Darby Blount

Meet the Class of 2025: Darby Blount

Darby Blount is the Chef de Cuisine at The Greenbrier Resort and a rising force in fine dining. She blends technical precision with creative vision and has mastered a range of cuisines and service styles through The Greenbrier Apprenticeship Program. She refined her craft in one of the industry’s most demanding environments and leads the Main Dining Room with a focus on continuous improvement, mentorship, and exceptional guest experiences.

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?

Darby Blount (DB): Being recognized as one of C+RC's 40 Under 40 is a major milestone in my career. The past eight years in the kitchen have been intense, rewarding, and crucial to my personal and professional growth. Beyond honing countless culinary techniques, this industry has shaped my patience, empathy, discipline, and emotional resilience. To be honored alongside such inspiring and accomplished professionals is both humbling and validating, pushing me to set even higher goals and work even harder.

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

DB: Gain as much hands-on experience as possible from top chefs, clubs, and resorts. This industry gives back what you put in—while the path can be tough, the rewards are immense for those who stay committed. Seek out mentorships, take every opportunity to stage, and show up ready to improve daily. Each day builds on the last, and before you know it, you'll look back at how far you've come with even greater opportunities ahead. Stay consistent, hold yourself to high standards, and always identify areas for improvement before someone else points them out.

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

DB: While the culinary industry is notoriously demanding, my biggest challenges have been internal—self-doubt and imposter syndrome. Learning to overcome these emotional hurdles has been a defining part of my growth as a leader.

I discovered my passion for cooking at 20 while studying psychology in college. What started as simple home-cooked meals quickly became elaborate multi-course dinners for friends. A year later, I left psychology behind and started fresh in the kitchen at 21, learning the basics from scratch. When I joined The Greenbrier at 22, I was overwhelmed by the scale of the operation and the skill of the apprentices around me. The sheer amount of knowledge required to be a chef felt daunting.

Through years of rising from cook to apprentice to chef tournant and now chef de cuisine, I’ve faced both physical and mental obstacles. Managing stress, silencing self-doubt, learning from mistakes, and thinking through challenges logically have all strengthened my confidence. With each challenge overcome, my resilience grows, preparing me for whatever comes next.

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

DB: In the short term, I want to continue elevating the Main Dining Room’s menu, refining our operation, and enhancing the guest experience. I’m also seeking further certifications, hands-on training, and networking opportunities through conferences, classes, and stages.

Long-term, I’m passionate about the intersection of food and media. I’m exploring opportunities in food writing, photography, styling, and recipe development. It’s exciting to see how my early love for writing, painting, and the arts is coming full circle, shaping the future I hope to build.

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

DB: I was initially drawn to the club and resort world through The Greenbrier Apprenticeship Program, where I had the opportunity to rotate through multiple dining concepts while learning from experienced chefs. Being able to work in a steakhouse one season, banquets the next, and then an intimate Asian fusion restaurant—all within the same property—was an incredible way to develop a well-rounded skill set.

Now, my favorite part of the club and resort sector is the hospitality. At a resort, guests dine with us for multiple nights, stay on property, and fully immerse themselves in the experience. This allows for deeper connections, personalized service, and the opportunity to create truly memorable dining moments.