resort Talks

Author: Club and Resort Talks

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Club and Resort Talks is a bi-weekly podcast discussing everything that happens within the club and resort industry. These topics can range from running a golf course and managing the property to growing the game and even eating/drinking at the club. If it happens at a club, on a golf course or in a resort, we'll talk about it.
33 Episodes
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In this episode of Club and Resort Talks, sponsored by Chairman’s Reserve® Meats, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Rhy Waddington, Executive Chef of Winged Foot Golf Club in Mamaroneck, N.Y. Over the past two years, Chef Waddington and his team have been preparing for a U.S. Open that was nearly canceled or relocated several times before July. But it’s finally here and while it looks a little different than past opens, Winged Foot’s food and beverage team has gone above and beyond to make sure the culinary experience for players is just as memorable as the course.
In this episode of Club + Resort Talks, sponsored by Northstar, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Sean Dwyer, Pastry Chef of Hamilton Harbor Yacht Club in Naples, Florida. Chef Dwyer is known for his whimsical, intricate desserts but more impressive is his persistence and need to always evolve and improve. For him, pastry is personal and it’s an important element in the success of the club as whole. Chef Dwyer works closely with the club’s Executive Chef and he goes out of his way to make himself available to the members for whatever pastry they need or want.
In this episode of Club and Resort Talks, sponsored by Prosciutto di Parma, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Steve Boutin, Executive Chef of Brooklawn Country Club in Fairfield, Conn. Chef Boutin has only been with the club for a few months and while it has been challenging, he is no stranger to hard work thanks to the passion instilled in him by his uncle. His strategy through quarantine and beyond has been to keep menus simple and refined and to run dishes that resonate with members. He is also finding new, socially distant ways to connect with his new membership through blogs and recipes.
In this episode of Club and Resort Talks, sponsored by Chairman's Reserve, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with James Patterson, Corporate Executive Chef for McConnell Golf and Executive Chef of Sedgefield Country Club in Greensboro, NC. Since the pandemic hit, Patterson and his team haven't missed a beat. They've retooled operations, shifted models and found creative ways to continue to serve members and guests the quality they've come to expect. Throughout the challenges, the relationships Patterson has established with his suppliers and vendors has helped to sustain the club while further elevating the importance of F&B.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Kevin Walker, CMC, Executive Chef of Ansley Golf Club in Atlanta, Ga. In the middle of July, Chef Walker tested positive for COVID-19. And while there are plenty of unknowns in the days ahead, he is making plans for when the club comes out on the other side of this crisis.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Ron Duprat, Executive Chef and Food & Beverage Director of Amarillo Country Club in Amarillo, Texas. Chef Duprat has been with the club for only a short time, but he’s on a mission to reinvigorate the club’s food-and-beverage program, while focusing on important issues like diversity, mindful eating and what the hospitality industry might look like post-COVID.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with James Satterwhite, Executive Pastry Chef of Charlotte Country Club. Chef Satterwhite has played an important role in the club’s COVID-19 response plan while simultaneously pivoting his pastry strategy to better serve members during quarantine and beyond.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Joseph Longo, Executive Chef of Frenchman’s Reserve Country Club in Palm Beach Gardens, Fla. After more than 16 years as Executive Chef of Broken Sound Club in Boca Raton, Fla., Chef Longo was ready to take on a new challenge. Little did he know, the “typical” challenges associated with a new job would be vastly compounded by the COVID-19 pandemic. In the face of countless obstacles, Chef Longo stayed true to his style, leading by example, focusing on food and slowly transforming the culture of the kitchen.
On this episode of Club + Resort Talks, Rob Thomas, Senior Editor of Club + Resort Business, chats with Gary Player, one of only five men to win the career Grand Slam and a recent recipient of the Presidential Medal of Freedom. We discuss everything from his storied history in the game of golf and design philosophies, to his views on fitness and thoughts on growing the game. Lastly, who would make up his Dream Foursome? Sit back, relax and enjoy as we talk with one of the greatest golfers to ever tee it up.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Fred Ramsey, CEC, Executive Chef of Pelican Golf Club (Belleair, Fla.). Chef Ramsey has spent his entire career navigating a complex racial divide between himself and others in the kitchens and clubs where he’s worked. Despite those challenges—or maybe because of them—Chef Ramsey is an incredibly strong and steady leader.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Tom Hall, Executive Chef of Green Spring Valley Hunt Club (Owings Mills, Md.) about reopening after COVID-19 closures. The two discuss how Chef Hall is excited about smaller menus because it gives him and his team a chance to change things up more frequently and offer members even more seasonally-focused dishes.
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Jonathan Moosmiller, CMC, Director of Food & Beverage with Southern Hills Country Club (Tulsa, Oklahoma) about his multi-phase plan to reopen club dining after COVID-19 closures.
On this episode of Club + Resort Talks, we chat with Patrick Troy, Executive Vice President of Sales at TUUCI. He has been with the company for nine years in various roles working closely with the Hospitality, Retail and Trade segments of the business. We talk about the company's most popular umbrella models for the club and resort industry and what sets TUCCI umbrellas apart from the competition. Sit back, relax and enjoy as we throw a little shade on the parasol business.
Carroll - Podcast

Carroll - Podcast

2020-03-1119:41

In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Charles Carroll, CEC, AAC, Executive Chef of River Oaks Country Club in Houston, Texas about club's recent snack bar renovation, best practices for new menu rollouts, labor challenges, what he looks for in new hires, River Oaks CC's green beret sous chef program, and how he maintains his busy work/life balance.
On this episode of Club + Resort Talks, we chat with Ed Doyle, President of RealFood. Find out what RealFood is doing to help the club industry and what the future may hold. We'll even chat a bit about BBQ. Sit back, relax and enjoy.
Before moving on to a new Executive Chef position, Brandon Gross, former Executive Sous Chef of The Metropolitan Club of The City of Washington (D.C.) and Vincent Horville, Executive Chef, discuss how they've evolved as a team over the past three years and how that dynamic will serve them both in the years to come.
Lawrence McFadden, CMC, General Manager/COO of the Union Club of Cleveland, discusses the importance of positive thinking, self-awareness and accepting criticism.
On this episode of Club + Resort Talks, we chat with Ed Donnelly, founder of AmourCBD to discuss not only how CBD can help your game, but also your pro shop's bottom line.
On this episode of Club + Resort Talks, we chat with Brian Hawthorne, Executive Director of Golf Operations at Wynn Golf Club on the Las Vegas Strip. Brian discusses the reasons behind closing the golf course and then its triumphant return—being re-imagined by golf course architect Tom Fazio. Reaction from golfers has been great and there's more to come.
On this episode of Club + Resort Talks, we chat with golf course architect Dr. Michael Hurdzan, who has written a number of books and has his fingerprints on some very well-known courses such as Erin Hills, Scioto CC and The Philadelphia Cricket Club, to name a few. He’s also one of only a handful of people to achieve the non-playing “grand slam” as the recipient of the highest honor from each of the big three of our industry – the Golf Course Superintendents Association of America, the American Society of Golf Course Architects and the Golf Course Builders Association of America
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