Andrew Wisnionski

Meet the Class of 2025: Andrew Wisnionski

Andrew Wisnionski thrives on solving problems that go beyond the plate. He listens, adapts, and finds creative ways to bridge the gap between tradition and innovation in club dining. His approach to leadership is built on collaboration, using data-driven decisions to improve kitchen operations while still keeping a pulse on member preferences. He has turned member feedback into a tool for growth, proving that transparency and responsiveness can transform dining programs. His ability to balance creativity with structure allows him to push boundaries while keeping his team focused and engaged.

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?

Andrew Wisnionski (AW): Being recognized as one of C+RC’s 40 Under 40 honorees is an incredible honor. It represents not just my passion, dedication, and drive to innovate within the private club industry, but also the journey that has shaped me as a chef and leader. This recognition highlights my personal growth and the evolution of culinary standards at the clubs I have been fortunate to be a part of.

More than anything, this honor reinforces my motivation to continue pushing boundaries. Whether it’s crafting unforgettable dining experiences, developing forward-thinking menus, or fostering a strong, motivated team, my goal is always to elevate the industry. No chef succeeds alone, and I am proud of the team I have built, the mentorship I have provided, and the culture we strive for every day. Being part of this list is a reminder of how far we’ve come and fuel my passion to keep raising the bar.

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

AW: Find an outlet to vent. Whether it’s a trusted friend, a coworker, or a mentor, having a space to express frustrations and challenges is crucial. The club and resort industry is demanding, and managing stress in a productive way helps maintain focus, balance, and longevity in your career.

Never stop communicating with other chefs. Ask questions, seek advice, and share ideas. Some of the best inspiration comes from collaboration, and being open to different perspectives will make you a stronger chef. No one has all the answers, but the willingness to learn from others will set you apart.

Stay current with not just culinary trends but also leadership, management, and industry innovations. Great chefs don’t just cook; they lead. Take time to learn from online resources, peers, books, and industry publications. The more you invest in expanding your knowledge, the more valuable you become to your team and your club.

Most importantly, take risks. Experiment, even if it doesn’t work out as planned. Mistakes are the best teachers, and growth happens outside of your comfort zone. Some of the most memorable dishes, techniques, and experiences come from trial and error, so embrace the process, keep learning, and always push forward.

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

AW: One of the most impactful challenges I have faced was navigating membership satisfaction and implementing meaningful improvements based on a club-wide survey. It was a difficult time for all departments, as we had to sift through a flood of opinions and expectations. Instead of reacting defensively, I saw the feedback as an opportunity for growth—for both myself and my team.

I identified the key concerns within my department and developed a structured action plan to address them. Working closely with my management team, we implemented solutions efficiently. Within weeks, we had strengthened operations, enhanced service, and improved member satisfaction. What stood out most was how our transparency and openness transformed the way members engaged with us.

By actively embracing feedback, we turned criticism into collaboration. Members saw that their voices mattered, and our culinary team gained a deeper sense of connection and purpose. This experience reinforced the importance of listening, adapting, and constantly striving to improve. It also strengthened the bond between our team and the membership, making the dining experience more meaningful for everyone.

While answering this question, I was reminded of why I love this industry. A member just sat with me in the dining room to personally express their gratitude and introduce me to their family. Their genuine joy in sharing their experience is exactly why I do what I do. Moments like these make all the effort worth it.

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

AW: Over the next decade, my biggest goal is to transition from back-of-house operations into a leadership role that shapes the entire club experience. Eventually, I want to become a General Manager at a private country club. Being a chef has given me a strong foundation in operations, service, and member engagement, but I know my impact can go beyond the kitchen. I want to create an environment where members feel at home from the moment they walk in, where service is seamless, and where every detail enhances the club’s overall experience.

In the near future, I am focused on refining and elevating food and beverage operations, particularly outside the dining room. Whether it’s enhancing poolside service, improving on-course offerings, or creating unique, high-end dining experiences, I want every touchpoint to feel intentional. By fine-tuning service efficiency, developing creative and high-quality menu options, and ensuring flawless execution, I am building the operational expertise I’ll need for a broader leadership role.

Mentorship is another key focus. I want to foster a team of future executive chefs who feel challenged, supported, and prepared to lead. Helping my team members secure their first salaried positions, watching them grow, and knowing I played a role in their success is just as rewarding as creating a great dish. Leadership isn’t just about improving myself—it’s about ensuring those around me succeed too.

To reach my long-term goals, I know I need to keep learning. I am committed to expanding my knowledge beyond the kitchen, staying on top of industry trends, improving member engagement strategies, and gaining experience in front-of-house operations. Every opportunity to grow in these areas is another step toward the future I envision.

At the end of the day, I am excited for the journey ahead. I know that by staying focused, continuing to push boundaries, and embracing every challenge, I’ll not only achieve my goals but also help set new standards for what private clubs can offer. More than anything, I want to create an environment where members feel truly at home and where my team is inspired to grow. That is the kind of impact I want to make, and I am ready to make it happen.

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

AW: The membership experience is what drew me to the club and resort sector. Early in my career, I worked in restaurants and casinos where the guest experience was fleeting. Every day brought new faces, and there was little opportunity to build lasting connections. When I entered the private club industry, I discovered something completely different—the ability to cook for and engage with the same group of members, creating relationships that extended beyond a single meal.

Over time, these connections became more than just professional interactions. I found myself naturally referring to our membership as “Our Castle Pines family” in emails and conversations, and I truly meant it. The relationships I have built with members are one of the most rewarding aspects of my career, and they continue to drive my passion for hospitality.

Being part of a club allows me to create experiences that go beyond just a meal. They become moments that members anticipate, events they cherish, and traditions they pass down. That sense of community is what makes this industry special to me, and I look forward to continuing to strengthen those relationships for years to come.