Bill Paronish

Meet the Class of 2024: Bill Paronish, CEC

Bill Paronish has shown a strong commitment to mentorship and team development, especially at Rolling Rock Club where he turned a disjointed team into a cohesive, growth-oriented unit. His leadership in the culinary field is based on nurturing talent and creating a supportive environment for collective success. Currently, Paronish aims to further his certifications and plans to build a successful culinary operation at Laurel Valley Golf Club, using his extensive experience and the insights gained from past mentors.

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?

Bill Paronish (BP): I feel honored to be recognized among so many talented chefs in the industry. It's truly an honor to be acknowledged as one of the top 40 under 40 in a field that is extremely demanding. I am passionate about dedicating my all to the employees and the operation, making this recognition very meaningful to me.

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

BP: I would advise young culinarians to immerse themselves in as many different atmospheres as possible, absorbing everything like a sponge. Stage frequently and learn from both the good and bad experiences to shape your future career and success. Additionally, it's crucial to surround yourself with others who genuinely care about the industry and the success of the team. Constantly research and never stop learning.

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

BP: In 2016, I took on the role of Executive Sous Chef at Rolling Rock Club, where the team culture was notably poor. I focused on building the team, getting to know each staff member, and aiding their professional and personal advancement. This was my first chance to utilize early career lessons in team building, emphasizing learning from all experiences. After two years, I was promoted to Executive Chef, which allowed the team and me to fully realize our potential. My evolution as a chef has led me to prioritize staff development and team building above my own development, witnessing significant growth in individuals and our collective team. As I prepare to build a new team at Laurel Valley Golf Club in February 2024, I'll draw on these experiences to continue improving as a chef.

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

BP: My future goals include becoming certified through the Club + Resort Chef Association as a Certified Club Culinary Director (CCCD). To achieve this, I must become a CCA through the ACF and complete two more electives. Furthermore, I aim to establish another successful culinary operation at LVGC by setting standards with the team, enhancing their culinary knowledge and skills, and fostering the cohesiveness of the entire operation.

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

BP: My inspiration for the club and resort sector was sparked in culinary school, competing as a member of the ACF Pittsburgh Junior Hot Foods Teams, where I met Tom Pepka, the Executive Chef at Oakmont Country Club. After working together for the competition, Chef Pepka offered me a position at OCC, where I immediately fell in love with the club industry. Working through all kitchen stations and eventually earning a Sous Chef position allowed me to benefit from great early-career mentors. These lessons, which I now pass on to others, often bring a smile to my face, reminding me of the value of mentorship in this industry.