Jesus Olmedo

Meet the Class of 2024: Jesus Olmedo

Jesus Olmedo has distinguished himself through a commitment to mentorship, drawing on the influence of other leaders to shape his own approach. He navigated the significant challenge of transitioning from line cook to manager, learning the importance of effective communication and personalized motivation strategies. Olmedo’s ambitions include obtaining the Certified Executive Chef designation through the American Culinary Federation and the Certified Executive Club Chef designation through the Club + Resort Chef Association.

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 Olmedo (JO): It is an honor to be recognized among the 40 Under 40. I am grateful as it reflects the influence my mentors have had on me over the years. This recognition is an amazing accomplishment, making me feel acknowledged for my passion for mentorship and dedication to our craft. It signifies that all the hard work and commitment I have made to our industry has been noticed, and I truly love what I do.

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

JO: My advice to any young chef looking to excel in the club and resort industry is to find a mentor. Reflecting on my career, my success is rooted in great mentors and determination. It is invaluable to find a chef who is willing to invest in you and enjoys watching you grow as they share their experiences. Narrow down your goals and aspirations and work for a chef who has achieved those in their career. It has worked for me, and I have had several mentors push me in the right direction. Persistence, determination, and passion will illuminate your path to achieving goals you never dreamed possible.

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

JO: A challenge I have faced was transitioning from a line cook to a manager. Managing and leading a team requires a completely different set of skills than cooking. Initially, it was hard for me to fully understand the gap between the two roles. When I ran my first kitchen in the Blue Ridge Room at Farmington Country Club, it was very difficult. Having just completed the culinary olympics, I felt on top of the world and ready for a new chapter, so I decided to take on a chef de cuisine position under the tutelage of Chef Michael Matarazzo and Chef Charlie Figueroa. It was my first time fully leading a team, from ordering and costing out menus to creating station spreadsheets and mentoring my cooks. The challenge was to shift my mindset and understand that the success of my team as a whole rested on my shoulders. I needed to learn communication skills and how to motivate my team based on my personality and understand the individual personalities of my staff. During this transition, I was grateful to have Chef Mike and Charlie guide me, helping me see the bigger picture and the impact I was making. Transitioning from being a cook to a manager is a huge responsibility and honor; we have the power to help our team achieve goals they might have never thought possible, understand new techniques and cooking methods, and work together as a team. We hold the keys to our life and professional experiences and have the power to share as much as we want with our team, which is amazing to me. This transition is like ripping off the band-aid; it gets better, and things become clearer the more experience you have managing people. It has truly benefited me and is one of my favorite aspects of what I do today at St. Andrews Country Club.

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

JO: My future goals are to achieve my Certified Executive Chef by the American Culinary Federation and my Certified Executive Club Chef certification by Club + Resort Chef. I know I will achieve these goals with the same drive and persistence I applied to competing in the culinary olympics. With commitment and support from my colleagues and mentors, I am confident I can achieve any goal I set.

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

JO: I was inspired to pursue clubs and resorts through my mentorship. My journey began in 2012 when I earned a spot in Chef Joseph Leonardi's kitchen, my first professional mentor and almost like a second father to me. At 18, very green to the industry but driven, he saw potential in me and took me into his kitchen, where training began immediately. Chef Leonardi was the first to show me how to cook food at a 5-star and world-stage level. The Somerset Club focused on the finest quality of service and food, quickly showing me the vast opportunities in this sector. Thanks to him, I met talented chefs like Michael Shannon, Geoffrey Lanez, and Tony Le, working alongside them under Leonardi's mentorship. Watching them strive for knowledge and goals also motivated me, and they became lifelong friends. I naturally fell in love with working in clubs, finding stability and security. Working alongside like-minded managers pursuing greatness and under great chefs and general managers has shaped my professionalism and mindset. The culture of the clubs I've worked for has confirmed that this is the culinary field I see my future in, offering many professional opportunities and stability conducive to maintaining balance in my personal life.