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
