Robert Iannaccone

Meet the Class of 2024: Robert Iannaccone, CEC, CCA

Robert Iannaccone, CEC, CCA, has overcome significant personal and professional challenges in his career, including a spinal fusion surgery that left him without the use of his right hand for nearly nine months. He used this hurdle as an opportunity to evolve as a leader and inspire those around him. His ongoing focus is on building strong, cohesive teams that thrive on creativity and mutual respect. His member-focused menus have enriched the club’s dining culture and create a stronger bond between his team and the members they serve.

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?

Robert J. Iannaccone (RI): It is completely humbling, to be honest. There are so many incredible culinarians in our industry, so to be recognized in this way is hard to put into words. I haven't "taken my foot off the gas" during my career, and being included in this list solidifies not only what I've been driving toward but also the incredible work of the teams I have been fortunate enough to lead.

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

RI: Collect as many mentors as you can along the way, and don't be afraid to pick their brains. I was 26 when I became an Executive Chef at my first club, and if it weren't for a peer group I was fortunate to be a part of at the time—shoutout to the 2010s Philly Group—I don't know if I would have been as successful or able to carry that momentum through the rest of my career.

Also, cook for your audience. If I could do one thing over as a young chef, it would be not cooking for myself too often. I leaned toward the latest trends—molecular gastronomy was huge when I was coming up, and I found it quite boring when we would get requests for meatloaf. I realize now our job is to make the club as enjoyable as we can for our members and guests, whether that be making isomalt vinaigrette crystals for a wine dinner or making an incredible shepherd's pie for a Thursday evening special.

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

RI: The biggest personal challenge I faced was losing the use of my right (knife) hand for about 9 months in 2015. I was the Executive Chef of Rehoboth Beach (Del.) Country Club at the time and ended up needing a pretty scary spinal fusion surgery. My right hand was so weak I couldn't even click a computer mouse with it, let alone grasp anything. I taught myself to shuck oysters, fillet fish, dice, and sauté with my left hand, and got on as best I could while going through the diagnosis process. That ordeal not only taught me gratitude for being able to do what we do every day but also forced me to evolve as a manager. I was young and apt to "do it myself" if push came to shove. Once I couldn't do it myself, I had to get better at directing, organizing, and teaching. Looking back now, that was a pivot point in my career and made me a much better leader.

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

RI: I do want to preface that I have more good kitchen years left, but ultimately, I aspire to become a GM/COO. My greatest satisfaction is coaching and mentoring the team, and I would be honored to have the opportunity to lead an entire organization. I have become active in the CMAA and am pursuing the CCM designation to complement my culinary credentials. Additionally, in my present position, I oversee all food and beverage for the club, so it's a great introduction to that world.

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

RI: It just always felt like home. I've been in the club business now for almost twenty years and see myself here for the next twenty. I don't know any other environment where you not only have incredible variety in your day-to-day activities but also have the opportunity to make a real personal impact by mentoring a diverse staff, all the while building meaningful long-term relationships with a supportive membership. At this point in my career, I hope to give back to the industry as much as it has given to me.