Lance S. Cook, CEC, CCA, CFBE, CFSM
Executive Chef
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Experience

       April 2017 – Present                      Hammock Dunes Club – Palm Coast, Florida   www.hammockdunesclub.com
          “Executive Chef”                           * Premier Oceanfront Private Residential Golf Club
                                                                    * Distinguished Emerald 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 
                                                                       $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) *