Jassim Abdelaziz

Jassim Abdelaziz, Chef de Cuisine of Forsyth CC, is known for his inquisitive nature and relentless drive to sharpen his skills. He holds a Bachelor of Science in History Education, not a culinary degree, and built his kitchen foundation through hands-on experience and self-discipline. His background in restaurant financial management has become a clear strength.

Abdelaziz wishes he had found the club world sooner—Forsyth is his first club role—recognizing the wide runway it offers for creativity and growth. His self-described obsession with cooking and learning gave him the confidence to push forward without formal culinary training. Every opportunity to stay late, ask questions, or refine a technique was one he took. That same commitment has kept member dining fresh and engaging, while his financial acumen has strengthened the operation behind the scenes.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Jassim Abdelaziz (JA): It means a lot to my younger self. Early on, I would wonder why I was putting in so many hours cleaning, cooking, or standing at the cutting board every day. We cut, bruise, and burn ourselves most of the time in the excitement and do it all over again the next day. Seeing myself now, I am proud of the hours I put in. I know it was all worth it because even after all this time, I see so much ahead of me still

C+RC: What quote summarizes your culinary or career philosophy?
JA: "Alright, let’s feed these people.” —Charles Sellers, Easter Brunch

C+RC: What inspired your career in the club and resort industry?
JA: The simple answer is Lance Cook and Forsyth Country Club. As a growing chef, hungry for knowledge, a good mentor is an essential asset. Desperate for guidance, I found someone just as, if not more, interested in the core of hospitality. Chef brought me into the club world only a year ago, and I have only been thankful for it. Here, I’ve had the opportunity to serve some of the most creative and exciting foods I’ve seen. Not only that, but I am doing it for some of the most grateful people as well. While it is easy to work with a good mentor, the club members show so much gratitude for what we provide. They have truly been easy to work for, and for that, I am elated to be a part of this team.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JA: Organization was a very difficult but important step in my career. Starting out as a young cook with very little training, it is easy to get lost in the jungle of tickets and movement from seasoned individuals. I sometimes felt like a bomb was going off whenever it got busy. I remember telling myself, “Put this back where it goes” or “wipe down” every time I was doing tasks or working service. Training my brain to do this spilled over into my personal life, and eventually it became something I didn't have to focus on so hard. I continue to practice this and do better with it every day.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JA: Love what you do. Whether it is creating the most beautiful plate of food or washing lettuce, love every second of it. There are so many moving parts to our job, I think we get lost in why we come to work every day. If we start to fall into stress, negativity, or mundanity, it will show. Passion in every detail is addictive and contagious. Be the reason other people want to come to work or enjoy your food.