Through global leadership roles, long-term club stewardship, and service-driven initiatives, Charles Carroll has broadened the scope of how chefs can contribute to the profession and the people it serves.
2026 Chef to Chef Conference Materials
Below are the presentation materials from the 2026 Chef to Chef Conference.
Club + Resort Chef Announces the 2026 Class of 40 Under 40
Club + Resort Chef recognizes a new class of culinary leaders whose discipline, mentorship, and operational impact are shaping the future of club and resort dining.
Charles Zimmerman
“Run towards your goals with reckless abandon. Email or message any chef who inspires you.”
Luis Zecena
“Being the best is hard, settling for average is hard, too. You choose if your hard leads to growth or regret.”
Ryan Turcotte
“Worry about what you can control, and don’t waste effort on what you can’t.”
Carolyn Torres
“The dynamic nature of club dining constantly challenges me to grow, adapt, and be better every day.”
Michelle Ruiz
“Respect in the kitchen is earned through work, not words. Always believe in yourself.”
Denni Rodriguez
“I believe great culinary leadership is about systems, accountability, and team development.”
Elijah Pulley
“Be a circle, not a square. Go above and beyond the four corners of your job description.”
Jansen Plastina
“You must push when no one is watching. Hold yourself accountable to reach and exceed your goals.”
Maggie Phillips
“I believe it is important to lead with skill and discipline, but also with humanity.”
Jaimie Pecora
“Even when things go wrong, maintaining an adaptive mindset can still produce great results.”
Christina Pancheri
“It is not just cooking. It is connecting, caring, and creating moments that matter.”
Liam O’Brien
“Be ready for anything and when you have to go to Plan B, do it with confidence and decisiveness.”