Rising Talent & Real Leadership: Leading the Modern Club Kitchen

I was thrilled to meet rising talent Chef Matthew Giannetti last month at the Metropolitan Golf Foundation Vendor Show. Mentored by icons such as Guy Reuge, Chef Florian Wehlri, and Chef John Menz, this young Italian chef from Long Island represents exactly the kind of next‑generation leadership our industry needs. As someone always on the lookout for the future of Club cuisine, I knew immediately that his story deserved a deeper look.
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Chef Hannah Flora returns with a powerful new article exploring The Comfort Zone—how to step out of your own way, dismantle ego, challenge yourself, and grow. It's a must‑read for every professional in the private club industry.

​Matthew Gilbert, fresh off a trip to Tokyo American Club, contributes the third installment of his Industry Darkhorse blog. This edition focuses on servant leadership in the kitchen—an intelligent, insightful read for both staff and members. Coming from Medinah, host of this September's Presidents Cup, his perspective carries real weight.

The heat is officially on this Friday! This second installment in the Burke's Celebrity Chef Showdown series brings Chef Matthew and Chef Burke into the ring, and trust me, the stakes (and the steaks) have never been higher. We'll be capturing it all for the May Spring Edition—the dishes, the behind‑the‑scenes moments, the energy, the rivalry, and the recipes you'll want to cook the minute you see them. Who will take the crown on Friday night at Medinah?

​Our Veggy Mixologist, Javier Burgos, is deep into his Water Sommelier certification. In this Spring edition, he teaches us why water selection matters in fine dining—and how the wrong choice can diminish a dish's intended flavor profile.
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Speaking of beverages, we also sat down with Nikola and PJ (Paul) Andersson, the husband‑and‑wife team behind Championz Gin and Bite Me Tonic—two exceptional New Zealand products. Their story, their passion, and their belief in their craft are inspiring. They also have a very limited Tekiwi (tequila) release coming, and I may or may not have a sample tucked away for one lucky mixologist this Friday.

​Vincent Tracy delivers a precise, data‑driven article—complete with graphs—on the unique pressures facing private club culinary leaders. His analysis is eye‑opening. I recently introduced Vincent to the U.S. representative of The Burnt Chef Project, Chris Follari, and they are now collaborating on a joint piece for a future issue.

Fernando Silva brings us his next 12 Club Wine Reviews, along with a glimpse into his recent exhibition at the Louvre in Paris. His artistic voice continues to break new ground, and I wouldn't hesitate to recommend him to paint your clubhouse in his unmistakable style.

We also include a pictorial of this year's Metropolitan Club Foundation Vendor Show, courtesy of Can't Lose Media, while we work on the event's history for the Summer edition!

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