Aaron Ruble

Meet the Class of 2025: Aaron Ruble

Aaron Ruble's rapid ascent within Sycamore Hills GC’s culinary team is a testament to his exceptional talent, leadership, and dedication. Joining Sycamore Hills in 2019 as a grill cook, Ruble quickly proved his capabilities, steadily rising through the ranks to become Executive Chef in June 2023 at the age of 28. His leadership has not only revitalized the club’s culinary program, but it has also fostered a team of remarkably talented young chefs. During Ruble’s time at Sycamore Hills, annual gross F&B revenue has surged from $1.6 million to $2.75 million, with over 180 social members who join exclusively to enjoy a la carte dining. Ruble's passion, innovation, and commitment to excellence make him a truly exceptional chef and an invaluable asset to Sycamore Hills Golf Club.

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?

Aaron Ruble (AR): It is very meaningful to be among the 40 chefs recognized.

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

AR: Put in the work, put in the hours, and never stop being a student. Master your craft one dish at a time. But, most importantly, work on developing yourself as a leader. Your team is without question your most important asset.

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

AR: The biggest challenge I have faced so far is unexpected staffing changes during busy season. It is very easy to panic-hire just to fill the position, but this does not usually turn out well for anyone involved. This experience has influenced the way I think about positions in the kitchen and how vital it is to cross-train your entire team.

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

AR: My immediate goal is to help make Sycamore Hills Golf Club the best possible culinary experience for our membership, achieved by continuing to invest in my team and push the boundary of what a club culinary scene looks like. My midterm goal is to start a family, achieved by establishing a culture of work-life balance for everyone on the team, including myself. My long-term goal is to own and operate a Robotaxi Fleet in Fort Wayne, achieved by saving every spare cent while patiently waiting for Tesla to solve autonomy.

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

AR: In all honesty, I started at Sycamore Hills because they paid the best in town. But once I got involved, especially after Anthony [Capua, CECC] became Executive Chef, I started to realize the potential for a career as a club chef.