Jack Dykstra

Jack Dykstra takes pride in leading with respect, trust, and consistency. While executing thoughtful, high-quality food remains central to his role, he places equal emphasis on building a kitchen culture rooted in teaching, accountability, and teamwork.

At LACC, Dykstra oversees a large, multi-outlet operation with more than 40 employees. He understands that leadership at this level requires delegation, organization, and clear standards. For him, the most rewarding part of the role is developing his team’s skills and watching them build confidence and take ownership of their craft.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Jack Dykstra (JD): Being selected is incredibly meaningful and humbling. It affirms the values I strive to lead with every day: hard work, mentorship, and dedication to the craft. I have invested my heart in this career, and this recognition would also reflect the many mentors, colleagues, and teams who have supported and guided me along the way.

C+RC: What quote summarizes your culinary or career philosophy?
JD: "There is no great chef without a great team.”

C+RC: What inspired your career in the club and resort industry?
JD: My first culinary position was as a cook at Edina Country Club. It was there that I experienced the unique rhythm of club kitchens, balancing banquets, à la carte service, weekly specials, staff meals, and multiple outlets, all while creating a welcoming space for associates and members. That experience left a lasting impression on me.

As my career and personal life evolved, I worked at Park City Mountain Resort, The Montage, and eventually moved to Los Angeles, where I found that same sense of belonging at Los Angeles Country Club. I understand how personal the dining experience is, and I take great pride in serving members with care, attention, and consistency.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JD: As a young executive chef, I realized I was no longer a player, but a coach and mentor to a team. I was a talented cook, and still am, but managing a large operation with multiple outlets and more than 40 employees requires mastering delegation and organization. Teaching the team to do the things I do well and watching them excel and take them to a higher level has been the most rewarding part of what I do.

Stepping into leadership roles at a young age was a challenge that required patience and humility. Earning trust meant listening, staying consistent, and leading by example rather than by title. That experience shaped my approach to leadership and reinforced the importance of respect, clear standards, and supporting those around me.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JD: Focus on developing your strengths and understanding your members’ needs. Hiring and building a team that shares core values is paramount. Take pride in consistency and reliability, and invest in your team. When you place your energy into supporting and developing others, the kitchen and the experience you provide naturally improve.

Working in a demanding field can take a toll on the mind and body, so do not forget to prioritize your mental and physical health. Make time for recreation, hobbies, loved ones, and family. We spend so much energy making sure others are nourished and cared for, so do not forget about yourself. Drink more water, get more sleep, and for goodness’ sake, eat three solid meals a day.