A few months ago, I traded palm trees for fairways, year-round sunshine for Midwest seasons, and the role of Executive Sous Chef for my first Executive Chef position.
When I accepted the Executive Chef role at Ozaukee Country Club outside of Milwaukee, Wisconsin, I knew I was taking on a tremendous opportunity. What I didn’t fully realize was just how much I would learn in my first few months—not just about food, but about leadership, relationships, and what it truly means to lead a club culinary operation.
Prior to joining Ozaukee, I spent two-and-a-half years at Brentwood Country Club in Los Angeles as Executive Sous Chef under Chef Anthony Capua. Following him to California was one of the most important decisions of my career. Brentwood was my first experience at a large-scale private club, and it opened my eyes to what a world-class operation looks like.
There, I learned how to lead large teams, manage multiple outlets, execute high-profile events, and operate within a culture of excellence. More importantly, I learned from someone who invested in my growth and challenged me daily to become a better chef and leader.
Like many young chefs, I spent years focused on the next step in my career. Eventually, that next step arrived.
At 27 years old, I accepted my first Executive Chef position.
The move wasn’t simply about career advancement. It was also about coming home. As someone born and raised in the Midwest, the opportunity to return closer to family while leading my own culinary program was one I couldn’t pass up.
What awaited me, however, was a challenge unlike anything I had experienced before.
I arrived at a club where the previous chef had spent nearly three decades building relationships and creating a legacy. Stepping into a position after someone who served members for 27 years comes with a unique responsibility. You quickly realize that while menus can change, relationships are what truly define a club.
At the same time, Ozaukee Country Club was preparing to unveil a brand-new kitchen renovation. The members had made a significant investment in the future of the culinary program, and our first major event was Easter Brunch.
For many clubs, Easter is a busy day. For us, it was the grand opening.
In the week leading up to the event, there was genuine uncertainty about whether the kitchen would be fully operational in time. Equipment was still being finalized, finishing touches were being completed, and the countdown was on.
Fortunately, thanks to an incredible team effort, we opened the doors and welcomed nearly 400 members and guests back into the club. Not only did we execute the event successfully, but it became one of the strongest Easter celebrations the club had hosted in recent memory.
That experience taught me an important lesson early on: Leadership is rarely about having all the answers. More often, it’s about staying calm, trusting your team, and finding solutions together.
As I reflect on my first 90 days as an Executive Chef, one lesson stands out above all others: Don’t rush to change everything.
When chefs take over a new operation, there’s often pressure to immediately put their stamp on the program—new menus, new systems, new procedures. While change can be important, I’ve learned that listening is often more valuable than speaking during those early months.
I’ve spent far more time observing than implementing. Learning the club’s traditions. Learning member preferences. Learning what has worked well and what can be improved. Most importantly, learning the people.
I’ve made it a priority to build relationships not only with my culinary team but with every department across the club. Spending time with the General Manager, CFO, Food & Beverage Director, Golf Professionals, and Superintendent has helped me better understand the operation as a whole.
Likewise, investing time in my staff has been critical. Weekly conversations, one-on-one meetings, and simply getting to know people beyond their job titles have helped establish trust and create a stronger foundation for the future.
The same approach applies to members. One of the most valuable things I’ve done since arriving is spend time on the dining room floor—introducing myself, listening to feedback, learning names, and understanding what members value most about their club experience.
Private clubs are relationship businesses first and hospitality businesses second. The food matters. The service matters. But relationships are what make clubs special.
I’ve also made an effort to immerse myself in the Wisconsin club community. Joining the local ACF chapter, connecting with fellow club chefs, and visiting neighboring clubs has provided invaluable perspective and reinforced something I’ve always loved about this industry: Hospitality professionals genuinely want to help each other succeed.
Today, as summer reaches full stride, the club is bustling with activity. Golf events, member functions, pool operations, and daily dining have created the fast-paced environment that makes club life so rewarding.
At the same time, I continue learning every day. Food costs, labor management, capital planning, long-term strategy—these are responsibilities that every Executive Sous Chef gets exposure to, but experiencing them firsthand as the Executive Chef is entirely different. For the first time, the responsibility rests squarely on my shoulders. And honestly, that’s the exciting part.
The mentors who invested in me throughout my career prepared me for this opportunity. Now it is my responsibility to invest in the next generation of chefs and leaders while continuing to elevate the member experience.
The transition from Los Angeles back to the Midwest hasn’t always been easy, but it has been incredibly rewarding.
Looking back, the biggest lesson from my first few months is simple: Success isn’t built through menu changes or new ideas alone. It’s built through relationships, trust, and taking the time to understand the people around you. The rest follows naturally.
As I look ahead to the future at Ozaukee Country Club, I am excited for what’s next. The members have invested in a beautiful new facility, our team is growing stronger every day, and together we’re building something special.
For a first-time Executive Chef, that’s exactly the challenge I was hoping for.
