—Susanna Larson, Executive Sous Chef, Yellowstone Country Club
Meet the Class of 2025: Susanna Larson
- Age: 25
- Executive Sous Chef
- Yellowstone Country Club (Billings, Mont.)
Susanna Larson approaches cooking with a deep belief in food as a source of nourishment and wellness. She prioritizes minimally processed ingredients and thoughtful preparation to create meals that support both flavor and well-being. Her work at Yellowstone Country Club reflects this philosophy, as she integrates sustainability, locally sourced ingredients, and mindful cooking techniques into the kitchen’s daily operations. She is pursuing a master’s degree in culinary therapeutics to deepen her understanding of how food impacts health, reinforcing her commitment to creating meals that fuel, heal, and inspire.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Susanna Larson (SL): Being recognized is an incredible honor. To be grouped with so many other talented chefs is both humbling and motivating. It serves as a reminder of how much I’ve grown in my career and inspire me to keep pushing forward.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
SL: Work hard. Be kind. When things get tough, don’t give up. Every challenge is a learning opportunity. If you’re offered the chance to learn a new skill, take it. The more you invest in yourself, the more opportunities will open up in the future.
C+RC: What are your future goals and your plan to achieve them?
SL: My next goal is to earn a master’s degree in culinary therapeutics. I have already applied to a program and am waiting to see what happens. My passion lies in ensuring that food is only processed as much as necessary, providing nourishment in its most beneficial form. I want to help people connect with food in a way that promotes both health and enjoyment.
C+RC: What inspired your career in the club and resort sector?
SL: A job opportunity came up at the right time, and I took it. I never planned on becoming a club and resort chef, but it has been a tremendous blessing. Every experience in this industry has shaped me, both as a person and as a chef, and I wouldn’t change a thing.
