Daryl Grant

Meet the 40 Under 40 Class of 2025: Daryl Grant

Daryl Grant plays a key role in the fast-paced kitchen at St. Andrews Country Club. He navigates the balance of personalized member dining and large-scale banquet execution, ensuring every dish meets the club’s evolving standards. His focus on consistency, technique, and adaptability helps maintain smooth operations and high-quality execution. He fosters a kitchen culture built on structure, learning, and steady improvement.

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?

Daryl Grant (DG): Being featured in Club + Resort Chef’s 40 Under 40 would is a significant recognition of my skills, leadership, and impact in the club culinary industry. It highlights nearly two decades of dedication and positions me as a rising leader among my peers. This recognition opens doors for career advancement, networking with top professionals, and opportunities for industry events, speaking engagements, or leadership roles. It also strengthens my credibility and visibility within the club and resort culinary world, making me more recognizable to industry decision-makers.

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

DG: For chefs looking to build a career in the club and resort industry, my advice is to embrace its unique culture and expectations. Unlike restaurants or hotels, country clubs focus on long-term relationships with members, requiring consistency, creativity, and a deep understanding of personalized service. Versatility is key—you need to master everything from high-end plated dinners to casual clubhouse fare, banquets, and themed events. Strong leadership and communication skills are essential for working with both kitchen staff and front-of-house teams. Most importantly, stay adaptable and open to feedback, as members' preferences evolve. If you’re passionate about hospitality and looking for a more balanced work-life dynamic than traditional restaurants offer, the club industry can be an incredibly rewarding and stable career path.

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

DG: One of the biggest challenges I faced at St. Andrews Country Club and in the resort industry was adapting to ever-changing member expectations while maintaining consistency. Unlike traditional restaurants with set menus, country clubs require constant innovation, personalization, and the ability to cater to diverse preferences—all while managing high-volume banquets and daily dining operations. This challenge tests patience, creativity, and leadership but also builds adaptability, discipline, and a member-focused mindset. Overcoming it has strengthened my problem-solving skills, refined my ability to lead under pressure, and reinforced the importance of building strong relationships with both members and staff.

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

DG: I plan to earn my Certified Executive Chef (CEC) certification, a milestone that will validate my expertise and leadership in the industry. To achieve this, I will complete the required coursework and assessments with focus and discipline. By honing my skills, expanding my knowledge, and demonstrating my ability to lead a kitchen at the highest level, I aim to transition into an Executive Chef role within the next year or two. This certification will solidify my credentials and create greater opportunities within the country club industry.

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

DG: With 20 years of experience in country club kitchens, my passion for cooking comes from the joy it brings to others. There is nothing more rewarding than creating dishes that leave a lasting impression and seeing the satisfaction on members’ faces after a great meal. In the club setting, cooking is about more than just food—it’s about building relationships, understanding preferences, and crafting experiences that keep members coming back. That connection between food and people continues to fuel my dedication and inspire me every day.