- Age 33
- Executive Sous Chef
- The Los Angeles Country Club, Los Angeles
Luis Zecena believes every young chef should strive for the highest level of quality and purpose in their career. Born into a family he describes as deeply hospitable, he was drawn to a profession centered on making people feel welcomed and valued through service.
Zecena carries that responsibility beyond the plate. He believes success in the kitchen also requires teaching those next in line and paying knowledge forward. For him, a chef is also a teacher, and leadership is measured by how many others you help advance.
Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Luis Zecena (LZ): Every young chef should strive to achieve the highest quality and goal along the way in their career. To continue being driven and focused on achieving excellence in what they do. However, to remember to also teach those who are next in line and continue paying it forward.
-Tim Thomas, Clubhouse Manager, The Los Angeles Country Club
C+RC: What quote summarizes your culinary or career philosophy?
LZ: “A Chef/Teacher is like a candle; it consumes itself with knowledge, to light the way for others."
C+RC: What inspired your career in the club and resort industry?
LZ: I was born into a family that is very hospitable to others. I was raised to make people feel comfortable and happy through great service and by being genuine. The best part of working in the industry is that we can change people's lives with what we do. We can leave a lasting impression and share our talent with hundreds and even thousands of people. This craft will never die, and people will always want more.
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: A challenge that has shaped me is embracing the mindset that how you do one thing is how you do everything. I learned that you cannot just make a great dish. You have to teach great, prep great, stay structured, and lead great.
It also pushed me to become my own worst critic. If a dish is great, I ask how it can be better. I look at my team and ask who can add value and help take it to the next level. That way of thinking has shaped me as both a chef and a leader.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
LZ: Being the best is hard, settling for average is hard, too, so you choose whether your hard leads to growth or regret. What you put into it is what you get out of it. How badly do you want it? Master the three W’s and you will win. You have to want it. You have to work for it. Then you earn the win.
