Club + Resort Chef

Chloe Dykes On the Pros and the Pressures of Being a Young Leader

Lexington CC Executive Chef and C+RC 40 Under 40 alum shares how her age and experience impacts her culinary and leadership styles.

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Chloe Dykes, Executive Chef of Lexington Country Club, has been in the club world about eight years, working her way through the ranks, under three different executive chefs at Lexington CC.

Now, as the club’s youngest-ever Executive Chef, Dykes strives to “remain open to all that and understand that I can learn something from somebody who’s been in the industry for 30 years, and I can learn something from somebody who’s new to the industry as well.”

Learn more about Dykes and the full 2024 class of 40 Under 40 here. Nominate yourself or another young culinary leader for C+RC’s 2025 40 Under 40 list here.

About The Author

Isabelle Gustafson, Senior Editor, Club + Resort Chef

Isabelle Gustafson is the Senior Editor for Club + Resort Chef, which offers ideas, strategies and recipes for chefs and other professionals in the club and resort segment of culinary. Alongside Editorial Director Joanna DeChellis and the broader WTWH Media team, Isabelle works directly on C+RC’s digital and print media operations, as well as the Club + Resort Chef Association, PlateCraft, and the Chef to Chef Conference.

Isabelle holds a Bachelor of Journalism from the Missouri School of Journalism with a Certificate in Multicultural Studies. She studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. In addition to writing and editing several award-winning pieces, in 2023, she was granted the American Society of Business Press Editors’ (ASBPE) Young Leader Scholarship. You can connect with Isabelle via LinkedIn at linkedin.com/in/isabellegustafson or email: [email protected].

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