b'One of my biggestcountry. My education has been a perfect blend of classicalnon-negotiables techniques and modern approaches, providing a solid foundation for my career. Joining the American Culinaryis consistency Federation (ACF) in the 90s was pivotal in paving the way for certifications and continuous education. in quality. Every Ive also worked part-time doing catering events, gainingdish must be valuable experience in menu customization and managing the logistics of off-site events. Now, with almost 13 years atexecuted perfectly, PD, Im proud of how much Ive grown in this role, and its been a significant asset in my career. every time.When did the culinary bug first bite?I worked at a Mexican grocery store when I was 14, stockingPrairie Dunes Executive Chef Rick Carrproduce and meats and doing a lot of cleaning. I also worked in the junior high school cafeteria washing dishes and plating food, earning $1.25 a daytalk about high-end wages! That experience helped inspire me to work hard and experiment with food. Ive always had a passion for food and cooking,What are your very-most-favorite dishes but the moment I realized I wanted to become a chef wascoming out of the kitchen at PD? when I was in high school culinary. I used to cook familyOne of my favorites right now is our Creekstone Farms meals, and seeing the joy and connection food brought toFilet Mignon with gorgonzola and wild mushroom ravioli, people really inspired me. That sense of community andpaired with garlic mashed potatoes and house-made veal the artistry of food captivated me, and I knew thats what Idemi-glace. Its a beautiful dish that perfectly balances wanted to pursue. the richness of the tender beef and demi-glace with the earthiness of the wild mushroom ravioli. Another favorite is What does genuine hospitality mean toour slow-smoked brisket taco. Its the ultimate comfort foodyou and what does it look like at PD? tender, flavorful smoked brisket wrapped in a soft tortilla. Its about creating an experience through which people feelThe deep, smoky flavors really resonate with our members, seen, valued and cared for. Its not just about serving food;and its always a crowd-pleaser. Were also looking forward its about crafting an environment where every member feelsto our dry-aged king salmon, which were perfecting now. like theyre part of a community. At Prairie Dunes, it isnt justIm confident it will become a club favorite with its rich flavor about serving exceptional food; we focus on personal service,and delicate texture.knowing our members and customizing their experiences based on what they love. We make sure each meal feels likeFavorite guilty food pleasure?its prepared just for them. Poke Ahi tuna is definitely one of my favorites, along with any good tacowhether its barbacoa, carnitas or carne What are your goals for the Dunes F&Basada. The freshness of the tuna and the savory flavors of operation? any taco are hard to beat; theyre my ultimate indulgences! I Elevating the dining experience at PD, turning it into atell myself Ill eat healthier tomorrow but then the tacos call culinary destination where every meal is an experience. Imy name, and who am I to ignore them?want to integrate more local and seasonal ingredients into the menu and offer our members more innovative diningFavorite kind of dining experience?options, while still honoring the classics they love. I also aimI love dining experiences that feel personal and interactive: to make our catering service more personalized and seamless,whether its at a chefs table in the kitchen where you can ensuring we meet the unique needs of each event. watch the action; in a small, intimate setting with close friends or my beautiful wife; or walking around a new city trying Tell us about catering for members instreet food or food trucks. Honestly, if theres a food truck their homes. involved, Im in, as nothing says adventure like eating off a While we dont do a lot of home catering, its always acurb! For me, its about connection, not just food.rewarding challenge when we do have the opportunity. It allows us to create a highly personalized experience,Venue for your favorite meal ever?something thats hard to replicate in a restaurant setting.It was this little steakhouse in Cabo, Mexico, on the I enjoy collaborating closely with our members to craftoceanfront on my honeymoon. It was an unforgettable menus that reflect their unique tastes and the atmosphereexperience, combining incredible food prepared by a private they want for their events. Whether its a small dinnerchef with a perfect setting. Im pretty sure the food was so gathering or a larger celebration, we ensure every detail good, I almost forgot I was supposed to be paying attention from the food to the serviceis thoughtfully executed toto my beautiful wife . almost!meet their expectations.Favorite foodie reading material?Club + Resort, Plate and Cooks Country. 12'