Before moving on to a new Executive Chef position, Brandon Gross, former Executive Sous Chef of The Metropolitan Club of The City of Washington (D.C.) and Vincent Horville, Executive Chef, discuss how they've evolved as a team over the past three years and how that dynamic will serve them both in the years to come.

Lawrence McFadden, CMC, General Manager/COO of the Union Club of Cleveland, discusses the importance of positive thinking, self-awareness and accepting criticism.

On this episode of Club + Resort Talks, we chat with Ed Donnelly, founder of AmourCBD to discuss not only how CBD can help your game, but also your pro shop's bottom line.

On this episode of Club + Resort Talks, we chat with Brian Hawthorne, Executive Director of Golf Operations at Wynn Golf Club on the Las Vegas Strip. Brian discusses the reasons behind closing the golf course and then its triumphant return—being re-imagined by golf course architect Tom Fazio. Reaction from golfers has been great and there's more to come.

On this episode of Club + Resort Talks, we chat with golf course architect Dr. Michael Hurdzan, who has written a number of books and has his fingerprints on some very well-known courses such as Erin Hills, Scioto CC and The Philadelphia Cricket Club, to name a few. He’s also one of only a handful of people to achieve the non-playing “grand slam” as the recipient of the highest honor from each of the big three of our industry – the Golf Course Superintendents Association of America, the American Society of Golf Course Architects and the Golf Course Builders Association of America

In this episode of Club and Resort Talks, Gerald Ford, CMC, Executive Chef of The Ford Plantation (Richmond Hill, Ga.) breaks down the main tenets of his culinary philosophy and shares how it has helped shape the way he approaches food, cooking and people.

On this episode of Club + Resort Talks, we chat with Patrick Koenig ... You may know Patrick from his golf course photography, or the nationwide trip he took in a golf-equipped RV to raise money for the First Tee of Greater Seattle. He's also working with Medterra to raise awareness for many benefits of CBD. Sit back, relax and enjoy our conversation.

In this episode of Club and Resort Talks, Club + Resort Chef's editor, Joanna DeChellis, chats with Joseph Leonardi, CMC, Director of Culinary Operations at The Country Club, about hyper-local sourcing, beekeeping, and about the road to becoming a Certified Master Chef.

On this episode of Club + Resort Talks we chat with Golf Course Architect Tripp Davis. We'll touch upon everything from his days as a collegiate golfer at the University of Oklahoma to his work on the innovative practice facility at OU. What design trends have hurt the golf industry and what's the future of golf course architecture?

In this episode of Club and Resort Talks, Club + Resort Chef's editor, Joanna DeChellis, chats with Colby Newman, Executive Chef of Grosse Pointe Yacht Club about the evolution of dining at GPYC as well as about how self-care has helped Newman let go to grow as a chef and a person.