Club + Resort Chef

Angel Herrera, Executive Chef of Highlands Country Club, is joining us as an instructor of PlateCraft 2026! As Executive Chef of Highlands Country Club he blends thoughtful leadership with refined technique and a collaborative kitchen culture. Since stepping into the role in 2022, he has focused on mentorship, purposeful sourcing, and building a strong, supportive brigade. He was featured in Club + Resort Chef’s 40 Under 40 Class of 2025 for his contributions to club culinary programs. Take advantage of an event that brings together all these notable chefs and register for PlateCraft 2026 taking place November 2-3 at Cullasaja Club in Highlands, N.C.. Get registered here: https://lnkd.in/g-Hefb2f #clubandresortchef #PlateCraft2026

Erica Medina, CSC, Chef de Cuisine at The Country Club of Virginia (Richmond, Va.) and C+RC 40 Under 40 alum, created her Wild Alaskan Coho Salmon recipe around the bright, natural flavor and color of the fish. By taking a lighter approach to the recipe, Medina honored the dish by creating flavors to make the salmon tase more like itself. She understands the importance of giving members a dish that feels familiar, but wanting to experience something different than a traditional meal they could make at home. She finds that balance and more in the recipe below. https://lnkd.in/di6JazYn Recipe: https://lnkd.in/dCFg2jKC

Sam Brod, CEC, Senior Executive Chef of The Landings Golf & Athletic Club, joins us as an instructor at PlateCraft 2026! Throughout his career, Brod has worked at some of the nation’s most prestigious culinary establishments, including Broadmoor Hotel in Colorado Springs, Cherokee Town & Country Club in Atlanta, The Vintage Club in California, and Grandfather Golf & Country Club in North Carolina. These experiences helped him hone his skills and develop his leadership style, blending classical techniques with innovative approaches to menu creation and kitchen management. In 2023, Brod was named the Club + Resort Chef of the Year at the Chef to Chef Conference. He is also a Certified Executive Chef through The American Culinary Federation. He is also the driving force behind The Landings Golf & Athletic Club’s Certified Apprenticeship Program, where he continues the cycle of mentorship, and training the next generation of culinary professionals. Brod’s culinary philosophy is deeply rooted in classical cooking techniques, with a strong emphasis on using fresh, local, and seasonal ingredients. Sustainability is at the core of his approach, and he works closely with local farmers, purveyors, and broadline vendors to source the finest ingredients. Spots are limited for PlateCraft 2026, so be sure to get registered now. You don't want to miss out hearing from chefs like Brod. Register here: https://lnkd.in/g-Hefb2f #clubandresortchef #PlateCraft2026

Michael Matarazzo, Executive Chef of Farmington Country Club, is joining us as an instructor for PlateCraft 2026!  At Farmington, Matarazzo oversees a large, high-performing team and a complex food-and-beverage program serving a deeply engaged membership, with a focus on consistency, standards, and culture. Matarazzo began his professional training with an apprenticeship at The Greenbrier, where he developed a disciplined foundation in classical technique and high-level service. Throughout his career, Matarazzo has built and led culinary teams at premier clubs, earning a reputation for developing people as deliberately as he develops programs. At Farmington Country Club, he currently leads a brigade of more than seventy professionals. In 2022, the club was recognized by Club + Resort Chef for delivering the No. 1 club culinary experience in America. Beyond day-to-day operations, Matarazzo is widely respected within the private club industry for his perspective on leadership, mindset, and long-term sustainability in demanding environments. His approach is shaped by firsthand experience navigating pressure, burnout, and recovery at the highest levels of performance. That lived experience informs how he builds teams, sets expectations, and creates cultures where accountability and well-being coexist. Join us at the Cullasaja Club in Highlands, N.C., from November 2–3, 2026 to learn from Michael Matarazzo! Register now: https://lnkd.in/g-Hefb2f #clubandresortchef #PlateCraft2026

In this episode of Master Class, sponsored by RATIONAL AG, Andrew Haapala, Executive Chef of The Country Club of Virginia demonstrates how to prepare his chorizo belly with ensalada chicharrón con arroz, heirloom tomato ‘pico,’ salsa de suegra and margarita. Watch the Master Class: https://lnkd.in/gRjPjjSE View the recipe: https://lnkd.in/gCFWuN-D #clubandresortchef #MasterClass #AndrewHaapala #TheCountryClubofVirginia

Geoffrey Lanez, CMC, MBA, Executive Chef of The Patterson Club, is joining us as an instructor at PlateCraft 2026! A graduate of Johnson & Wales University, Lanez earned his MBA in 2014 after completing his bachelor’s degree in food service management. His passion for culinary excellence led him to compete at the highest levels, including as a member of the ACF Culinary Team USA, earning multiple medals at the Culinary World Cup and IKA/Culinary Olympics. Beyond competitions, Lanez is a dedicated mentor, coaching numerous award-winning chefs and student competitors. Recognized among Club + Resort Chef’s 40 Under 40 and as a JWU Graduate of the Last Decade, he continues to shape the industry through mentorship, education, and innovation in club dining. Don't miss out on learning from Geo Lanez. Get registered for PlateCraft 2026 now before the event is sold out: https://lnkd.in/g-Hefb2f #clubandresortchef #PlateCraft2026

Only THREE spots remain for PlateCraft 2026! Don't wait, get registered for the November 2-3 event in Highlands, N.C. This year's theme—Live Fire—explores the techniques, ingredients, and artistry of cooking with wood, charcoal, and open flame. Through hands-on workshops and collaborative cooking experiences, attendees will refine their craft, exchange ideas with fellow chefs, and discover new ways to create bold, memorable dining experiences centered around the elemental power of fire. Register now: https://lnkd.in/g-Hefb2f #clubandresortchef #PlateCraft2026

Rick Becker, Executive Sous Chef at Elkridge Club in Baltimore, Md., says his chorizo and squash tostada was inspired by the changing seasons. The dish features a crisp corn tortilla, black bean spread, crumbled chicken chorizo, chili-roasted squash, crunchy pickled red onion and radish salad, crumbled Cotija cheese and pumpkin seeds for added crunch. A celebration of autumn flavors, combining smoky, spicy, sweet, and bright elements into one dish. Read about the recipe: https://lnkd.in/ggerznVU View the recipe: https://lnkd.in/g3M2m36m #clubandresortchef #BehindThePlate

Andrew Haapala, Executive Chef of The Country Club of Virginia, is joining us as an instructor at PlateCraft 2026! Before being named Executive Chef at The Country Club of Virginia, Haapala spent nearly a decade as Executive Sous Chef at the club, gaining deep operational knowledge of its scale and complexity. His culinary background spans the full spectrum of the industry, from small independent kitchens to platinum-level private clubs. That range informs his practical approach to menu development, capital planning, cost control, and staffing. Haapala is known for building systems that support creativity without sacrificing discipline, and for developing teams capable of executing at a high level during the club’s busiest moments. Learn from Andrew Haapala and join us November 2-3 at Cullasaja Club in Highlands, N.C. for this year's event. Register now: https://lnkd.in/g-Hefb2f

At PlateCraft 2026, Geoffrey Lanez, CMC, MBA, Executive Chef of The Patterson Club, will serve as an instructor and share practical ways chefs can introduce live-fire cooking into an à la carte menu. With Live Fire as this year’s theme, attendees will work with wood, charcoal and open flame through hands-on workshops and collaborative cooking experiences. The theme will make PlateCraft especially interactive, giving chefs the chance to learn by cooking alongside instructors and one another. Geoffrey’s session will focus on using live fire to enhance and finish dishes in ways that feel natural and can be adapted to different kitchens and service styles. PlateCraft 2026 will take place Nov. 2-3 at Cullasaja Club and Highlands Country Club in Highlands, N.C. Learn more about Geoffrey and what he plans to bring to PlateCraft: https://lnkd.in/giuJ5tsN #clubandresortchef #PlateCraft2026 #LiveFire