—Tyler Martignetti, Executive Sous Chef, Manasquan River Golf Club
Meet the Class of 2025: Tyler Martignetti
- Age: 34
- Executive Sous Chef
- Manasquan River Golf Club (Brielle, N.J.)
Tyler Martignetti has built his career on adaptability, mentorship, and a commitment to steady growth. He has navigated multiple chef transitions, learning to implement different systems while keeping operations running smoothly. His ability to absorb knowledge from a range of culinary leaders has shaped his leadership style, which emphasizes collaboration and development. He believes in fostering a kitchen environment where younger chefs can learn and advance, just as he did. His work at Manasquan River Golf Club reflects a focus on consistency, creativity, and making the most of every learning opportunity.
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?
Tyler Martignetti (TM): Being recognized as one of C+RC's 40 Under 40 honorees would be a great personal accomplishment and a gauge of how far I’ve come in my career and how far I still have left to go.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
TM: Always stay humble and hungry. Never think you're better than you are, and always learn everything you can from the people around you. Use that to shape your own identity.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
TM: One of the biggest challenges I’ve faced in the club industry is going through so many chef changes in a short amount of time. As a sous chef, it was tough to learn and implement different systems while keeping the kitchen running, especially during peak season. Having to adapt to so many styles and expectations was stressful, but it made me a stronger leader. Everything I’ve learned along the way, I pass on to the chefs in my kitchen.
C+RC: What are your future goals and your plan to achieve them?
TM: I want to keep advancing in my position while mentoring younger chefs to do the same. I plan to achieve this by continuing to grow, applying everything I’ve learned, and passing that knowledge on to my team.
C+RC: What inspired your career in the club and resort sector?
TM: I actually just lucked into the club world. My college professor’s brother was the head chef at the golf club where I work now, and he mentioned they were hiring a grill cook for the summer. I applied, thinking it would just be a short-term job. Thirteen years later, I’m still here.
