BOYNTON BEACH, Fla. - CuisineWire -- Who doesn't love talking about food, albeit what you've eaten, where you ate, or "you won't believe what happened at so and so?" Hunters Run Country Club's Director of Culinary Operations, Executive Chief Rob Goodhue, shares over 30 years of extensive culinary experience in the kitchen, on the road, and chatting it up with friends in the podcast "Rare Talk." The new podcast is available through Spotify and Apple Podcast.

In his debut podcast, Chef Rob discusses "Restaurant Picks When Travelling": vacation dos and don'ts of dining. He notes, "When traveling, you are excited about getting to your new destination. Unfortunately, you can spend a whole lot of money on dining and not get a great culinary experience. We offer tips to help you make that trip exceed your expectations."

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For example, Chef Rob notes that he never orders an expensive main dish when he goes to a restaurant on the waterfront. He'll order appetizers to sample the kitchen's craft before he orders the rest of the meal.

"So many places want to capitalize on some sort of niche. And they don't always do it well. I'm from Maryland, where it's all crab cakes and football. Because it's Maryland, you expect the most amazing crab cakes. It doesn't always happen. I've been to New Orleans, and not everybody does an amazing etouffee. In fact, I've had one of the worst etouffees' in New Orleans," Chef Rob points out.

Chef Rob's first guest is Glen Cox, Hunters Run Country Club's Practice Facilities Supervisor, who shares his dining experiences around the world. He says, "When I travel to a new destination, I will ask the concierge where they go to eat after work. They are generally wonderful places that only the locals know."

Commenting on the Club's new Podcast, Larry Savvides, Hunters Run Country Club's Chief Operating Officer and General Manager, said, "It's fun. It's entertaining. And it is loaded with interesting anecdotes and culinary tips for listeners. Listeners are in for a treat. Chef Rob is full of character."

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Chef Robs' second podcast, "Let's Talk BBQ!" is also available. Future Podcasts include "Country Club Dining vs. Public Restaurants" and "The Skinny on Steaks."

With over 30 years of extensive culinary experience, he has served as Executive Chef at Harbour Ridge Yacht & Country Club in Palm City, Florida, Executive Chef at The Country Club of Florida, and Executive Sous Chef at Woodfield Country Club, a Platinum Club of America. Chef Rob has also worked on culinary teams of Michelin-star and nationally recognized restaurants such as The Polo Grill in Baltimore, MD, Citronelle in Washington, D.C., Lespinasse in NYC, and Café Boulud in Palm Beach.