Consulting Services:

Of course, we can advise and help with all aspects of the food service industry, from opening a new restaurant to streamlining existing operations.

Need a Chef? Give us a call.

Need a speaker or a panel member to talk about our program or other topics. We're not shy. Give us a call.

We know a lot about e-zines, online publishing, and the technical guts of the Net. We'll be happy to help solve your problems by providing consulting services.

Our Mission:

To keep professional chefs on the forefront of their field.

How Do We Do This?

By using informative newsletters with recipe links, website info with current trends, teaching and educational CD’s and much more.

We use and suggest you use or adapt the

 “Club Culinary Universal Mission Statement™ “

1.We are in the happiness business

2.We are pursuing the future

3.We are America’s culinary leaders   Club Culinary ©2002  

It is our belief that if culinary professionals use these guidelines when pertaining to the kitchen or the hospitality industry in general the outcome will be positive. 

Company Profile:

Club Culinary is a service and community for the culinary arts profession.  The objectives of Club Culinary are to promote and advance friendly relations, knowledge between and among persons connected with the culinary arts and other associations of similar character; to encourage the education and advancement of its community; to assist the chef community, through our community; and to and to assist the community in securing the utmost in efficient and successful operations. 

Club Culinary has been in existence since the year 2000. The Classical Cooking 101 study guide, that is the base or beginning of the program, has been in schools and clubs throughout the nation and sales continue to grow. The newsletter is a newer service started in 2002. Since the inception of the newsletter, we have had notes from chefs repeatedly thanking us for the great input. 

Here’s just a few: 

Enjoyed your article, keep up the good work.                                                       

-Annemarie Meyer CEC  

IT WAS GREAT!!!!!!!!

For the first time in 30 years I felt as if I was teaching students to actually cook!

And...GREAT minds must work on the same track!

-Leslie Ashcraft 

About The Founders:

May I Introduce Myself ?
Working in restaurant kitchens from the age of fifteen, Chef Whitney Werner, CEC, brings twenty-five years of experience to Club Culinary and the American Culinary Federation.


After graduating from the Culinary Institute of America, Hyde Park, New York, in 1984, Chef Whitney started in pastry as part of the opening team of the Ritz-Carlton, Laguna Niguel. He moved through the ranks of the kitchen working for top establishments such as Tavern on the Green, New York City, Beverly Hills Hotel, Beverly Hills and various Hilton Hotels nationwide. In addition, Chef Whitney brings us experience from the Far East, where he worked with established hotels such as the Ambassador Hotel in Taipei, Taiwan, updating menus with current culinary trends.


Shortly after his return from the Far East, Chef Whitney was awarded four stars for his French-Russian cuisine at Le Bel Age Hotel in Hollywood, California. Thereafter, Chef Whitney opened his own restaurant, “Whitney’s,” on the famous restaurant row of Montana Avenue in Santa Monica, California. Chef Whitney enjoyed many successful years of high profile celebrity clientele that gave him the reputation on the West Coast, which he is still known for today.


After traveling the world and reaching his ultimate goal, Chef Whitney wanted to give back to the culinary field. He joined the American Culinary Federation and took a position as chef instructor at the Los Angeles Culinary Institute with Certified Master Chef Raimund Hofmeister to be involved with the development of the new crop of young chefs.


Having grown up in Santa Monica, Chef Whitney could not resist the offer as executive chef at The Beach Club in Santa Monica, the oldest and most prestigious club on the shores of Southern California.


Now, after branding the dining room “Whitney’s,” and enjoying the fifth record-breaking year at The Beach Club, the culinary culture of west coast clubs has been changed forever. Chef Whitney has been speaking throughout the country to provide private clubs the insight to revitalize their restaurants and compete with outside competition. Chef Whitney has also given seminars at the Club Managers Association world conferences and aspires to further his certification to certified master chef.


Contact Chef Whitney
We welcome your suggestions, submissions, and news items. We thank our venders for helping fund our newsletter.

If you are ever in Los Angeles come by and say hello. I’m at The Beach Club in Santa Monica.

We are getting some good experience doing newsletters & websites for our industry. Give us a shout if you want to get something going.

Kindest Regards,

Whitney Werner, CEC
Executive Chef, The Beach Club
2nd VP, CCAC/ACF LA Chapter
Chef of the Year 2001
President-Les Amis d'Escoffier
President/Founder-Club Culinary
310-395-3254
chefwhitney@clubculinary.com