The Island Country Club (ICC) has two new sous chefs on their culinary team. Los Angeles native Loren Cogswell earned the title of executive sous chef and Fanny Bustamante, originally from Lima, Peru, is now the club’s Double Eagle sous chef.
Cogswell has a degree in aquatic biology. During his college years, Loren cooked for friends and roommates, and discovered his passion for the culinary arts. After graduating from the University of California at Santa Barbara, Loren decided to follow his gut and enrolled at the California Culinary Academy in San Francisco where he graduated at the top of his class.
Loren has worked throughout the country at various eateries and resorts. After four years in the Caribbean at the Ritz Carlton in Grand Cayman, Loren made his way back to the states, moving to Naples and eventually finding a home at ICC. “I look forward to adding to my experience, as well as contributing some of my own influence, to everyone atThe Island Country Club,” said Cogswell.
Fanny Bustamante has over 22 years of experience in the food service industry. She comes with a strong set of culinary skills, and a focus on guest services and member satisfaction. At ICC, Fanny has helped create and manage wine dinners, cooking classes and catering events. Her culinary expertise has taken her across the country and has allowed her to grow as a chef.
“As a manager, I lead by example and motivate employees to grow in their careers,” said Bustamante. “I believe in team work.”
Executive Chef for the ICC, Kurt Beattie, says of the new sous chefs, “I’ve been a cook all my life, but I am still learning to be a good chef. I’m always learning new techniques and improving beyond my own knowledge. Fanny and Loren bring just that to our culinary team. I am very fortunate to have these individuals part of The Island Country Club team! To me, there’s no great chef without a great team!”