Jesus Aguilar

Meet the Class of 2024: Jesus Aguilar

At Wee Burn CC, Jesus Aguilar is redefining the culinary landscape with his innovative strategies and commitment to pushing the envelope. By championing risk-taking and advocating for constant evolution, Aguilar has elevated the dining experience, setting new standards for creativity and quality. His journey, driven by deep passion and steadfast perseverance, serves as a powerful inspiration for the next wave of chefs, encouraging them to challenge the norms of traditional cuisine.

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?

Jesus Aguilar (JA): I feel very honored to be recognized as a 40 Under 40 honoree. Often, in this industry, it's easy to get lost in the day-to-day work and forget that all those hours and small tasks contribute to a greater picture. This recognition is one of those moments that makes stopping for a second to step back and take a look worthwhile. It's incredibly rewarding and serves as a reminder of the value of our efforts.

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

JA: Based on my experience, the best approach I've taken to advance in this industry has been to put myself out there and take risks. A defining moment for me was when I sought more responsibility in my first club job. Despite my doubts and nerves, I remained optimistic. After being given a chance to prove myself, I gained the confidence to believe in my abilities and to learn. This experience made it easier to take leaps and figure things out along the way. Whether a situation works out or not, the experience and satisfaction of trying are invaluable and something that can never be taken away from 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?

JA: A significant challenge for me has been being considered young for the responsibilities I hold. Often, in new work environments or when new coworkers join our team, I've had to earn their respect as a leader, a chef, and a professional in the industry. While this is a common challenge, it feels as though the scrutiny on me is a bit more intense. However, proving myself time and again has been a constructive challenge that has taught me more about myself. This process has not only refined my skills as a culinarian but also shaped me into the person I am today.

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

JA: My future goals involve working on my certifications, both in the back of the house and in the front, related to the club industry. I enjoy the kitchen experience but also have a significant interest in the front-of-house aspect of club service and management. I plan to pursue this through the ACF, the CMAA, and other organizations.

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

JA: My inspiration came from an internship at the first club I worked at. There, I was exposed to not only the beautiful facilities of clubs but also the immense opportunity for creativity. The club business allows us to work with ingredients and concepts that might not be as common in other hospitality sectors. This creative freedom and high standards have motivated me to continue pushing myself and my team to improve ourselves and the food and service we provide. This fulfillment is immensely rewarding.