Selecting this year’s Club + Resort Chef 40 Under 40 honorees was no easy task. The depth of talent in club and resort kitchens continues to grow, making the decision more difficult each year. While we could only name 40 to the official list, many chefs stood out for their leadership, creativity, and impact.
To help us make these tough calls, we turned to our 40 Under 40 advisory board—Scott Craig, WCMC, Executive Chef of Cullasaja Club; James Allen, Director of Culinary Operations at Blackthorn Club at The Ridges; and Genevieve Guthrie, Executive Chef of Coral Bay Club. Their insight and experience helped shape this year’s list, ensuring that the chefs selected truly represent the future of the industry. Even with their guidance, narrowing it down was a challenge.
Many members of the 40 Under 40 Class of 2024 were nominated again this year, further proving the impact they continue to make. Instead of recognizing them a second time, we chose to highlight new voices and emerging leaders who are shaping the next phase of club dining. Their continued success speaks for itself, and their influence remains strong within the industry.
The chefs who made our Honorable Mentions list (below) have shown the same dedication and drive as those in the 40 Under 40 class. They are shaping club dining in meaningful ways and strengthening the teams they lead. Their work deserves recognition, and we look forward to seeing how they continue to push the industry forward.
Honorable Mentions:
- Miriam Bernal, Sous Chef, Country Club of York
- Ronnie Bensimon, Executive Sous Chef, Broken Sound Club
- Stephen Billiar, Executive Chef, Morehead City Country Club
- Travis Clements, Executive Chef, Idle Hour Club
- Eddie Klein, Sous Chef, Thunder Hills Country Club
- Regina Kovarik, Executive Chef, Lexington Country Club
- Jacob Judd, Executive Chef, Belle Meade Country Club
- Will Pelotte, Culinary Lead, Bird Key Yacht Club
- Nicholas Reney, Executive Chef, Hyannisport Club
- James Risner, Corporate Executive Chef, Concert Golf Partners
- Alejandro Rivero, PM Sous Chef, Blackthorn Club
- Andre Skula, Executive Chef, The Club at Wynstone
- Ryan Thorpe, Pool Chef and Assistant Clubhouse Chef, Champions Run
