Miriam Bernal

Age: 28
Sous Chef
The Country Club of York, York, Pa.

Miriam Bernal’s cooking is rooted in respect—for people, ingredients, and the craft—and her leadership reflects that same discipline. At 28, she has already stepped into management, guiding a team and maintaining daily standards in a member-driven kitchen. She was drawn to private clubs for the relationships built with members, where regular interaction allows her to turn feedback into thoughtful, personalized experiences. Moving from focusing solely on her own station to leading others challenged her to set expectations clearly and support the growth of her team. That transition has accelerated her development and sharpened her confidence.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Miriam Bernal (MB): Being named a C+RC 40 Under 40 honoree would mean that the consistency, hard work, and values I bring to the kitchen are being recognized. It’s a reminder that leadership is built daily—through respect for people, ingredients, and the craft.

"[Bernal] has grown tremendously, advancing from line cook to sous chef in just a year. She now leads menu development for the restaurant, specials, and wine dinners, and has gained confidence in public speaking and guiding the team through lineups and service preparation. Her leadership has inspired both BOH and FOH, making a meaningful impact across the operation.
-Robert Parker, Executive Chef, Country Club of York

C+RC: What quote summarizes your culinary or career philosophy?
MB: "A recipe has no soul. You, as the cook, must bring soul to the recipe.” —Thomas Keller

C+RC: What inspired your career in the club and resort industry?
MB: What inspired me to work in the club industry is the relationships you build with the members. Because we serve them regularly—often several times a week—we have the opportunity to truly connect, receive meaningful feedback, and develop a deep understanding of their preferences. That ongoing connection allows me to create more thoughtful, personalized experiences.

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: One of the most defining challenges in my career was moving from a non-management role into management. The shift from focusing on my own work to leading a team and maintaining daily standards required patience, humility, and consistency. That experience shaped me as a chef and leader, teaching me that success in the kitchen is built on respect, accountability, and supporting others.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
MB: One piece of advice I would offer young chefs aiming to excel in the club and resort industry is to truly understand the kitchen environment. While it can be demanding at times, it is also incredibly rewarding. I would also encourage them to always treat their peers with respect, remain humble, and never lose sight of why they fell in love with cooking in the first place.