William Andraca

Meet the Class of 2024: William Andraca, CEC, CCA, CCC

William Andraca is a recognized figure in the club and resort industry, known for his dedication to quality, ongoing education, and mentorship of up-and-coming chefs. His career highlights the importance of perseverance, adaptability, and the positive impact of mentorship. Andraca's efforts to overcome challenges and cultivate a culture of creativity and excellence among his culinary teams set him apart as an influential leader in the culinary world of clubs and resorts.

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?

William Andraca (WA): I am deeply honored to be recognized as one of C+RC's 40 Under 40 honorees. This accolade reflects not only my efforts but also the unwavering support of my mentors throughout my career. It serves as a reminder that commitment to quality and perseverance in the club industry can make a significant difference. This recognition humbles me and fuels my motivation to continue learning, growing, and contributing to the mentorship of future culinarians.

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

WA: For young chefs, I recommend immersing yourselves in continuous learning, practicing good fundamentals, and embracing every challenge as an opportunity for growth. Seek employment with chefs who inspire you to improve daily. It's crucial to surround yourself with mentors and peers who encourage excellence. Remember, hard work, dedication, and a passion for cooking are the most valuable ingredients for success.

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

WA: One challenge I've encountered, common across many clubs and resorts, is navigating staffing shortages. This situation has underscored the importance of teamwork, efficiency, and innovative resource allocation. It has molded me into a chef who values adaptability and resilience, teaching me how to maintain quality and service standards with limited resources.

C+RC: What are your future goals, and how do you plan to achieve them?

WA: My future goals center on continuous learning, mentoring others, and fostering a team of dedicated, creative, and professional chefs throughout my career. By leading by example and creating mentorship opportunities, I aim to cultivate a culture of excellence and creativity within the culinary teams I lead.

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

WA: The club sector attracted me because of its high standards, access to quality ingredients, and an environment that fosters unique culinary creativity. It also offers the opportunity to provide hospitality daily and ensures a better work-life balance, essential for maintaining enthusiasm and innovation.