Jamal Coull

Meet the 40 Under 40 Class of 2025: Jamal Coull

Jamal Coull has a background in high-end New York City restaurants. In 2022, he joined the Detroit Athletic Club as Sous Chef, quickly rising the ranks to Chef de Cuisine and then Executive Chef of the club’s The Gallery & The Fresno. The move to the club world was a shift in mindset, he says——learning that success wasn’t just about creativity, but about building relationships and earning trust through exceptional execution. This experience shaped Coull into a more well-rounded chef, one who values both innovation and the deep sense of community that comes with club dining.

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?

Jamal Coull (JC): Being recognized as one of C+RC’s 40 Under 40 is an incredible honor and a reflection of the people who have supported and inspired me along the way. I see it not as a personal achievement, but as an opportunity to contribute even more to this industry and to continue learning from those around me.

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

JC: Focus on mastering the fundamentals, but never stop learning. The club and resort industry is all about balance—between tradition and innovation, fine dining and comfort, leadership and service. Build strong relationships with your team and members, stay adaptable, and always cook with integrity. Success comes from consistency, passion, and a willingness to evolve.

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

JC: One of the biggest challenges I faced was transitioning from the fast-paced, high-end restaurant scene in New York City to my first club position at the Detroit Athletic Club. Coming from a market where pushing culinary boundaries was the norm, I had to adjust to an environment where tradition, consistency, and member preferences played a much larger role. It was a shift in mindset—learning that success wasn’t just about creativity, but about building relationships and earning trust through exceptional execution. This experience shaped me into a more well-rounded chef, one who values both innovation and the deep sense of community that comes with club dining.

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

JC: My goal is to continue growing as a leader in the club and resort culinary industry, pushing the standards of excellence while mentoring the next generation of chefs. I want to build on my experience by refining member-focused dining, incorporating more sustainable practices, and further elevating the culinary program at my club. To achieve this, I stay committed to learning—whether through industry networking, collaboration with peers, or embracing new culinary techniques and trends. Most importantly, I believe in leading by example, fostering a strong kitchen culture, and always striving to exceed expectations.

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

JC: I didn’t initially set out to work in the club and resort industry—it was an opportunity that found me rather than the other way around. Coming from a background in high-end restaurants, I wasn’t sure what to expect, but that changed when I started working at the Detroit Athletic Club with Chef Shawn Loving. His passion, leadership, and commitment to excellence showed me just how dynamic and rewarding this industry can be. The relationships with members, the ability to create diverse dining experiences, and the sense of community made me appreciate this side of the culinary world in a way I never anticipated. Over time, I’ve come to love the balance of tradition and innovation, and I’m grateful for the path that led me here.