Maggie Phillips

Maggie Phillips did not fall into a polished kitchen. She earned her way through every station, reshaping her mindset along the way from “this is a job” to “this is my craft.” Once she committed fully, she sought out every opportunity to learn, working each position and refusing to stay complacent. That discipline carried her from sauté cook to executive sous. Phillips is intentional about the culture she builds. After navigating motherhood while climbing the ranks, she became resolute about leading with both structure and compassion. She believes a strong kitchen does not run on fear. It runs on accountability, creativity, and respect for the people doing the work.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Maggie Phillips (MP): I have worked very hard through the years here at Hickory Hills. I have not just grown in the industry, but as a person as well. I started at Hickory as the sauté cook and worked my way up to Executive Sous Chef. In this role, I have had the pleasure of lifting up others around me. Watching a woman we hired for our poolside bistro work her way up to pastry chef has been one of my favorite experiences. Mentoring someone has been an honor and a thrill. Being someone other women can look up to in this industry is not only important, but necessary.

Being a chef to me does not just mean having the knowledge and skills. It is about creating a kitchen culture that employees do not want to run from. A culture that allows them to be professional and creative. A culture that sees the hard work, but also the human behind it. That is what I am working toward in my career.

Being a C+RC 40 Under 40 honoree is incredibly humbling. It represents something I never thought would be possible. When my Executive Chef, Joe Garret, introduced me to Club + Resort Chef three years ago, I was curious, but I did not think I would ever have this opportunity, especially coming from a smaller city in a landlocked state. This recognition has solidified in my mind that I am doing exactly what I am supposed to be doing and that I was right not to give up. It would also open doors for my future and expand my network. It shows that it is not about where you come from, but what you do with your craft.

C+RC: What quote summarizes your culinary or career philosophy?
JP: "Don't strive to be perfect. Simply strive to be better than you were the day before."

C+RC: What inspired your career in the club and resort industry?
JP: Where I live, there are a lot of restaurants but not a lot of chefs. Early in my career, I worked in corporate kitchens and mom-and-pop spots. It was not about luxury. It was about timeliness. The food was good, but it never felt special to me. The goal was to get food out to the masses as quickly as possible. That was the game.

The last corporate kitchen I worked in, I was there for five years. I was so burnt out and unenthused that I actually went to cosmetology school to try to get out of the industry. I was watching people around me become alcoholics or addicts, and I knew that was not the life I wanted. But I could not shake my love for cooking.

Then I found Hickory Hills and fell in love. It was definitely a challenge. I had been sautéing for years and thought I would have no problems. My first week, my chef asked me to make beurre blanc, and I just stared at her. She could see the panic on my face. She showed me how to make it, asked if I understood, and when I said yes, she corrected me. “It’s yes, Chef,” she said with a stern look. I did not understand why that was so important. I could not properly sear a piece of fish without ripping the skin off. I did not understand the French terminology she used.

That was the turning point in my career. I wanted to know why those details mattered. I wanted to know how someone truly became a chef. I had to change my mindset. This was not just a job. It was a career path. From then on, I became a sponge. I never said no to a task. I worked every station: dish, garde manger, hot line, banquets. There was not a single task I did not want to do. Once I made that shift, the opportunities started coming. Over the years, I moved from line lead to morning cook to AM sous to junior sous, all the way up to Executive Sous Chef. It became my career and my passion. I could have stayed complacent and left the industry, but instead, I found my purpose.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JP: In my time at Hickory Hills, I have done many things, including becoming a mother. I was scared of navigating how to keep my job while prioritizing my pregnancy at the same time. I was determined not to let one diminish the other. I never missed a day of work during my pregnancy. I maintained my composure and worked the way I always had. Eventually, I gave birth and went on maternity leave.

When I returned, I began breastfeeding and, under FMLA law, was allowed time during my shift to pump. I tried to keep it to only what I needed, about 20 minutes twice a day. At first, there was support and I was provided a private space. As the weeks went on, I started noticing tension around the time away. I later learned that my pumping breaks had been tracked in a way I did not know about. It was frustrating and disheartening.

That experience shaped me. I promised myself I would never make someone on my team feel that way. As I worked my way up, I carried that mentality with me. I treat my employees with the respect I wanted when I was in their position. I try to lead with a stern but caring heart. It means a great deal to me that I have earned the respect of my kitchen crew while still being compassionate. In an industry that can be full of rage, anxiety, depression, and exhaustion, I believe it is important to lead with skill and discipline, but also with humanity.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JP: Be a sponge! Go out of your way to absorb as much information as possible. Whether it be in the dish pit, kitchen, stock room, expo, front of house, housekeeping, etc. Not only to hone your skills but to sharpen your eye to things you may not be looking for. I think one of the biggest factors about working in our industry specifically is the attention to detail. Seeing all aspects of the club from others' points of view allows you to catch key details that the average person would miss. It allows you a more detail-oriented member experience.

Be flexible! There are many different moving parts to a country club. Never be scared to jump into something new or to help out in a space you haven't before. In a club, we work as one giant team to make memorable experiences for our members.