—Luis Young, CEC, Executive Chef, Ford Field and River Club
Meet the Class of 2024: Luis Young, CEC
- Age: 36
- Executive Chef
- Ford Field & River Club (Richmond Hill, Ga.)
Luis Young, a James Beard Award semi-finalist in 2020 and 2021, has worked in top kitchens like Michelin-starred Alinea, The French Laundry and El Celler de Can Roca. He also worked at The Broadmoor under John Johnstone, CMC. At Ford Field & River Club, Young is driven by connecting with his team and with members to deliver exceptional, personalized culinary experiences.
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?
Luis Young (LY): Being acknowledged as one of the C+RC's 40 Under 40 honorees is a humbling experience. It's a recognition that speaks not just to my efforts but to the collective spirit of mentorship and collaboration that has been a cornerstone of my career. This accolade underscores the importance of every lesson learned and every piece of advice received from mentors along the way.
In my journey, the guidance, opportunities, and wisdom imparted by experienced chefs have been instrumental. they have not only honed my skills but also taught me the value of patience, resilience, and creativity in the kitchen. This achievement a much theirs as it is mine, symbolizing a shared commitments to culinary excellence.
This honor also reinforces my belief in the power of mentorship. It inspires me to give back to the culinary world by guiding and nurturing the next generation of chefs, just as my mentors did for me. It's a reminder that our industry thrives on the sharing of knowledge and experiences.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
LY: Find a great mentor and absorb everything: the value of a great mentor cannot be overstated. Take the time to fully learn from them. Observe not just their culinary techniques but also how they handle pressure, manage a team, and innovate. A good mentor doesn't just teach you how to cook; they teach you how to be a chef.
Travel and expand your culinary horizons. Travel as much as you can. Every cuisine tells a story of its culture and people. Understanding these nuances firsthand will develop your palate and inspire new ideas.
Never stop learning: Complacency is the enemy of progress. The culinary world is vast and ever-changing. Stay hungry for knowledge, whether it's about culinary trends, classics, nutrition, or sustainable practices.
Cultivate patience and resilience: Success in this industry does not happen overnight. It takes time, patience, and a great deal of hard work. There will be setbacks, but they're just stepping-stones in your journey. Stay resilient and committed to your passion. Remember, your career is a marathon, not a sprint. Savor each experience, learn from your mistakes, and keep pushing for excellence.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
LY: One significant personal challenge in my career was adapting to the high-pressure environment of a Michelin-starred kitchen, like The French Laundry, Alinea, and El Celler de Can Roca. The expectations were incredibly high, and the pace was relentless. Initially, I found it overwhelming, grappling with the fear of not meeting the standards and the intense scrutiny of every dish I prepared.
This challenge, however, became a pivotal point in shaping me as a chef. It taught me the importance of precision, discipline, and attention to detail. I learned to thrive under pressure, turning it into a driving force for excellence. It also instilled in me a deep respect for the culinary craft and the dedication it demands.
Most importantly, this experience taught me the value of resilience. It's not just about how you handle success, but how you bounce back from setbacks. It made me more empathetic toward my team, understanding the pressure they face, and better equipped me to mentor them through their challenges. This period of my life was crucible, refining my skills and shaping my approach to cooking and leadership in the kitchen.
C+RC: What are your future goals and your plan to achieve them?
LY: My primary goal is to attain the Master Chef Certification from the American Culinary Federation and the American Master Chef Order. This involves intensive training and mastery of diverse culinary techniques. I'll engage in a deeper study of classical cuisine, fundamentals, and rigorous practice and seek guidance from existing master chefs.
In my current role, a continuous goal is to elevate the dining experience for our members. This includes constantly innovating menus, incorporating feedback for improvement, and ensuring that every meal is an exceptional experience.
C+RC: What inspired your career in the club and resort sector?
LY: Reflecting on what inspired my career in clubs and resorts, it wasn't a singular moment but a series of fortuitous opportunities that guided me to where I am today. Initially, my focus was on the precise and demanding world of Michelin-Star restaurants. However, life had a different plan, presenting me with an unexpected opportunity to manage the kitchen of a boutique hotel in Panama City, Panama. This experience opened my eyes to the diverse possibilities in the hospitality industry.
My journey then led me to work for John Johnston, CMC, at the Broadmoor Hotel in Colorado Springs. It was during my tenure at the Broadmoor that I started to appreciate the broader scope of culinary operations, beyond the kitchen. Each step, including my time in Charleston and later reconnecting again with John, which eventually led me to the Ford Field and River Club, has been instrumental in shaping my approach to the culinary arts.
What truly motivates me in this environment is the deep connection with my team and the members. In a club setting, unlike in standalone restaurants, there's a unique opportunity to build lasting relationships with our guests, offering a more intimate and personalized experience. This connection not only enriches my work but also keeps me grounded and focused on what matters most—creating memorable culinary experiences.
In essence, my inspiration came from embracing the opportunities life presented, leading me to a path where I can blend my culinary expertise with a more holistic approach to hospitality, fostering meaningful connections and continuously evolving in this craft.