The Club + Resort Chef Association is the leading professional community for the culinary teams at private country clubs, city clubs, yacht clubs, athletic clubs and high-end golf properties and resorts. CRCA is a forward-thinking, vibrant, energized organization whose members benefit by being part of a dynamic community of club and resort food and beverage professional with similar challenges, which are unique compared to other segments of foodservice.
CRCA has many core strengths, most notably our ability to connect club and resort chefs with one another while identifing winning strategies that further elevate the culinary operations at clubs across the country.
CRCA finds success in many ways; mainly, it’s through our ability to maintain excellent relationships with chef and supplier partners while providing unmatched professional development opportunities.
CRCA’s role in the industry is unquestioned. There is a void for this type of passionate, club chef-driven association. CRCA supports its members’ unique needs through networking, continuing education, and professional development.
Membership in CRCA includes a host of benefits, including peer-to-peer networking opportunities, regional CRCA one-day events, priority registration access and discounts to the Chef to Chef Conference, exclusive members-only content and closer access to our editorial team.
Club + Resort Chef Association Board Members
Executive Chef, Royal Oaks Country Club, Houston, Texas
K. Scott Craig, CEC, CCA, WCMC
Director of Culinary Operations, Myers Park Country Club, Charlotte, N.C.
Rich Hoffman, CEC, CCA, AAC, WCMC, CDM, CFPP
Executive Chef, Country Club of Maryland (Towson, Md.)
Michael Matarazzo, CEC
Executive Chef, Farmington Country Club, Charlottesville, Va.