- Age: 36
- Executive Chef
- Idle Hour Club, Macon, Ga.
Travis Clements currently leads the culinary program at Idle Hour Club, where he has focused on from-scratch cooking, tighter preparation standards, and creative weekly specials, driving a 43 percent increase in food sales. His approach combines hands-on execution with steady operational oversight, strengthening both consistency and member engagement.
Early in his executive roles, Clements worked through imposter syndrome and used those moments as proving grounds. Building confidence through performance and accountability has shaped how he leads today. He continues to refine his craft while reinforcing a culture of learning and discipline in the kitchen.
Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Travis Clements (TC): It represents a major sense of accomplishment. It reflects the self-discipline, teamwork, and leadership required to achieve something meaningful. To me, it’s proof that consistent effort, strong team culture, and leading by example truly lead to great accomplishments.
-Richard Brumm, Director of Culinary Operations, Bonita Bay Club
C+RC: What quote summarizes your culinary or career philosophy?
TC: "Always strive for excellence."
C+RC: What inspired your career in the club and resort industry?
TC: Chef Richard Brumm. His teachings, kitchen leadership, and creativity truly motivated me to see what I could become within the club industry. Spending time with him and asking why he chose the club world over opening his own restaurant gave me meaningful insight and helped shape my path.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
TC: Battling imposter syndrome when stepping into Executive Sous Chef and Executive Chef roles for the first time was a true make-or-break moment for me. Those positions became proving grounds. Holding those roles and navigating their challenges built real confidence in myself and confirmed that I earned those opportunities for a reason. It strengthened not only my confidence as a chef, but as a person as well.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
TC: Always be learning. It's the most important thing we can do for ourselves. Never be afraid to ask questions no matter what level you're at.
