Shawn Olah

Meet the Class of 2024: Shawn Olah

Shawn Olah modernizes club cuisine with constant innovation in technique and flavor, actively engaging the culinary community through events like collaboration dinners. He also prioritizes an employee-first philosophy, aiming for work-life balance for both himself and his team.

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?

Shawn Olah (SO): It's an honor to be recognized as a Club + Resort Chef’s 40 Under 40 honoree and to be considered among the top echelon of chefs under the age of 40 in the country. Such an award is a symbol of commitment to excellence, dedication to the craft and recognition of servant leadership. One which inspires me to continue my own pursuit of consistent evolution, growth and sharing of my experiences with the next generation of hospitality professionals. I am humbled to be included among such refined, talented professionals and very thankful for my team and the support they demonstrate to allow me to receive such an award.

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

SO: Learn early not to take things personally, especially during peak service times. Acknowledging your ego will allow you better growth opportunities, a steadier hand when under pressure, and more patience during challenging moments. Your peers will grow to see you as a leader among them, and being an example becomes infectious. Although you may not have chosen the easiest career path, with the right attitude and perseverance, you've chosen one that is rich and rewarding in many different ways.

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

SO: Taking my first Executive Chef role at the age of 27, eight years prior to my personal goal, presented me with the opportunity to review my own ego. I had always worked in high-volume platinum clubs, emerald distinction clubs, or top-tier hotels, generally under traditional European chefs or chefs with similarly aggressive management styles. Arriving in the Midwest to take over my first executive role, I learned very quickly that the style of management I knew and had absorbed would not carry me forward successfully in a different demographic. This experience created a much more patient, respectful and supportive version of the chef I was trained to be. I quickly learned and saw that, as I changed, the entire operation improved, from staff morale to quality and efficiency. Flash forward almost 10 years, I don't have a single staff member who would be hesitant to alert me to a problem or mistake, which in turn benefits not just the team but equally importantly, our membership.

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

SO: Future goals would be the continued growth of our culinary program during our operational season, as well as gaining some accredited certifications for our boutique mountain club. Also, completing ACF and other organization certifications for myself personally. With an upcoming kitchen renovation and expansion in the development stages, our team is excited for the even brighter future ahead of us. 

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

SO: Initially, I joined the industry as a front-of-the-house professional simply out of the need for income during my teenage years. Joining the team at Royal Poinciana Golf Club, Platinum Club of America, I immediately absorbed the difference between a private club or resort's culinary atmosphere and the independent restaurants I had been part of previously. The professionalism, level of talent, exposure to luxury products, and fine dining structure were overwhelming at such a young age, yet very welcoming. I was quickly recruited by the property’s new Executive Chef, Manfred Brauer, to join the culinary team. After spending just under five years as the property’s Executive Banquet Chef, the rest has become beautiful history.