This year marks Mario Trujillo’s second season as Executive Sous Chef of Cullasaja Club in Highlands, N.C. Prior he was at Myers Park Country Club in Charlotte, N.C., for six years.
“The seasonality of it is very different from anything that I’ve ever been a part of,” he says, adding that he’s had the opportunity to work with a variety of staff with J-1 and H-2B visas, which he finds rewarding.
He’s also worked with Executive Chef Scott Craig, CEC, CCA, WCMC, for five-plus years now, who he considers a great chef, mentor and friend.
“Our personalities mesh very well. We’re a cohesive team,” he says. “And now, at this point, I know how he works, I know how he thinks, and I kind of know how to anticipate and adapt to what he’s looking for or how he wants something to be executed.”