Collier’s Reserve Executive Chef Brian Lord voted 2017 Chef of the Year

December 20, 2017 CONRIC PR

Congratulations are in order for Collier’s Reserve Executive Chef Brian Lord as he has been voted 2017 Chef of the Year by the American Culinary Federation (ACF) Caxambas Chapter of Southwest Florida. Established in 1929, ACF is the premier professional chefs’ organization in North America with more than 17,500 members in over 150 chapters nationwide.

Lord is no stranger to esteemed distinction. In 2015, he was honored as Culinarian of the Year by the Naples chapter of Caxambas. He is also an ACF Certified Executive Chef with a Certification from the Court of Master Sommeliers. Lord has once again set himself apart from the competition with this new honor.

Collier’s Reserve General Manager Nicholas von Hofen is confident in Lord’s commitment to the culinary field and his ability to continue to elevate the club’s food and beverage program.  “Brian is not only focused on furthering his own education in both food and wine, he instills this philosophy with his team. Brian’s creativity, attention to every detail and brilliant food pairings, continues to set Collier’s Reserve apart from every other club. This well-deserved award solidifies his talents in the culinary profession and contributions to the American Culinary Federation Caxambas Chapter of Southwest Florida.”

Over the past six years, Lord has sparked a culinary revolution at Collier’s Reserve by making the club an extension of the members’ own kitchen, incorporating only high-quality ingredients when crafting the menus. This insight has also led him to mix up the menu every two weeks so members know they will be indulging in a savory and original dish with each visit. Due to his savvy and enthusiastic approach, the Club’s Food and Beverage revenue has increased almost 40% over the past three years.

Lord is a graduate of the Art Institute of Atlanta, with an Associate’s Degree in Culinary Arts. He has held positions at numerous Platinum Clubs within the Southeast, including Executive Chef at Reynolds Plantation in Greensboro, Ga., and the Summit Club in Birmingham, Ala., until joining Collier’s Reserve Country Club as Executive Chef in November 2011. Since then, Lord has charmed guests’ palates with his exquisite creations at an array of events ranging from charity fundraisers to cooking for President George W. Bush.

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