—Vanessa Tristan, CEPC, WSET I, Executive Pastry Chef, The Club at Carlton Woods
Meet the Class of 2024: Vanessa Tristan, CEPC, WSET I
- Age: 33
- Executive Pastry Chef
- The Club at Carlton Woods (The Woodlands, Texas)
Vanessa Tristan champions continuous learning and mentorship in club culinary, pointing to her move from university dining to The Club at Carlton Woods as a key growth step. She encourages young chefs to pursue education, remain professional and make lasting impressions. Tristan aims to enhance her skills, gain certifications and inspire with her commitment to pastry excellence and mentorship.
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?
Vanessa Tristan (VT): It's a great honor to be recognized as one of C+RC's 40 Under 40! This recognition means a lot to me, especially since I haven't been in the club industry for very long. It reinforces that hard work and dedication truly pay off, and I am motivated to continue contributing my best.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
VT: The best advice I can offer to young chefs is to stay consistent and dedicated to the craft. Always be open to learning new things and allow yourself to be inspired by other chefs. Remember, the learning process never stops!
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
VT: Adapting to a club environment was one of my biggest challenges, transitioning from working at a university dining hall to Carlton Woods, where the focus is on fine dining, ticket times, seasonal menus, and member relationships. Overcoming old habits is challenging, but it is okay to start over and learn new ways of getting the job done.
C+RC: What are your future goals and your plan to achieve them?
VT: My future goals include continuous learning and growth, particularly in pastry. I aim to take more pastry classes, attend conferences, meet other pastry chefs, and eventually win the ACF's Pastry Chef of the Year award, leading to my journey of becoming a CMPC. My plan involves learning from other chefs, staying humble, and working as hard as possible.
C+RC: What inspired your career in the club and resort sector?
VT: Attending an event hosted by a country club in Houston during culinary school sparked my interest in the club and resort sector. The experience was captivating, leading me to apply for a job at Carlton Woods two years later. I am grateful for the opportunities this sector has provided, shaping my career into what it is today.