Von Vergundia

Meet the Class of 2025: Von Vergundia

Von Vergunida brings creativity and precision to his role at The Country Club of Virginia, shaping menus that highlight both technique and approachability. He has led multiple dining concepts, helping Ollie’s grow into a high-performing restaurant with a strong membership following. His focus on mentorship and team development reflects his belief that a great kitchen is built on shared knowledge and collaboration. He continuously pushes himself to refine flavors, streamline operations, and create dishes that leave a lasting impression on members.

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?

Von Vergundia (VV): Even being considered for Club + Resort Chef's 40 Under 40 is truly an honor. It is a testament not only to my individual growth but also to the incredible teams and mentors who have supported me along the way.

It motivates me to keep pushing the boundaries of club food, creating unique and memorable dining experiences for our members, and fostering growth and mentorship within the industry.

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

VV: Invest in yourself, never stop learning, and enjoy the ride.

The industry is constantly evolving, and the key to success is staying curious and open to new ideas, flavors, and techniques. Learn from everyone. Go out and eat. Travel when you can. Try new things, even if you think you won’t like them. You might surprise yourself.

Don’t be afraid to take risks, push boundaries, and think outside the box, but always stay grounded in your passion for the craft.

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

VV: I started as a J1 exchange student more than 15 years ago. Adjusting to a new country meant learning different norms and customs, but keeping an open mind and seeking guidance from mentors shaped the chef I am today.

Transitioning from a culinarian to a manager was one of the biggest challenges of my career. Leadership came with new responsibilities like managing team dynamics, controlling food costs, and maintaining morale. Being a young manager often meant having to prove myself and earn the respect of my team, many of whom had more experience than I did.

Through that experience, I learned the importance of empathy, clear communication, and building strong relationships. Leadership isn’t about giving orders. It’s about creating a supportive environment where everyone feels empowered to do their best.

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

VV: My primary goal is to continue growing as a chef, a leader, and a father.

I want to explore more of the world, both professionally and personally. Tasting new flavors, discovering new ingredients, and learning different techniques and traditions keeps me inspired.

I plan to complete my WSET Level 3 Award in Wines, earn my Certified Executive Chef certification through the ACF, and pursue a Master’s in Business Administration.

Mentorship is also a major focus. Since starting at CCV eight years ago, I have been committed to guiding the next generation of chefs. I want to help them navigate their own journeys and instill in them the same passion I have for the culinary world.

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

VV: After training at The Greenbrier under Chef Steven Halliday and Chef Drew Garms, I transitioned into country clubs through Lost Tree Club and Eastward Ho! Country Club. Chef Alain di-Tommaso and Chef Brian Walsh played a huge role in shaping me as a club chef. Their mentorship went beyond technical skills. They taught me that building relationships with members is just as essential as delivering great food.

At The Country Club of Virginia, Chef Jon York had a tremendous impact on my career. Under his guidance, I learned how to craft menus that balance tradition and innovation while streamlining operations and maintaining consistency. His mentorship sharpened my focus on operational efficiency, attention to detail, and delivering at a consistently high level for our members.