Seth Gallant

Seth Gallant entered the profession 16 years ago as a steward and steadily advanced through respected restaurant and club kitchens. Over the past six years, he has helped guide The Club at Spruce Peak through significant growth, building an adaptable culinary structure to support expanding membership, multiple dining concepts, and large-scale events.

Gallant’s leadership was shaped in moments of disruption, from operating through the Tubbs Fire to navigating the pandemic. Those experiences reinforced his belief that a club is defined by its people, not its buildings, and that food can anchor community during uncertainty.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Seth Gallant (SG): Being selected is a tremendous honor and an opportunity to represent my family, my team, and The Club at Spruce Peak at a meaningful milestone in my career. Food has always been my canvas for storytelling, rooted in thoughtful execution, consistency, and exceeding member expectations.

I have been with The Club at Spruce Peak for six years, joining during a period of growth when the club served approximately 200 primarily weekend members. Since 2019, membership and engagement have grown significantly, now approaching 500 member families. Building a strong, adaptable culinary team and organizational structure to support multiple dining concepts, special events, and integration with the greater Spruce Peak campus and Stowe community has been my most rewarding accomplishment. This recognition reflects not only my efforts, but the collective dedication of the team I am proud to lead.

C+RC: What quote summarizes your culinary or career philosophy?
SG: "Make it nice, don’t make it twice.” — Mark Stark

C+RC: What inspired your career in the club and resort industry?
SG: My first role in the private club world was at The Fountaingrove Club in Northern California. At the time, golf was my primary hobby, and the club environment felt like a natural extension of my passion for hospitality and service. The role quickly expanded beyond the kitchen, offering opportunities to create my first wine-pairing dinner, collaborate with neighboring clubs, and build meaningful relationships with members.

Within my first year, I was promoted to Executive Chef and learned essential back-of-house operations on the fly, from invoicing and payroll to personnel management. What resonated most was the sense of community. In a club setting, members are not guests; they are regulars. Understanding their expectations and preferences allows us to consistently meet and exceed their needs, creating an experience that feels personal, familiar, and meaningful.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
SG: One of the most defining challenges of my career was operating through crisis, first during the 2017 Tubbs Fire at The Fountaingrove Club, and later during the COVID-19 pandemic at Spruce Peak.

During the Tubbs Fire, our entire clubhouse and golf maintenance facility were lost overnight. The only structure spared was the athletic center, which became our operational hub and a community outpost providing food and potable water in partnership with the Red Cross. I was tasked with sourcing an off-site kitchen and safely providing food for members and staff. Within ten days, my team and I were preparing and transporting hot and cold meals daily. We created simple, comforting offerings—burgers, hot dogs, and tacos—served from outdoor grills at the driving range and pool, which became a vital gathering place for families who had lost their homes.

As operations scaled down, I was promoted to oversee both culinary and front-of-house operations. This experience reshaped my understanding of leadership and hospitality. I learned that a club is not defined by its building; it is defined by its people. In moments of loss and uncertainty, food became a source of comfort, connection, and hope. Those lessons continue to guide how I lead, especially during challenging times.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
SG: Remember that you are part of the environment you work in. Your actions, body language, and words shape the culture around you. Lead with positivity, especially during challenges, and focus on collaboration rather than individual success. Be clean, be kind, and lead by example. I firmly believe that when you practice the right way consistently, efficiency and success naturally follow.