Karsen Jones

At 26, Karsen Jones is already leading as Chef de Cuisine, stepping into responsibility early in his career. Hospitality runs in his family, and that foundation shaped his understanding of both food and service from the start.

Climbing the ranks quickly meant learning how to manage teams that included peers and friends. That transition forced him to develop direct communication, accountability, and consistency as leadership tools. Jones represents a young chef already operating with clarity and composure, embodying his philosophy of remaining “forever the student” while taking on real responsibility.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Karsen Jones (KJ): Being selected as a C+RC 40 Under 40 honoree represents both a meaningful recognition and a responsibility. It affirms my commitment to excellence in culinary leadership and resort hospitality, while also reinforcing the importance of innovation, mentorship, and integrity within our industry.

C+RC: What quote summarizes your culinary or career philosophy?
LZ: “Forever the student." -Ferdinand Metz, CMC

C+RC: What inspired your career in the club and resort industry?
LZ: From a young age, I have been drawn to the dining experience and restaurant culture as a whole. The energy, creativity, and sense of community surrounding food left a lasting impression on me. When I saw an opportunity to take my skills to the next level, I knew I could not pass it up.

Hospitality is deeply rooted in my family. My grandfather spent much of his career as a food and beverage director, and his passion for the industry shaped my appreciation for service, leadership, and excellence. That early influence continues to inspire my commitment to growing as a chef and hospitality professional.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
LZ: Climbing the ranks as a young culinarian presented its own set of challenges, especially learning how to lead and manage teams made up of cooks who were also my peers and friends. Navigating that transition taught me the importance of clear communication, accountability, and earning respect through consistency and example.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
LZ: Have fun, say yes to unique projects, and soak in every opportunity. Working in such a diverse environment allows you to learn a wide range of skills, from organization and leadership to cooking fine-dining classics, fusion, and Southern cuisine. Build friendships along the way and enjoy the experience of creating great food with people who share your passion.