—Jeremy Leinen, CEC, PCII, Executive Chef, Country Club of Rochester
Meet the Class of 2024: Jeremy Leinen, CEC, PCII
- Age: 38
- Executive Chef
- Country Club of Rochester (Rochester, N.Y.)
Jeremy Leinen has navigated his career with hard work and adaptability, transitioning from hotels to clubs 15 years ago and embracing challenges along the way. He has evolved from a “hard charger” to a more approachable leader, valuing patience and long-term progress while maintaining high standards in the kitchen. Leinen is setting his sights on advanced certification, demonstrating his commitment to continuous learning and his ambition to further his skills through rigorous preparation and critique.
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?
Jeremy Leinen (JL): It's pretty cool! I honestly didn't know what to expect of my career path when I crossed over into clubs 15 years ago after starting in hotels. I put my head down and just worked hard for years. The challenge is not always knowing if it's paying off and leading you to where you want to be. If nothing else, this lets me know that the work hasn't gone unnoticed, and that's a very reassuring feeling.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JL: Try to find the right places and the right people to work for. Advancement opportunity is important, but your priority shouldn't be to move up as fast as you can. Focus on learning as much as you can, getting exposure to the right things, and trying to cook alongside the best people available.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JL: Early in my management career, I was known for being a hard charger and brash. I had to learn to mesh with people and become more approachable. To do that, I had to relax and "soften my edges," so to speak. I still have high standards, but I'm more patient about making progress and committed to playing the long game. Changing my mindset has led me to be more focused on the trend and not get too high or too low over any one moment.
C+RC: What are your future goals and your plan to achieve them?
JL: My biggest objective for the next few years is to take the Certified Master Chef exam. I have participated in the AMCO group with menu assignments and group critiques, with the next step being to participate in an in-person cooking assessment. In addition, there remains much studying to do and a great deal of technique to practice to be prepared for this. It's a daunting mission, in a sense, but I don't think I'll ever be satisfied with myself if I don't make a serious attempt at completing it.
C+RC: What inspired your career in the club and resort sector?
JL: I spent some time in hotels and resorts in my early 20s and followed a friend to Charlotte Country Club. I hadn't worked in a club before, and Charlotte seemed like a good place to live for a while, so I gave it a shot. I enjoyed the stability of the environment but also having the room to make your mark on a program and the opportunities to use your skill and creativity to have fun doing work a chef can be proud of.
