Jansen Plastina

Jansen Plastina operates with discipline, consistency, and a serious commitment to growth. He has intentionally placed himself in demanding kitchens that require precision and accountability, sharpening both his technical foundation and leadership approach. Curiosity drives him, but so does the willingness to put in the work quietly and consistently.

After nearly stepping away during a period of intense pressure, Plastina recalibrated and returned with greater resilience and clarity. That moment reshaped how he leads, reinforcing his belief that progress is earned through steady effort and high standards.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Jansen Plastina (JP): Being a C+RC 40 Under 40 honoree means representing the next generation of chefs who respect tradition while pushing the art of cooking forward. My work is rooted in discipline, consistency, and a deep understanding of flavor, but I am driven by curiosity and the courage to evolve. I show up every day hungry to learn, refine my craft, and lead with integrity in and outside of the kitchen.

To be considered is deeply humbling. It represents years of sacrifice, growth, and the people who poured into me along the way. I am grateful for the mentors who pushed me when I thought I was not ready and who believed in me before I believed in myself. This recognition is not just about what I accomplish, but about the responsibility I carry to honor those lessons by giving back. It reinforces my commitment to lead with care, teach generously, and help the next generation find their voices in the kitchen.

C+RC: What quote summarizes your culinary or career philosophy?
JP: "Make it work, make it happen, and always be hungry for knowledge."

C+RC: What inspired your career in the club and resort industry?
JP: The resources, mentorship, and pace of the club and resort industry taught me to embrace opportunity, refine my craft, and continuously evolve. What began as a cultural love for food became a focused commitment to excellence within an industry built on hospitality, precision, and unforgettable experiences. The club and resort industry represented not only opportunity, but long-term success. I was drawn to its scale, structure, and the demand for consistency, creativity, and leadership. Culinary school fueled my curiosity, but it was the club and resort environment that truly challenged me to grow.

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: One of the biggest challenges in my career was moving from a cook to a management role. Leadership in the kitchen comes with countless behind-the-scenes responsibilities, and there are situations you cannot fully prepare for. At one pivotal moment after years of pressure, I hit a breaking point and considered stepping away completely. However, I realized cooking is not just a job; it’s a passion and a calling. From this difficult experience, I learned the importance of patience, empathy, and resilience. It shaped the way I lead and mentor my team by pushing them to grow while keeping the love and respect for this craft alive.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JP: Do not rush the process, and put in the work. People don’t always see what goes on behind the scenes, so you still need to push when no one is watching and hold yourself accountable to reach and exceed your goals. Knowledge is your passport. Focus on mastering the fundamentals because without a strong foundation, you cannot go very far. The habits you create early on become muscle memory. These habits are what continually appear in your craft. Find a mentor who is willing to guide and support you, and surround yourself with people who challenge you to grow. The culinary industry is tough, and nothing is handed to you. Success comes from hard work, perseverance, and pushing yourself harder than you think you can handle.