Every year, the 40 Under 40 process gets a little harder. Not just because we receive more nominations—though we do—but because the talent keeps rising. The chefs being recognized in this year’s class aren’t just impressive; they’re redefining what it means to lead in club and resort kitchens.
I remember the first year we launched this program. The nominations trickled in—each one a name, a story, a glimpse into the next generation of club and resort chefs. The talent was undeniable, but there was also a sense that we were building something new, something untested. Then, almost overnight, the momentum shifted. Word spread, nominations flooded in, and suddenly, we had a sizable pool of chefs who weren’t just promising—they were already shaping the future of their teams, their clubs, and the industry.
Now? The nominations roll in at an even greater pace, and the real challenge isn’t finding 40 deserving chefs—it’s narrowing it down to just 40.
Scrolling through the submissions this year, I saw a clear picture of where club and resort culinary is headed. These chefs aren’t waiting for permission to lead. They’re shaping teams, refining menus, mentoring others, and pushing the craft forward in ways that will define the industry for years to come.
It reminds me of something a chef once told me—how early in his career, he thought success was about mastering techniques and working harder than everyone else. And while those things mattered, what really set him apart was the moment he realized leadership wasn’t about being the best in the kitchen—it was about making everyone around him better. That’s exactly what I see in this year’s 40 Under 40.
So here’s to the future of club and resort culinary—it’s in excellent hands.
