Michael Bass

Meet the Class of 2025: Michael Bass

Michael Bass, Executive Chef at Broken Sound Club, has elevated dining experiences through innovative menus, high-profile events, and dedicated mentorship. His leadership has strengthened culinary standards, earning praise for exclusive wine dinners and member experiences. Committed to shaping future chefs, he aims to expand culinary outreach and inspire the next generation to explore careers in the club industry.

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 Bass (MB): Being named one of C+RC’s 40 Under 40 is an honor and a testament to the hard work and dedication I’ve put into my career. This recognition isn’t just about my journey—it also reflects the impact of my mentors and the cooks I’ve had the privilege to coach. It’s a reminder of how far I’ve come and a motivation to keep pushing boundaries. I hope my story inspires others to chase their goals and make a lasting impact, just as I’ve been fortunate to do.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

MB: Stay grounded in your love and passion for food. As club professionals, we don’t just provide a service—we create experiences that feel like an extension of our members’ homes, where they share special moments with their guests. I also encourage finding a mentor who can guide you through the complexities of our profession while staying humble and eager to learn every day.

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: In my personal life, I’ve been blessed with a wonderful son and a loving wife. But as life often does, it has brought both joy and hardship. I lost my father after a long battle with early-onset Alzheimer’s, and my mother recently recovered from stage 4 cancer. These experiences have profoundly shaped me, and I remain deeply grateful for each day.

They have taught me resilience, patience, and empathy—qualities that are invaluable in the kitchen. As a chef, this perspective allows me to approach my work with greater care, passion, and gratitude. It has also strengthened my ability to stay calm under pressure and deepened my appreciation for nurturing and supporting others.

C+RC: What are your future goals and your plan to achieve them?

MB:I aim to expand our culinary reach into underprivileged areas and trade schools, engaging students who may not yet know their career direction. By introducing them to the many opportunities within the club sector, I hope to inspire them to explore this rewarding field.

C+RC: What inspired your career in the club and resort sector?

MB: My introduction to the club world came during my externship at the Culinary Institute of America, where I had the privilege of working at the exclusive Winged Foot Club. After that experience, I spent time in restaurants and resorts but found myself missing the camaraderie I had felt at Winged Foot. I was fortunate to be welcomed into the Broken Sound Club family in Boca Raton, FL, where I rediscovered that same sense of belonging and connection.