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So far c1090369 has created 20 blog entries.

Pato Pérsico, Punta Mita, Mexico

2018-03-06T12:03:56+00:00

Originally from Argentina, “Pato” began his passion for cooking in 1992 when he joined the Las Leñas Ski Resort's Due Restaurant in the city of Mendoza. He has worked in renowned restaurants in France, Italy and more recently in his own restaurant, LatitudN in Palma de Mallorca, Spain. Currently, in Punta Mita, this chef is behind the creation of the notoriously Mediterranean menu offered at Kupuri Restaurant. He is also the Executive Chef of Punta Mita Beach Club.

Pato Pérsico, Punta Mita, Mexico 2018-03-06T12:03:56+00:00

Doug Blair, Executive Chef, Cassique at Kiawah Island Club, South Carolina, USA

2018-02-19T21:16:25+00:00

Doug has traveled extensively for his career from a young age and was mentored by esteemed Restaurateurs Carmine Smeraldo and Tom Colicchio. Doug’s style of cooking is a perfect blend of rustic farm to table and upscale fine dining. Doug and his team were featured in the Golf Kitchen Cookbook, and he is now working on writing skills to talk about his passion for his trade and the camaraderie that he has with his peers. In the Golf Kitchen world, we all call Doug, The Man. His dishes will show why! To read more about Doug Blair see golfkitchen.com

Doug Blair, Executive Chef, Cassique at Kiawah Island Club, South Carolina, USA 2018-02-19T21:16:25+00:00

Jose Carles Fabregas, Sous Chef and Executive Recruiter, Cassique at Kiawah Island Club, South Carolina, USA

2018-02-14T14:45:09+00:00

Jose Carles is a rising star in the Private Golf Club and Resort industry. Jose's cooking talent was discovered by Stanley and Charles Pasarell of Royal Isabela Golf Resort, when they discovered Jose’s food truck and invited him to cook for them while the Casa Restaurant was being built on the property. Although Jose was playing the Tour for a while, he ultimately chose cooking as his future. Jose has been mentored by Dave Pasternack of ESCA in New York and has a strong passion for Ocean to Table and Farm to Table cooking. It’s no surprise that after Hurricane Maria ravaged Puerto Rico that Doug Blair at Cassique brought Jose to Kiawah! To read more about Jose Carles see golfkitchen.com

Jose Carles Fabregas, Sous Chef and Executive Recruiter, Cassique at Kiawah Island Club, South Carolina, USA 2018-02-14T14:45:09+00:00

Chrissie Bennett, Executive Sous Chef, Winged Foot Golf Club, Mamaroneck, New York. Home of the 2020 US Open

2018-02-19T21:21:52+00:00

Chrissie Bennett has had a strong passion for cooking from a young age, and her Jamaican-American roots have contributed to some incredible cuisine at Winged Foot Golf Club in Mamaroneck, New York. Chrissie has been solely mentored by renowned Executive Chef Rhy Waddington at Winged Foot, and her talent in the kitchen is second to none. Winged Foot has given Chrissie the freedom to learn and create. She has cooked alongside Rhy Waddington at the James Beard House in New York City, many times; hers is a career to watch!

Chrissie Bennett, Executive Sous Chef, Winged Foot Golf Club, Mamaroneck, New York. Home of the 2020 US Open 2018-02-19T21:21:52+00:00

Damian Gilchrist, Executive Chef, Sankaty Head Golf Club, Nantucket, USA

2018-02-16T21:22:56+00:00

Before recently joining the Sankaty Head Golf Club on Nantucket Island as the Executive Chef, Gilchrist led the brigade of the Ocean Reef Club in the Florida Keys for over 11 years. When this chef is not behind the stove, he can be found on the blue waters of the Atlantic or Caribbean Oceans. Gilchrist is a certified executive chef and sommelier who has earned over 25 gold and silver medals in international culinary salons throughout his career. Stay tuned shortly for Damian’s private pinot label wine brand that may be coming to a club near you. Gilchrist attended the Culinary Institute of America at Greystoke and is a graduate of the Delgado Culinary Institute in New Orleans.

Damian Gilchrist, Executive Chef, Sankaty Head Golf Club, Nantucket, USA 2018-02-16T21:22:56+00:00

Lalo Palazuelos, Club Bosque Real, Mexico

2018-03-06T12:20:26+00:00

Chef Eduardo Palazuelos studied at the "GlionCenter International Switzerland" school, and is currently the General Manager of Susanna Palazuelos Catering. His career as a chef began when he was a child, following in the footsteps of his mother, Susanna Palazuelos and ventured into the field of catering as a waiter. With experience acquired at Raynier&Marchetti, a major catering company in Paris, and as a Thai chef at the Marriot Royal Garden Riverside Hotel he collaborated with his mother and has stood out as a family business of high reputation.

Lalo Palazuelos, Club Bosque Real, Mexico 2018-03-06T12:20:26+00:00

Gastón Yelicich, Cantegril Country Club, Punta del Este, Uruguay

2018-03-06T12:15:19+00:00

Born in Uruguay, Gastón has been a cook since he can remember. With several internships in England, Portugal, United States and Spain under his belt he created along with other partners Isla de Flores 1900 in 1996, considered by “The New York Times” as one of the best restaurants in Montevideo. Since 2013 he lives in Punta del Este and opened Cuatro Mares. In 2016 he embarked on a new culinary concept restaurant, El Jardín del edificio Celebra.

Gastón Yelicich, Cantegril Country Club, Punta del Este, Uruguay 2018-03-06T12:15:19+00:00