March 2024: Introducing C+RC’s 40 Under 40

Editor’s Memo
The Impact of 2024’s 40 Under 40
The 2024 class of 40 Under 40 represents a transformative force, championing innovation, sustainability, and mentorship to redefine the industry.

Club + Resort Chef
Cultivating Culinary Excellence: The Significance of C+RC’s 40 Under 40
The 40 Under 40 list by Club + Resort Chef highlights young, innovative chefs reshaping the club culinary industry, promoting diversity, fostering unity, and inspiring future generations.

Club + Resort Chef
Club + Resort Chef Announces the 2024 Class of 40 Under 40
Club + Resort Chef unveils its 2024 class of 40 Under 40, honoring chefs with remarkable innovation, leadership, and influence in the club and resort culinary industry, as selected by peers and a panel of esteemed club chefs.

Chefs Featured In This Issue Include:

• Jesus Aguilar, Banquet and Events Chef, Wee Burn Country Club and Beach Club
• William Andraca, CEC, CCA, Chef de Cuisine, Bay Colony Golf Club
• Matthew Blazey, CEC, Executive Chef, Hurstbourne Country Club
• Devonnare Burgos, Executive Sous Chef, Detroit Athletic Club
• Anthony Capua, CECC, Executive Chef, Brentwood Country Club
• Vincent Capua, CCC, Executive Sous Chef, Fiddlesticks Country Club
• Devin Cowan, Executive Pastry Chef & Chocolatier, The Polo Club of Boca Raton
• Chloe Dykes, Executive Chef, Lexington Country Club
• Rebecca Freeman, CEPC, Executive Pastry Chef, The Club at Las Campanas
• Ian Guthrie, Banquet Chef, Coral Bay Club
• Robert Iannaccone, CEC, CCA, Executive Chef, Cedarbrook Country Club
• Adam Jemmott, Executive Sous Chef, The Club at Carlton Woods
• Kevin Keller, Executive Sous Chef, Baltimore Country Club
• Hyewon Kwon, Executive Pastry Chef, Broken Sound Club
• Geoffrey Lanez, MBA, CEC, Executive Chef, The Patterson Club
• Tony Le, Executive Chef, White Cliffs Country Club
• Carlos Lechuga, Executive Chef, Troon Country Club
• Jeremy Leinen, CEC, PCII, Executive Chef, Country Club of Rochester
• Nick Marchesano, Executive Chef, The Gasparilla Inn
• Jared Masters, Executive Chef, The Greenbrier Sporting Club
• Carlos Matos, Executive Chef, Arcis Golf (Lantana Golf Club)
• Erica Medina, Chef de Cuisine, Indian Hills Country Club
• Daniel Montano, CEC, Executive Chef, Mizner Country Club
• Ryan O’Sullivan, Chef de Cuisine, The Country Club at Mirasol
• Shawn Olah, Executive Chef, Highlands Falls Country Club
• Jesus Olmedo, Executive Sous Chef, St. Andrew’s Country Club
• Bill Paronish, CEC, Executive Chef, Rolling Rock Club
• Christopher Reichart, Executive Chef, Northmoor Country Club
• Yafreicy (Yaya) Rodriguez, Banquet Chef, Cosmos Club
• Cynthia Romstadt, Executive Chef, Colonial Country Club
• Pedro Sanchez, CEC, CCA, WSET II, Executive Chef, Braeburn Country Club
• Michael Shannon, CEC, Executive Chef, Somerset Club
• Ray Silva, Executive Chef, Serrano Country Club
• Geoffrey Sowl, Executive Chef, Lakewood Country Club
• Drew Tait, Executive Chef, The Forest Country Club
• Vanessa Tristan, CEPC, WSET I, Executive Pastry Chef, The Club at Carlton Woods
• Mario Trujillo, Executive Sous Chef, Cullasaja Club
• Wes Tyler, CCCD, WCMC, CEC, CCA, Executive Chef, The Club at Carlton Woods
• Stephen Valenti, CEC, Executive Chef, Bloomfield Hills Country Club
• Luis Young, CEC, Executive Chef, The Ford Field and River Club

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