Greg Guevarra

Greg Guevarra is committed to fostering a safe, energized, and positive team culture. His leadership is grounded in communication, collaboration, and respect, with a strong emphasis on personalized coaching and clear expectations. He believes that when teams feel supported and accountable, performance follows.

Guevarra credits his family for encouraging him to pursue a path that is both demanding and meaningful, and nearly eight years into his tenure, he remains focused on building sustainable systems and strong relationships that elevate the entire operation.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Greg Guevarra (GG): Being honored for this achievement is the biggest milestone in my career thus far. I didn't grow up working in clubs or resorts, and I was grateful to have landed the job at Desert Mountain. I hadn't even considered it. Once I got "up the mountain," my whole world changed for the better. Truly being able to grasp the concept of hospitality at its core, to give people an opportunity, make people happy, and give the guest the best experience possible has been a blessing. The collaboration and resources available have given my team and me the platform to share our stories through our food and experiences. A colleague of mine once said, "Take care of the team, they'll take care of the guest, and they'll take care of the bottom line," and I truly believe in that. Winning this honor validates everything my team and I are working for in the club and in the industry; To move away from the status quo and push the boundaries of club cuisine and the experience.

C+RC: What quote summarizes your culinary or career philosophy?
GG: "Good food is very often, and most often, simple food." -Anthony Bourdain

C+RC: What inspired your career in the club and resort industry?
GG: I owe everything to my family, especially my wife, and their support to find something greater, bigger, and with purpose. Before entering the club world, I held a wide variety of roles in independent restaurants and restaurant groups, from stage and dishwasher to cook, sous chef, CDC, procurement, cost control analyst, and even controller. I developed strategies for inventory management, refined and implemented systems to help operations run more efficiently, and at times, fixed things with duct tape.

I was confident in the skills I had acquired over the years, but I did not know where they would be most applicable, and I worried about becoming bored. As a husband and father, I needed to find something that would both support my family and challenge me professionally. I wanted to be part of something with a bigger picture in mind, not just another place where we create a menu, implement systems, make adjustments, rinse and repeat, and let service feel transactional.

I was deeply immersed in my personal life with my daughter and my son on the way, and I needed something that matched that intensity. The opportunity to help open the new clubhouse at Desert Mountain and be part of the future direction of its culinary program was exactly that. Almost eight years later, we are still excited about the potential and continue to enjoy the journey and the pursuit.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
GG: I would have to say COVID. It changed everything, literally everything. There was no playbook. Thankfully, our club had an amazing board of directors, senior leadership team, and caring members who made the decision not to furlough a single person. I do not know how many organizations around the country or the world can say that, but I am thankful to be part of such an amazing organization that truly cares about its people, membership, and staff alike, and, as we call it, “family serving a family.”

I believe that, as hospitality professionals, those who stuck around are better for it. It really made you think about what is important, not just at work, but in life. My team and I have grown closer, built stronger relationships, and I have seen immense growth across all facets of the club, from teamwork with other departments to the personalized service we give our members. I love that Maya Angelou quote, “People will forget what you said, people will forget what you did, but they'll never forget how you made them feel.”

After experiencing something like COVID, when the whole world shut down, you tend to forget the little things and remember what is important.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
GG:My advice to any young chef or anyone in the industry is to be a sponge. You will learn anything and everything from everyone, good or bad. Work in the best places, around the best professionals possible, to set your foundation. Be on time, be coachable, be a team player, look your best, say hi to everyone, know that no task is beneath you, and don't ask someone to do something you wouldn't do.