—Joseph Sledz, Executive Chef, Lake Nona Golf and Country Club
Meet the Class of 2025: Joseph Sledz
- Age: 34
- Executive Chef
- Lake Nona Golf and Country Club (Orlando, Fla.)
Joe Sledz thrives in fast-paced environments where precision and adaptability define success. At Lake Nona Golf & Country Club, he leads a team while staying actively involved in key member events. His experience at The Greenbrier and success in ACF competitions have sharpened his skills and approach to menu development. He values continuous learning and challenges himself and his team to evolve with the industry. His ambitions go beyond the kitchen, with a focus on community outreach and mentorship to leave a lasting impact on both his staff and the broader culinary world.
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?
Joseph Sledz (JS): It means a lot to me, my team, and my family. Dedication is everything, and this recognition shows that my efforts and achievements aren’t just individual—they reflect the support, collaboration, and love I’ve received from the people around me.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JS: Two things: teamwork is essential when working alongside the person next to you. Secondly, take notes, be a sponge, and absorb all the information you can. Yes, Chef!
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
XX: One challenge many chefs don’t talk about is the constant pressure of high expectations—whether from customers, members, boards, owners, or even your own standards. Early on, the focus is often on technical skills, but over time, you learn to balance maintaining your own unique style while meeting the needs of your team and those you serve. The key is learning from mistakes, adapting, and knowing when to step back and reassess your approach.
C+RC: What are your future goals and your plan to achieve them?
XX: I want to better myself within the community and help organizations focused on feeding the homeless. My goal is to start a collective program with local chefs and companies to move in the right direction. The rest will follow.
C+RC: What inspired your career in the club and resort sector?
MB: I started my career in this industry at Park Country Club in Buffalo, NY, under Chef James Roberts. I believe the club and resort world is an ever-changing environment, and every day presents a new opportunity to learn and grow.
