Trae Shriner

Meet the Class of 2025: Trae Shriner

Trae Shriner is an exceptional chef who demonstrates culinary talent as well as exceptional leadership. Shriner gained experience and mentorship at Houston Country Club, Cherokee Town and Country Club, and more before taking on Ansley Golf Club's culinary program. As soon as he joined Ansley, Shriner created standards, set expectations, and enhanced the Ansley culture. In addition to committing a lot of time in developing his current team, he has set a goal of creating a culinary internship program at Ansley to help cultivate future culinary leaders.

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?

Trae Shriner (TS): Being recognized means a great deal. I've been incredibly fortunate in my career to have worked under some amazing chefs that have dedicated time and resources into my development. This award [is] just as much theirs as it [is] mine. Being recognized alongside my peers in 40 Under 40 [is] an honor.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

TS: Try your best to stay patient; things will work out how they're supposed to. Also, travel and try to work in a few different areas of our industry to help become well-rounded. Lastly, soak up as much wisdom and knowledge from your chefs and fellow coworkers as you can. You can learn something from anyone if you're willing to listen.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

TS: Burnout is something most in our industry have experienced at least once in their careers. I remember a challenging time when the club I was working at had been going through a large transition, and I wasn't quite sure how I fit into the equation. I felt overwhelmed and frustrated to the point I considered getting out of the industry altogether.

I stayed patient, trusting the process, and ultimately landed a job elsewhere that truly catapulted the trajectory of my career.

C+RC: What are your future goals and your plan to achieve them?

TS: On a personal level, I would like to continue working on certifications such as my CEC. As for my team at Ansley, we are continuing to push ourselves to provide the best dining experience possible for our membership. Continuing to build a strong culture and foundation are high priorities for me at the club.

C+RC: What inspired your career in the club and resort sector?

TS: I was fortunate to have plenty of exposure to private clubs early on in my career. I admired the work of an Executive Chef at a top tier private club. I realized that clubs truly are the best of both worlds; running a large club allows you to have your hands in everything from upscale and fast casual a la carte dining, to large banquet events, to high-end wine dinners and chef’s tables. I ultimately loved the versatility, and that's what has kept me in private clubs since.