—Matthew D. Blazey, Executive Chef, Hurstbourne Country Club
Meet the Class of 2024: Matthew D. Blazey
- Age: 39
- Executive Chef
- Hurstbourne Country Club (Louisville, Ky.)
Matthew Blazey accepted his first executive chef position in his mid-twenties. From Lexington Country Club to Camargo Golf Club and now Hurstbourne Country Club, Blazey raises the bar in each kitchen he leads, dedicating himself to improving systems and menus, and training staff, inspiring those around him with his work ethic and ethos.
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?
Matthew Blazey (MB): This nomination feels tremendous! In my opinion, there isn't a better acknowledgement than that of from your peers. The sense of validation from another individual who took time out of their day to recognize someone speaks volumes!
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
MB: Take care of yourself! It’s easy to immerse yourself into something you care so much about. Often, we do so at the cost of our personal health, mental capacity and family. It wasn't until not taking care of myself to the point of almost rethinking my career that I understood how important this is. A chef who's struggling, burnt out, working themselves to the bone simply can't sustain that lifestyle without your efficiency, productivity and quality suffering, not to mention your personal life.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
MB: I was in my mid-twenties when I accepted my first executive chef position. At the time, I knew what I wanted, but I wasn't mature enough to understand how to hang on to it. Our club and operation exceled from the time we opened until my departure. Although we accomplished a tremendous amount in only three years, it took me working myself to the bone to achieve it. My advice: Understanding what you want is critical, but knowing when you’re truly ready trumps all. Don't be afraid to take your time!
C+RC: What are your future goals and your plan to achieve them?
MB: Right now I'm working on obtaining my CEC certification through the ACF and hope to be finished in about a year or so. I also hope to move into more of a dual role and oversee all of food and beverage. To accomplish these, we'll be spending a lot of time building the support structure around myself and sous chefs. We'll do this with hands-on training, scheduled department meetings outlining opportunities for growth in both the department and self.
C+RC: What inspired your career in the club and resort sector?
MB: I grew up around the corner from a golf club. I would spend my summers walking, playing and working at this club. When I was young, I had no idea the potential for an amazing career in the club industry. At the time, my perception of a chef was the angry chef behind the line with a cigarette in one hand and a knife in the other yelling at cooks and servers in the low-ceiling, dark kitchen. It wasn't until my later years (teens/early twenties) that I realized a chef's potential for a great career within the club industry. I love the flexibility when it comes to ingredients, styles of service and the overall atmosphere of private clubs.
