Executive Chef Kevin Furmanek joins us from The Cliffs at Mountain Park, South Carolina. Chef Furmanek's extensive culinary career began by studying with a classically trained French Chef in New Jersey, sparking a life long passion for food. A graduate of the Culinary Arts Program at Johnson and Wales University, he has worked at locations such as the popular Kirkbrae Country Club in Rhode Island. Chef Kevin's career highlights include:
Chef Furmanek tends his own organic garden, cares for his own bees and enjoys freshwater fishing and picking wild mushrooms.
Executive Chef Alex Lee learned about fresh ingredients and balancing flavors from his Cantonese grandmother. He then learned about classical French cooking from celebrated chef Daniel Boulud. Highlights of the Long Island native’s background includes:
Chef Lee enjoys growing his own garden and enjoys creating new twists on classic delicious meals favored by his members.
Executive Chef Anthony Rabeni joins us from the Vineyard Golf Club on Martha’s Vineyard in Edgartown, Massachusetts, where he began working as Sous Chef and has built a loyal and prestigious career over the past 16 years. Known as the most organic and environmentally-sensitive golf clubs in the world, Chef Rabeni and his team's dining room enjoys a well-deserved reputation as one of the finest restaurants on Martha’s Vineyard, using only the freshest local ingredients. Executive Chef Rabeni always grew up wanting to be a chef. At an early age he began to study the culinary arts and his career highlights include:
Chef Rabeni and his family enjoy year-round island living on Martha’s Vineyard. He enjoys fishing the waters of the Vineyard and taking pleasure in the game of golf.
Executive Chef Carolyn Flinn joins us from Canoe Brook Country Club in Summit, New Jersey, Her exceptional culinary career has been perfected in some of the top kitchens in the world beginning in the Hotel Greenbrier in W. Virginia and then, under the tutelage of Chef Christian Albin and Seppi Rengilli, completing the Four Season’s formal apprenticeship program. From here Carolyn went international to the five-star Hotel Scwheizerhof in Bern, Switzerland and then on to study epicurean culture in Italy, France and Austria. Upon her return to the US and her Cherry HIll, NJ roots, her career highlights include:
Chef Carolyn's talents have long been recognized by country club members in The Met Section. She was a featured chef in the Taste of the Met section of the Met Golfer Magazine in the June/July 2015 issue.
Chef Christophe Muller, protégé extraordinaire of “Chef of the Century” Paul Bocuse, has been at the forefront of French cuisine for more than 20 years.
Before joining Bocuse at L’Auberge du Pont de Collonges in Lyon, he trained under Yan Jacquot at Michelin-starred Taillevent and Le Toit de Passy in Paris.
Chef Muller was presented with Meilleur Ouvrier de France by the president of the Republic in 2000.
Chef Philippe Lusseau emerged as the most promising pastry chef in France in 1989 and has continued to bring his focus and passion of healthy diets, organic cooking, baking, ice cream and chocolate making to the industry.
Chef Vincent Russo joins us from the Roaring Fork Club in Colorado. He possesses extensive experience in hotels, resorts, country clubs and free-standing restaurants. He is well versed in classical, fusion, eclectic and exotic cuisine. His amazing background includes early education in the heart of New York making pizza during his formative years and then graduating from the New York Culinary School. He continued his master of gastronomy journey at:
Chef Derrick Roberts joins us from Westchester Country Club in the Metropolitan Golf section. He is a graduate of The French Culinary Institute in New York City, Thailand’s Baan Thai Cookery School and Somphon Cooking School. Chef Robert’s professional journey began as a line cook at Tribeca Grill in New York City, and from there he honed his skills in kitchens across the globe in countries such as Sweden, Turks and Caicos, Denmark, St. Thomas in the USVI, Hawaii and most recently in the US in: