—Brandon Wheelock, Executive Chef, Estero Country Club
Meet the Class of 2025: Brandon Wheelock
- Age: 34
- Executive Chef
- Estero Country Club (Estero, Fla.)
Brandon Wheelock is redefining what a club kitchen can be by focusing on creativity, leadership, and mentorship. He has embraced the evolving expectations of members, crafting menus that cater to a range of dietary needs without sacrificing flavor or technique. His approach to leadership prioritizes listening, ensuring that every team member feels valued and motivated to improve. He believes that the best kitchens are built on collaboration, not just hierarchy, and works to create an environment where ideas and skills are constantly evolving. His passion for competition and long-term goal of opening his own restaurant drive him to keep learning and pushing boundaries in the culinary world.
Club + Resort Chef (C+RC): What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
Brandon Wheelock (BW): Take all criticism on the chin and use it constructively. Keep your mind focused and your goal in sight.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
BW: Challenges within a team can be difficult. The days of telling people to "shut up and work" are long gone. I have had to learn to be a listener and show compassion for everyone. A team functions best when leadership values each individual’s voice and contributions.
C+RC: What are your future goals and your plan to achieve them?
BW: I would love to start competing in culinary competitions. They have always interested me. I would also like to own a breakfast and lunch deli or restaurant.
C+RC: What inspired your career in the club and resort sector?
BW: A chef from a previous property brought me into the club industry. I am constantly inspired by other club chefs in my area. There are three Certified Master Chefs within just a few miles of me.
