Club + Resort Chef’s annual 40 Under 40 list recognizes young, outstanding culinary talent in the club and resort industry. Below are the 2025 honorees.
Andrew Wisnionski
"The more you invest in expanding your knowledge, the more valuable you become to your team and club."
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Brandon Wheelock
"A team functions best when leadership values each individual’s voice and contributions."
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Daniel Weber
"There is something to be gained from every experience and every person you work with."
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Jack Wagner
"You have to be uncomfortable before you can get comfortable—that is the mindset I strive for."
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Von Vergundia
"Leadership is about creating an environment where everyone feels empowered to do their best."
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Joseph Sledz
"The key is learning from mistakes, adapting, and knowing when to step back and reassess your approach."
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Kevin Silk
"You will never know everything, and there is always something to be learned."
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Jackie Silk
"A happy chef is a successful chef—stay motivated, challenged, and always keep learning."
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Trae Shriner
"Soak up as much wisdom and knowledge from your chefs and fellow coworkers as you can."
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Jacob Seagrave
"It’s humbling to be recognized as a member of this community, and I intend to pay it forward."
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Aaron Ruble
"Put in the work, put in the hours, and never stop being a student. Master your craft one dish at a time."
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Jessica Rose Quiet
"Pastry plays a key role in creating memorable experiences for guests and members."
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Steve Penrod
"Keep learning, keep improving, keep teaching, and most importantly, keep creating memories."
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Brandon Parrill
"This is not an industry you can just exist in—you must push yourself and the boundaries to improve."
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Andrew Parfitt
"Master the basics before you try to climb the ladder. Build a foundation before you chase titles."
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Gerardo Martinez
"The kitchen is a team effort. Keep teaching, keep learning, and never lose sight of why you started."
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Tyler Martignetti
"Always stay humble and hungry. Learn everything you can from the people around you."
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Michael Madriguera
"Keep pushing forward and enjoy the process—success comes to those hungry for more."
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Susanna Larson
"Food should nourish, restore, and bring real balance to the people who eat it."
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Zach Jones
"Be the leader and chef you want to be now. Be it before you even get the title. And lead by example."
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Angel Herrera
"Respect the hierarchy, come prepared, and show up early. Find mentors and inspiration daily."
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Daryl Grant
"Club culinary is about relationships, understanding preferences, and creating experiences."
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Vincent Gilliard
"Clubs gave me the foundation to grow, pushing me to create with consistency and purpose."
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Noel Frazier
"Be consistent and always open to learning. Most importantly, keep the passion and motivation."
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Hannah Flora
“Clubs grant the freedom to develop your skills while supporting your future dreams.”
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Ian Fleischmann
"While you're young, travel, live in different cities, and work across various disciplines."
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Cody Etchill
"It is key to surround yourself with people who have similar goals and can help you achieve your goals."
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Jeffrey Dixon
"Stay engaged in your work, ask the right questions, and work with the right mentors."
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Catherine DiQuinzio
"Find a mentor you look up to and aspire to be like. It’s pivotal to your success."
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Egypt Davis
"If you dedicate your life to the craft, the craft will give you knowledge and success back."
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Jamal Coull
"I love the balance of tradition and innovation, and I’m grateful for the path that led me here."
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Michael Bush
"Do as much as you can while you're young, and then continue to set new goals."
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Darby Blount
"With each challenge I overcome, my experience and resilience grows stronger."
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Michael Bass
"[Many of my personal challenges] have taught me the importance of resilience, patience, and empathy."
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Elizabeth Bass
"Effective leadership isn’t about doing everything yourself—it’s about teaching and empowering others."
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Michael Bandus
"Learn from every chef, coworker, and mistake. Great chefs take risks and evolve."
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Chelsea Ballard
"I've trained for years to earn trust, lead, and advocate for my team. As a chef, I’m proud to inspire others."
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Natalia Arias
"A successful chef starts with a strong foundation, continuously developing and growing from it."
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