40 Under 40

“I find joy in creating delicious, memorable dishes that leave a lasting impression.”

“Having the right chefs in their respective positions and trusting them makes balance possible.”

“A sense of belonging and pride in service is what continues to motivate my career in clubs.”

“Leadership is built daily—through respect for people, ingredients, and the craft.”

“I start lineups with a quote to set intention and remind the team that growth happens one day at a time.”

“The industry rewards chefs who master consistency, discipline, and service—not just creativity.”

“Leadership starts long before the title. It grows from consistency and professionalism.”

“Stay curious, stay humble, and outwork your ego. Show up early and master the basics.”

“Food is everyone’s medium; it doesn’t belong to one person. We all interpret it in our own ways.”

“Passion in every detail is addictive and contagious. Be the reason other people want to come to work.”

Chefs on this year’s 40 Under 40 list will be recognized at the 2026 Chef to Chef Conference, March 8-10 at The Broadmoor in Colorado Springs. Take this final opportunity to recognize the culinarians shaping the future of club and resort dining.

Take this opportunity to recognize the culinarians shaping the future of club and resort dining.

This is an opportunity to celebrate the rising stars whose skills, creativity, and leadership are shaping the future of the industry.

Nominate a rising club or resort chef for the 2026 40 Under 40. Honorees earn national recognition. Nominations close Feb. 3, 2026.

“The more you invest in expanding your knowledge, the more valuable you become to your team and club.”