DaQuan Carter

Now in his third season as Executive Chef, DaQuan Carter is operating with the scope and composure expected of the role. He has directed large-scale events, stabilized and rebuilt team culture, reopened and managed an offsite restaurant concept, and contributed to the financial strategy of the kitchen. His ability to manage both execution and operations at this stage of his career signals readiness for expanded leadership.

Carter is drawn to club dining for its pace, variety, and high expectations. He approaches the position with discipline and accountability, focused on delivering consistent results while continuing to refine his leadership and operational command.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
DaQuan Carter (DC): First and foremost, it is an honor to be nominated among 39 chefs under the age of 40. In our industry, leadership roles are often held by individuals well into their 50s and 60s, which can make advancement at a younger age feel distant or even unattainable—often seeming to require sacrificing one’s entire personal life to get there. This nomination would represent more than personal recognition; I hope it would serve as encouragement for young culinarians and future hospitality professionals to stay focused, remain committed, and persevere through the industry's challenges. Lastly, this nomination would be a meaningful way to acknowledge and thank my family, fiancé, and my son, for supporting me. And also the chefs and mentors who have invested their time, knowledge, and trust in me along the way.

C+RC: What quote summarizes your culinary or career philosophy?
DC: "Do it right or do it twice."

C+RC: What inspired your career in the club and resort industry?
DC: Working at my first club truly inspired me. During my initial interview, fresh out of college, I asked for $25 an hour. The Food and Beverage Manager, now the General Manager, and the Chef de Cuisine, now the Executive Chef, both laughed and said there was no way—but if I worked with them, they would help me get there.

That experience opened my eyes to real private club culture. We executed weddings, high-end bar mitzvahs, an HBO special, and signature annual events like Member-Guest and the All-White Party. It was always exciting and never felt like work, even though the days were long.

Coming from a restaurant environment where menus were repetitive, working at a club felt like a breath of fresh air.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
DC: Learning to navigate adversity, regardless of the circumstances, has been a defining part of my growth as a leader. During a summer event, the club lost power due to a local outage. I quickly transitioned the event outdoors, established a satellite workstation, and adjusted our execution plan in real time. The event was completed seamlessly—members and clients were unaware of the disruption and were able to fully enjoy theexperience. That day reinforced a core leadership lesson for me: remain calm, assess the situation, create a clear plan, and execute with confidence. With the right mindset, even unexpected challenges can be successfully managed.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
DC: First, find a mentor, find someone whose career you would say I wouldn’t mind if that was me. Second, be a sponge and neverstop learning. Lastly, be brave, take some chances, break some eggs.