Blake Currier

Blake Currier operates within a complex, multi-outlet culinary program that demands coordination, consistency, and collaboration. Beyond execution, he has developed a clear focus on relationship-building as a leadership tool, investing in mentorship and daily communication to strengthen team cohesion.

Currier values the scale and structure of a club environment, where multiple chefs and outlets work in sync to deliver a unified member experience. He encourages younger chefs to treat mistakes as instruction, not failure, and to prioritize professional relationships as seriously as technique. For him, progress in the kitchen is incremental, deliberate, and built alongside others.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Blake Currier (BC): It means that I'm surrounded by a community of team members who are excited to celebrate one another. I love the culinary arts and always hope that my passion for what I do and the people I get to work with is apparent to both my staff and my guests. It's exciting to see where my journey has taken me so far.

C+RC: What quote summarizes your culinary or career philosophy?
BC: "If you get 1% better each day, by the end of the year you're three-hundred and sixty-five percent better than you were before." —Nicholas Drew

C+RC: What inspired your career in the club and resort industry?
BC: Working at a club combines my passions for cooking and human connection. Here, I'm not just running my restaurant and then clocking out, I'm part of a bigger team, a network of other chefs, restaurants, and outlets that are all working together to create a platinum experience for our members across the entire scene. It's motivating, challenging, and always interesting.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
BC: As a line cook, I took a job in Alaska at the Kenai Princess Wilderness Lodge, far from anything or anyone I had ever known. Midway through the season, the resort was struggling with staffing shortages, and I found myself working seven-day weeks alongside the same small crew. It was hot, exhausting, and consuming work, but it showed me how much can be accomplished when you dig in and build strong connections with the people who cook beside you.

Since then, one of my primary goals as a chef has been to cultivate a restaurant culture where my staff can genuinely look forward to coming in, working hard, overcoming challenges, expanding their knowledge, and growing as a team. It should never be a one-person show; we are all here to learn from and work with each other.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
BC: Mistakes are what will make you a better chef—so never beat yourself up. Just keep showing up, trying new things, and one day you will look back and realize how far you've come. Focus on building relationships just as much as building recipes. Always be humble and willing to learn from others; that will help you become a great chef and mentor.