Jaimie Pecora

Jaimie Pecora, CEC, is driven by the constant evolution required in a high-expectation environment. Frequent menu shifts and seasonal changes push her to expand her technical range while maintaining consistency. She is motivated by the opportunity to create experiences that reflect both precision and hospitality. Stepping into management required her to sharpen her decision-making and resilience. Balancing responsibility with composure, she has learned to adapt quickly, solve problems in real time, and lead with clarity. Pecora believes effective leadership requires setting ego aside, understanding perspective, and maintaining steady standards even when the pace accelerates.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Jaimie Pecora (JP): Being a C+RC 40 Under 40 honoree means a great deal to me. I would love to share my enthusiasm for food, wine, and hospitality with this organization and a group of equally qualified, aspiring chefs. It is an important part of my career to share what I do and my aspirations, and to be recognized by my peers and those who support me as a respected chef and valued partner in the industry.

It inspires me to set the bar high in my career while showing how challenging, yet fulfilling, this industry can be. I am honored to have the opportunity to add another notch in my belt and humbled to be supported by those around me while also offering support to others I know and will meet along the way. Being an honoree makes me feel part of something bigger and increases my drive to enhance the club and resort industry. I am grateful to be working in a great place, doing what I love, expressing myself culinarily, working hard, and being part of a team that gives me a true sense of purpose.

C+RC: What quote summarizes your culinary or career philosophy?
JP: "Assume the worst. About everybody. But don't let this poisoned outlook affect your job performance. Let it all roll off your back. Ignore it. Be amused by what you see and suspect. Just because someone you work with is a miserable, treacherous, self-serving, capricious and corrupt asshole shouldn't prevent you from enjoying their company, working with them or finding them entertaining." -Anthony Bourdain

C+RC: What inspired your career in the club and resort industry?
JP: The endless amount to learn and grow my career professionally, my knowledge as a culinary professional, and as a person. I think the constant menu changes and seasonal changes really challenge me to broaden my horizons on the many different types of dishes to create, and overall make the client happy. Creating an unforgettable experience for those who enjoy and appreciate the hospitality and the hard work it requires. It inspires me that there are so many opportunities to learn and create new ideas and techniques every day.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JP: Making the decision to become a manager was hard because it meant more responsibility, more time away from my kids, and being forced to make difficult decisions. I still struggle with decision-making. I have learned that being perfect in every aspect of life is not always attainable. I have worked hard not to be so hard on myself when things do not go as planned and to problem-solve quickly. I have learned to be resilient through multiple changes and challenges throughout the day while retaining a positive attitude for my team. Even when things go wrong, maintaining an adaptive mindset can still produce great results. No matter how bad a day feels, there are always things that went extremely well, and tomorrow is a new day to start fresh.

It was also difficult to pursue my career knowing it meant time away from my kids, but the personal growth I have gained from being a manager is something I want them to see and be proud of. I am grateful to be able to offer them advice and provide for them comfortably. It is important for my children to see me excelling and pursuing what I love. I want them to see me at my best.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JP: I think it is very important to allow your ego to take a back seat so you can see the bigger picture of the operation. It is important to pick your battles and know when to be aggressive in a situation, while always remembering to be kind and have compassion for others. This business is challenging, and it can feel like you are the only one dealing with issues, but everyone struggles in their efforts to excel.

It is not about deciding whether someone else’s opinion is right or wrong. It is about understanding different points of view. I believe it is important to support the people you work with and to remember that we rise by lifting others.