The Show-Me State’s Showcase Chef
Chef Daniel Pliska now helps the cuisine offered at The University Club of Missouri stand out as much as the famed columns on the “Mizzou” campus.
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Cooking with The Boss
The eye-opening (and nap-inducing) “Boss Burger” is just one of the ways Chef Andrew Brosten is making a name for himself, and the food, at the Trophy Room at ASU Karsten Golf Course.
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Strength in Numbers
Chef John McAllister, CEC, has helped to set, and sustain, strong culinary standards for all eight McConnell Golf properties.
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Straight Line to Success
Robert Iannaccone didn’t miss any steps in his rapid ascent to become Executive Chef at Brookside Country Club.
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Enjoying the View
Executive Chef James Kremer is adding new culinary sights and sensations to enhance grand traditions at the Country Club of Peoria that were once hailed by Teddy Roosevelt.
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Charting an Exciting New Course
With a four-star restaurant and catering pedigree, Cleveland Yachting Club Executive Chef Michael Valentino is versatile, adventurous and cool under pressure.
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Carving a Special Niche
With a knack for culinary creativity, Executive Chef John Zeggert injects St. Davids Golf Club with artistic flourishes that manifest in a vibrant menu that takes members through a journey of the senses—and his pumpkin carving skills aren’t bad either.
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Bright Star in the Sunshine State
Through the implementation of hotel and resort systems, a two-week menu rotation and member request accommodations, Executive Chef Tony Larsen has shaped The Country Club of Florida’s F&B program into a personalized experience for members.
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