Elizabeth Bass

Meet the Class of 2025: Elizabeth Bass

Elizabeth Bass is known at Blackthorn Club for giving her best effort in everything she does. She dives into each task headfirst and completes it with confidence and know-how. Bass strives not only to meet but exceed membership satisfaction; for example, she keeps small treats on-hand to quickly and easily deliver them to staff or members as needed. She wears many hats at Blackthorn and is never afraid to put on another. A true team player, her abilities allow the club’s other culinary leaders to focus on other aspects of the F&B program. The club and its culinary program would not be where it is today without her tireless efforts and strive for excellence.

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?

Elizabeth Bass (EB): Being recognized as one of Club + Resort Magazine’s 40 Under 40 honorees is a meaningful acknowledgment of the dedication and effort I’ve put into this industry. It validates the work I do every day to improve guest experiences, streamline operations, and contribute to my organization’s success. I also hope it provides opportunities to connect with other professionals and continue learning and growing within this field.

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

EB: My advice to young chefs in the club and resort culinary industry is to prioritize hard work, adaptability, and a genuine curiosity for learning. Embrace feedback as a powerful tool for growth, no matter where it comes from. Stay humble, listen more than you speak, and avoid being closed off or arrogant. Perseverance, patience, and lifting each other up are essential. By focusing on continuous learning and supporting one another, you’ll position yourself for long-term success.

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

EB:One of the biggest challenges I faced early in my career was learning to let go of control. As a perfectionist, I found it easier to rely on myself and complete tasks the way I wanted them done rather than trusting my team to handle them. I struggled to delegate, and I was hesitant to let go of the reins, fearing things wouldn’t be done to my standards. Over time, I realized that effective leadership isn’t about doing everything yourself—it’s about teaching and empowering others. It took a lot for me to learn to coach my team, even when things weren’t done exactly how I would’ve done them, but it was a crucial lesson in growing as both a chef and a leader.

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

EB: My primary goal for the next few years is to continue excelling in my current role, develop my leadership skills, and contribute to the success of the country club. While entrepreneurial ventures remain part of my future aspirations, my immediate focus is on continuous growth and learning within my current position. I’m fortunate to be in an environment that encourages experimentation and trying new methods, which allows me to push the boundaries of my work. At the same time, I’m dedicated to maintaining a healthy work-life balance, ensuring that I remain focused, passionate, and present both at work and at home. My plan to achieve these goals includes staying committed to improving my craft, embracing new challenges, fostering a collaborative work environment, and prioritizing self care to maintain long-term success.

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

EB: Honestly, I never considered working for a country club initially. It wasn’t until I did an internship at one, recommended by one of my teachers, that I realized how much I enjoyed it. The experience opened my eyes to the unique opportunities the club and resort sector offers, and I quickly found that the dynamic nature of the work, the emphasis on teamwork, and the opportunity to continuously improve were aspects I truly loved. Since then, I’ve been committed to this career path, and it’s been a great fit for me.