—Michael Madriguera, Executive Sous Chef, The Club at Kalea Bay
Meet the Class of 2025: Michael Madriguera
- Age: 37
- Executive Sous Chef
- The Club at Kalea Bay (Naples, Fla.)
Michael Madriguera brings a progressive approach to club cuisine, pushing beyond tradition to create menus that reflect modern dining expectations. As Executive Sous Chef at The Club at Kalea Bay, he focuses on elevating flavors, refining presentation, and delivering restaurant-quality dishes that cater to a younger membership. His work challenges outdated perceptions of club dining, blending technique with creativity to offer a fresh take on familiar concepts. His dedication to growth and innovation has made him a key part of his team’s success, and his passion for pushing boundaries keeps him looking ahead to what’s next.
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 Madriguera (MM): As a Filipino American who immigrated to this country and worked my way up in prestigious establishments, being recognized by C+RC’s 40 Under 40 would be an incredible honor. It would validate years of hard work and dedication. Just being nominated is already a meaningful recognition—it’s the icing on the cake.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
MM: To young chefs who want to succeed in this industry, don’t give up. Work hard, stay hungry, and always push yourself to improve. The club world is unique compared to hotels and restaurants. Love what you do, enjoy the process, and remember that at the end of the day, it’s just food—so have fun with it.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
MM: Being an immigrant and a person of color comes with challenges, especially when striving to reach the top. It doesn’t mean success isn’t possible, and it doesn’t mean being ungrateful. It just means there are hurdles along the way. Overcoming them has made me more resilient and determined to keep moving forward.
C+RC: What are your future goals and your plan to achieve them?
MM: My ultimate dream is to earn Michelin stars, a goal I’ve had since childhood. While that’s in a different part of the industry, I still see myself involved in the club and resort world as a lifelong student of the craft. My plan is simple—never stop learning and just keep going.
C+RC: What inspired your career in the club and resort sector?
MM: Opportunities. The club and resort sector offers more work-life balance than hotels and restaurants. Private clubs, in particular, provide stability, and longevity is the name of the game.
