Club + Resort Chef’s annual 40 Under 40 list recognizes young, outstanding culinary talent in the club and resort industry. Below are the 2026 honorees.
Charles Zimmerman
"Run towards your goals with reckless abandon. Email or message any chef who inspires you."
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Luis Zecena
"Being the best is hard, settling for average is hard, too. You choose if your hard leads to growth or regret."
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Ryan Turcotte
"Worry about what you can control, and don't waste effort on what you can't."
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Carolyn Torres
"The dynamic nature of club dining constantly challenges me to grow, adapt, and be better every day."
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Michelle Ruiz
"Respect in the kitchen is earned through work, not words. Always believe in yourself."
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Denni Rodriguez
"I believe great culinary leadership is about systems, accountability, and team development."
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Elijah Pulley
"Be a circle, not a square. Go above and beyond the four corners of your job description."
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Jansen Plastina
"You must push when no one is watching. Hold yourself accountable to reach and exceed your goals."
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Maggie Phillips
"I believe it is important to lead with skill and discipline, but also with humanity."
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Jaimie Pecora
"Even when things go wrong, maintaining an adaptive mindset can still produce great results."
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Christina Pancheri
"It is not just cooking. It is connecting, caring, and creating moments that matter."
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Liam O’Brien
"Be ready for anything and when you have to go to Plan B, do it with confidence and decisiveness."
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Jacob Judd
"Believe in yourself and inspire others to believe in themselves so we can all continue to improve."
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Karsen Jones
“Clear communication, accountability, and consistency are how you earn respect as a leader.”
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Morgan Heneghan
“I am inspired by the fact that every service or banquet we host matters tremendously to our members."
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Tim Harvey
“Seeing [members'] happiness gives purpose to the work and leaves me with a sense of accomplishment."
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Phillip Hamilton
"Staying, learning the operation, and growing with a team is what makes you a chef."
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Greg Guevarra
"Be on time, coachable, and a team player. Look your best. Say hi to everyone. No task is beneath you"
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Seth Gallant
"Lead with positivity ... and focus on collaboration rather than individual success."
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Teddy Fisher
“Food is often the easiest part of the equation. People should always come first, above all else."
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Charles Figueroa
“Leadership is about people first. The work matters, but caring for those around us matters more."
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Sean Eason
“Have the humility to learn from anyone, regardless of their role in the organization. Learn to say yes."
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Jack Dykstra
“Earning trust meant listening, staying consistent, and leading by example rather than by title."
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Blake Currier
“Mistakes make you a better chef. Keep showing up, and one day you’ll see how far you’ve come.”
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Beth Cosgrove
“Your internship or externship is for you; you will get out of it exactly what you put into it."
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Joshua Cormier
“Meaningful growth comes from calculated risks and believing in leadership and a shared vision."
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Aaron Coffey
“Stay focused. Be respectful. Say yes, Chef. Taste everything and get your hands on everything you can."
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Travis Clements
“Consistent effort, strong team culture, and leading by example truly leads to great accomplishments."
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DaQuan Carter
“With the right mindset, even unexpected challenges can be successfully managed."
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Jamie Buckley
“As soon as you start to feel comfortable in a role, start preparing for the next step."
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Wayne Buchanan
“I find joy in creating delicious, memorable dishes that leave a lasting impression."
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Stephen Billiar
"Having the right chefs in their respective positions and trusting them makes balance possible."
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Elmo Bida
"A sense of belonging and pride in service is what continues to motivate my career in clubs."
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Miriam Bernal
"Leadership is built daily—through respect for people, ingredients, and the craft."
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Ronnie Bensimon
"I start lineups with a quote to set intention and remind the team that growth happens one day at a time."
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Nathaniel Bell
"The industry rewards chefs who master consistency, discipline, and service—not just creativity."
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Fabian Bautista
"Leadership starts long before the title. It grows from consistency and professionalism."
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Rian Barnes
"Stay curious, stay humble, and outwork your ego. Show up early and master the basics."
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Micah Andrews
"Food is everyone’s medium; it doesn’t belong to one person. We all interpret it in our own ways."
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Jassim Abdelaziz
"Passion in every detail is addictive and contagious. Be the reason other people want to come to work."
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