—Erica Medina, Chef de Cuisine, Indian Hills Country Club
Meet the Class of 2024: Erica Medina
- Age: 28
- Chef de Cuisine
- Indian Hills Country Club (Mission Hills, Kan.)
Erica Medina has navigated the challenges of being a woman in a male-dominated industry with resilience and adaptability, learning to lead with assertiveness balanced by approachability. Her commitment to mentoring her team and managing with a philosophy of collective success and personal responsibility has transformed her kitchen into a space of growth and high standards. Medina’s aspirations include becoming an executive club chef, with a vision to further innovate and elevate the club and resort culinary industry, drawing on her experiences and the progress she’s witnessed since the start of her career.
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?
Erica Medina (EM): I feel extremely grateful and honored to be recognized. I have worked alongside many talented chefs in my field and am aware of the talent within our community. Despite this, club and resort chefs often do not receive the recognition they deserve, making this distinction particularly special to me.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
EM: Remember that, although the industry often feels competitive, we are all on the same team. It's important to build up the people around you and your community. Learn from, lean on, and inspire each other. Stay hungry, consistent, and humble. Balance is everything. Never forget your worth, value, or self-respect.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
EM: Certainly, there have been a few challenges. Being a female in any male-dominated industry is tough. Initially quiet and introverted, I had to learn to communicate and lead a kitchen effectively as a young female, striving to find the right balance between being assertive without being overbearing. I've learned to manage everyone differently and to never ask anyone to do anything I wouldn't do myself. Working alongside my team daily ensures everyone has the tools they need to succeed. Learning to always respond and never react has been crucial. When your team sees your passion, dedication, and hard work, it's amazing what can be achieved.
C+RC: What are your future goals and your plan to achieve them?
EM: I aim to continue progressing my career in Clubs & Resorts by becoming an Executive Club Chef. Having witnessed the positive evolution of the industry since I began cooking, I aspire to further this progress in ways that surprise and delight both members and guests, as well as the teams that make it all possible. I see every day as a new opportunity to learn, develop, and grow, with the sky as the limit.
C+RC: What inspired your career in the club and resort sector?
EM: At the end of culinary school, while interviewing for externships, I landed at The Ocean Reef Club in Key Largo, Florida. Although I had previously worked in a smaller club, Ocean Reef truly opened my eyes to the endless opportunities in working in Clubs & Resorts. Watching chefs around me turn doodles into reality showed me the vast creative potential within this sector. Since then, I've never looked back, knowing I had found my culinary home.
