- Age: 35
- Executive Sous Chef
- Bloomfield Hills Country Club, Bloomfield Hills, Mich.
Jamie Buckley has spent nearly two decades in club kitchens, building his career through steady progression and disciplined growth. As Executive Sous Chef of Bloomfield Hills CC, he plays a central role in maintaining daily standards, supporting large-scale operations, and helping guide the next layer of kitchen leadership.
Buckley’s approach is grounded in preparation and consistency. After navigating physical setbacks that forced him to rethink longevity in the profession, he became more intentional about sustainability, structure, and team development. His philosophy that there is no finish line reflects a chef who views progress as continuous and earned, positioning him as part of the next wave of steady, operationally focused leaders in club kitchens.
Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Jamie Buckley (JB): Being a C+RC 40 under 40 honoree is my first recognition for my dedication to the craft. It's an honor to be considered by such a prominent publication.
-Stephen Valenti, Executive Chef, Bloomfield Hills Country Club
C+RC: What quote summarizes your culinary or career philosophy?
JB: "There is no finish line.”
C+RC: What inspired your career in the club and resort industry?
JB: My Dad was a passionate home cook and had an undeniable influence on my love for food. I started cooking professionally as a teenager working a fast-casual venue at Birmingham Country Club. It was a summer job to pay for college, but from the beginning I was hooked. I eventually went to culinary school, launching my career when I accepted a position at the Country Club of Detroit.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JB: As I've gotten older, the physical toll our passion takes has come more and more glaring. I faced lower back issues that had me considering other professional avenues. I made changes in my personal life to be stronger and avoid injury. Not only did it give me a new perspective about my long term role in kitchens, it stands out as a turning point in how I approach training and the importance of the team's health.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JB: Never rest on your laurels. You truly have to be passionate about this industry. As soon as you start to feel comfortable in a role, start preparing for the next step and strive for that next evolution.
