A Strategic Alliance in Hiring Your Next Executive Chef

David Meyers was instrumental in bringing to us an Executive Chef that not only was right for The Country Club of Lincoln, but he also made sure The Country Club of Lincoln was right for the candidates he presented.  He knows the industry, he knows his clients, and he knows his candidates.  He makes sure the situation is right for all.  David then follows up and makes sure everything is going well.  I would not hire an Executive Chef without David.

 

Thomas R. McKitterick, CCM

General Manager / Chief Operating Officer

The Country Club of Lincoln
Lincoln, NE

 
 

"Chefs At Work"

 

Ralph Feraco imageOur November 2013 interview with...

Ralph C. Feraco, CEC, AAC

Executive Chef at Naples Sailing & Yacht Club
Naples, Florida

by Bill Schulz, MCM & David Meyers

 

In this issue we are featuring Ralph Feraco, CEC, AAC the Executive Chef at the Naples Sailing & Yacht Club, Naples, FL. Chef Feraco has allowed us to probe deep as he addresses various questions during our interview with him. We especially liked how Chef Feraco handles the clubs staff meal using the talents and various nationalities of his staff. Not only is he pleasing the clubs staff, he is showcasing his cooks and making them feel good about what they create and were they came from. We hope you will enjoy what Chef Feraco has to say.

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Nelson Millan imageOur May 2013 interview with...

Nelson Millan

Executive Chef at San Antonio Country Club
San Antonio, Texas

by Bill Schulz, MCM & David Meyers

 

It is very gratifying to know of a chef who is not only a master technician of his trade; but is also a stellar presence in his community. Executive Chef Nelson Millan is one of those rare individuals who manages a top-notch kitchen while finding time to guide and mentor local culinary students in the San Antonio area, the site of the new Culinary Institute of America Southwest Campus.

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Brian Beland imageOur March 2013 interview with...

Brian Beland, CMC

Executive Chef/Director Food and
Beverage Country Club of Detriot

http://ccofd.com
by David Meyers

 

Recently Certified Master Chef, Brian Beland, CMC, shared his perspectives on professional development; team management and the required elements necessary to build a “top-tier” club food service culture under his supervision as Executive Chef/Director of Food and Beverage of the Country Club of Detroit.

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Scott Ryan imageOur August 2012 interview with...

Scott Ryan, CEC

The Country Club, Peper Pike, OH

http://thecountryclub.com
by David Meyers

 

A discussion about keeping The Country Club’s Culinary program relevant, aligned with memberships demands and culinary employees expectations; what makes The Country Club unique from a culinarian’s view and’ what competing for the American Culinary Federation’s top honor, “Chef of the Year,” means to you, Club and your culinary program.

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Scott Craig imageOur Spring 2012 interview with...

Scott Craig, CEC

Myers Park County Club, Charlotte, NC

by David Meyers

 

A discussion embracing the many benefits of modern and social technologies in the culinary workplace, required tools and concepts toward successfully implementing new programs and Scott’s personal purpose and perspective toward the merits of operating his own cookery blog.

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Michael Garbin imageOur Summer 2011 interview with...

Michael Garbin, CEC, AAC, ACE, HOGT

Executive Chef, Union League Club of Chicago

by David Meyers

 

The continuing economic slump has been most difficult on city center clubs like yours. How have you met these challenges, how have conditions effective services and evolved city club foodservice today, and beyond.

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Mark Rigano imageOur Spring 2011 interview with...

Mark Rigano

Executive Chef / Director of Food and Beverage
Toscana Country Club

by David Meyers

 

A discussion about Mark’s career path, evolving into the role as a Chef and “B” Director, his management philosophy and approach to leadership.

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Russell Scott imageOur November/December 2010 interview with...

Russell Scott, CMC, AAC

Isleworth Country Club

by David Meyers

 

A discussion about Russell’s career journey including steps towards becoming a Certified Master Chef and Culinary Olympian, mentoring, and keeping your passion for your craft peaked through unconventional continuing education methods.

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Michael Redmond imageOur September/October 2010 interview with...

Michael Redmond, CEC, AAC

Assistant GM of Food and Beverage
The Metropolitan Club, Washington, DC

by David Meyers

 

A discussion about how Michael parlayed his culinary experiences and ambitions towards greatness, leading respected club culinary operations and now on the fast track to club General Manager responsibilities.

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Patrick Gebrayel imageOur July/August 2010 interview with...

Patrick Gebrayel, CEC

Heywood’s Provision Company, Atlanta, GA
An Artisan Meat Processor & former Executive Chef Dunwoody Country Club

by David Meyers

 

A discussion with longtime friend and respected Executive Chef Patrick Gebrayel, CEC, proprietor of Heywood’s Provision Company, Atlanta, GA, an Artisan Meat Processor and immediately former Executive Chef with Dunwoody Country Club.  We hope you enjoy his perspective on establishing a successful Farm to Table program, Beekeeping and HACCP, all timely buzz topics in our industry.

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Robert Fasce imageOur May/June 2010 interview with...

Robert Fasce, CEC, AAC

Rolling Rock Club, Ligonier, PA

by David Meyers

 

A discussion about working under highly acclaimed chef/owner Patrick O’Connell at the Inn at Little Washington, Rolling Rock Club’s uniqueness surroundings and cuisine, and the process and thrill of being considered for the Executive Chef position at The White House.

 

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Kevin Walker imageOur March/April 2010 interview with...

Kevin Walker, CMC, AAC

Cherokee Town & Country Club

by David Meyers

 

A discussion about influencing a major clubhouse/kitchen renovation, successfully implementing a Sous Vide program and an overview of the steps and qualities required in becoming a Certified Master Chef.

 

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Jerry Schreck imageOur January/February 2010 interview with...

Jerry Schreck, Executive Chef

Merion Golf Club, Ardmore, PA

by David Meyers

 

Discussion touching on Jerry’s diverse industry experiences preparing him for club success, required character qualities a club chef must possess and the importance of networking and its role in continued professional development.

 

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David Meyers Associates, Ltd.

CULINARY INSTITUTE OF AMERICA SOCIETY OF FELLOWS — 2012

Offices in Chicago, IL and Austin, TX

890 East Higgins Road, Suite 150C,  Schaumburg, IL 60173

Phone: 847.705.6700 & 512.388.4100  •  Fax: 512.388.9997

meyersdgm@comcast.net

 

Master Club Advisors

PO BOX 941238, Houston, TX 77094

713.252.2753 • bill@masterclubadvisors.com

352-735-5693 • normspitzig@hotmail.com

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