Kavon Langley has spent more than 40 years in the culinary industry, starting at age 13. He recently was named the new Executive Chef at Camelback Resort in Tannersville, Pa., and brings Michelin-caliber training, experience with top hospitality brands, and a passion for mentoring young chefs in the industry to his new position.
Langley dives into what his experiences and own mentors have taught him and what he hopes to accomplish in his new role.
Club + Resort Chef (C+RC): Tell us about your background. How did you get into the culinary world, and what drew you to the club and resort industry?
Kavon Langley (KL): I started at just 13 years old as a dishwasher and prep cook, inspired by a family of great cooks—especially my mother and grandmother. That passion led me to train under Michelin-caliber European chefs and attend Johnson & Wales University. Over time, I was drawn to the club and resort industry because it combines culinary creativity with large-scale guest experiences and team leadership.
C+RC: How did your past experiences prepare you for your current role at Camelback Resort?
KL: I’ve been fortunate to work with exceptional hospitality brands including Marriott, Hilton, Omni and IHG. Each experience helped shape my leadership style and culinary perspective, but Marriott in particular gave me a strong foundation—from refining my creative edge to developing operational discipline and people-first leadership skills. Those lessons directly inform how I approach my role at Camelback today.
C+RC: How would you describe your culinary style?
KL: My culinary style is modern, fresh and seasonal, with an emphasis on thoughtful, cutting-edge presentation. I’m classically French-trained, having worked under renowned chefs such as Francis Deauvallier, Daniel Boulud and Jean-Georges Vongerichten. That foundation allows me to blend technique with innovation.
C+RC: What are you most looking forward to in your new role at Camelback?
KL: I’m most excited about sharing my knowledge of dining and service with the team and helping mentor the next generation of chefs. Teaching younger cooks the nuances of modern dining, guest expectations and elevated resort experiences is incredibly rewarding.
C+RC: How do you plan to tackle your new responsibilities?
KL: My approach starts with support—creating an inclusive, collaborative environment where learning is encouraged. I want to empower the team, provide mentorship and help build systems that allow creativity and consistency to thrive simultaneously.
C+RC: Camelback Resort features a diverse range of dining outlets. How do you balance consistency while allowing each concept to maintain its own identity?
KL: Consistency starts with shared standards and core products across outlets. From there, each concept is given room to develop its own signature experience. I work closely with the teams to ensure creative freedom—both back and front of house—while maintaining quality and brand cohesion.
C+RC: You’re passionate about mentoring the next generation of culinary professionals. Where does that passion come from?
KL: Mentorship is my way of giving back to an industry I quite literally grew up in. I started young, benefited from strong mentors and believe training is essential to preparing the next generation to carry the culinary mantle forward.
C+RC: How do you mentor young culinary professionals?
KL: I invite culinary externs into our kitchens, rotate students through all stations and conduct hands-on workshops. Exposure, repetition and real-world experience are the most effective teaching tools.
C+RC: What is the biggest advice you give to young culinary professionals?
KL: Never stop learning. I’m 43 years into my career, turning 57 this year, and I’m still learning every day to stay at a high level. Thomas Keller once told his team to “yearn to learn,” and that philosophy has stayed with me throughout my career.
C+RC: What’s your favorite thing about working in the culinary industry?
KL: The diversity of cultures. You might have one cook from Ecuador, another from Israel and another from Africa—all sharing their family traditions and cuisines. That exchange is an incredible learning resource and one of the industry’s greatest strengths.
C+RC: What’s one of the biggest challenges in the culinary industry today, and how do you
work to overcome it?
KL: Like many industries, we’re facing staffing shortages, product availability issues, and rising food and labor costs. The challenge is managing those pressures strategically without passing the burden onto guests through constant price increases.
C+RC: Is there anything else you’d like to share about being a club or resort chef?
KL: One of the most rewarding aspects is the opportunity to test yourself. I’ve competed in many culinary competitions—some I’ve lost, some I’ve won, including Chopped: Open Your Basket in 2015. There aren’t many careers where you can compete against your peers, push your limits, and still learn at the same time.
