Charles Zimmerman

Charles Zimmerman approaches pastry as both craft and composition. Trained in Michelin-starred kitchens and shaped by an early foundation in fine arts, he brings technical precision and artistic intent to his work at Farmington. He respects classic technique but is not confined by it, reworking nostalgic flavors with control, balance, and modern clarity for a discerning membership.

His competitive discipline has translated to national recognition, most notably as the 2025 winner of Food Network’s Holiday Baking Championship.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Charles Zimmerman (CZ): It is a great honor. I have dedicated so much of myself to this industry, and it wouldvalidate all that sacrifice. I started working in the food industry in high school, went to university for it, then gradually climbed theladder to make a name for myself in this career. Pastry is a perfect balance of cooking, science, and artistic creativity that isgenuinely my calling, and I want to continue to push the pastry world and the club industry forward. I want to set the trends and inspire the next generation of cooks to follow their passions to keep expanding this wonderful industry.

C+RC: What quote summarizes your culinary or career philosophy?
CZ: “There are painters who transform the sun to a yellow spot, but there are others who, with the help of their art and their intelligence, transform a yellow spot into sun” ― Pablo Picasso

C+RC: What inspired your career in the club and resort industry?
CZ: I will be honest; I loved working in Michelin restaurants and never considered working at a country club. After the challenges of 2020, I ended up at one for some stability, and it opened my eyes to the opportunities clubs can provide. The variety of experiences, the open creativity, and the constant challenge to change and grow have inspired me in ways I never imagined. I have grown as a chef, a leader, and an artist in this field, and I am grateful to have found my way into this world.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
CZ: Adding on to the story above: I came to the club world after losing several jobs in 2020, and followed a mentor, Mellisa Root, to a club in Charlottesville. It was a huge change in thinking, being a new manager, and learning a different way to operate outside of a single restaurant. A few years later, Chef Root announced she was moving on, and I had to decide whether to leave as well or take on the challenge of running the Pastry Department here at Farmington CC. I had grown to truly love the culture of the staff and members at my club, so I took on the challenge—and challenging it was—to make all the creative decisions, plan, and execute the operations. But I grew my team, learned a lot about the direction I wanted to go, and it has been an incredibly rewarding experience.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
CZ: My advice for young culinarians is to run towards your goals with reckless abandon. Email or message any chef who inspires you, and reach out to clubs to visit if you see or hear something impressive that they are doing. Stage, do internships, and work hard. You will change your goals, discover new passions, and you will always learn something from every experience. Find a mentor that you can learn from and write down everything. You will use that information in your future, I promise. It's a challenging industry, but oh-so rewarding.