Tony Le

Meet the Class of 2024: Tony Le, CEC

Tony Le’s career highlights his commitment to growth and mentorship, from honing skills under esteemed mentors to aspiring for the American Culinary Federation’s Certified Master Chef designation within three years. He attrtibutes his progression through club culinary to strong leadership and valuing team feedback, which fostered his inclusive approach to kitchen management. Inspired by the diversity of the club and resort sector, Le aims to exceed the expectations of members and guests, showcasing his adaptability and focus on catering to specific needs.

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?

Tony Le (TL): Being nominated is a great honor, and I am humbled by the recognition. For me, this signifies validation for my early career choice to pursue culinary arts and become an Executive Chef. I have trained and learned from some of the best in the business and look forward to mentoring and developing the next generation of young professionals. I welcome the opportunity to serve as a role model and intend to build upon my successes, ensuring that future generations prosper and grow from the knowledge I can impart.

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

TL: My advice to younger culinarians is to work hard, ask a lot of questions, and not be afraid of failures. Growth and learning come from experimenting, taking risks, and striving for continuous improvement. It's important to find a mentor who will invest in your growth and development. Develop a "thick skin," be willing to accept criticism and feedback, and understand your audience and those you serve to deliver exceptional products and services.

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

TL: Transitioning from my role as a Restaurant Chef to Chef de Cuisine presented a significant challenge. I moved from working alongside my peers to a role that required supervising employees and managing administrative responsibilities I had not previously handled. This change made me realize there was more to our craft than cooking. I had to learn to lead, motivate, and teach the team I now managed. This experience taught me patience and the importance of listening closely to those who work beside me for 8-12 hours a day. I believe in the principle that "no one of us is as good as all of us," allowing for a more informed and inclusive approach.

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

TL: My future goal is to obtain the ACF CMC designation within the next 2-3 years. To achieve this, I will need to focus on the finesse, science, and ideologies of cooking. Maintaining a strong professional network is important, and I am fortunate to have mentors who support me. Because of my own experiences, I have learned the importance of giving back and educating others.

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

TL: The club and resort sector intrigued me because of the opportunity to cook many different types of cuisines and styles of food to satisfy the varied tastes of members and guests. A private club affords the chance to really get to know the members and their preferences, allowing me to cater to their specific needs. From elevated member-guest sporting events and high-end wine dinners to a poolside burger from the café, my team and I are challenged to exceed the expectations of various audiences. Clubs and resorts are often better positioned to support further education and professional development, with having a talented and accomplished chef being a key selling point for club membership.