Ian Fleischmann

Meet the Class of 2025: Ian Fleischmann

With an extensive background in independent restaurants and hotels, Ian Fleischmann joined Ocean Reef Club’s massive, $45 million culinary operation a year and a half ago as Clubhouse Executive Chef. At Ocean Reef, Fleischmann is known for his extensive F&B knowledge, his visually stunning and innovative dishes, as well as his mentorship to his team.

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?

Ian Fleischmann (IF): Being recognized as one of C+RC's 40 Under 40 honorees would is a huge affirmation of my decision to transition from the independent restaurant industry to the club world. My background has mostly been in independent restaurants and hotels, so making the switch came with some hesitation. But after just one year at Ocean Reef Club, I’ve grown to love this club and the club lifestyle more than I ever expected. This recognition not only validates that choice but also reinforces how much I’ve grown and thrived in this new environment.

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

IF: My biggest advice for young chefs looking to excel in the club and resort culinary industry is to gain as much diverse experience as possible before settling into the club world. One of the key reasons for my success in this industry is the extensive background I built outside of it. While you're young, take the opportunity to travel, live in different cities, and work across various disciplines. Seek out positions under James Beard-nominated or awarded chefs, Michelin-starred restaurants, and five-diamond hotels. The skills, techniques, and perspectives you gain from those experiences will set you apart, allowing you to bring a wealth of knowledge and innovation back to the club industry—ultimately making you a powerhouse in this field.

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

IF: A personal challenge I’ve faced throughout my career was the feeling of becoming stagnant in positions I held. I often found myself craving new experiences and opportunities to grow, which led me to move frequently from one role to another. While this constant movement might have seemed like a challenge at the time, it ultimately shaped me into the chef I am today. Each new position added to my skill set and broadened my perspective, giving me a wealth of diverse experiences to draw from. Now, in the club environment, I’m able to channel that variety into my work—constantly switching things up and bringing fresh ideas to keep our members engaged and excited.

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

IF: My future goals include leading an entire culinary department and, eventually, stepping into the role of general manager of a club. I’m passionate about continuous growth and constantly challenging myself to take on new responsibilities. Being a chef is incredibly engaging and fulfilling, but I’m always looking ahead to how I can expand my role and contribute on a larger scale. To achieve these goals, I plan to keep building my leadership skills, gaining a deeper understanding of club operations beyond the kitchen, and seeking mentorship from experienced industry leaders. Every new challenge is an opportunity to grow, and I’m excited to see where that progression takes me.

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

IF: My inspiration to pursue a career in the club and resort sector came from visiting Ocean Reef. This property is truly unlike anything else in the world—its vast size and the incredible variety of dining outlets make it one of the most unique places to build a career. Here, I have the opportunity to work across multiple cuisines, from sushi and Italian to Indian, and even run a steakhouse, all within the same club. But what really drew me in were the members. They’re not just fantastic people; they’re leaders and innovators in their own industries. Their passion and high standards continuously challenge and inspire me, shaping who I am as a chef every single day.