Club + Resort Chef is proud to unveil the 40 Under 40 – Class of 2025, recognizing the next generation of talented, driven, and forward-thinking chefs shaping the future of club and resort dining.
This year’s honorees represent a diverse group of culinary leaders who are redefining excellence in club and resort food and beverage. From innovative menu development to kitchen leadership and mentorship, each chef on the list has demonstrated exceptional skill, creativity, and dedication to their craft.
“The 40 Under 40 list highlights the club and resort industry’s most promising culinary professionals—chefs pushing boundaries, elevating standards, and shaping the next era of hospitality,” said Joanna DeChellis, Editorial Director of Club + Resort Chef. “Their impact is felt not just in their kitchens but throughout their clubs and the broader industry.”
The selection process for the 40 Under 40 honorees was highly competitive, with nominations submitted from across the country. Each nominee was evaluated on their contributions to club culinary, leadership, and influence within their kitchens and the greater industry landscape.
Introducing the Class of 2025:
- Natalia Arias, Sous Chef, Cullasaja Club
- Chelsea Ballard, Chef de Cuisine, Sea Pines Country Club
- Michael Bandus, Executive Chef, Eagle Creek Golf and Country Club
- Elizabeth Bass, Sous Chef/Pastry Chef, Blackthorn Club
- Michael Bass, Executive Chef, Broken Sound Club
- Darby Blount, Chef de Cuisine, Main Dining Room, Greenbrier Resort
- Sam Brod, Executive Chef, The Landings Golf and Athletic Club
- Michael Bush, Executive Head Chef, Meadowbrook Country Club
- Jamal Coull, Executive Chef, Gallery & Fresco, Detroit Athletic Club
- Egypt Davis, Executive Banquet Chef, The Country Club at Mirasol
- Catherine DiQuinzio, Chef de Cuisine, Bonnie Briar Country Club
- Jeff Dixon, Banquet Chef, Naples Yacht Club
- Cody Etchill, Chef de Cuisine, The Grille, The Country Club of Virginia
- Ian Fleischmann, Executive Chef, Clubhouse, Ocean Reef Club
- Hannah Flora, Executive Sous Chef, Addison Reserve Country Club
- Noel Frazier, Sous Chef, Fairlawn Country Club
- Vincent Gilliard, Executive Chef, Scioto Country Club
- Daryl Grant, Executive Sous Chef, St. Andrews Country Club
- Angel Herrera, Executive Chef, Highlands Country Club
- Zach Jones, Member Dining Sous Chef, Cedarbrook Country Club
- Susanna Larson, Executive Sous Chef, Yellowstone Country Club
- Michael Madriguera, Executive Sous Chef, The Club at Kalea Bay
- Tyler Martignetti, Executive Sous Chef, Manasquan River Golf Club
- Gerardo Martinez, Chef de Cuisine, Houston Country Club
- Alex Ochs, Executive Chef, The Peninsula Club
- Andrew Parfitt, Executive Chef, Windstar on Naples Bay
- Brandon Parrill, Chef de Cuisine, Bandon Dunes Golf Resort
- Steve Penrod, Executive Chef, Superstition Mountain Golf and Country Club
- Jessica Rose Quiet, Executive Pastry Chef, The Country Club of Virginia
- Aaron Ruble, Executive Chef, Sycamore Hills Golf Club
- Jacob Seagrave, Executive Sous Chef, Army Navy Country Club
- Trae Shriner, Executive Chef, Ansley Golf Club
- Jackie Silk, Chef de Cuisine, The Landings Golf & Athletic Club
- Kevin Silk, Executive Clubhouse Chef, The Landings Golf & Athletic Club
- Joe Sledz, Executive Chef, Lake Nona Golf & Country Club
- Von Vergunida, Chef de Cuisine, Ollie’s Restaurant, The Country Club of Virginia
- Jack Wagner, Executive Sous Chef, Brentwood Country Club
- Daniel Weber, Executive Chef, Winter Park Racquet Club
- Brandon Wheelock, Executive Chef, Estero Country Club
- Andrew Wisnionski, Executive Chef, Country Club at Castle Pines
