—Jeffrey Dixon, Banquet Chef, Naples Yacht Club
Meet the Class of 2025: Jeffrey Dixon
- Age: 33
- Banquet Chef
- Naples Yacht Club (Naples. Fla.)
Banquet Chef Jeffrey Dixon is known as a talented chef with a keen ability to create outstanding original dishes from seasonal and regional ingredients. To watch Dixon plate is like watching an artist paint a picture. Dixon has the ability to draw in his team with his dedication to our craft and will always go the extra mile to help his team grow. He is an inspirational leader and provides his team with the heart, passion, and motivation they need to be successful.
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?
Jeffrey Dixon (JD): To be recognized as one of Club + Resort Chef’s 40 Under 40 validates all the hard work, long hours, and dedication to the industry. To me, it’s proof that I’m doing what I’m supposed to be doing.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JD: My advice to the young chefs is stay engaged in your work, ask the right questions, and work with the right mentors. If you stay focused and work hard, good things will start to gravitate toward you.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JD: I think a personal challenge for me when accepting a management position was delegating the workload, you learn really quickly that you can’t do everything yourself. Luckily I have found a good mentor to help teach me to delegate my work better.
C+RC: What are your future goals and your plan to achieve them?
JD: A small goal for me is to always stay humble and never stop learning. I would also like to become a Certified Executive Chef through the ACF.
C+RC: What inspired your career in the club and resort sector?
JD: I got my first kitchen job at a Platinum club with no kitchen experience. I immediately fell in love with the kitchen and cooking and knew from my first day there that it’s what I wanted to do for the rest of my life.
