Daniel Weber

Meet the Class of 2025: Daniel Weber

Daniel Weber is committed to creating meaningful dining experiences while fostering growth within his team at Winter Park Racquet Club. He approaches cooking with discipline and a relentless drive to improve, focusing on mentorship and team development. His ability to adapt and lead in high-pressure environments has shaped his approach to kitchen management. He values the relationships built through club dining, ensuring that both members and staff feel connected to the culinary experience. His focus on continuous learning and pushing culinary boundaries keeps him looking ahead to new challenges and opportunities.

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?

Daniel Weber (DW): Cooking is the only job and passion I have ever pursued. To be recognized for that dedication would mean a lot. This achievement would validate the years of hard work, learning, and commitment I have put into this craft.

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

DW: Never stop learning and always stay humble. There is something to be gained from every experience and every person you work with. Keep an open mind, absorb as much knowledge as possible, and focus on refining your skills 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?

DW: One of the biggest challenges I have faced is dealing with entitled and disrespectful chefs who treated me poorly early in my career. I took every insult, every moment of disrespect, and kept moving forward. I knew that if I stayed focused and worked hard, I would rise above them. That experience shaped me into a stronger, more resilient chef and taught me how important it is to lead with respect and professionalism.

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

DW: I want to continue leading a great team and teaching young chefs how to cook. Passing down knowledge and mentoring the next generation is important to me. My plan is to keep refining my leadership skills, stay committed to learning, and create an environment where my team can grow and succeed.

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

DW: The club and resort industry offers a better quality of life and a strong focus on putting members and guests first. I was drawn to the idea of creating memorable dining experiences for people who truly appreciate the craft. The structure, camaraderie, and opportunity for creativity in this industry have made it the right fit for me.