Jack Wagner

Meet the Class of 2025: Jack Wagner

Jack Wagner has built his career on adaptability, ambition, and a willingness to take risks. He moved across the country at 24 to take on the role of Executive Sous Chef at Brentwood Country Club, stepping into a fast-paced, high-expectation environment. His ability to learn quickly and absorb knowledge from experienced chefs has shaped his leadership style and approach to kitchen operations. He values mentorship, pushing younger chefs to develop their skills while continuing to challenge himself. His focus on growth and innovation drives him to refine both his technique and the dining experience for members

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?

Jack Wagner (JW): Being recognized as one of C+RC's 40 Under 40 honorees is one of the greatest honors of my career so far. The chefs nominated for this award are individuals I have looked to for inspiration, and I am honored to be mentioned alongside them. As a younger culinarian in this category, this is something I have dreamed of achieving, and I am grateful to be part of this distinguished group of chefs.

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

JW: Push the envelope as much as you can while maintaining and developing strong relationships with your membership. One of my mentors told me early on to be a sponge and absorb everything before it is your time to take over your own kitchen. That advice has shaped me into the chef I am today. As a young chef in this industry, I continue to ask important questions and seek guidance on the things I do not yet know to better myself in my journey.

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

JW: One of the biggest challenges I have faced in my career was taking the risk to move across the country to advance my career. Growing up in Northeast Ohio, I never imagined moving 2,000 miles away for a job. In 2023, I was offered the position of Executive Sous Chef at Brentwood Country Club. At the time, I was a Sous Chef at a small golf club in Indiana and had no experience working in large clubs on the West Coast. At 24, I took the risk and moved to Los Angeles, leaving behind my family and friends to chase my dream of becoming an Executive Chef. That decision transformed me into the ambitious and driven chef I am today. I believe you have to be uncomfortable before you can get comfortable, and that is the mindset I strive for every day.

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

JW: I plan to obtain my Certified Chef de Cuisine (CCC) certification from the ACF this fall by working closely with the ACF president of the Cleveland chapter. I also want to complete my WSET Level 1 certification this year to expand my knowledge of wine and beverages. In the long term, I want to continue pushing the culinary program at Brentwood Country Club to new heights. My ultimate goal is to take over a kitchen of my own and inspire the next generation of young chefs.

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

JW: Growing up in an Italian household and cooking with my grandmother at a young age inspired me to become a chef. I saw firsthand how food and hospitality bring people together. I started my career in restaurants, but after a few years, I knew there had to be something more. At 18, I took my first grill cook position at Lakewood Country Club in Westlake, Ohio, where I was mentored by Executive Chef Geoffrey Sowl. That experience solidified my passion for the club and resort industry. He not only taught me how clubs operate but also ignited my passion for cooking and creating memorable dining experiences for members. The club and resort sector offers so many opportunities, and I am grateful to be part of this industry alongside so many talented chefs.