4:05 - 6:00 PM

10:00 - 10:30 AM

10:30 - 11:00 AM

11:45 - 1:00 PM

1:00- 1:30 PM

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1:00 - 1:30 PM

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Diana Gelston
Chief Commercial Officer 
Best Buy Health

Andy Friedell
COO
The Helper Bees

Brady Priest
Divisional CEO of Home Care
Clover Health

Dr. Pippa Shulman
Chief Medical Officer 
Medically Home

Khang Nguyen
MD, Assistant Executive Medical Dir. for Care Transformation 
Southern California Permanente Medical Group

Liz Cramer
Healthcare Strategist
CDW

Sheri Rose
CEO & Executive Director
Thrive Center Inc.

Elias Lee
Regional Dir. of Talent Acquisition
Aveanna Healthcare

Michael Slupecki
CEO
Griswold Home Care

Michelle Cone
SVP of Training and Brand Programs HomeWell Franchising Inc.

PlateCraft has a maximum capacity for the initial 20 registrants. If all spots are taken, securing a place on the waitlist is possible by completing the registration form here. There is no cost to join the waitlist. Prompt communication will be made if a spot becomes available and you are next in line.

Andy Chlebana, CMPC, CCA
Pastry Chef Instructor
Joliet Junior College

Adam Deviney, CEC
Director of Culinary and Hospitality       The Country Club of North Carolina

Scott Craig, CEC, CCA, WCMC
Executive Chef
Cullasaja Club

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Upon completing an AAS in Culinary Arts from Joliet Junior College, Andy Chlebana went to the Culinary Institute of America (CIA) in Hyde Park, N.Y., to study baking and pastry. Chlebana began his career working for the Four Seasons Chicago, focusing on fine dining desserts. His career has included positions at The Ritz-Carlton Amelia Island Grill Room, opening team of the Ritz-Carlton Washington D.C. and Pastry Chef/Corporate Account Manager at Albert Uster Imports, Inc. Chlebana has spent the past 18 years teaching baking and pastry at Joliet Junior College in Joliet, Ill. 

Most recently, Chlebana was the coach of the Pastry Team USA competing at the Coupe du Monde de la Patisserie and has completed revising the second edition of “The Advanced Art of Baking and Pastry” due out later this year. He resides in Plainfield, Il., with his wife, Heather, and four children.

Scott Craig's journey in the culinary world is marked by a deep dedication to his craft and an unwavering commitment to excellence. His approach to cooking emphasizes the synergy between every element of a dish, ensuring that nothing is superfluous or carelessly composed. With a career that spans some of the nation's most prestigious club kitchens, including Baltimore Country Club, Chevy Chase Club, Myers Park Country Club, and now Cullasaja Club, Craig has honed his skills under formidable mentors and earned numerous certifications from the World Association of Chefs' Societies and the American Culinary Federation. His influence extends beyond the kitchen as he has successfully mentored many chefs who now lead their own kitchens. Craig's leadership is characterized by his unique ability to cultivate strong, supportive teams and his bold resilience in navigating crises. As the Executive Chef of Cullasaja Club, he continues to inspire his team and exceed member expectations with his innovative culinary techniques. Craig's legacy is not defined by individual dishes, which are transient, but by his enduring contributions to the culinary industry and the success of those he has mentored.

Watch a documentary produced by Club + Resort Chef on Scott Craig here. View a profile on Scott Craig here.

J. Daniel Montano, CEC, is the Executive Chef of Mizner Country Club (Delray Beach, Fla.). Before this post, he was the Executive Chef of Forsyth Country Club (Winston-Salem, N.C.), Executive Chef of Berkshire Country Club in Reading, Pa., and Chef de Cuisine of Myers Park Country Club in Charlotte, N.C. Born in Bolivia, Montano brings an international flair to his culinary expertise, underpinned by a proven track record of excellence and innovation.  His commitment to pleasing the palates of club members while introducing them to new flavors is evident in his approach to menu development. Montano also places great importance on mentorship and work-life balance, fostering a positive and balanced environment for his team and advocating for positive change within the club industry.

With a dedication to continuous improvement, Montano’s culinary journey is marked by a commitment to evolving and adapting to regional preferences while maintaining a deep appreciation for the fundamentals of good food. As a forward-thinking chef, he aims to expand his social media presence, sharing his culinary creations and insights with a wider audience.

Why Sponsors Should Be Involved

Sponsorship at PlateCraft is about integration.

This event is intentionally small, with limited seats, curated content, and close access to the chefs who attend. As a sponsor, you’re not on the sidelines. You’re part of the experience. This creates meaningful brand touchpoints, genuine relationships, and long-term industry influence.

Suppliers interested in learning more about available sponsorship opportunities should contact  Patrick McIntyre, sales, at pmcintyre@wtwhmedia.com or fill out the form below.

Learn by Doing

Idea Sharing Without Ego

For Chefs, By Chefs

Creative Freedom, Real Growth

PlateCraft is built around active learning, where chefs are working side by side with other chefs, trying new techniques, and trading ideas in real time.

Chefs come to PlateCraft to collaborate, not compete. This is a place where ideas flow freely, experiences are exchanged honestly, and everyone leaves better.

With a small group and a shared mindset, PlateCraft fosters real camaraderie. You’ll connect with other chefs who get it because they live it.

PlateCraft is a playground for chefs. It’s where you test new techniques, push flavor boundaries, and try what you’ve been too busy to explore. You’ll leave sharper, inspired, and ready to level up.

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 World Certified Master Chef (WCMC) through World Association of Chefs’ Society (WACS), Member of the World Mastry Chef Society (MWMCS), Certified Club Culinary Director (CCCD) through Club and Resort Chef Association, Wine Sommelier Level 2 (WSET II), Certified Executive Chef (CEC) and Certified Culinary Administrator (CCA) through the American Culinary Federation (ACF); Certified Food and Beverage Executive (CFBE) through the American Hotel and Lodging Educational Institute (AH&LEI), Foodservice Management Professional (FMP) through the National Restaurant Association (NRA); is a Certified Food Safety Manager (FSM) through the National Registry of Food Safety Professionals (NRFSP); is a Certified Mixologist through the School of Bartending; has appeared on Food Network, Television, Radio and featured in numerous Magazine and Newspaper articles.

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 Forsyth Country 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, four and one half years at Eau Gallie Yacht Club in Melbourne, Florida as the Executive Chef and the most recent being seven years at Hammock Dunes Club in Palm Coast, Florida as the Executive Chef.

Chef Cook is thrilled to become part of the Forsyth Country Club culinary team and stated: “I am excited to have an opportunity to work with such a beautiful club as Forsyth 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.”

Lance S. Cook 
Director of Culinary Operations
Forsyth Country Club

Daniel Montano, CEC
Executive Chef
Mizner Country Club

Adam Deviney, CEC, is the Director of Culinary & Hospitality for The Country Club of North Carolina in Pinehurst, N.C.

With 27 years of experience in the food and beverage industry, Deviney’s career began humbly as a dishwasher, eventually rising to the role of Director of Culinary and Hospitality. His journey includes invaluable experience across independent restaurants, hotels, catering operations, and country clubs, with notable positions at Magnolia Hotel in Houston, Traditions Golf Club in Bryan, Texas, The Club at Mediterra in Naples, Fla., and currently the Country Club of North Carolina.

As a Certified Executive Chef, Deviney is not only committed to working with the best seasonal ingredients but also driven by a passion for fostering a healthier work-life balance within the industry. He believes in leading by example, supporting the next generation of culinary professionals by helping them develop their skills and leadership capabilities with a focus on emotional intelligence. Deviney is dedicated to driving much-needed change in the food and beverage industry, making it a more sustainable and supportive environment for all.

Angel Herrera
Executive Chef
Highlands Country Club

Sunday, November 2
5:00 PM  I  Platinum Sponsors Dinner


Monday, November 3
8:00 AM - 9:15 AM  I  Breakfast  I  Cullasaja Club

9:15 AM - 9:30 AM  I  Welcome to PlateCraft  I  Cullasaja Club
Presented by Scott Craig, WCMC, CCCD, Executive Chef, Cullasaja Club and Joanna DeChellis, Editorial Director, Club + Resort Chef

9:30 AM - 10:30 AM  I  Setting the Table: Intentions, Insights, and What’s to Come  I  Cullasaja Club
Panel discussion with all presenters and moderated by Joanna DeChellis, Editorial Director
To open PlateCraft, Editorial Director Joanna DeChellis will moderate a candid conversation with the five featured chef instructors. Together, they’ll reflect on the purpose of the gathering, preview the format and flow of the workshop, and share what they each hope to explore and accomplish over the next two days. This session sets the tone for what PlateCraft is all about—collaboration, curiosity, and building something meaningful together.

10:30 AM - 11:00 AM  I  Sponsor Session: Next-Gen Kitchen Efficiency  I  Cullasaja Club
Presented by RATIONAL
Explore how technology is changing the way club kitchens, like Cullasaja, operate. This session will take a closer look at RATIONAL’s cooking systems and how chefs are using them to streamline prep, improve consistency, and support better outcomes with fewer hands. Whether you're already using this equipment or considering a change, you'll walk away with a better understanding of what it can do and how to make the most of it.

11:00 AM - 11:45 AM  I   Session 1: The Art of the Vegetable  I  Cullasaja Club
Presented by Daniel Montano, CECC, Executive Chef, Mizner Country Club
Daniel Montano, CEC, will walk through the vegetable course he has crafted for the PlateCraft Chef’s Table. He will break down each component, highlight key techniques, and share how he approaches flavor, texture, and presentation in plant-forward dishes. This session will offer a close look at how a focused, thoughtful vegetable course can elevate the entire dining experience.

11:45 AM - 12:30 PM  I  Session 2: Refining the Catch: A Modern Approach to the Seafood  I  Cullasaja Club
Presented by Adam Deviney, CEC, Director of Culinary and Hospitality, The Country Club of North Carolina
Adam Deviney, CEC, Director of Culinary and Hospitality at The Country Club of North Carolina, takes a bold, modern approach to seafood—stripping it down to what matters most and rebuilding it with intention. In this session, he’ll walk through the course he’s crafted for PlateCraft, sharing the techniques, sourcing philosophy, and plating decisions that drive his style. This is seafood treated with structure, skill, and a point of view.

12:30 AM - 1:30 PM  I  Lunch

1:30 PM - 2:15 PM  I  Session 3: Building Depth Through Pasta  I  Cullasaja Club
Presented by Lance S. Cook, WCMC, CCCD, Director of Culinary Operations, Forsyth Country Club
Lance S. Cook will walk through his approach to pasta, breaking down the dough, the filling, the sauce, and the final build, explaining how each layer adds structure and depth. This session will focus on technique, balance, and how pasta can carry both flavor and feeling when done right.

2:15 PM - 3:00 PM  I  Session 4: Breaking Down the Center of the Plate  I  Cullasaja Club
Presented by Scott Craig, WCMC, CCCD, Executive Chef, Cullasaja Club
In this first education session, Scott Craig, WCMC, CCCD, will walk through the dish he is bringing to the PlateCraft Chef’s Table. From component selection to technique, he will explain how each element contributes to the plate and how the lessons behind it can translate. This session offers a deep dive into his process and sets the foundation for the hands-on work to come.

3:00 PM - 3:45 PM  I  Session 4: Precision and Play in Pastry  I  Cullasaja Club
Presented by Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College
Andy Chlebana, CMPC, will walk through the dessert course he’s developed for PlateCraft, breaking down each element from concept to composition. He’ll share the techniques behind the textures, the thinking behind the flavors, and how he balances precision with creativity. This session explores how pastry can close a meal with both discipline and surprise.

3:30 PM - 4:15 PM  I  From Concept to Collaboration  I  Cullasaja Club
After the education sessions, each instructor will gather with their team for an open roundtable discussion. This is where ideas start to shift from individual vision to group execution. Chefs will talk through techniques, ask questions, share goals, and begin shaping how they want to evolve the original dish. It’s a chance to align on direction, dive deeper into the details, and lay the groundwork for the hands-on work ahead.

4:15 PM - 5:00 PM  I  Cullasaja Club Kitchen + Clubhouse Tour  I  Cullasaja Club
Attendees will take an exclusive tour of Cullasaja Club’s state-of-the-art kitchen and refined clubhouse. This guided experience offers a behind-the-scenes look at daily operations and highlights the club’s commitment to exceptional member service. You’ll see firsthand how thoughtful design and culinary standards come together to create one of the region’s most sought-after club experiences.

5:00 PM - 6:30 PM  I  Break

6:30 PM - 7:00 PM  I  Highlands CC Kitchen + Clubhouse Tour + Cocktails  I  Highlands CC
Join us for an exclusive tour of the Highlands Country Club's state-of-the-art kitchen and elegant clubhouse. This guided experience will offer a behind-the-scenes look at the culinary operations, showcasing the modern kitchen facilities. Explore the beautifully designed clubhouse and breathtaking views of the surrounding landscape. Learn about the club's commitment to the craft, and see firsthand what makes Highlands CC a premier destination for its members.

7:00 PM - 8:30 PM  I  A Taste of Highlands Country Club  I  Highlands CC
This relaxed opening welcome dinner will feature a carefully curated menu, showcasing Chef Angel Herrera's culinary expertise. Enjoy a memorable dining experience in the picturesque setting of Highlands Country Club, surrounded by the natural beauty of the region.


Tuesday, November 4
8:00 AM - 9:00 AM  I  Breakfast  I  Highlands CC

9:00 AM - 9:30 AM  I  Sponsor Session: Exploring the Craft of Grass-Fed: Australian Beef and Lamb  I  Highlands CC
Presented by Meat & Livestock Australia
In this sponsor session, Meat & Livestock Australia will introduce chefs to the unique qualities of Australian beef and lamb. Raised on open pasture and finished on grass, these products offer distinct flavor profiles, consistent quality, and a strong commitment to sustainability. Chefs will gain insight into sourcing, handling, and cooking with these proteins—and will have the opportunity to work with them firsthand during the PlateCraft workshops.

9:30 AM - 11:30 AM  I  Hands-On Mastery Workshops: Morning Session  I  Highlands CC/Cullasaja Club
This is where PlateCraft hits full stride. In the first half of the day, chef teams will begin translating ideas into action. Working alongside their instructor, they’ll dive into mise en place—testing components, refining techniques, and making collaborative decisions about the dish’s final form. This session is focused on precision and experimentation, with open discussion around what works, what doesn’t, and how to push each element further. It’s a high-level working environment where every chef contributes, learns, and sharpens their craft.

11:30 AM - 12:30 PM  I  Lunch  I  Highlands CC/Cullasaja Club

12:30 PM - 5:00 PM  I  Hands-On Mastery Workshops: Afternoon Session  I  Highlands CC/Cullasaja Club
With direction established and feedback in play, teams will use the afternoon to finalize and prepare their course for handoff to the Cullasaja Club culinary team. This session is about dialing in the details, ensuring consistency, adjusting builds, and locking in timing. Chefs will continue learning from one another as they problem-solve and adapt under real-time constraints. It’s an intensive finish that sets the tone for the dinner service and the collaborative impact of the PlateCraft experience.

5:00 PM - 6:30 PM  I  Break

6:30 PM - 11:00 PM  I  The Chef’s Table: A Collaborative Dinner Experience  I  Cullasaja Club
This final evening brings everything together. After two days of shared ideas, hands-on refinement, and team-driven execution, each course will be brought to life by the Cullasaja Club culinary team and served as part of a full Chef’s Table progression. Attendees will step out of the kitchen and take a seat at the table to experience the meal as a guest, tasting the results of their work, their collaboration, and their shared commitment to craft. It’s a celebration of process, precision, and the kind of connection that only happens when chefs build something together.

Attendees are responsible for booking their own hotel accommodations and ground transportation. Ride share services like Uber and Lyft are extremely limited in the area so renting a car is strongly recommended.

The discounted room blocks at our recommended hotels are now closed. You can still book at these hotels at their current prevailing rates. Below are the recommended event hotels, though attendees are welcome to stay wherever is most convenient.

Hotel Cashiers

The Wells Hotel

Angel Herrera is the Executive Chef of Highlands Country Club in North Carolina, where he blends thoughtful leadership with refined technique and a collaborative kitchen culture. Since stepping into the role in 2022, he has focused on mentorship, purposeful sourcing, and building a strong, supportive brigade. He was featured in Club + Resort Chef’s “40 Under 40” for his contributions to club culinary programs.