Lance S. Cook, WCMC, MWMCS, CEC, CCA, CFBE, FMP, CFSM
Certified Club Culinary Director (CCCD)
WSET Level II Wine Certification
Experience
June 2024 – Present Forsyth Country Club – Winston-Salem, North Carolina www.forsythcc.org
"Director of Culinary Operations” * Established in 1913; currently has four kitchens and grab & go concept
* Distinguished Emerald Elite Club of the World by BoardRoom Magazine
April 2017 – May 2024 Hammock Dunes Club – Palm Coast, Florida www.hammockdunesclub.com
“Executive Chef” * Premier Oceanfront Private Residential Golf Club
* Distinguished Emerald Elite Club of the World by BoardRoom Magazine
November 2012 – April 2017 Eau Gallie Yacht Club – Melbourne, Florida www.egyachtclub.com
“Executive Chef” * Full Amenities: Gym, Tennis, Summer Youth Program, Pool, etc.
* Private Yacht Club with 950+ members / Fine Dining and Casual
* $2.6M+ in Food and Beverage Revenue
* Reduced food cost by 15% in the first two months by implementing control procedures and monthly purchase tracking
* In 2012 introduced Tapas Dining to the membership; in 2016 underwent
a $300K renovation to accommodate an Entremetier station for tapas
December 2005 – October 2012 Stonebridge Golf & Country Club – Albany, Georgia www.stonebridgegcc.com
“Executive Chef” and *Voted in the Top 10 New Golf Courses in 1996 Golf Digest Magazine
“Food and Beverage Director” * Private Country Club with two full service kitchens
* Underwent a $250K kitchen conversion; snack bar to full service
September 2000 – October 2005 Wilson Country Club – Wilson, North Carolina www.wilsoncc.org
“Executive Chef” * Private Country Club with three full service kitchens
June 1998 – February 2000 * Accountable for controlling labor, purchasing, food cost, etc.
"Executive Chef" * Imperative to all aspects of the Country Club – banquets,
fine dining a la carte, short order, and buffets/brunches
* Responsible for quality control, scheduling of 18+ employees,
staffing needs, menu development, training, and sanitation
* After taking over the position – reduced food cost,
introduced stable “par levels”, developed job descriptions, set
standards for higher food quality, and acquired staff stability
* $3.4M+ in Food and Beverage Revenue
* Was an integral part in the planning and execution of a multi-million dollar pool complex construction project; included a full service kitchen
* Site of BMW Tennis Classic Invitational; 1,000 attendees and diners
* Clubhouse kitchen expansion to accommodate increase in cover counts
February 2000 – September 2000 Sole Proprietor Restaurant Seafood and Spirits – Worcester, Massachusetts
“Executive Chef" * $13M+ in Annual Food and Beverage Sales
* Kitchen Staff of 45 + employees; included 11 line cooks for service
* High Volume = Lunch: 300 + people / Dinner: 550 + people
* Responsible for all aspects of the kitchen
November 1996 – June 1998 Four Seasons Luxury Hotel – Boston, MA (“Four star, Five Diamond”)
“Roundsman Chef” * Was a versatile component to the hotel, by knowing every station in
all outlets (from Fine Dining to Banquets to Garde Manger)
* Considered to be fast paced, while giving concern to the task
* Skilled at each particular method of cooking, (Sauté, Grille, etc…)
June 1996 – October 1996 Radisson Bridge Resort of Boca Raton – Boca Raton, Florida
“Roundsman Chef” * Experienced every station in the kitchen
(Seasonal) * Heeded as a reliable. punctual, meticulous, and efficient employee
May 1995 – October 1995 The Dockside Bar and Grille – Gloucester, Massachusetts
(Externship) * During my apprenticeship I worked all areas of the kitchen
(from prep. to line stations to expeditor)
* Conducted the ordering for necessary kitchen par levels
* Work weeks were approximately 60 to 85 hours
* Implemented sanitation procedures to be followed
* Supervised kitchen staff during the last two months of the season;
since head chef ventured back to Germany
Education
October 1994 – May 1996 The Culinary Institute of America – Hyde Park, New York
* Graduate of the Associates Degree Program for Culinary Arts (A.O.S. Degree)
September 1990 – June 1994 Killingly High School – Danielson, Connecticut
* High School Diploma (graduated with high honors)
Citations and Achievements
* Featured in the Chef to Chef Magazine (on the cover and the highlight article in January 2018) *
* Received "CCA" (Certified Culinary Administrator) from the ACF (December 2017) *
* Inducted into La Chaine Des Rotisseur as Maitre Rotisseur (February 2017) *
* 1st Place People's Choice Award in the March of Dimes Signature Chefs Auction against 10 area Chefs (10/2016) *
* Voted as “2015 Employee of the Year” (EGYC) amongst 90+ employees *
* Designated as “Certified Executive Chef” (CEC) through the American Culinary Federation *
* Acquired “Certified Food and Beverage Executive” (CFBE) from the AH&LA Educational Institute *
* Certified “Mixologist / Bartender” from School of Bartending *
* Certified “Food Safety Manager” through the National Registry of Food Safety Professionals *
* Appearances on Television, Radio, and numerous Newspaper Spotlights *
* Constituent of the Boy Scouts of America; established the rank of Eagle Scout *
* Received numerous scholarships for my academic and athletic achievements *
* Attend annual Continuing Education Conferences through ACF, CIA, CCI (Greenbrier) *
