Lance S. Cook, CEC, CCA, CFBE, CFSM
Executive Chef
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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 Hammock Dunes 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 and four and one half years at Eau Gallie Yacht Club in Melbourne, Florida as the Executive Chef.

Chef Cook is thrilled to become part of the Hammock Dunes Club culinary team (in April of 2017) and stated: “I am excited to have an opportunity to work with such a beautiful club as Hammock Dunes 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.”

Chef Cook was voted as Employee of the Year for 2015 (among 90+ employees) and received the Eau Gallie Yacht Club's Jeannette Joynes Member Service Award. 

He participated in the March of Dimes Signature Chefs Auction during October 2016 and was voted as 1st Place in the People's Choice Award for best dish. This was decided from 200 participants across 
10 competing area chefs. The event raised $97,000 for the charity. 

In February of 2017 he was inducted into "La Chaine Des Rotisseurs" as Maitre Rotisseur.

He received the distinguished "CCA" (Certified Culinary Administrator) through the American Culinary Federation in December 2017. There are under 340 CCA's in the World (as of 12/2017).

Chef Cook was featured on the cover of the January 2018 "Chef to Chef" Magazine 
(a quarterly supplement to the Club and Resort Business Periodical) with a four page article 
highlighting his career and the club he represents - Hammock Dunes Club.