—Carlos Lechuga, Executive Chef, Troon Country Club
Meet the Class of 2024: Carlos Lechuga
- Age: 34
- Executive Chef
- Troon Country Club (Scottsdale, Ariz.)
Carlos Lechuga is known as a chef who genuinely cares for his team, fostering a culture that uplifts each individual. This approach has cultivated an environment at Troon Country Club filled with skilled, enthusiastic, loyal and reliable culinarians committed to excellence. As a ‘hands-on’ chef, Lechuga leads by example, prioritizing positive reinforcement as a manager, trainer and mentor. He takes pride in contributing to his team members’ success, even after they move on to new roles.
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?
Carlos Lechuga (CL): It is an honor. This would mean very much to me.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
CL: 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?
CL: At the age of 19, I was banquet sous chef at the Westin Kierland. Having a crew of 20, I needed to learn how to lead quick and learn how to deal with great pressure. I have never forgotten that pressure, and it has helped me throughout my career.
C+RC: What are your future goals and your plan to achieve them?
CL: Becoming Troon's corporate chef, I will continue to dedicate myself to my work.
C+RC: What inspired your career in the club and resort sector?
CL: Working in multiple kitchens mentoring young chefs.
