Natalia Arias

Meet the Class of 2025: Natalia Arias

At Cullasaja Club, Natalia Arias blends expertise in baking and pastry with a strong background in garde manger, banquets, and both casual and fine dining. Her leadership has been key to the success of culinary programs at Myers Park CC, The Patterson Club, and Cullasaja Club, where she continues to elevate standards through precision and creativity. Dedicated to mentorship and continuous growth, she is a chef who values both technical excellence and the development of those around her, making a lasting impact in the 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?

Natalia Arias (NA): I'm grateful for this recognition—it's humbling because I genuinely love the work I do every day. This honor acknowledges not just my hard work, growth, and dedication but also the pride and passion I have for this craft. The culinary industry is highly competitive, so being named among the 40 Under 40 would validate my efforts and the skills I've developed over the past decade.

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

NA: You are your best advocate—sell yourself! A successful chef starts with a strong foundation in the fundamentals, continuously developing and growing from them. Adaptability and quick critical thinking are essential for ensuring positive outcomes, along with consistency and strong communication skills. Once you've mastered the basics, get involved in the industry, even at an entry-level position, to both learn and showcase your knowledge. Take advantage of opportunities that expand your skills and allow you to connect and network with others in the field.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

NA:A personal challenge I’ve always faced is managing stress and burnout. In an industry that’s fast-paced and high-pressure, it’s essential to find healthy ways to decompress outside the kitchen—ways that truly recharge you mentally and physically. Developing coping strategies is key. For me, that includes reading fiction, traveling and immersing myself in local culture and cuisine, and engaging in creative outlets like painting and puzzles. The balance between work and rest keeps me sharp and has shaped me into the chef I am today. Even at home, I find joy in the kitchen, continuing my love for food beyond the professional setting.

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

NA: My goal is always to keep learning and growing—whether through experimenting with new cooking techniques, taking advanced culinary courses, or working with mentors in specialized fields. I believe continuous education is essential to being a successful chef today, and I’m committed to expanding my knowledge of techniques and trends. While much of my career has been in hot and cold food production, the past two years have given me the opportunity to develop my baking and pastry skills—a longtime goal that has made me a more well-rounded chef.

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

NA:What drew me to the club world was the opportunity to learn a variety of dining styles and gain firsthand experience in a large-scale culinary operation. I’ve worked in both casual and fine dining, as well as large banquets, exploring flavors and techniques from around the world. While I enjoy the nuances of each type of service, what I find most rewarding is the chance to interact with guests—learning their preferences and finding ways to enhance their experience. Those connections are what drive me to continue my career in private clubs.