Hannah Flora

Meet the 40 Under 40 Class of 2025: Hannah Flora

Hannah Flora, Executive Sous Chef of Addison Reserve CC, was recently named the runner-up of the latest season of Hell’s Kitchen, hosted by Gordon Ramsay. Flora is known for her authenticity, her drive, and her flavorful dishes and unexpected pairings. Flora aims to spotlight the opportunities and talent that lie within club culinary, a sector she believes offers chefs unparalleled creativity. In particular, she plans to be a strong female presence for young and aspiring culinarians.

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?

Hannah Flora (HF): To be recognized as one of the Club + Resort's Chef's 40 Under 40 [means] that my hard work, dedication, passion and leadership skills are being recognized in the industry for pushing the limits and guiding the culinary world into a new chapter. Embracing the ever-changing trends and taking new risks to develop the culinary club world into a fine dining experience. Highlighting top talent, attention to quality ingredients and guiding my team with grace and respect. Being recognized for this achievement [solidifies] my passion and fire inside for this industry. The culinary world is a vast ocean, and I want to make the first waves.

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

HF: My advice to young chefs: Don't forget your flair. Be yourself, push yourself outside of your comfort zone, and do not be afraid to take risks. Stay true to who you are, and let your dishes tell your story. It's a tough industry, so buckle up and enjoy every moment of it!

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

HF: I have faced many personal challenges in my career. As a female chef in a male-dominated field, at times I have to prove myself even more. Being vulnerable, yet resilient is how I approach difficult situations. For example, four years ago, my late husband took his life. My entire world was turned upside down in a matter of seconds, causing me to be nothing but strong when all I wanted to do was disappear. Managing my personal affairs, while working as an Executive Chef where my team needed my support and guidance, was the most challenging part of my life. I needed to be there for my team, but I also needed to take care of my mental health and allow myself to grieve. Flash forward, this was a building moment of my strength not only for my team, but for myself. It made me realize and appreciate the long hours and time away from family that my team below me sacrificed to be a part of something great: a well-oiled machine and a professional kitchen. With a strong team beside you and looking up to you, together you can achieve greatness while lifting each other up for support.

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

HF: My future goals include showcasing the club world and what culinary talents hide within them. I want to highlight the younger generation of chefs by being a strong female presence in the industry and continue to empower them and support them through their journey. I would also love to put out a cookbook of some signature dishes that I have created throughout my career and teach younger generations coming up in the industry.

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

HF: Everyone from culinary school gravitates toward standalone restaurants pigeonholed to one cuisine. I have always been more creative and artistic, wanting more for myself, and I wanted to land somewhere that pushed my creative limits. At clubs, we are every geographical region. From fine dining to poolside casual, we do it all. Clubs grant the freedom to develop your skills while supporting your future dreams.