Cody Etchill

Meet the Class of 2025: Cody Etchill

Cody Etchill is the talented Chef de Cuisine of The Grille at The Country Club of Virginia. Starting as a line cook, he climbed the ranks to Sous Chef before earning the Title of Chef de Cuisine. He brings a creative touch and exceptional leadership to the venue. Etchill has an extraordinary ability to craft dishes that are as stunning as they are approachable, delighting diners of all ages. His menus and features consistently resonate with members, combining visual appeal with flavors that fly effortlessly off the line. This balance of artistry and efficiency has driven remarkable success, with The Grille achieving over $1 million in annual food sales.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Cody Etchill (CE): I am completely honored and awestruck. I am filled with gratitude for continuing to inspire my passion and culinary journey. Being recognized alongside 39 highly talented chefs is a milestone achievement in my career. The award is not only a reflection of my hard work but also a testament to those who have taken time to teach me and help me become the chef I am today. I hope that I can inspire other chefs to believe that they can be recognized in the industry through leadership, hard work, growth, and dedication.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

CE: Align your professional and personal goals with the right chef, club/resort, and culture. Find a mentor that inspires you and drives you to continue to learn. It is key to surround yourself with people who have similar goals and can help you achieve your goals. Make connections and use networking to help you through your journey. Understand the importance of good fundamentals. Have a dedication to the craft and focus on improving one day at a time; be better than you were yesterday. Practice honing your skills and learn every day. Be coachable, take risks, and experience as much as you can in multiple outlets at a single club/resort and/or across different clubs/resorts.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

CE: There was a “fork in the road” moment in my career when I decided to enter the country club sector. I had already been in the culinary industry for over ten years. I was the chef of a private restaurant when I had an opportunity to stage for a sous chef position at a country club. This was my first experience at this type of job interview and I was testing for Chef Kevin Walker, CMC. This was very humbling because I did not receive the position. Chef Walker counseled me and helped me understand that I needed to make a choice for my culinary future. A few days later, I received a phone call and accepted a lower position of Tournant. I was taking one step back to take five steps forward. It was time to advance my career and surround myself with the right kind of chefs and the right kind of culture. In order to gain more knowledge and pursue my dream of being a chef, I packed my things up and moved away from my home. This decision propelled me down the path to be able to be where I am today. I firmly believe we cannot control the challenges that are a part of our professional and personal lives. What we can control is how we respond to these challenges and learn to improve.

C+RC: What are your future goals and your plan to achieve them?

CE: To continue to improve my culinary and leadership skills. Continuing education is important and I will continue to learn from my peers, participate in workshops, and complete courses from other inspiring chefs such as Richard Rosendale, CMC. I plan on earning a CCC certification through the ACF. I study and practice for the exam while teaching my team some of the techniques in small workshops. This leads into my second goal which is to continue to lead and mentor aspiring chefs in the club industry. Mentorship is extremely important to me; it is intrinsically motivating to see growth and prepare a mentee for the next step in their career. I plan to continue to teach, develop, and pass on my knowledge and experience to the next chefs to come.

C+RC: What inspired your career in the club and resort sector?

CE: I wanted to surround myself with a culture and individuals that were inspired the same way I was by food. Many people influenced me and taught me early on, but I was not taught how to be a chef. The culinary industry taught me through the school of hard knocks, and I wanted to enter a network of inspirational food and service. It was about taking the next leap in my career, and I would make the same decision again.