Ian Guthrie

Meet the Class of 2024: Ian Guthrie

Ian Guthrie is not only a fantastic chef but also a motivating and humble individual. He executes Coral Bay Club events at a high level while prioritizing staff, taking time to teach and encourage each team member. He is quick to identify mistakes but always gracious in his guidance. In planning sessions, Guthrie consistently brings new ideas, seeking ways to improve the club and expand services for the membership.

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?

Ian Guthrie (IG): Often, chefs at country clubs can feel somewhat isolated from the broader culinary community. Being recognized by my peers and industry leaders is incredibly validating. I'm truly grateful for this recognition.

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

IG: Throughout your career, you'll encounter practices you'll want to adopt and others you'll prefer to avoid. It's crucial to take these lessons to heart and apply them moving forward. Success often lies in the small details of an event or dish. Never overlook these details.

There should never be a task you're unwilling to do; staff greatly respect a chef who helps out in the dish pit or with cleaning a hood system. Above all, prioritize what the members desire and enjoy. Their needs come first. Leave no room for ego.

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

IG: Before I was officially titled, I worked at my current club with many of the same responsibilities I have now. During that time, staff would often call me ‘chef,’ which I felt was inappropriate since I hadn't yet earned the title. I would correct them, which was difficult because I knew it stemmed from respect, something I had sought for years. When I eventually received a title, the staff were supportive, and I no longer needed to correct them.

This experience taught me the importance of earning and reciprocating respect from those who look up to you. One of the most rewarding aspects of my job is teaching and fostering that respect in the next generation of chefs.

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

IG: I aim to become the executive chef of a club. I believe that hard work, passion, and a continual drive to learn and evolve will help me achieve this goal. In my current role, I'm gaining invaluable experience by introducing new menus or events almost daily. I plan to keep learning about every aspect of our industry to be fully prepared when the right opportunity arises.

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

IG: Stepping into a country club kitchen for the first time as a young cook, I was unsure of what to expect. I discovered a team of motivated professionals with aspirations and a determination to build their lives through this industry. That experience made me realize my career path. I hadn't seriously considered a career before that moment, but I was instantly hooked. I'm thankful for finding this niche in the foodservice industry, as it significantly improved my life's direction.