—Vincent Gilliard, Executive Chef, Scioto Country Club
Meet the Class of 2025: Vincent Gilliard
- Age: 36
- Executive Chef
- Scioto Country Club (Columbus, Ohio)
Vincent Gilliard has carved out a place among the industry’s top chefs through skill, creativity, and a relentless drive to improve. As Executive Chef at Scioto Country Club, he has redefined kitchen culture by prioritizing consistency, technique, and mentorship. His ability to balance bold flavors with refined execution has earned him top rankings in the San Pellegrino Young Chef Competition and multiple ACF medals. His leadership has strengthened culinary standards at Scioto, creating an environment where cooks are challenged to think critically, develop their craft, and push the limits of what club dining can be.
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?
Vincent Gilliard (VG): This is a huge accomplishment for me. Knowing that I am respected and in the company of chefs I admire makes it even more meaningful.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
VG: Don’t focus on the money. Absorb everything around you. Work under an established chef and learn as much as possible.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
VG: Until 2014, I was stuck in the endless line cook rotation at corporate and private restaurants. After 12 years in the industry, I wasn’t moving in the direction I wanted. Taking the leap into the country club world changed everything. I started from the bottom, but I finally learned how to write proper recipes and create well-balanced, consistent dishes. The club gave me the foundation I needed.
C+RC: What are your future goals and your plan to achieve them?
VG: I want to develop an apprenticeship and internship program at Scioto Country Club. I also want to earn the respect of my peers for my leadership and mentoring skills.
C+RC: What inspired your career in the club and resort sector?
VG: After stepping into the club world in 2014, I saw the value of work-life balance and being surrounded by people who strive to improve every day. I haven’t looked back since.
