Christopher Reichart

Meet the Class of 2024: Christopher Reichart

Christopher Reichart stands out for his focus on team happiness, quality of life and productivity, consistently prioritizing these aspects over personal accolades throughout his career. His journey, characterized by continuous learning and a commitment to fostering positive and respectful kitchen environments, underscores his belief in the importance of team development.

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?

Christopher Reichart (CR): Being nominated feels pretty amazing. It prompts me to reflect on my journey, how I've grown, and what I aspire to become. For me, it holds a unique significance because I've focused most of my career on building kitchens and culinary teams where my team's happiness, quality of life, and productivity were more important than my own personal accolades. Being recognized without all the flashy accolades, competitions, and certificates reassures me that I've been doing the right thing all these years.

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

CR: Don't get discouraged, be humble, and be appreciative. Kitchens are challenging places to work, but don't let that take a toll on you; enjoy every moment. Try to learn something every day, whether it's mastering a new skill, refining an existing one, understanding how not to do something, or simply discovering what you enjoy or dislike. Remember, regardless of your title, everyone in the kitchen is equal, from the dishwasher to the executive chef. Expressing gratitude with 'thank you,' handshakes, and acknowledging good work significantly contributes to your team's happiness. A restaurant can operate without a sauté or grill cook, but not without a dish crew. Always say thank you.

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

CR: Right out of college, I worked at a country club outside of Cleveland and had a negative experience. The chef crew, adhering to the old guard style, treated cooks and interns poorly, causing me to question my career choice and personal worth. After my internship ended, I declined an offer to stay and learned an important lesson: to learn something every day. That experience taught me what kind of kitchen I didn't want to create or manage and how not to treat my employees. This set me on a path to strive to create kitchens where my team feels proud to work and appreciated.

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

CR: I aim to continue building the culinary program here at Gleneagles. During my tenure, I have completed two restaurant remodels and rebrandings, and we start on the main clubhouse and restaurant next year. My goal is to keep pushing the envelope, enhancing the membership experience, and building great culinary programs where the team strives for the best every day, producing amazing products in a place where people feel appreciated and want to work.

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

CR: My first club job, straight out of my high school culinary program at Chartwell Golf and Country Club in Severna Park, Maryland, sparked my interest in the sector. They gave me a chance while I was still in high school, allowing me to work my way up from a pool snack shack cook to Executive Chef by the time I was 22. After leaving the club sector for a while, I realized how much I missed it and jumped at the first opportunity to return, which brought me to Gleneagles.