—Noel Frazier, Sous Chef, Fairlawn Country Club
Meet the Class of 2025: Noel Frazier
- Age: 39
- Sous Chef
- Fairlawn Country Club (Akron, Ohio)
Noel Frazier has made a profound and lasting impact on the Fairlawn CC team and club community. Frazier embodies a "people first" leadership philosophy that truly sets him apart. He has built an environment where everyone—from the newest hire to seasoned staff—feels comfortable seeking his guidance. His approachable nature, calm confidence, and willingness to mentor have inspired growth and collaboration throughout the entire team. His drive, creativity, and commitment to continuous learning stand out in ways that surpass expectations. His passion for the craft is infectious, sparking innovation and enthusiasm across the entire kitchen. Frazier doesn’t just lead by example; he fosters a culture of collaboration, respect, and teamwork. Under his leadership, staff retention has improved, morale has soared, and the member dining experience has reached new heights.
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?
Noel Frazier (NF): It means a lot. All of my years of hard work, dedication, and passion for learning have proven to have paid off.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
NF: Be consistent and always open to learning. Most importantly, keep the passion and motivation.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
NF: Wanting to be more than a saute line cook. So I dedicated about two years to learning how everything was prepped and completed. Then I improved on some of those methods and techniques to earn my first sous chef position.
C+RC: What are your future goals and your plan to achieve them?
NF: I want to stay in the country club sector, eventually running my own club kitchen. I've found a home in this line of culinary work.
C+RC: What inspired your career in the club and resort sector?
NF: Dale Sampson. He is my Executive Chef here at Fairlawn. I came to work for him. We've known one another for about 16 years. We both think a lot alike in menu development and being creative. We inspire and push each other every day. Not many people can do what they love every day, with someone they consider a best friend!
