Ronnie Bensimon

Ronnie Bensimon’s career has been shaped in kitchens where consistency, discipline, and teamwork mattered—values that continue to guide his leadership today. He is committed to building environments where young chefs feel supported, grow with confidence, and take pride in their work. For Bensimon, kitchens should be places of opportunity, creativity, and long-term careers. He brings discipline and intention to both the plate and the culture behind it. By leading through example, mentoring with patience and respect, and holding himself to high standards, he reflects the kind of steady leadership shaping the next generation of private club chefs.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Ronnie Bensimon (RB): Being named a C+RC 40 Under 40 honoree is a meaningful milestone for me. It affirms the way I’ve chosen to lead, building kitchens rooted in structure, accountability, and respect for the craft. It reinforces that investing in strong teams and developing younger cooks with care and intention truly matters. This nomination would not only represent my own work, but also the dedication of my team, my sous chefs, line cooks, stewarding team, and everyone who shows up day after day because they believe in what we are building together.

C+RC: What quote summarizes your culinary or career philosophy?
RB: “Inspiration exists, but it has to find you working.” — Pablo Picasso

Quotes are part of how I lead. I start each daily chef lineup with a “quote of the day” to set intention, spark reflection, and remind the team that growth happens one day at a time.

C+RC: What inspired your career in the club and resort industry?
RB: Food has always been a big part of my life and my culture. Growing up, my grandmother and my mom cooked every day, and family meals were just part of life. The kitchen was where everyone came together, and food was the star of the show. I remember a member once asking me why I chose the country club path, and without thinking much about it, I told her, “It felt like home.” I was just being honest, but she later told me how much that answer stayed with her. Clubs and resorts give you the chance to build relationships, create consistency, and grow teams over time. That sense of familiarity and belonging is what made this side of the industry feel right for me, and why I’ve chosen to build my career here.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
RB: One of the biggest challenges I faced early in my career was the pressure to prove myself and feel responsible for carrying everything on my own. That mindset eventually led to burnout and frustration, and it taught me that leadership isn’t about doing the most; it’s about building trust and developing others. That lesson continues to shape how I lead today, and it’s helped me become a better chef, teammate, and mentor.

Today, that experience influences how I show up in the kitchen every day. I focus on setting clear expectations, equipping my team to succeed, and trusting them to take ownership of their roles. Letting go of the need to do everything myself has allowed me to build stronger teams, create more consistency, and foster an environment where people feel supported and confident in their growth.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
RB: If you’re a young chef in the club and resort world, focus on fundamentals, consistency, and relationships. This side of the industry rewards people who show up every day, take pride in repetition, and understand that trust is built over time. Learn the systems, respect the structure, and be patient with yourself. Use this environment to grow as a leader, not just as a cook. If you stay curious, work hard, and treat people well, clubs and resorts can offer long-term careers, stability, and opportunities that many chefs overlook.