Adam Jemmott

Meet the Class of 2024: Adam Jemmott

Adam Jemmott has demonstrated an innate ability to lead and develop a culinary team with exceptional standards and creativity. He’s known for his high-level execution and performance in the kitchen as well as his cutting-edge mentality and exceptional knowledge of the craft. He leads by example, demonstrating his passion for teaching and developing the next generation of club culinarians.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Adam Jemmott (AJ): I am incredibly excited and honored to be recognized as one of Club + Resort Chef's 40 Under 40 honorees. This acknowledgment is very meaningful to me because it represents a shift in culinary attitudes within country clubs. I believe that modern clubs are a unique platform for amenity fine dining, which is becoming increasingly rare in today's profit-driven restaurant industry. Memberships are now seeking value and novelty in club settings, a trend that historically was the opposite. Since I have focused on creating dining experiences around this new model, my primary goal is to nurture and guide the next generation of chefs. I am passionate about instilling in them a modern outlook on cooking and hospitality. Being recognized for these efforts reinforces the importance of this mission and motivates me to continue pushing boundaries.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

AJ: With everything accessible online, it's crucial not to underestimate the importance of personal interactions and mentorships early in your career. Embrace creativity and innovation, but always maintain an appreciation for the traditions from which you draw inspiration. Aim to consistently deliver high-quality dishes while staying abreast of the latest industry trends and culinary techniques. Focus on developing people skills early in your career to ease the transition from cook to chef. I've seen many talented cooks become frustrated because they struggle to advance due to a lack of leadership skills.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

AJ: Experiencing the Dunning-Kruger effect firsthand was both humbling and enlightening. A common pitfall for young, talented chefs is believing they know everything too soon. Financial success, acclaim, or external praise can inflate your ego and lead to issues later on. I was fortunate to have mentors who were both blunt and patient enough to make me realize how complex and intricate our industry is and how much I still had to learn. Realizing that we can never stop learning is liberating. There's always a higher level to strive for, even when we think we've reached the pinnacle.

C+RC: What are your future goals and your plan to achieve them?

AJ: My immediate goals involve leveraging the wide availability of ingredients in our modern society to authentically recreate dining experiences that resonate with our members, mirroring the diverse flavors they've encountered in their travels. We aim to bring these experiences to their doorstep, making each dish uniquely comforting and accessible. Looking ahead, our long-term goals include transforming the culture of our kitchen. The Head Chef and I are committed to creating an environment that develops young and aspiring chefs into skilled professionals. Our vision is to establish a workplace where individuals can join with minimal experience and, through mentorship and hands-on training, evolve into capable leaders who contribute to operations we can all be proud of.

C+RC: What inspired your career in the club and resort sector?

AJ: My inspiration for entering the club industry stemmed from a lifelong desire to create magical moments similar to the feasts and gatherings depicted in literature. A quote from J.R.R. Tolkien, "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world," deeply influenced me and became a guiding principle for my culinary path. While pursuing this dream in the restaurant world, I enjoyed crafting memorable dining experiences. However, I realized that the restaurant setting lacked the flexibility and adaptability I needed to fully realize my vision. It was in the club world where I found my true calling, as it offered the perfect environment to bring my dreams to life, supported by a membership that believes nothing is impossible.