Reid Badger will not share the recipes he learned from Phyllis, his grandmother, but he will prepare them -- and many other delicious treats -- when you enjoy the dining options at The Club at Creighton Farms.

An Arlington, Virginia native, Badger studied anthropology at Virginia Commonwealth University until he gave in to his desire to be a culinary professional and enrolled in the Culinary Institute of America.

"My grandmother taught me to love cooking," he said nostalgically. "I still have her recipes in my knife kit."

"We are thrilled that Reid has joined us at such an exciting time in the development of The Club at Creighton Farms," said General Manager Attila Harai. "He has the personal and professional experience, training and skill to confidently provide the caliber and quality of service our members expect."

A 1997 CIA graduate, he spent years in catering and at The Tower Club in Tysons Corner before he moved back to Arlington and helped a friend open Portabellos Restaurant.

As executive chef at The City Club of Washington, D.C., he broadened his experience and had overall responsibility for menus, sourcing and preparation with a staff of twenty-five.

While at The City Club, Reid garnered many awards including the "Food & Beverage Team of the Year" and the "Super Star" award for overall performance on a national basis. Reid also participated in the Club Corp 2008 CIA at Greystone Program, a prestigious continuing education and wine-pairing program.

The City Club was three-time host for the Celebrity Chef Tour benefitting the James Beard Foundation, where Badger had the honor to work with such renowned chefs as Walter Scheib, former White House chef, Lynn Crawford from Four Seasons and Mark Vetri, owner of Vetri Osteria.

"I'm an experimental locavore, and I could not be more delighted to be working in the heart of The Piedmont. This is the home of important agricultural innovation, and our members will benefit enormously from the quality of the products produced in Loudoun County and beyond."

Chef Badger is already slow roasting his own turkeys and curing Creighton Farms bacon alongside his shelves of pickles and preserves.

"I want to hand-craft as many of our menu offerings as possible," he said "I care deeply about my craft and about what Creighton Farms will offer its members."

From his love of French, Spanish and Portuguese cooking, and his experience in Santa Fe, there is no question that there is a real treat in store for Creighton Farms members in Chef Badger's "Elevated Rustic Cuisine."

For an appointment to discuss memberships, please telephone Michael Robichaud at 703 957 4800.