Jacob Judd

Jacob Judd, CEC, has spent more than 20 years building high-performing culinary teams and developing chefs who go on to lead programs of their own. Several of his former team members now serve as Executive Chefs at top clubs, and others have earned major competitive honors, reflecting his investment in mentorship and standards.

He continues to push himself as well, currently preparing for the CMC exam while guiding sous chefs through certification. His philosophy is direct: Say yes early, build experience, and as leadership grows, learn when to say no.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Jacob Judd (JJ): It is a great honor to be recognized as an industry leader alongside some of the other chefs who have already made the list. It is very humbling. I want to help future culinarians achieve their dreams of becoming an Executive Chef and all that it entails. Specifically for chefs in the country club space, I would like to help guide them in building a successful, high-achieving team.

C+RC: What quote summarizes your culinary or career philosophy?
LZ: “A rising tide lifts all boats."

C+RC: What inspired your career in the club and resort industry?
LZ: I first started in clubs a long time ago without fully understanding what clubs are or where they could lead. Over time, I have come to value the relationships you build in this industry. It is a close-knit group of people you can call on at any time, and if you have worked in clubs or resorts, there is a shared understanding of what everyone experiences.

I have been fortunate to work at and visit some incredible properties across the country through the connections I have made in the club industry. As I move forward, I hope to pass some of those opportunities and experiences on to the next generation.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
LZ: Yes, I have moved multiple times with my family across the country to take on new roles as Executive Sous Chef and Executive Chef. I have learned to take calculated risks and to work hard to grind out results. I have learned to face adversity head-on and lead through those moments. Most importantly, I have learned to believe in myself and to inspire others around me to believe in themselves so we can all continue to improve.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
LZ: Say yes to as many things as you can when you are young, and learn how to say no as you progress as a leader.