Carolyn Torres

Carolyn Torres leads the culinary program at Rehoboth Beach Country Club with intention, consistency, and measurable results. She values stabilizing and elevating culinary operations by improving food quality and consistency while increasing member satisfaction.

Beyond the plate, Torres focuses on building sustainable teams and experiences and has even introduced new service standards and expanded culinary education through member-focused cooking classes. Torres leads with empathy and strives to understand perspectives beyond her own in her role as Executive Chef.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Carolyn Torres (CT): Being part of 40 Under 40 represents leadership, impact, and the responsibility to help shape the future of the club industry. I am a chef who goes beyond execution, building strong teams, elevating standards, and delivering meaningful experiences while balancing creativity with accountability. For me, this recognition represents a generation committed to honoring tradition while pushing clubs forward and changing the outdated perception of kitchens as a “backyard band of misfits.” I am focused on buildinga new culture for culinarians, one rooted in passion, discipline, mentorship, and long-term growth.

C+RC: What quote summarizes your culinary or career philosophy?
CT: I have two:  “Cooking is an act of love, a way of sharing who you are," and "Always doing the right thing even if it's hard."

C+RC: What inspired your career in the club and resort industry?
CT: I was inspired to build my career in the club and resort industry because of the variety and sense of purpose it offers; no two days are the same. The dynamic nature of club dining constantly challenges me to grow, adapt, and be better every day. I value the meaningful connections built with members, which create a deeper sense of accountability and pride in the work. The resources available in club life, such as ongoing education, advanced equipment, and professional support, allow me to continuously elevate my craft. Just as important are the relationships built across departments like golf, tennis, and events, which make the club feel less like a workplace and more like a true community working toward a shared experience.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
CT: A personal challenge I’ve faced in my career, one that many chefs encounter, is stepping into a new role and inheriting a team with different skill levels, habits, and expectations. The real work begins in motivating people, aligning on a shared vision, rebuilding trust, and establishing a culture rooted in accountability and respect. Often, this also requires making difficult decisions that aren’t easy but are necessary for long-term success. There is no quick solution to this process. Building culture takes time, sometimes years, but once progress becomes visible, the impact is energizing for both the team and the membership. Creating an environment grounded in inclusivity, creativity, and integrity has been central to my growth as a leader. I lead with empathy, striving to understand perspectives beyond my own. Taking the time to listen and see challenges through my team’s eyes allows me to connect more effectively, build trust, and develop stronger, more unified kitchens.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
CT: Love what you do. If you don’t genuinely enjoy cooking, eating, and being around people, this industry will be a constant uphill climb. Commit fully to your craft, put in the time, and never stop learning. Being a chef is about far more than cooking well; you are a mathematician managing costs, an artist creating experiences, a scientist understanding technique, a therapist supporting your team, and most importantly, a leader setting the tone for everything that follows.