Club + Resort Chef

Club + Resort Chef Announces the 2026 Class of 40 Under 40

Club + Resort Chef recognizes a new class of culinary leaders whose discipline, mentorship, and operational impact are shaping the future of club and resort dining.

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Club + Resort Chef is proud to introduce the 40 Under 40 – Class of 2026, recognizing a group of chefs who are carrying the craft forward.

This year’s class reflects the depth and momentum within the club and resort culinary world. These chefs are leading multi-outlet operations, mentoring the next wave of talent, strengthening kitchen culture, and refining the balance between creativity and consistency. They understand that great dining is not about ego or flash. It is about stewardship, standards, and service.

What stood out most in this year’s selection process was the breadth of leadership. Many of these honorees are shaping teams in meaningful ways, developing structured training programs, elevating member experiences, and bringing a strong business mindset to their operations. They are as focused on people as they are on plates.

“The 40 Under 40 Class of 2026 represents chefs who understand both the responsibility and the opportunity in front of them,” says Joanna DeChellis, Editorial Director of Club + Resort Chef. “They were mentored well, and now they are mentoring others. They are not maintaining the status quo. They are raising it.”

Nominations were submitted from across the industry, making this one of the most competitive classes to date. Each nominee was evaluated on leadership, culinary excellence, operational impact, mentorship, and long-term influence within the club and resort space.

Introducing the Class of 2026: 

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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