Lance S. Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM, is a 1996 graduate of The Culinary Institute of America (CIA) in Hyde Park, N.Y. During his intense training at this classical French culinary college, he received numerous honors. He has since earned the distinctions of Certified Executive Chef (CEC) through the American Culinary Federation (ACF); Certified Food and Beverage Executive (CFBE) through the American Hotel and Lodging Educational Institute; is a Certified Food Safety Manager (FSM) through the National Registry of Food Safety Professionals; is a Certified Mixologist through the School of Bartending; has appeared on Television, Radio and featured in numerous Newspaper spotlights.
Upon graduation, Cook worked with the chefs of the Four Seasons Hotel in Boston–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.
Cook comes to Hammock Dunes Club (Palm Coast, Fla.) after seven years at Wilson Country Club in North Carolina as the Executive Chef; seven years at Stonebridge Golf and Country Club in Albany, Ga., as the Executive Chef and Food and Beverage Director and four-and-a-half years at Eau Gallie Yacht Club in Melbourne, Fla., as the Executive Chef.