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Experienced Executive Chef with a demonstrated history of working in the hospitality…
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Matthew Blazey reposted thisMatthew Blazey reposted thisThe DeLozier Group is working with a private club located in the Southeastern United States to identify a culinary professional to lead its $2.7 million food & beverage operation. To learn the job specifications for this confidential search, please message Scott Craig WCMC, CCCD, HoF or Patrick DeLozier
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Matthew Blazey reposted thisMatthew Blazey reposted thisMeet Sean Eason—Executive Chef of Meridian Hills Country Club and member of C+RC's 2026 40 Under 40 class. Eason spent the first half of his career working across a wide range of hospitality operations to broaden his technical foundation and study leadership from different mentors. Those experiences shaped his standards and clarified the type of culture he wanted to build. Leadership and legacy are central to his approach. Eason focuses on mastering his craft while developing teams built on humility, accountability, and opportunity. He encourages young chefs to absorb everything around them, learn from anyone regardless of title, and say yes to growth before recognition. Check out Eason's full profile: https://lnkd.in/eu4_UDsN And the rest of the 2026 40 Under 40 Class here: https://lnkd.in/g9T3m5ae #clubandresortchef #202640under40 #40under40
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Matthew Blazey reposted thisMatthew Blazey reposted thisChefs, I have an inside track on a wonderful opportunity here in Indiana. A phenomenal club with an even better leadership team, governance, and membership. Looking for a strong up and coming Sous Chef that is looking for growth and mentorship or, a full fledged Chef that is looking for an opportunity to build a partnership filled with respect with the current Executive Chef. Peak season is BUSY but the off season allows for much needed balance. Pay is at the top end of the market for the role. Message me for more details and I can help make introductions with the recruiting team. #private #clubs #hiring #food #beverage #chef #hiring
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Matthew Blazey reposted thisMatthew Blazey reposted thisI was talking with a friend and fellow GM about an experience with one of their young-in tenure emerging club leaders. It’s baffling that many GMs hesitate to hire fresh Hospitality Management graduates, yet they’re the first in line to poach those same professionals once someone else has taken the "leap of faith" to train them. Club Leaders complain about a talent shortage, but we can't expect a harvest if we aren't willing to plant the seeds. These young-in-tenure, emerging hospitality leaders are often more perceptive than others give them credit for—they see the forest through the trees and know which leaders have actually invested in their growth from day one.
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Matthew Blazey reposted thisMatthew Blazey reposted thisI’m a little behind in getting this shared, but that’s only because it’s so hard to say goodbye to a powerhouse like Laurel Pike. After three and a half incredible years, our pastry chef is heading West to join the "Pike Clan" in Arizona this April. It is difficult to put into words what Laurel has meant to our culinary program and our membership. From day one, she didn’t just manage our pastry and bread programs—she elevated them to a level we hadn’t seen before. My favorite memory of Laurel will always be our team's brainstorming sessions. The moment we hit the dessert course, her face would light up with a massive smile, and you could practically feel her vibrating with excitement for her next creation. That kind of passion can’t be taught; you just have to strap in and enjoy the ride. While I’ll miss my daily "Good morning, Miss Laurel" on my rounds, I am so thrilled to see her achieve her long-time dream of moving to Arizona. Keep being awesome, Laurel, you’re a true rock star. #sycamorepride PS - To my fellow Club Managers and Executive Chefs in Arizona: Consider this a fair warning—there is a superstar heading your way! My best advice? You’d much rather have Laurel on your team than on the team across the street. If you want to hear more about the incredible impact she had here at Sycamore Hills Golf Club, don’t hesitate to reach out. Your pastry program will thank you.
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Matthew Blazey reposted thisMatthew Blazey reposted thisExecutive Chef career opportunity at Monterey Peninsula Country Club in Pebble Beach, CA. Learn more at https://bit.ly/40cAcoJ. #CulinaryCareers #ACFcareers #ACFchefsExecutive Chef Career Opportunity at Monterey Peninsula Country ClubExecutive Chef Career Opportunity at Monterey Peninsula Country Club
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Matthew Blazey shared thisGreat opportunity to step into a role poised for success! Charles Myers, CEC is certainly leaving big shoes to fill. Whosever lucky enough to call SHCC their next home is stepping into a marvelous situation…Matthew Blazey shared thisA spectacular opportunity for a chef to join an energetic environment and lead with a strong culinary vision and a true passion for all aspects of culinary arts! David Meyers Bill Schulz Daniel Hugelier Jason Hall, CMC American Master Chefs' Order GARY BEHAN #ClubChefs #SummitHillsCountryClub #KYChefs #ACFChefsExecutive Chef, Summit Hills Country Club - Crestview Hills, KYExecutive Chef, Summit Hills Country Club - Crestview Hills, KY
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Matthew Blazey reposted thisLaurel Pike my prior pastry chef I had the pleasure of working with is moving to the Phoenix area this April and will be looking for pastry chef or assistant opportunities. She’s hardworking, creative, and a great manager and teammate. Please feel free to reach out if you’d like to connect.Matthew Blazey reposted thisWith a decade of experience as a pastry chef in catering and restaurants, including recent work at a golf club, I am excited to announce my relocation to Arizona. I am currently seeking a position in a club or resort to further my culinary journey. I look forward to the opportunity to work in a new market, gain new skills, and collaborate with a creative team. The last three years has been a blast! I’ve learned a lot and been able to work on some really special projects with some great chefs, so I am really excited for what this year holds and for what is yet to come!
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Matthew Blazey reposted thisMatthew Blazey reposted thisDr. William D. Frye was rigid. But he was fair. He was exactly what I needed - a swift kick in the rear after not taking my first two years of college very seriously. Instead of dismissing me, he sat me down and told me to get it together. Study. Don’t wear sweatpants to class. Go get experience. Frye wasn’t my assigned “advisor,” yet he did just that - advised, mentored, and believed in me. He brought up the idea of private Country Club management, and pushed me to get practical experience. I applied to the Country Club of Buffalo in 2003, the GM/COO was the great Timothy Minahan, CCM, CCE - who taught me quickly you don’t tell Jeremy Jacobs we don’t have hardboiled eggs at the halfway house! (Ha!) Essentially, it opened a door to the industry I now serve. From that point forward, I was nervous to let Frye down, because he invested in me - my grades shot up and made Dean’s list senior year. While most hospitality schools were focusing on hotels, Frye found a niche with the Club Management Association of America - starting the Niagara University CMAA student Chapter, putting Niagara University on the map. “NU’s” student chapter went on to provide students with experiences at CMAA’s world conferences, internships to platinum top 100 clubs all over the country, and professional opportunities that outweighed the other sectors of hospitality at NU’s college. 10 years later in 2015, I was invited back to speak to his class. That’s where I met Amanda Sprenger, CCM. Years later, worked with other fruits of his labor: Rachel (Zilka) Black, CCM , Brandon Sears, Zachary Recckio , Zachary Farkas and met others fantastic stars like Alexis (Lecceadone) Kaiser, too many to name. Early disciples of his program are now lifelong friends like Mike Karnath, COO of Wanakah CC. There are dozens and dozens of his students that now hold prominent positions within the private club industry - and some of the best private clubs in the industry recruit from Niagara because NU is known as one of the very best - a 10x + champion for best student chapter designated by CMAA. Alongside Frye, other amazing program leaders began to surface, such as Rod Warnick - creating friendly competition between various hospitality schools - and providing a conduit for clubs to recruit the very best talent! RIP to a stalwart, scholar, and passionate individual who at the end of the day, only wanted the very best for his students. You will be missed Dr. Frye.
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Matthew Blazey liked thisMatthew Blazey liked thisStop Letting Your Bottom Line End Up in the Compost Bin In professional kitchens, waste doesn’t just disappear into the trash can. It quietly bleeds your bottom line dry with each shift. Over-portioned steak, wilted herbs, forgotten prep containers in the walk-in with vegetables, proteins and sauces, and unnecessary trim compounds into lost profit night after night. In an industry built on razor-thin margins, one careless habit can snowball into thousands of dollars walking out the back door. Kitchens move fast, but speed without discipline creates chaos: I have seen it time and time again, over-ordering, poor rotation, inconsistent execution, lack of management checking the coolers daily and product being treated as disposable instead of valuable. What this teaches is careless execution, bad habits and showing the staff that if the Sous Chef or Executive Chef don’t care, why should I? The strongest kitchens understand that every ingredient has a cost far beyond its price tag. Labor, sourcing, storage, preparation, and the effort it took to get it onto the plate. I believe true culinary leadership comes from creating a culture of accountability and respect for the product. Respecting ingredients means using them with intention, maximizing yield, cross-utilizing components, and most importantly, teaching teams to think beyond convenience. In my work as an Executive Chef and Culinary Consultant, I have found that waste is often a reflection of deeper operational problems: lack of communication, poor systems, weak training, or loss of pride in the craft. The chefs and teams that succeed long-term are the ones obsessed with details, because profitability lives in the details. A disciplined kitchen doesn’t just produce better numbers; it produces better cooks, stronger standards, and a deeper appreciation for the food itself. Is your club ready to turn kitchen waste into operational wins? I specialize in helping elite clubs, resorts and resorts optimize their culinary performance through strategic oversight and operational excellence. Let’s streamline your back-of-house so you can focus on what matters most: an exceptional member experience. Let’s connect to discuss a customized operational audit for your property. Click the link in my bio or go to www.chefhannahflora.com #CountryClubManagement #CulinaryConsulting #FoodWaste #HospitalityExcellence #ExecutiveChef #OperationalEfficiency #SustainableDining
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Matthew Blazey liked thisMatthew Blazey liked thisAccording to scientists, your 40s are the most exhausting decade of life. Safe to say Craig and Kaylee agree 😬 #TODAYShow
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Matthew Blazey liked thisLance S. Cook - WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II
Lance S. Cook - WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II
Matthew Blazey liked thisHumbled to have been asked to prepare an AAC dinner following the Southeast Regional Symposium. Opportunities like this are a reminder of why I love what I do - bringing people together through food, creativity, and a shared experience at the table. Grateful for the trust, the platform, and the chance to showcase something special. It was such an unforgettable evening. Great job by the FCC culinary team and ACF chapter volunteers. Thank you ACF Communications Forsyth Country Club Jassim Abdelaziz Luisa Trabanino 💛❤️💙 -
Matthew Blazey liked thisLance S. Cook - WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II
Lance S. Cook - WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II
Matthew Blazey liked thisFun dinner last night 🍽️ 🍷 @ Forsyth Country Club Dessert by the talented Luisa Trabanino 💛❤️💙 -
Matthew Blazey liked thisMatthew Blazey liked thisOne week ago, we were in Colorado! Feeling incredibly grateful for the opportunity to visit my sister and her family, stay at the beautiful Broadmoor, and learn from talented chefs at the Chef to Chef Conference. This year, I was asked to speak…and I did it! Go me! I’m so thankful for the encouragement from the CBC team and members, as well as my family, friends, and colleagues. Congratulations to Chef stephen Billiar for his 40 under 40 recognition, and to the chefs inducted into the Hall of Fame! Each year, this conference offers so much - from insightful sessions to reconnecting with colleagues, meeting new chefs, sharing stories and building connections. Thank you Joanna DeChellis and Club + Resort Chef for asking me be a part of it! Truly an awesome experience! Looking forward to next year! 👩🍳💕😎 #C2C2026 #cheftochef2026
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