Jessica Rose Quiet

Meet the Class of 2025: Jessica Rose Quiet

Jessica Rose Quiet pushes the boundaries of pastry by blending creativity with precision and technique. She has spent her career refining dessert programs in hotels, resorts, and private clubs, always looking for ways to elevate presentation and flavor. She believes in sharing knowledge and developing talent, making mentorship a core part of her work. Her ability to adapt, innovate, and teach has made a lasting impact on the teams she has led and the pastry programs she has shaped.

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?

Jessica Rose Quiet (JQ): Being named to Club + Resort Chef’s 40 Under 40 is an incredible honor and a major achievement in my professional path. In my 17 years in hospitality, I’ve always pushed to redefine what pastry can be in the club and resort world, balancing creativity, technique, and mentorship while continuing to volunteer with Skills USA and the ACF.

This recognition shines a light on the role pastry plays in shaping the member experience while also connecting me with other chefs who are driving the industry forward. More than anything, its a reminder that passion, commitment, and dedication to this craft truly matter.

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

JQ: Always be a student and never stop learning. The club and resort industry offers endless opportunities to grow, and the more you embrace that, the further you’ll go.

Master the fundamentals, but also push yourself to innovate. Take last-minute changes and pop-ups in stride, staying positive no matter the challenge. Surround yourself with a great team, be open to mentorship, and always stay flexible. The club and resort world provides incredible opportunities for professional development, exposure to diverse culinary offerings, and the ability to build lasting relationships with members.

Consistency, creativity, and a commitment to your craft are key. Stay passionate and keep striving to exceed expectations.

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

JQ: A shoulder injury caused by Paget-Schroeder syndrome challenged my ability to perform certain tasks in the kitchen, especially given the physical demands of being a pastry chef.

During recovery, I had to adjust my workflow, find new ways to approach tasks, delegate more effectively, and rely on my team for support. This experience improved my leadership by teaching me to trust my team, delegate with confidence, and communicate clearly to ensure the kitchen ran smoothly.

It was a tough but eye-opening experience that reinforced the importance of resilience, flexibility, and teamwork. It reminded me that strong leadership is about empowering others and relying on the collective strength of the team to overcome challenges.

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

JQ: My future goals focus on continuing to grow as a pastry chef and leader. One key step is obtaining my Certified Executive Pastry Chef (CEPC) certification through the ACF. This will expand my technical knowledge and strengthen my role as a leader in the industry.

I also plan to immerse myself in the Club + Resort Chef certification process, which will allow me to connect with others in the industry and refine my approach to working within club and resort culinary programs. Attending events like PlateCraft and the Chef to Chef Conference will provide opportunities to learn from and share knowledge with other chefs shaping the future of culinary arts.

Through these goals, I hope to continue pushing the boundaries of pastry while mentoring others and furthering the impact of our craft in high-end culinary environments.

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

JQ: My passion for hospitality and the unique challenges of club and resort environments drew me to this career. Pastry plays a key role in creating memorable experiences for guests and members, and I’ve always been inspired by its ability to elevate dining.

What I love about the club and resort world is the opportunity to push creative boundaries while maintaining consistency. The relationships with members, the diversity of events, and the ability to mentor teams keep me driven and excited about this career.