Stephen Billiar

Stephen Billiar runs a fast-paced à la carte kitchen with a focus on efficiency, structure, and clear standards. He emphasizes resourcefulness and consistency, keeping operations disciplined while delivering food that reflects intention and care. He believes steady execution is what earns trust from both members and staff.

For him, cooking is personal. It is how he expresses discipline, creativity, and respect for the craft. He challenges his team to master the fundamentals, step outside their comfort zones, and build a foundation that supports long-term growth.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Stephen Billiar (SB): To be an honoree is a true privilege. It represents the culture and values that have been passed down through generations, and sharing a part of my story with my colleagues is incredibly meaningful. Food is how I express myself, and being able to share passion and purpose through a single dish for our members is what drives me every day.

It also reflects the opportunity to pass along knowledge and experience to my team and peers. Being part of the Class of 2026 is an important milestone in my career and a reminder that with dedication and hard work, anything is possible.

C+RC: What quote summarizes your culinary or career philosophy?
SB: "Average people live off talent. Phenomenal people live off effort.”

C+RC: What inspired your career in the club and resort industry?
SB: I was very fortunate to grow up in my grandparents’ house, where many great things were made from scratch. My grandfather made fresh pizza dough and sauce on the weekends, and my grandmother spent countless hours preparing fresh spaghetti sauce. We would all fight over the boiled eggs that simmered and soaked in the pot all day until dinner.

My mom was a very talented pastry chef in the industry and a multicultural cook at home. Last but not least, my sister, Genevieve Guthrie—watching her in her early career—pushed me to apply myself through education and hard work, which has helped me get to where I am today.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
SB: My son was diagnosed with leukemia about two years ago. When a life-changing experience like that happens, your outlook on many things shifts. Growing in this industry often required 12-hour shifts, six days a week, year after year. There wasn’t much work-life balance at the time.

Now, with a family of three and a son battling leukemia, I am committed to creating that balance. I truly believe that having the right chefs in their respective positions and trusting them makes this possible. You can be successful in the workplace and at home.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
SB: My advice is to take your time and be sure to learn as you go. Don't rush, trying to move up in the ranks of the kitchen. Learn your basics first, like knife skills, mother sauces, and cooking methods. Be the biggest sponge in the kitchen and apply yourself, and never stay in your comfort zone.