Sous Chefs Derek Bryner (left) and Boun Chanthavong at The Sanctuary Golf Club have earned certifications from the American Culinary Federation. Bryner achieved Certified Sous Chef designation and Chanthavong attained Certified Chef de Cuisine. Bryner primarily is responsible at The Sanctuary for menu and food preparation for all private parties, member events and banquets. Chanthavong is responsible for supervision of the entire a la carte dining line for lunch and dinner. Certification requires five years experience as a culinarian, three 30-hour courses in nutrition, food service & sanitation and supervisory management. Sanctuary general manager Ken Kouril said, "These certifications are very exciting for the club as it shows our culinary team's commitment to their profession ... We are very proud of their accomplishment!"