 Licensed Illustration. Private clubs provide exceptional learning environments for aspiring culinary professionals. These establishments uphold high culinary standards and offer diverse menus, enabling students to work with premium ingredients essential for preparing top-quality food. Clubs also place a strong emphasis on wine education, creating invaluable networking opportunities for culinary careers. Many clubs host themed specialty cuisine nights, further enhancing the educational experience. Additionally, they prioritize sustainable practices and food safety training, equipping aspiring chefs with the necessary skills and knowledge to ensure the highest standards of quality. Exposure to front-of-house operations is another key aspect of training at these clubs, offering a comprehensive view of the culinary industry. Many clubs also focus on leadership development and provide specialized instruction in pastry and baking, fostering a deep appreciation for culinary heritage and tradition. Each edition of the magazine will feature insightful responses from industry experts, highlighting the extensive career opportunities available in the food and beverage sector of the golf industry, including both front-of-house and back-of-house positions. ~ Diana DeLucia  Johnson Wu CCC, Director of Food & Beverage / Executive Chef at Islington Golf Club, Ontario, Canada. Islington Golf Club, Toronto, Ontario, Canada. One of the biggest challenges of being a private golf club chef in Toronto is hiring cooks. Coming from the hotel sector, my team and I quickly questioned how clubs could grow while rebuilding their kitchen staff each season. With no winter operations, March becomes a yearly scramble to rehire. To break the cycle, we worked with our GM and Controller to develop a financial plan that would allow year-round momentum. We restructured our Sous Chef team, bringing in talent from restaurants and hotels, and ended up with a senior team comprising three hotel chefs, one restaurant chef, and one club chef, resulting in a strong, well-rounded team. This diverse foundation, paired with a strong social media presence and competition experience, helped us attract young talent through local culinary schools. We train about 20 students annually and hire around 50% of our interns, giving us a strong head start before the season begins. In today’s competitive market, it’s not enough to post a job and wait. Cooks often tell us they applied to Islington Golf Club because they’ve seen our work on Instagram or in competitions. Standing out, staying visible, and thinking beyond the traditional is what drives retention and growth at our club. Being an “Instagram Chef” has its perks! ~Johnson Wu CCC, Director of Food & Beverage / Executive Chef. www.islingtongolfclub.com  Islington Golf Club, Toronto, Ontario, Canada. Images courtesy Islington Golf Club. Broken Sound Club, Boca Raton, Florida, USA At Broken Sound Club, we take a comprehensive approach to culinary recruitment. One of our strategies is partnering with top culinary schools, such as the Culinary Institute of America. They host career fairs three times a year—we attended in June and plan to return in October. The CIA also offers a 14-week externship program. Our ability to provide housing gives us a significant advantage in attracting these talented students. Many of them live on campus, so coming to South Florida, staying with us, getting paid, and gaining real-world, hands-on experience across multiple areas—such as pastry, restaurants, catering, and events—is a powerful opportunity. These relationships often lead to rehiring students after graduation and open doors to the school’s broader alumni network. We also collaborate with other excellent schools, including Johnson & Wales, as well as local technical schools such as McFatter, South Tech, and Atlantic Tech. Beyond schools, we actively participate in ACF meetings, CMAA events, vendor showcases, and networking opportunities. Building strong relationships with these organizations—and with our vendors—helps us extend our recruiting reach. One of the most sustainable and successful strategies, however, is through personal referrals. Former colleagues, cooks who’ve worked with us before, and team members we’ve mentored, promoted, and built trust with—many return or recommend others to join us. This is where culture truly matters. Creating a great culture means offering a clear path for growth, a meaningful onboarding process, and a culinary program that delivers on its promise. Tangible results—such as promotions, advancement, and ongoing development—are key. We focus on engagement, recognition, rewards, and even provide access to a library of cookbooks. We listen to our culinarians, talk with them, understand what they value, and think outside the box to offer better schedules and support. We also work to build our brand. All chefs and sous chefs are aligned in the ongoing pursuit of talent. We post on social media, highlight our involvement in charity events and fun activities, and gather feedback from our team, just as we do from our members. In short, recruiting isn’t a one-time task or action—it’s an ongoing, all-encompassing commitment. Every interaction is an opportunity. ~ Gordon Maybury, Culinary Director. www.brokensoundclub.org  Gordon Maybury, Culinary Director, Broken Sound Club. Image courtesy Broken Sound Club. Wee Burn Country Club, Darien, Connecticut, USA. Country Clubs: The New Culinary Training Ground for Tomorrow’s Top Talent: The future of the culinary industry is at a turning point. As we continue to see shifts in the hospitality landscape, one truth has become clear: private clubs are fast becoming one of the most fertile grounds for nurturing and mentoring young culinary talent. Thirty-one years ago, I began my culinary journey under the tutelage of giants like David Bouley, Charlie Palmer, and Gray Kunz—chefs who not only shaped my skillset but also instilled a more profound respect for the craft. Today, I see myself as a custodian of that knowledge, with a responsibility to invest in the next generation—young cooks who remind me of who I was at the beginning of my journey. Now eight months into my tenure as Executive Chef at Wee Burn Country Club—my first position in the private club world—I’ve come to realize that we are truly in the “golden age” of club culinary programs. What I initially thought might be a quieter chapter in my career has turned into one of the most invigorating, largely thanks to the dynamic young chefs who surround me. Their passion, discipline, and talent have given our program new energy—and purpose.  Michael Mignano, Executive Chef, Wee Burn Country Club. Rising Stars at Wee Burn: Chef Aaron Anderson, just 20 years old, is already a leading force in our kitchen. A native of Jamaica and a graduate of Monroe College, he was named ACF Student Chef of the Year (Silver Medalist). His drive and precision in execution have been vital to elevating our culinary offerings. Chef Maeve O’Sullivan, 21, joined us as a seasonal pastry cook. Diagnosed with celiac disease at just seven years old, Maeve’s interest in baking became deeply personal. She now attends Hudson County Community College and will graduate in fall 2025 with a degree in Baking and Pastry Arts. After a successful summer in 2024, Maeve returned this year to oversee fresh baked goods at our Beach Club outlet—bringing both talent and tenacity to her station. Chef Madison Montañez, also 20, hails from Clifton, New Jersey, and is Maeve’s classmate at Hudson County. Her passion for both baking and savory cooking began in childhood. After joining Wee Burn in the summer of 2024 as an intern, she quickly proved herself invaluable and was enthusiastically welcomed back for the 2025 season.  Jesus Aguilar, Banquet and Events Chef, Wee Burn Country Club. Chef Jesus Aguilar, 23, now serves as our Banquet & Events Chef. Born in Mexico and raised in Westchester County, Jesus began his culinary path at Southern Westchester BOCES. By 17, he was working in the club industry while finishing high school, and later graduated summa cum laude from Monroe College with a BBA in Hospitality Management. His resume is already impressive: - Commis for the 2021 Chef of the Year Competition - 2024 ACF Team Mystery Basket Silver Medalist - 2024 Chaine des Rôtisseurs Young Chef Competition – Bronze Medalist - Youngest chef named to the 2024 Club + Resort Chef 40 Under 40 List Jesus joined Wee Burn as Banquet Sous Chef in 2022 at just 20 years old and was promoted to his current role at 22. His drive, creativity, and leadership are a cornerstone of our banquet success. Country clubs are no longer just retirement havens or golf getaways—they’re becoming culinary incubators. At Wee Burn, we’re proud to be a place where young chefs aren’t just learning—they’re leading. The industry’s next generation is already here, and they’re thriving in places you might not expect. ~ Michael Mignano, Executive Chef. www.weeburn.com  Wee Burn Country Club. Images courtesy Wee Burn Country Club.
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