—Michael Bandus, Executive Chef, Eagle Creek Golf and Country Club
Meet the Class of 2025: Michael Bandus
- Age: 37
- Executive Chef
- Eagle Creek Golf and Country Club (Naples, Fla.)
Michael Bandus, Executive Chef at Eagle Creek Golf and Country Club, is a creative force in club cuisine. His leadership blends innovation with technical skill, shaping unique dining experiences and mentoring future chefs. After adapting to a new culinary culture in the U.S., he developed a bold, adaptable approach to cooking and leadership. With plans to earn his CEC certification and expand his expertise, he continues to push the industry forward.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Michael Bandus (MB): Being named one of Club + Resort Chef’s 40 Under 40 is a milestone in my career, recognizing both my growth and leadership in the club culinary world. It reflects my dedication to innovation, my commitment to elevating member experiences, and my drive to push the boundaries of club cuisine.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
MB: Learn the fundamentals, absorb everything you can from coworkers and chefs—even what not to do. Find your own style of cooking and leadership, and don’t be afraid to take risks.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
MB: When I first moved to the United States, adjusting to a completely new system was challenging. The mentality and approach were different from Germany, but embracing diverse cultures and backgrounds ultimately made me a better cook and chef.
C+RC: What are your future goals and your plan to achieve them?
MB: I aim to earn my CEC certification and continue growing as a chef by exploring new techniques and approaches to cooking.
C+RC: What inspired your career in the club and resort sector?
MB: The ability to create new culinary concepts with the support of the board and membership. Launching a mobile pizza program and reopening the clubhouse after a full renovation have been among my most rewarding experiences.
