Club + Resort Chef’s March Issue features the 2025 40 Under 40 list, recognizing young, outstanding culinary talent in the club and resort industry.
About The Author
Joanna DeChellis, Editorial Director, Club + Resort Chef
As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].
40 Under 40: The Future Is Here
C+RC’s Editorial Director discusses how this year’s 40 Under 40 chefs are driving the future of club and resort kitchens.
Bill Paronish Achieves Prestigious Certified Club Culinary Director Certification
Laurel Valley GC’s newly certified Executive Chef has built a reputation for strong leadership, mentorship, and a commitment to advancing club culinary.
#C2C2025 Attendees Will Earn Continuing Education Hours From CRCA, ACF and CMAA
Attendees of the 2025 Chef to Chef Conference are eligible to earn up to 26.5 CEHs with no additional fees.
Limited Spots Remain for the Exclusive D.C. Club Crawl on March 22
Only a few spots remain for the D.C. Club Crawl: Inside the Kitchens of Chevy, Columbia & Congressional, an exclusive Chef to Chef pre-conference experience on March 22, 2025, offering behind-the-scenes access to three of the country’s top private club kitchens.
Andrew Wisnionski
“The more you invest in expanding your knowledge, the more valuable you become to your team and club.”
Brandon Wheelock
“A team functions best when leadership values each individual’s voice and contributions.”
Daniel Weber
“There is something to be gained from every experience and every person you work with.”
Jack Wagner
“You have to be uncomfortable before you can get comfortable—that is the mindset I strive for.”
Von Vergundia
“Leadership is about creating an environment where everyone feels empowered to do their best.”
Joseph Sledz
“The key is learning from mistakes, adapting, and knowing when to step back and reassess your approach.”
Kevin Silk
“You will never know everything, and there is always something to be learned.”
Jackie Silk
“A happy chef is a successful chef—stay motivated, challenged, and always keep learning.”
Jessica Rose Quiet
“Pastry plays a key role in creating memorable experiences for guests and members.”
Andrew Parfitt
“Master the basics before you try to climb the ladder. Build a foundation before you chase titles.”