 Jeff Perez, Executive Chef at Fairview Country Club, Greenwich, Connecticut. Jeff Perez built a career defined by mentorship, community, and purpose. His influence extends far beyond the kitchen; through his leadership in the Club Chefs of Connecticut and his decades-long commitment to David's Treasure Chest, he has helped transform a local charity event into a beloved tradition that unites clubs, honors cherished memories, and supports children in need. In this conversation, he reflects on the path that shaped him—and the cause that continues to inspire him. ~ Diana DeLucia GK: Can you share your journey to becoming a chef? JP: It all began in high school. I'd finish classes around two o'clock and biked over to a local hospital where I had a part-time job. I peeled potatoes, mopped floors—typical tasks for a kid just trying to earn some spending money. One day, a chef approached me and said, "If you're interested in learning more about cooking, a friend of mine is opening a restaurant in Stony Brook, Long Island.” I was intrigued, so I took the opportunity. Like many of us in this industry, I started as a dishwasher. Before long, I moved to the salad station. One day, the grill cook didn't show up. The next day, he didn't show up again. The chef looked at me and said, "Guess what? You're the grill man now." Sometimes you stumble into opportunities like that. I love telling this story because, believe it or not, I burned nearly everything in those first weeks. They called me “the overcook.” But it was an invaluable experience. Over time, I learned, improved, and grew to love the pace and heat of the kitchen. I entered the culinary world a bit later than most. After working in a few restaurants, I hit a point around age 28 where I realized I wanted to commit to this craft fully. I loved the creativity, the energy, the challenge. So, I emptied my bank account and enrolled at the Culinary Institute of America in Hyde Park, New York. After graduating, I found my way into the world of country clubs. GK: How did you find the Club industry? It is an important topic, especially since we need more young people entering this field. JP: You're right. Many CIA graduates dream of working in high-profile restaurants like Daniel—and that's wonderful for those who do. But my path was different. I was married while attending CIA, and I had my wedding right before diving back into patisserie class. No honeymoon until after graduation. As I neared the end of the program, I needed a job. I found a country club in Greenwich looking for a sous chef. It intrigued me. After a few interviews, I accepted the position. I had sworn I'd never move back to Long Island because of the cost of living, and yet there I was—married, starting a new chapter, and moving to Greenwich, Connecticut, realizing it was just as costly! I spent some time in the club industry, then took a break to work at a busy Fairfield County restaurant called Boxing Cat Grill. I even ventured into healthcare, managing food services at Greenwich Hospital. As you know, the restaurant world can be harsh when you're balancing family life. Eventually, I heard the chef position at the Milbrook Club was opening—the same club where I'd worked after culinary school. I interviewed and was thrilled to get the job. I spent seven wonderful years there before moving to Fairview Country Club, where I'm now entering my 25th year—knock on wood. GK: That's impressive. You've built a tremendous amount of experience in the club world. JP: Thank you. Mentoring young chefs has been one of the most rewarding parts of my career. William Carroll, who worked for me, is now the general manager at Gramercy Tavern. Gregory Gordet, who used to drive down from the CIA on weekends to work at the Milbrook Club, has made a name for himself in the Pacific Northwest and just opened a restaurant in Manhattan's financial district. Mentorship is part of our responsibility as chefs. Watching people grow and succeed is incredibly fulfilling. GK: It's incredible how connected the industry is. JP: It really is like a family tree. In the club world, news, good or bad, travels fast. If someone makes a mistake in California, the East Coast will know by morning. But that's what makes it feel like one big family, supportive, interconnected, constantly learning from one another.  Our son, David (above), was ten years old when he was diagnosed with leukemia. What followed was an arduous two-year chemotherapy journey, with long treatment days at a doctor's office an hour's drive from our home. Those days were exhausting for all of us—especially for David, both physically and emotionally. After treatment, David was always hungry and often asked to go to the Milbrook Club in Greenwich, where we were members. There, he would order his favorite comfort food—chicken nuggets, French fries, and mozzarella sticks—from Chef Jeff Perez. While I could have made the same meal at home, what David truly cherished was spending time with Jeff. He loved Jeff's warmth, kindness, and infectious smile, and those moments brought him comfort during an incredibly difficult time. In 2003, the toy closet opened on the pediatric unit of Stamford Hospital and provided every child with a donated toy from the community. For many frightened children, opening those doors instantly transformed fear into joy. Chef Jeff Perez has poured his heart into this remarkable annual event in the name of his friend, David. The generosity and dedication of the Club Chefs deeply touch me. It is a truly special event and one not to be missed. Robin Kanarek *The toy closet was initially called David's Treasure Tree (2003-2017) and later changed to David's Treasure Chest when the pediatric unit was redesigned (2017 to present). The Heart of the Event: David's Treasure Chest GK: Can you tell us about the name "David's Treasure Chest" and where it comes from? JP: It's named after David Bennett Kanarek, who lost his battle with leukemia. Many years ago, when I was the Executive Chef at the Milbrook Club in Greenwich, the Kanarek family were members. Young David used to come into the kitchen and help me. He was a wonderful kid—curious, bright, full of life. I became very close to the family. Eventually, they moved to London, and I lost touch with them. This was after David had passed away. Around that same time, in 1995, we started this charity event, and in the early years, we donated the proceeds to Stamford Hospital. When the Kanareks moved back to Greenwich, things evolved. David's grandfather was a major donor to Stamford Hospital. He essentially built the new hospital lobby. There's a bit of history there—back in the '60s and '70s, there was a major department store chain called Caldor's. David's grandfather founded it. The family was very successful and has always been incredibly philanthropic. When they returned, they proposed creating a "treasure chest" at Stamford Hospital—a place where any child spending the night could choose a toy to brighten their stay. Since 2004, our event has donated directly to David's Treasure Chest. How the Charity Event Began GK: Were you involved from the very beginning? JP: I've been involved since day one. I wasn't running it at the time—I was still new to the club world. The first event was in 1995 at Brooklawn Country Club in Fairfield. We donated directly to Stamford Hospital, and it was an immediate success. Three or four hundred people showed up. We used to hold the event on the first Monday after Thanksgiving, but we moved it to January due to an early-season snowstorm. We all preferred January as it gave us all a chance to reconnect after the busy season in the Northeast. Over the years, clubs like Wee Burn Country Club, Woodway Country Club, and Fairview Country Club have hosted multiple times. Hosting is a significant undertaking. In the early days, it was strictly country club chefs. Then, purveyors started asking if they could donate products and set up tables. Eventually, we allowed a few in. Now the event is so significant that we must cap participation. We've got major supporters, Chefs' Warehouse, Chris Pappas, Sysco, and several major wine importers. This year marks the 30th anniversary. (2026) The Meaning of the Event GK: What does this event mean to you personally? JP: First, the memory of David Kanarek. I knew him personally. And I want to be clear—we don't donate to David's Treasure Chest because of my personal connection. That alignment just happened naturally. But it means a great deal to the Kanarek family, who have done so much for Stamford Hospital and the community. And beyond that, it's the camaraderie. All the local clubs come together to support children who are ill. Holding the event in January is perfect—we've all survived the holiday season, we haven't seen each other in a while, and it becomes an excellent way to reconnect and celebrate after a long year of hard work.  Honoring Chef Mark LeMoult JP: The event also honors the memory of Chef Mark LeMoult (above), who passed away almost four years ago. He was the chef at the Field Club of Greenwich and had worked with Waldy Malouf at Beacon in Manhattan. Mark, like me, served as president of the Club Chefs of Connecticut. In his honor, we created the Mark LeMoult Memorial Scholarship. Each year, we award $5,000 to a young culinarian from one of the Connecticut Club Managers Association clubs. The funds may be utilized for culinary school, national conferences, Chef to Chef programs, and ACF events, or any other opportunities that support their professional development. Hosting the Event GK: How do you decide which club hosts the event each year? JP: Years ago, it was sometimes a challenge. But over the last decade, clubs have been coming to us asking to host. That really shows how highly regarded this event is. It doesn't get better than this—you're giving back to the community, supporting a meaningful cause, and helping children. What resonates most with me after speaking with Chef Jeff is the quiet, unwavering compassion at the heart of David's Treasure Chest. It's easy to talk about community, but it’s another thing entirely to show up for families in their most vulnerable moments — and that’s exactly what this program does. The care, the dignity, the Humanity behind every gesture is a reminder of why our culinary community matters far beyond the kitchen. I’m grateful to help share this story, and even more grateful for the people who continue to carry David’s legacy forward with such purpose and heart.~Diana DeLucia. Vendor Comments My support of the CTCMAA / Stamford Hospital / David's Treasure Chest event has always come from a deeply personal place. As the former Executive Chef of Burning Tree Country Club, he understood that food and hospitality are about far more than excellence on the plate—they are about caring for people. Supporting this event each year allowed me to give back to a cause that brings hope, comfort, and joy to children and families during some of their most challenging moments, aligning closely with the values that guided my career in the kitchen. Today, as the owner of the company distributing award-winning Perlage water, that commitment remains just as strong. While my role has evolved, my heart for service has not. By supporting the event through Perlage, I can continue to contribute to something bigger than myself—celebrating life, generosity, and community. Throughout my career, I have reflected my belief that true success is measured not only by professional achievements but also by the positive impact one has on others. Mariusz Pawlak, COO www.Perlage-USA.com *** I have a long history with David's Treasure Chest, and it holds a truly special place in my heart. Having spent 53 fulfilling years in this industry with Hafsco, I have been involved for over 25 years. Traditionally, this cherished event took place on the Monday after Thanksgiving, and after a brief hiatus due to COVID, its return felt like a remarkable revival of a beloved tradition. For my family and me, this gathering is invaluable. It offers us an excellent opportunity to relax and reconnect with countless colleagues I've had the pleasure of working alongside throughout the decades. These individuals are much more than just clients; they are dear friends I've cherished for over 50 years. Sharing a room filled with familiar faces, all united in support of such a meaningful cause, is an experience I eagerly anticipate every year. I was thrilled to learn that over $40,000 was raised for the Pediatrics Division this year – what an extraordinary achievement! It truly fills me with gratitude to be part of a family and a company dedicated to making a significant impact. Here's to many more years of friendship and making a difference together! Thomas Capobianco, President HAFSCO
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