Jackie Silk

Meet the Class of 2025: Jackie Silk

Jackie Silk approaches her role as Chef de Cuisine at The Landings Golf & Athletic Club with a strong sense of purpose and creativity. She balances the demands of high-level club dining with a drive to refine technique, elevate flavors, and mentor the next generation of chefs. She has taken on major responsibilities that tested her limits, proving her ability to adapt and lead under pressure. Her ability to navigate challenges while maintaining a focus on innovation and team development makes her a standout in the industry.

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?

Jackie Silk (JS): I am honored to be recognized as one of the top 40 chefs in my age group. When I started cooking, I had no idea I would be where I am today, and I’m so grateful for the people who have believed in me and given me opportunities along the way. To have even been nominated means so much.

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

JS: Be willing to put in the work and find a great mentor. It takes a lot of sacrifice, mental strength, and emotional resilience to excel in this industry, but if you allow yourself to be guided by a great leader and take advantage of as many opportunities as possible, the rewards are well worth 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?

JS: I recently took on a major additional responsibility in my role that had me stretched dangerously thin. There were times when I doubted myself, failed often, and could have easily given up. But there were also big wins. Now that I’m on the other side of it, I can look back on those eight months as the most challenging yet transformative period of my career. It pushed me to accomplish things I never imagined I could. After overcoming that, the day-to-day challenges feel much easier, and I have a greater appreciation for what I’m truly capable of.

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

JS: My main goal is to never stop learning and growing. My long-term goals evolve with life, but I stay focused on staying motivated, challenged, and fulfilled. A happy chef is a successful chef.

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

JS: While in culinary school, I was working as a line cook at a private restaurant when one of my professors told me about an internship with a Certified Master Chef at a high-end private club. I had no idea what a CMC was at the time, but I went for it. That experience became the most important part of my career. The club and resort sector provides opportunities for creativity and freedom that other kitchens don’t. Serving the same members regularly means they expect originality, consistency, and precision, and I enjoy that challenge. The work-life balance and benefits are a great bonus too.