—Pedro Sanchez, CEC, CCA, WSET II, Executive Chef, BraeBurn Country Club
Meet the Class of 2024: Pedro Sanchez, CEC, CCA, WSET II
- Age: 38
- Executive Chef
- BraeBurn Country Club (Houston, Texas)
Pedro Sanchez takes pride in his role as a mentor and leader. He champions gaining a wide range of experiences and pursuing professional certifications to young culinarians, highlighting the benefits of continuous learning and self-improvement. Through challenges such as managing a kitchen during a staffing transition, Sanchez has learned the significance of trusting and empowering his team, leading to enhanced performance and a more collaborative kitchen environment.
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?
Pedro Sanchez (PS): It is a great honor to be part of this elite group of the upcoming generation of Club Chefs. Considering the amount of talented chefs in the club and resort world, this recognition feels like a great reassurance of the worth of all the sacrifices and time I have spent continuing my education and keeping up to date with food trends. It will also be great to use this as a tool to hire and train young culinarians and start preparing the next generation.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
PS: Be patient. The beginning is always difficult with long hours and low salaries but with time everything improves, especially you. Secondly, pursue the many certifications available for all levels of experience, as they prove your commitment to yourself and your career. And finally, eat out often, travel, and experience different foods; it will only make you a better chef. Invest in yourself.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
PS: A significant challenge occurred a few months ago, fundamentally changing how I run the kitchen. After parting ways with my executive sous chef during a busy holiday season and while studying for the WSET II exam, I faced a stressful couple of months. Finding a replacement quickly but without ample time for training due to full event schedules forced me to reevaluate my approach. I realized I needed to trust my employees more and let them take on projects they wouldn't normally handle. I was amazed at how everyone stepped up, enhancing their skills. Now, with a fully trained executive sous chef and a more capable and confident kitchen crew than a few months ago, my focus is on making my team stronger and better. I've learned that underestimating people is a mistake, and I've seen the membership notice the improvements.
C+RC: What are your future goals and your plan to achieve them?
PS: I am fully committed to achieving the WSET diploma within the next three years, currently taking classes for WSET III, and will continue step by step until achieving the diploma. Afterward, I plan to apply for C+RC certification and then focus on obtaining the Master Chef certification with the American Culinary Federation.
C+RC: What inspired your career in the club and resort sector?
PS: I began my career working for private restaurants and hotels and was fortunate to get a job at Lakeside Country Club in Houston, TX. That's when I realized I truly enjoyed the level of personalization you get in clubs, getting to know your members and understanding their likes and needs. From then on, I knew I wanted to run my own club kitchen, and I have been fortunate to have been doing it for the past decade.
