Certified Club Culinary Director (CCCD)      ​       
                   WSET Level II Wine Certification
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  • Certified Culinary Administrator Certification (CCA) through ACF / 340 Worldwide / December '17
  • ​Inducted as Maitre Rotisseur into "La Chaine Des Rotisseurs" / February '17
  • 1st Place Overall People's Choice Award March of Dimes Signature Chefs Auction / October '16
  • Voted as Employee of the Year "Jeanette Joynes Member Service Award" / Eau Gallie Yacht Club '15
Lance S. Cook is a 1996 graduate of The Culinary Institute of America in Hyde Park, New York. During his intense training at this classical French culinary college, he received numerous honors. He has since earned the distinctions of Certified Executive Chef (CEC) through the American Culinary Federation; Certified Food and Beverage Executive (CFBE) through the American Hotel and Lodging Educational Institute; is a Certified Food Safety Manager (FSM) through the National Registry of Food Safety Professionals; is a Certified Mixologist through the School of Bartending; has appeared on Television, Radio and featured in numerous Newspaper spotlights.

Upon graduation, Chef Cook worked with the chefs of the Four Seasons Hotel in Boston, Massachusetts – a Mobil Four Star and AAA Five Diamond luxury hotel. The foodservice of this hotel has been honored by Zagat’s, the Boston Herald, and the Boston Globe, as well as featured in Gourmet Magazine, Food and Wine and Bon Appetit. Chef Cook comes to Forsyth Country Club after seven years at Wilson Country Club in North Carolina as the Executive Chef; seven years at Stonebridge Golf and Country Club in Albany, Georgia as the Executive Chef / Food and Beverage Director, four and one half years at Eau Gallie Yacht Club in Melbourne, Florida as the Executive Chef and the most recent being seven years at Hammock Dunes Club in Palm Coast, Florida as the Executive Chef.

Chef Cook is thrilled to become part of the Forsyth Country Club culinary team and stated: “I am excited to have an opportunity to work with such a beautiful club as Forsyth and will put every effort forward into enhancing the gourmet dining and impeccable personal service that have been hallmarks of the Club. I plan to combine the talents of our staff with the Club’s original food and beverage concepts for a wonderful combination of cherished traditions and exciting innovations. It’s thrilling to be charged with creating a true culinary renaissance in the area.”

  • Distinguished Achievement in Leadership Award from Board Room Magazine / December
  • Nominated Certification Chair / ACF Mid Florida East Coast Chapter (Daytona) / September
  • Silver Medalist - ACF KC Hot Food Duck Competition in Orlando / 3rd Place / September
  • ACF's NCR Magazine Cover - Classical vs. Modern: Salmon "Oscar" / September-October Issue
  • 1st Place Overall / Category B / 5 Course Hot Food Presented Cold / ACF Nationals / August
  • Two Page Article in Sun and Surf Magazine in Palm Coast, Flagler County, Florida / July
  • FMP (Foodservice Management Professional) / National Restaurant Association / June 
  • United Fresh Produce Association Excellence in Foodservice Award, Hotels & Resorts / June
  • Featured in Club + Resort Chef Magazine Article: "Setting Servers Up For Success" / April
  • Silver Medalist - KC Hot Food Pork Competition in North Miami / 2nd Place / March 
  • Featured in Golf Central Magazine + for recent Gold Medals / February
  • Gold Medalist - Wild Card Hot Food Competition in Myrtle Beach / 2nd out of 35 / January
  • ACF St. Augustine Chapter Local Chefs Competition / 1st Place Overall / January
  • World Certified Executive Chef (WCEC) through World Association of Cooks Society / January
  • Gold Medalist / ACF Chef of the Year (Regionals) in West Virginia / 2nd Place / January
  • Nominated for the ACF Chef of the Year 2019 Regional Competition / November 
  • ​Gold Medalist - ACF KC Hot Food Pork Competition / 1st Place Overall / September
  • Silver Medalist - ACF KC Hot Food Duck Competition / 2nd Place / September
  • Nominated as the Certification Chair / ACF St. Augustine Chapter / September
  • On the Cover with a Featured Four Page Article in the "Chef to Chef" Magazine / January
2017 - 2015


  • Composed the Blog "QR Codes at Hammock Dunes" for Cluib and Resort Chef Magazine / August / blog link
  • Received Worldchefs Certified Master Chef (WCMC) status from World Association of Chefs' Societies / August 
  • Featured in NCR (National Culinary Review) Magazine in "Classical vs. Modern":  Caprese / July-August Issue
  • Composed the Blog "Can the Supply Chain Withstand the Pressure?" for Club and Resort Chef / May / blog link
  • Featured on American Master Chefs' Order Podcast #6 about the multi-phase approach to reopen / May / link
  • Inclusion in Marquis Who's Who in America (biographical reference registry for American Achievement) / March
  • Gold Medalist in Wild Card Category Hot Food in Myrtle Beach, South Carolina; 4th out of 45 Chefs / January
  • 1st Place in B-1 Cold Food Category (3 appetizers) in Myrtle Beach, SC Competition; Silver Medal / January
  • Hammock Dunes Club on the Cover of Club+Resort Business Magazine with a 6 Page Article / January '20 Issue
  • ​Attended Rich Rosendale CMC's and Gerald Ford CMC's Certified Master Chef Workshop / January


  • Distinguished Achievement in Leadership Award from Board Room Magazine / December
  • Lectured at First Coast Technical College and Bethune-Cookman University to culinary students / September
  • Panelist for the Association of Club Catering and Event Professionals National Virtual Conference / August
  • Competed in Nationals for the ACF Chef of the Year with a student commis / Received a Bronze Medal / August
  • ​Presented at the ACF National Convention with two Virtual Classes (salmon mosaic / lamb farce) / August
  • First presentation to launch the Club and Resort Chef Magazine's Master Class; sponsored by Libbey / May
  • Competed in True Aussie Beef and Lamb Competition (virtually) hosted by Club and Resort Chef / February

  • Ranked as the #6 (out of 43) Club and Resort Chef's Top Ranked Clubhouse of 2022 / December
  • ​Recipient of the 2022 American Culinary Federation's Presidential Medallion / July
  • Selected as a First Generation Social Media Brand Ambassador for Chef Works Inc. / May
  • Ranked as the #2 (out of 83) Private Club in Club and Resort Chef's Top Culinary Experiences of 2022 / March
  • Gold Medalist in Wild Card Category Hot Food in Myrtle Beach, South Carolina; 2nd out of 20 Chefs / January
  • 1st Place in B-1 Cold Food Category (3 appetizers) in Myrtle Beach, SC Competition; Silver Medal / January

  • Invited to sign on as a Chef Works (Social Media) Brand Ambassador for 2023-2024 / October
  • Received "Certified Club Culinary Director" (CCCD) credentials from Club and Resort Chef / October
  • Received WSET Level II Wine Certification from Wine and Spirit Education Trust / September
  • Participated in the American Master Chefs' Order "Certified Master Chef" Assessment Program / September
  • Elected as the Vice President of the American Culinary Federation's Mid Florida East Coast Chapter / August
  • Featured on the cover of Golf Kitchen's philanthropy issue - a luxury biannual collectable magazine / August
  • Recipient of the 2023 American Culinary Federation's Cutting Edge Award of Excellence / July
  • Two featured sous vide recipes in Edible Northeast Florida Magazine / May 
  • Invited on as a Member of the Certification Board for Club + Resort Chef Magazine's Certification Program / May
  • Received WSET Level I Wine Certification from Wine and Spirit Education Trust / April
  • Ranked #1 out of 59 Private Clubs in Club and Resort Chef's 2023 Top Ranked Culinary Experience / March
  • Presented 7 topics at the "Club + Resort Chef's" Chef to Chef Conference in Miami for 400+ Chefs / March
  • Lead judge for "Restaurant Wars" Competition at St. Johns Technical High School  (SJTHS) / February
  • Inducted into the World Master Chef Society by the UK World Headquarters (MWMCS Certification) / January 
  • Established Hammock Dunes Club as a Chaine des Rotisseurs Property; recognized worldwide / January
  • Selected as the ACF Southeast Region Dr. LJ Minor Chef Professionalism Award Finalist / May  
  • Appearance on Food Network's Supermarket Stakeout with Alex Guarnaschelli, Season 6 Episode 2 / May
  • Recorded Walk-In Talk Media Podcast with Carl Fiadini, Food Competition Episode / May
  • Invited to Collaborate and become an Ambassador for Gordon Ramsay's HexClad Cookware / May
  • 1st Place in ACF Sanctioned Category KG Competition at the Cabbage-Potato-Bacon Festival, Hasting, FL / April
  • Inducted into the Mondiale du Vin USA as Chevalier (Knight) de Societe / March
  • ​Competed in Atlanta ACF Chef's Association Peach State Mystery Basket; Bronze Medal / February