Phillip Hamilton

Phillip Hamilton built his foundation in demanding kitchens under mentors who expected precision and discipline. Rather than chasing quick advancement, he embraced the idea that staying long enough to understand a kitchen’s standards is what shapes a chef.

He leads with that mindset. Hamilton sets clear expectations and encourages younger chefs to practice patience, take a breath, and master the environment in front of them before moving on.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Phillip Hamilton (PH): Being an honoree of this distinction serves as a moment of reflection and pride. Being nominated alongside other leading figures in our industry helps remind me that there is more to what we do than just making great food. It serves as a reminder that the long 20-day hauls through the holidays, the vigorous hours, the blow-ups, the reconciles, and the relationships made are all part of the package.

C+RC: What quote summarizes your culinary or career philosophy?
PH: "Whatever is worth doing, is worth doing well.” A proverb attributed to Lord Chesterfield, but ingrained in me by my father during my adolescent years.

C+RC: What inspired your career in the club and resort industry?
PH: My entrance into clubs and resorts came by happenstance and a bit of teenage rebellion. In middle school, we were allowed to choose elective classes. I wanted to take home economics because I thought it would teach useful life skills, but I was told it was mainly for girls and that I probably would not like it. This was the late 90s and early 2000s. So in high school, I took Foods, along with Metals and Woods shop, and excelled in all of them.

After high school, when I was trying to break into a professional kitchen, I aimed for the best place in my area, the Running Y Ranch Resort in Klamath Falls, Oregon. While attending culinary school in Coos Bay, Oregon, Bandon Dunes Golf Resort was the top property near campus, and I pursued opportunities there as well.

My transition into private clubs came through my mentor, Shawn Hanlin, CEC, ACE, AAC. When I graduated from the Oregon Coast Culinary Institute, he told me, “I know the place you should go if you want to be the best.” That place was River Oaks Country Club in Houston, Texas. Since then, I have been fortunate to work at two other highly regarded clubs, the Detroit Athletic Club in Detroit, Michigan, and Cherokee Town and Country Club in Atlanta, Georgia.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
PH: One personal challenge in my career is that I never broke into the competition side of culinary. It often felt like my mentors had already achieved their competition goals or were leaving a property just as I was getting my foot in the door.

What mattered more was how it shaped me as a chef. I became a sponge, absorbing as much knowledge as I could. I watched closely and learned constantly, often picking up just as much about what not to do as what to do. If something did not work, I took note and adjusted. That mindset has stayed with me.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
PH: Some of the best career advice I received came from Chef Instructor Tom Roberts, CEC, during my time at OCCI. He told us, “Moving from kitchen to kitchen might make you a good cook, but staying at a place and learning how it works is what makes you a chef.”

I heard a similar message from Chef Charles Carroll, CEC, AAC. On several occasions, he shared how proud he is to have worked at only three properties throughout his career.

My advice is to have patience and remember to step back and breathe. We work in a passionate field, and at times, everything can feel overwhelming, making it tempting to move on quickly. Sometimes a property truly is not the right fit, but before making a rash decision, it is worth remembering the story about three goats and greener pastures.