—Geoffrey Sowl, Executive Chef, Lakewood Country Club
Meet the Class of 2024: Geoffrey Sowl
- Age: 38
- Executive Chef
- Lakewood Country Club (Westlake, Ohio)
Geoffrey Sowl operates with one main goal in mind: to become the top culinary destination for members. He consistently raises the bar and surpasses expectations with innovative a la carte menus and inclusive wine dinners, introducing new and exciting dishes that ignite passion among members and keep them engaged.
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?
Geoffrey Sowl (GS): Being celebrated and recognized by C+RC's 40 under 40 would bring me immense gratification and a sense of accomplishment. It would serve as a testament to the dedication and passion I have for my craft. Like many chefs, I started my career in the dish pit, working my way up through the ranks. This allowed me to truly understand the inner workings of a kitchen and develop a strong foundation. As a club chef, we wear many hats, which brings a unique set of challenges and a constant need to adapt and evolve. This recognition would validate the hard work put in to work out those challenges.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
GS: My inherent fascination for this industry comes from my love of serving. This puts a smile on my face when I arrive and leave work. My advice is: While it is undeniably important to put in the necessary hard work, I believe that incorporating our passions into our efforts can make the journey much more rewarding. Infusing our work with enthusiasm and dedication ultimately leads to greater job satisfaction and success. One of my mentors once said something that has resonated deeply with me: "How can we make this better?" These words have become my guiding principle, serving as a constant reminder to pursue improvement in all aspects of our operation relentlessly.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
GS: From a broader perspective, staffing shortages have become almost commonplace in our industry. We have managed to navigate this by streamlining and cross-utilizing our menus more efficiently (without losing quality), allowing us to maximize productivity with our existing core team. We have created an environment that nurtures and inspires individuals with great attitudes to take on additional roles and responsibilities, enabling us to continue delivering exceptional service to our membership. We have adjusted our hours of operation in some areas of the club while having transparent communication with the membership to maintain our commitment to excellence.
A personal challenge of mine has been imposter syndrome, which constantly causes doubts about my abilities and achievements. I have combatted this negative mindset by consciously revisiting moments of validations and success, from the hugs, standing ovations, and compliments, I am reminded of the impact I have had at my club. This practice instills a sense of humility, preventing complacency from setting in while simultaneously fueling my determination to continually improve and prove myself. Through self-reflection, I have found the strength to excel and grow.
C+RC: What are your future goals and your plan to achieve them?
GS: My main goal is clear: I want to be the best culinary destination for our membership. To achieve this, we will continue to raise the bar and surpass expectations with innovative a la carte menus and inclusive wine dinners. I have built a reputation for providing exceptional culinary experiences on the golf course, from wagyu/king crab sliders to lobster corndogs. Continuing those exciting experiences and introducing new and exciting dishes can ignite passion in our members and keep them intrigued.
C+RC: What inspired your career in the club and resort sector?
GS: My gravitation towards private clubs started with my passion for Golf. It all started 22 years ago, caddying here at Lakewood Country Club while in High School. However, while working at different restaurants and in food distribution, it was one of my former chefs who truly sparked my interest and brought me here as a Sous Chef, it has since evolved into an incredible experience.One aspect that I particularly love about being a Club Chef is the absence of monotony. The constantly evolving nature of the role keeps me engaged and excited. There are always new, fun menus to create and execute, constantly challenging my culinary skills and creativity. The presence of almost only repeat guests adds an enjoyable element as I strive to surprise and delight them with new flavors and experiences continuously.