Chloe Dykes

Meet the Class of 2024: Chloe Dykes

Chloe Dykes became Executive Chef of Lexington Country Club in 2022 after serving for six years at Lexington CC under three different executive chefs, including Matthew Blazey, whom she considers a mentor. Notably, Dykes is the youngest executive chef Lexington CC has ever had and the first-ever female chef. She was also a speaker at the 2024 Chef to Chef Conference, centered around the art of creating delicious and creative dishes that transcend dietary limitations, particularly gluten and dairy.

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?

Chloe Dykes (CD): Being recognized here is beyond an honor. I find myself suddenly in awe of my achievements. When you work hard, it becomes difficult to stop and look around. Caring so much about being the best version of yourself makes this type of honor a forceful pause and a real revelation. Being recognized in the industry that has shaped and created me is absolutely as good as it gets.

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

CD: Be the chef no one was for you. Be patient with yourself and the people around you. Recognize that there is always more to learn.

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

CD: My career has been marked by numerous personal challenges. One of the most poignant was losing a chef to a car accident. His loss impacted me in various ways, underscoring the belief that the relentless hard work we put in needs to be rewarding, as life can be unpredictably short.

I've encountered sexual and verbal harassment in eight different establishments. These experiences have been enlightening, teaching me much about management styles, the importance of honesty, and the value of respect. I've learned that respect is earned, not simply given or assumed.

A few years ago, my life was profoundly changed when my son was diagnosed with Leukemia at the age of two and a half. This experience has been the most transformative, shaping my approach to life, particularly in how I exhibit patience with others. This change has profoundly influenced my management style. Enduring those difficult times with my son has given me a deeper understanding of what constitutes a ‘problem.’ What matters most is the way we move forward and solve problems. It's crucial not to get bogged down in minutiae or let small decisions adversely impact you or your team. Our focus should remain on preparing excellent food and ensuring that people are well-fed. That's our mission.

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

CD: I entered the club sector to escape the restaurant scene and to try something different. At the time, I hadn't realized how incredible this industry could be, but now I am happy here. I feel part of a community. Being involved in this type of hospitality is heartwarming and rewarding.