Aaron Coffey

Age: 34
Chef de Cuisine
The Country Club of Virginia, Richmond, Va.

Aaron Coffey brings a refined yet approachable culinary style shaped by time in Michelin-starred and Bib Gourmand kitchens and experience in high-level hospitality environments. He is focused on sourcing fresh, high-quality ingredients and preparing them with precision and care. His cooking balances technique with member appeal, resulting in dishes that are visually polished and consistently executable.

Inspired by a personal journey toward health and nutrition, Coffey places strong value on seasonality, wellness, and continued professional growth.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Aaron Coffey (AC): It is an incredible honor to be selected among such a talented group of chefs and to receive this recognition. I am passionate about serving the best possible food to our members and guests. I strive to source the freshest, most flavorful ingredients and prepare them with respect, artistry, and attention to detail. I am team-oriented and value collaboration, always working to grow alongside those around me. I pursue constant refinement in every aspect of being a chef, driven by a natural and endless culinary curiosity.

"With a background in high-level hospitality leadership, [Coffey] creates dishes that are visually compelling, thoughtfully composed, and consistently executable in service, striking a balance between technique and broad member appeal."
-Andrew Haapala, Executive Chef, The Country Club of Virginia

C+RC: What quote summarizes your culinary or career philosophy?
AC: "You’re only as good as your last dish served."

C+RC: What inspired your career in the club and resort industry?
AC: The prestige and honor that come with working at one of the top clubs in the country.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
AC: I originally went to college for audio production. During that time, I lost over 100 pounds through diet, exercise, and cooking healthy foods, but the rapid weight loss made me sick. I fell in love with farm-fresh, thoughtful food during that period, which helped me nutritionally and ultimately led me to switch majors to culinary arts.

It also inspired me to work in Italy and learn about their respect and appreciation for food and everything involved from farm to fork. That experience continues to push me to surround myself with food of the highest quality and seasonality. It has also given me a deep respect for a culture of health and wellness, especially mental wellness.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
AC: Stay focused. Be respectful. Say yes, Chef. Taste everything and get your hands on everything you can. Listen. Learn everyday. Find a home and grow with it. Keep cooking.