Club culinary is steeped in tradition, but progress often comes from reimagining the recipe. Just as chefs breathe new life into classic dishes with fresh ingredients and modern techniques, Club + Resort Chef’s 40 Under 40 program highlights individuals who are transforming time-honored principles into something dynamic and relevant. These rising leaders are rewriting the industry’s established playbook, blending creativity and determination to shape the future.
“The 40 Under 40 program recognizes individual achievements while capturing the energy, creativity, and passion driving our industry forward,” says Joanna DeChellis, Editorial Director. “It highlights the mentors shaping these rising stars, reveals what it takes to truly stand out, and allows us to follow these chefs as their stories continue to be written.”
Being named to the list offers honorees a platform to amplify their voices, expand their networks, and access new opportunities. For the industry, it’s a reminder that fresh perspectives and bold leadership are critical to growth and progress.
Nominating someone for the 40 Under 40 list is a meaningful way to celebrate those making a difference—whether they’re leading teams, driving innovation behind the scenes, or setting new benchmarks for success. Self-nomination is also encouraged, giving professionals the chance to showcase their work and reflect on their contributions.
The process is simple: Confirm the nominee’s eligibility (they must be under 40 and actively working in the industry), highlight their accomplishments, and submit the form. A strong nomination demonstrates the nominee’s impact, leadership qualities, and ability to shape the future.
Programs like this serve as a measure of the industry’s vitality. Recognizing those driving the industry’s future helps build a stronger, more innovative community. Whether you’re nominating a colleague, nominating yourself, or supporting this year’s honorees, the 40 Under 40 is an opportunity to celebrate leadership and vision.
The nomination window is now open and will close on February 3rd.
