PASSION : Magazine January/February 2018 Issue - Page 9

brian lord

from

collier's Reserve country club

naples, fl

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brian lord —

executive chef

collier's reserve

Over the past six years, Brian 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.

Brian Lord is committed to the culinary field and committed 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.

Chef Brian has an incredibly talented staff that allows him to take on duel roles as the Director of F&B and Executive Chef. While this may seem unusual, Brian has been able to make it work for the members and the

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Brian joined Collier’s Reserve Country Club as Executive Chef in November 2011 and was promoted to Director of F&B and Executive Chef in 2016. Prior positions include; Reynolds Plantation and The Summit Club.

He is a graduate of the Art Institute of Atlanta, with an Associate Degree in Culinary Arts. As a Certified Executive Chef through the American Culinary Federation, Brian continually focuses on not only furthering his own education in both food and wine, but also those of the young culinarians who surround him.

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club in part because he loves to engage with the members at the table (Brian hosted 35 chefs table dinners last year).

Members and vendors call ahead with the “daily catch” which Brian then posts pictures of boat and fish to social media sites which prompts members to make a reservation that evening.

Chef Brian’s philosophy begins with seasonality, portion control and “let the plate speak for itself” by using a lot of micros to accent the flavor.

Last but not least, Chef Brian is philanthropic and intimately involved in the community.

Congratulations Brian.

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