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Experienced Executive Chef with a demonstrated history of working in the hospitality…
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2y
Congrats Stacie
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7y
Yeah man shrimp ceviche
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7y
Thanks, I need some milkkkkk
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Bryan LaForge liked thisBryan LaForge liked thisOne of the hardest parts of this industry is watching great Chefs move on. After years serving as my right hand, first as our Banquet Chef and later as an Executive Sous Chef, I'm excited to share that Chef Nicholas Drew has accepted his first Executive Chef position closer to home. While we'll certainly miss him, this is exactly the kind of success you hope to see. Watching someone you've worked alongside grow is one of the most rewarding parts of this profession. His impact on our culinary team has been immeasurable. From leading some of our largest banquets and signature events to standing beside me onstage during Chef to Chef, he has been a trusted leader, mentor, and friend. Our operation is stronger because of his dedication, professionalism, and commitment to excellence. Congratulations, Chef Nicholas Drew. You've more than earned this opportunity, and I know you'll do great things. As one chapter closes, another begins. This is a rare opportunity to help lead an amazing team here at The Country Club of Virginia. The role oversees the banquet team, purchasing, and seasonal culinary operations and helps lead an operation that serves nearly $9 million in annual food sales across the outlets. If you're a servant leader passionate about developing others, thrive in high-volume, high-quality operations, and are looking for the next step in your career, I'd love to hear from you. I will share more details in the coming Weeks as we move through the process. https://lnkd.in/eHaJVNCK Please join me in congratulating Chef Drew on his exciting next chapter; he will be missed.
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Bryan LaForge liked thisBryan LaForge liked thisBehind every great meal is an even greater chef. Last night, our culinary team took center stage, sharing signature creations and giving members a delicious glimpse into the passion, creativity, and craftsmanship behind our Club's dining program
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Bryan LaForge liked thisBryan LaForge liked thisMeet Tim Harvey—Executive Chef of Cattail Creek Country Club (formerly Manor Country Club) and member of C+RC's 2026 40 under 40 class. Harvey has built his program through steady effort, discipline, and a clear commitment to his team. He prioritizes developing young chefs, believing that their growth and confidence ultimately strengthen the entire operation. Harvey is motivated by member satisfaction and takes pride in direct feedback from those he serves. When faced with the sudden loss of key team members, he rallied his staff and maintained standards without disruption. He encourages young chefs to work hard, seek mentors, and take responsibility for teaching others along the way. Check out Harvey's full profile: https://lnkd.in/ex69vVGR And the rest of the 2026 40 Under 40 class here: https://lnkd.in/g9T3m5ae #clubandresortchef #202640Under40class #40Under40Class
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Bryan LaForge liked thisBryan LaForge liked thisA proud moment for the University Club of Washington, DC. We celebrated the official unveiling of the Historic Landmark Plaque, marking our inclusion on the National Register of Historic Places. This recognition is a tribute to the legacy, architecture, and cultural importance of our Clubhouse. Thank you to the University Club Historic Preservation Foundation and all who joined us for the champagne toast and garden gathering — a truly memorable evening honoring our past and celebrating our future. #HistoricLandmark #Preservation #UniversityClubDC #DCHistory #NationalRegister #HeritageCelebration #HistoricPreservation #ArchitectureMatters #LegacyInTheMaking #WashingtonDC #LandmarkEvent #UClubDC
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Bryan LaForge liked thisBryan LaForge liked thisWith some of our Chefs & culinarians taking well deserved vacation time before season gets cranked up, I've been in early taking care of our team family meal. I grew up a typical Midwestern suburban kid with a stay at home Mom @momo_of_7 who had dinner on the table every night when my Dad got home from work. I don't remember ever having anything I didn't like. My brother @bpresolute and sister @mrsadub4 and I all had are favorites. My Mom is an great cook. One of mine absolutely has to be Meatloaf. I don't have her recipe, not sure there really was one but I decided to make it for the team today. I have been cooking professionally for over 35 years now, this tastes great but no where near as good as my memories of Mom's dinner! . #cheftimrecher #cookeveryday #shakingpansandnourishingsoulsforover35years #family meal #takecareofthosewhotakecareofyou #howyoudoanythingishowyoudoeverything #mameatloaf #Meatloaf
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Bryan LaForge liked thisBryan LaForge liked thisOsso Bucco, risotto Milanese, sauteed asparagus , gremolata . #cheftimrecher #cookeveryday #classicalcooking #itsaclassicforareason .
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Bryan LaForge liked thisBryan LaForge liked thisWe’re just a few weeks away from unveiling the secrets behind the velvet rope (and caution tape) to our staff and members! The North Clubhouse is truly remarkable and has been thoughtfully designed to redefine excellence in both facilities and amenities. --- **First Floor: 19th Hole** - A welcoming space featuring card tables and a sunken bar. - Immaculate induction buffet unit with detailed woodworking and leather ceilings. - Convenient access to locker rooms, bag rooms, Clubhouse, pro shop, and Golf course. **Second Floor: Leonard’s** - Family restaurant named after founder Marvin Leonard. - Centered around a stunning stone hearth pizza oven. - Breathtaking 360-degree views of the Golf course with indoor and outdoor bar access. - Year-round patio seating equipped with solar shading, fans, and heaters. **Third Floor: Hawks Landing** - Exclusive adults-only dining venue named after Ben Hogan. - Features 185 wine lockers, dry-aged meat cabinet, and Santa Maria-style live fire cooking grill. - Includes a raw bar and sushi station with rotating selections for a unique culinary experience.
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Bryan LaForge liked thisBryan LaForge liked thisI'm excited to share a glimpse into our upcoming project! Almost two years ago, in November 2023, we said goodbye to an older building that had seen better days and rebuilt a three story, 36,000 square foot facility to house two new kitchens, three restaurants, golf and other amenities. This transformation to a modern facility is aimed at enhancing not just the dining experience for our members but also the well-being and morale of our hardworking staff. This move represents more than a mere relocation; it signifies a complete overhaul and a fresh start. Over the past few years, we've poured our hearts into developing new brands, logos, and unique visions for each dining level. As we prepare for a staged opening, we want to assure everyone that while we are leaving behind the old, we also carry forward the memories and lessons learned. We hope to inspire and invigorate our industry while attracting top talent, creating an atmosphere that embraces the future while honoring our past. ⭐️Join me on this journey as we begin to unveil more details. #fortworthdining #fortworth #fwrestaurants #transformation #journey #texas #clubchef #behindthescenes #upgrade #newrestaurant #fortwortheats
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MOUNT VERNON COUNTRY CLUB
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Michael Dussault
"What a long strange trip it's been" 🧑🍳 The culinary industry is more dynamic and demanding than ever before. As chefs and culinary leaders our roles extend beyond what’s on the plate. We are leaders, mentors, operators, cost managers, brand ambassadors, and culture builders. While the kitchen has always required discipline and precision, it now also demands adaptability, emotional intelligence, and a deep understanding of business. In recent years we’ve navigated a pandemic, supply chain disruptions, labor shortages, rising food costs, and shifting guest expectations. Yet, amidst these challenges, I have witnessed remarkable resilience. Young chefs have stepped up with creativity beyond their years, seasoned chefs have reinvented concepts to remain relevant, and teams have rallied together when it mattered most. The future of our industry hinges on three key elements: - Investing in People: Training, mentorship, and creating clear paths for growth are essential. A strong team is built on opportunity and respect. - Operational Excellence: Creativity must be supported by systems. Food cost control, waste reduction, and smart sourcing are just as crucial as flavor development. - Authenticity: Guests seek connection. They desire stories, transparency, and experiences that feel genuine. Great food will always be at the heart of our work, but great leadership is what sustains it. To my fellow hospitality professionals: continue to push standards, mentor the next generation, and never stop learning. Our industry thrives when we elevate each other. Stay sharp🔪
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