Club + Resort Chef is thrilled to announce the launch of its first annual 40 Under 40 list, an innovative new program designed to highlight the extraordinary talents of young chefs in the club and resort industry.
“This isn’t just about recognizing talent,” says Joanna DeChellis, Director of Editorial and Programming for C+RC; “it’s about inspiring the next generation of chefs to pursue excellence and innovation in clubs and resorts. We are excited to spotlight these professionals and look forward to the positive impact they will have on our industry.”
C+RC is currently accepting nominations for this prestigious list, inviting anyone in the industry to nominate deserving young chefs. Additionally, chefs who feel they have made significant contributions are encouraged to self-nominate. This inclusive approach ensures that the 40 Under 40 list represents the best and brightest in the industry.
Set to be published in advance of the 2024 Chef to Chef Conference and celebrated as a highlight of the event, C+RC’s 40 Under 40 list will honor the creativity, skill, and dedication of emerging club and resort chefs. Nominees must be under 40 years of age and currently employed in a culinary role at a club or resort, demonstrate a track record of innovation, leadership, and impact in their field. The selection process emphasizes culinary excellence and creativity, leadership qualities, industry involvement and the ability to inspire others. This comprehensive approach ensures that the list celebrates culinary skills and the broader contributions of young culinarians.
“C+RC’s ’40 Under 40′ program is more than an award,” adds Scott Craig, Executive Chef of Cullasaja Club and Contributing Chef Editor to Club + Resort Chef; “it’s a commitment to empowering the future leaders of the club and resort culinary world. It’s a celebration of mentors and mentees, and it’s vital for the ongoing evolution of our craft.”
