—Mario Trujillo, Executive Sous Chef, Cullasaja Club
Meet the Class of 2024: Mario Trujillo
- Age: 33
- Executive Sous Chef
- Cullasaja Club (Highlands, N.C.)
This year marks Mario Trujillo’s third season as Executive Sous Chef at Cullasaja Club in Highlands, N.C. Previously, he spent six years at Myers Park Country Club in Charlotte, N.C. He has worked alongside Executive Chef Scott Craig, CEC, CCA, WCMC, at both clubs and considers him one of his biggest mentors, along with Shawn Loving, CMC, and Dan Hugelier, CMC. Trujillo’s innate ability to lead, combined with his work ethic, attention to detail, and passion for the craft, has fueled his rapid advancement from demi chef to sous chef, then to chef de cuisine, and now to executive sous chef. Trujillo recently completed his first stint as an interim executive chef, further solidifying his reputation as a promising young leader.
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?
Mario Trujillo (MT): It's truly humbling and fills me with gratitude to be recognized among the Club + Resort Chef 40 Under 40 honorees. This achievement signifies not only personal accomplishment but also the support and mentorship I've received throughout my journey. I’m very grateful for where I have come in my career, and it truly is a testament of the Chefs that have guided me along the way.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
MT: To young chefs aspiring to excel in the club and resort industry, I advise fostering a relentless dedication to honing your craft, embracing continuous learning, and building strong relationships within the culinary community. Embrace challenges as opportunities for growth, and stay open to new experiences.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
MT: A personal challenge I've faced in my career, and like so many others, has been maintaining a work-life balance. I think the pandemic has made a significant and impacting change on the industry. The struggles we all faced during that time made us more equipped for future challenges. Personally, navigating through the loss of a loved one has been the hardest. Losing someone dear while pursuing one's passion can be incredibly challenging. It forced me to reevaluate my priorities and put my goals into perspective.
During those difficult times, I learned the importance of cherishing moments with loved ones and finding solace in the support of friends and colleagues. It also taught me the significance of resilience and determination in the face of adversity. While grieving, I found that channeling my energy into my work allowed me to honor their memory while still moving forward in my career.
Handling loss has shaped me as a chef by instilling in me a deeper appreciation for the moments we share with others, both in and out of the kitchen. It has made me more empathetic toward my team members, understanding that everyone carries their own burdens. Through this experience, I've learned to approach challenges with grace and humility, striving to create meaningful connections through food and hospitality.
It's a reminder of the resilience and strength we can find within ourselves, even in the face of profound loss.
C+RC: What are your future goals and your plan to achieve them?
MT: My future goals are not only culinary innovation and excellence but also personal and professional growth in various dimensions. I aim to pursue certifications and competitions that challenge and elevate my skills. These endeavors not only sharpen my abilities but also inspire my team and peers to strive for their goals as well.
I aspire to be a positive influence and a strong mentor to future team members. Building a supportive and nurturing environment where individuals can thrive and grow is paramount to me. I am committed to fostering talent within my team, providing guidance, and imparting the knowledge and experiences I've gained throughout my career. By investing in the development of aspiring chefs, I hope to contribute to the future of the culinary industry and inspire others to reach their full potential.
C+RC: What inspired your career in the club and resort sector?
MT: My career in the club and resort sector was inspired by the unique opportunity it offers for growth and advancement. Within this dynamic setting, there are countless avenues to expand one's skills, from managing diverse culinary teams to orchestrating large-scale events. The ever-evolving nature of clubhouses and resorts presents a fertile ground for professional development, where creativity and innovation are not just encouraged but celebrated. This environment fosters a culture of continuous learning and improvement, inspiring me to push my own person growth and obtain these skills while honing my leadership abilities. The prospect of personal and professional growth within the club and resort sector remains a driving force behind my commitment to excel in this dynamic field.