What It’s Like to Run the Kitchen at One of the Most Elite Country Clubs
Guillermo Valencia
Valencia’s a 20 + year career overseeing large-scale kitchens, and gave him the opportunity to complete in European cooking competitions in Germany, England, and France. Though Valencia loves to cook, his role now keeps him in meetings rather than on the line. After he arrives to the Huntington Crescent Club around 6:30 a.m. each morning, he prepares for his 9 a.m. daily meeting. Once he’s out around noon, he roams the dining halls and restaurants to meet as many guests and members as he can. There are about 1,000 at the club each week, which means Valencia oversees the preparation of more than 1,200 meals or more, depending on what events are scheduled.
GARDEN CITY HOTEL, GUILLERMO VALENCIA CONSULTANT EXECUTIVE CHEF CEC,ECA 2012
Chef Valencia has taken part in judging food competitions for hotels and country clubs, participated in the Chef Table Competition, apprenticed at places such as Salvador Dali Castle and the U.S. Embassy of London, and traveled extensively through the U.S., Central and South America, and Europe in order to sharpen his culinary skills and learn more about international cuisines from the different regions. He is also the author of “The History of Fine Dining and Modern Cuisine: Fearless Cooking from My Kitchen to Yours.” The book is a compilation of Chef Valencia’s favorite recipes from his popular cooking classes.
“We are so excited to have an international consultant chef such as Chef Valencia here with us at Garden City Hotel. His philosophy of simple, fresh, elegant and affordable is right in line with what we believe cuisine should be here at Garden City Hotel ,” said the general manager of Garden City Hotel . pp.cc 2012
Joe Napolitano (left) with The Larchmont Shore Club’s Executive Chef, Guillermo Valencia.
What do you appreciate most about Chef Valencia?
JN: His overwhelming desire to please the membership on a one-to-one basis. As club chefs know, it’s nearly impossible to please every member. But if you reach as many members as he has, you’ll hit a home run. Chef is incredibly accommodating. He’s gone above and beyond to please the membership. He has a true service mentality.
Grand Traverse Resort & Spa Names Guillermo Valencia as Executive Chef ECF, CEC
Grand Traverse Resort & Spa Names Guillermo Valencia as Executive Chef
| May 17, 2011
Chef Valencia comes most recently from the PGA National Resort Club in WPB , Fla.
Grand Traverse Resort & Spa, Acme, Mich., is pleased to welcome new Executive Chef Guillermo Valencia. Valencia comes most recently from the PGA National Resort , Fla., though he began his culinary in Barcelona, Spain.
Valencia excels in contemporary American regional and European cuisine using seasonal ingredients. His cuisine reflects a New Latin Fusion Cuisine focus at Aerie and the Resort’s other dining establishments. He is a Certified Executive Chef by the European Culinary Federation, was inducted into the European Academy of Chefs in 1979, and was named South Florida Regional Chef of the Year in 1999.
Taste the Local Difference Summer Celebration
Saturday, June 25, 2011
The event is a toast to the local farmers, food producers, chefs, vintners, and brewers of northwest Michigan and a celebration of the 2011 Taste the Local Difference guide.
Executive chef Darren Hawley of Crystal Mountain Resort and Spa said he’s excited to host the event this year. He invited some of the area’s finest chefs to help him prepare a feast of local food. Those chefs include Guillermo Valencia of Grand Traverse Resort and Spa; Cammie Buehler and Andy Schudlich of Epicure Catering; Paul Olson of Mission Table: Chris Hoffman of The Riverside Inn; Guillaume Hazael Massieux of La Becasse; Jen Welty of Nine Bean Rows; Donna Ervin of The Glenwood and Renee DeWindt of Benzie County Public Schools.
“What makes this event so special is that it’s not just about serving delicious food,” said Janice Benson, Taste the Local Difference project director. “It’s about serving food grown right here in our region and helping people make a connection between our land, our farmers, and our chefs.”
Most chefs will bring a farmer who provided one of their featured items. Nearly 20 specialty food producers and farmers will also attend, providing products for sampling and, in some cases, sale.
