—Kevin Silk, Executive Clubhouse Chef, The Landings Golf & Athletic Club
Meet the Class of 2025: Kevin Silk
- Age: 31
- Executive Clubhouse Chef
- The Landings Golf & Athletic Club (Savannah, Ga.)
Kevin Silk leads the culinary operations at Marshwood Clubhouse with a focus on precision, organization, and mentorship. He manages multiple distinct dining venues while overseeing a team of more than 25, ensuring that each concept maintains its own identity while upholding high standards. His ability to balance creative freedom with operational structure has helped elevate the member dining experience. He prioritizes hands-on leadership, guiding his team through challenges and pushing them to develop their skills. His approach to kitchen culture is built on collaboration, adaptability, and a commitment to continual growth.
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?
Kevin Silk (KS): Being recognized as one of C+RC’s 40 Under 40 validates the time and effort I’ve put into advancing in this industry. It is an honor to know that my work has been noticed and respected by my peers and mentors.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
KS: Look at every situation as a learning experience. You will never know everything, and there is always something to be learned. Whether it’s mastering a culinary technique or managing a difficult situation, growth comes from staying open to new challenges and constantly evolving.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
KS: Being younger than most of my coworkers and employees has come with challenges. At first glance, some assume I am not qualified for my position because of my age. I have learned to earn respect by demonstrating a strong work ethic, leading with empathy, and mentoring others to be their best.
C+RC: What are your future goals and your plan to achieve them?
KS: One of my ongoing goals is to be the best mentor I can be for my team. This isn’t always easy when I can’t be in the kitchen 24/7. To achieve this, I am working on minimizing my time in the office so I can spend more time hands-on, guiding each individual and helping them reach their full potential.
C+RC: What inspired your career in the club and resort sector?
KS: I discovered my passion for cooking at a young age and quickly knew I wanted to make a career out of it. The club sector was the perfect fit because it allows for creative freedom while serving a clientele that expects the best, which pushes me to improve every day.
