Chef Samuel Brod is a highly regarded Senior Executive Chef at The Landings Golf & Athletic Club, where he brings over 20 years of experience in fine dining, kitchen management, and culinary leadership. Known for his exceptional skills, creativity, and commitment to excellence.
Chef Brod’s culinary journey began at the Lebanon County Career & Technology Center, where he earned a degree in Culinary Arts. His passion for cooking led him to The Culinary Institute of America (CIA), where he earned both an associate’s degree in culinary arts and an undergraduate degree in Hospitality with a focus on Culinary Management. This solid educational foundation set the stage for a successful career in the culinary industry.
Early in his career, Chef Brod had the privilege of working for Chef J. Kevin Walker, CMC, a mentorship he credits as pivotal to his success. For 10 years, under Chef Walker’s guidance, Chef Brod refined his skills, absorbed invaluable leadership lessons, and embraced the importance of mentorship in the culinary world. Chef Brod proudly carries on this tradition of mentorship. He has made it his mission to guide and inspire young chefs, much like Chef Walker did for him.
Throughout his career, Chef Brod has worked at some of the nation’s most prestigious culinary establishments, including Broadmoor Hotel in Colorado Springs, Cherokee Town & Country Club in Atlanta, The Vintage Club in California, and Grandfather Golf & Country Club in North Carolina. These experiences helped him hone his skills and develop his leadership style, blending classical techniques with innovative approaches to menu creation and kitchen management.
In 2023, Chef Sam was named the Club + Resort Chef of the Year at the Chef to Chef Conference. He is also a Certified Executive Chef through The American Culinary Federation. He is also the driving force behind The Landings Golf & Athletic Club’s Certified Apprenticeship Program, where he continues the cycle of mentorship, and training the next generation of culinary professionals.
Chef Brod’s culinary philosophy is deeply rooted in classical cooking techniques, with a strong emphasis on using fresh, local, and seasonal ingredients. Sustainability is at the core of his approach, and he works closely with local farmers, purveyors, and broadline vendors to source the finest ingredients.
As Senior Executive Chef, Chef Brod oversees all aspects of the culinary operations at The Landings Golf & Athletic Club, leading a talented team of over 145 chefs and kitchen staff while ensuring that every dining experience meets or exceeds the highest standards. His leadership style is collaborative and mentorship-driven, focusing on creativity, growth, and a passion for culinary excellence.
When not in the kitchen, Chef Brod enjoys spending time with his wife Kristi and their two daughters, Olivia and Sydney.