Ryan Turcotte

Ryan Turcotte, CEC, entered the profession washing dishes and steadily climbed through every station, a path that continues to shape how he leads. Having worked in private clubs across nine states, he approaches the kitchen with humility and a belief that how you treat people matters as much as what lands on the plate. Today, his focus centers on building disciplined, reliable teams and creating an environment where cooks can grow into leaders. Turcotte’s philosophy is direct: Push yourself, stay calm, control what you can, and say yes to opportunity while you are still learning who you want to become.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Ryan Turcotte (RT): This is a huge step for me in building myself and my name. As I have moved up the ladder, I wish I had paid more attentionto my own needs instead of being the best sous-chef I could be. In my new role as Executive Chef, I would like to become more involved with organizations that give back to the craft and the industry.

C+RC: What inspired your career in the club and resort industry?
RT: I grew up in a small town where most opportunities were in factories, Kohler and Vollrath being the better-known. My father was the dining room manager at The American Club, a resort in Kohler, Wisc. When I was a kid, I loved going into the hotel with him on his day off. I loved talking to all the cooks during prep and getting pastries from the bake shop. As I reached working age, I started washing dishes at the same resort. Once I graduated from high school, I started cooking. Shortly after that, I moved to California to work with Kevin J Walker, CMC, at The Vintage Club. Working there felt like being in Hollywood to me. This was when I saw my future.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
RT: It's hard to come up with one singular challenge that got me there: it's more of a lesson. Worry about what you can control, and don't waste effort on what you can't. This has helped in most challenges. There are so many variables and things that are happening around us every day. All we can do is assess what we can affect, prioritize, and execute. How we got there, or whose fault it was, can all be discussed later. Be the leader who stays calm, clear, and makes the right calls without emotion.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
RT: Always say yes, until you find a new job. Take care of yourself outside of work. Drink water, stretch after work.