Christina Pancheri

Christina Pancheri, CEC, builds a team by inspiring growth and setting strong standards that push everyone to perform at their best.

Knowing the members she is cooking for allows her to anticipate preferences, craft meals that brighten people’s days, and welcome members into an experience that is personal, thoughtful, and memorable.

She credits her “village” for shaping her into the chef she is today and enabling her not only to thrive but also to mentor others.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Christina Pancheri (CP): Being named a Club and Resort Chef 40 under 40 honoree is more than recognition; this is a true responsibility and a platform. I have only been in the club industry for 3 years (coming from fine-dining restaurants), and this means I am now seen as part of a group of chefs who are pushing the culinary industry forward by setting new standards for creativity, leadership, and excellence. To me, this is a real chance to showcase my craft and my impact as a leader. I have been a mentor for over a decade, influencing the next generation of talent in the club industry. Being selected brings me closer to this network of peers who share my drive, passion, and commitment to this industry.

C+RC: What quote summarizes your culinary or career philosophy?
JP: "Your passion will take you further than your talent ever could" -Cat Cora

C+RC: What inspired your career in the club and resort industry?
JP: What truly inspired me to join the club and resort industry was the chance to serve a community. I am not in a restaurant serving different people each day. I serve members I see daily or weekly and get to know on a personal level. After nearly a decade as a fine dining Executive Chef, I wanted more than faceless guests. I wanted relationships, trust, and the joy of knowing the people I am cooking for.

At the club, the kitchen feels more like home than it ever has, because I get to anticipate preferences, craft meals that brighten people’s days, and welcome members into an experience that is personal, thoughtful, and memorable. It is not just cooking. It is connecting, caring, and creating moments that matter.

The human connection within a club is what drives me and my team to thrive in this industry every day.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JP: A personal challenge I have faced throughout my career is working in a male-dominated industry. From day one, I have felt the need to work twice as hard to be recognized, earn my worth, and command respect. Even today, there are moments when people automatically assume the chef in the kitchen is a man, but I meet that with confidence, professionalism, and results.

What has shaped me most is the village I have built around me. My culinary team, the front-of-house staff, and the people who recognize and respect my leadership. Their support allows me not only to thrive but to mentor and inspire others, proving that success is defined by passion, skill, and resilience.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JP: My advice would be to lead yourself with curiosity, discipline, and empathy.

Master your craft but value your relationships; there is power in getting to know your team, your members, your guests. Pay attention to the details that elevate an experience.

This industry values creativity, skill, emotional intelligence, ambition, and humility. That is the fierce combination to have. You need to build trust, be adaptable, and take ownership of every opportunity. Make sure to surround yourself with mentors and a team that challenges, supports, and pushes you to grow. Leadership takes presence and the ability to inspire those around you to achieve more than they thought possible.