Wayne Buchanan

Wayne Buchanan continues to sharpen his leadership and culinary voice at Glen Ridge Country Club, contributing to a program built on refined technique, seasonality, and thoughtful menu development. He focuses on steady improvement—both in his own craft and in the growth of his team—while helping shape dining experiences that align with the club’s standards.

Mentorship has been central to his path. Inspired early by his grandfather, who spent 47 years as a chef with Royal Caribbean, Buchanan approaches the kitchen with discipline and a respect for the profession. He pushes himself to improve while encouraging the same growth and accountability from those around him.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Wayne Buchanan (WB): Being honored as a chef under 40 holds significant meaning for me. After recently losing my first mentor (my grandfather), I have come to appreciate the importance of community within the culinary world. He often encouraged me to engage more deeply with this community, and I see this nomination as a fulfilling step in that journey. It's a testament to his guidance and a reminder to continue striving for connection and growth in my culinary career. 

C+RC: What quote summarizes your culinary or career philosophy?
WB: "Do right, and fear no man.”

C+RC: What inspired your career in the club and resort industry?
WB:My grandfather was a chef for Royal Caribbean for 47 years, and I have fond memories of watching him in action on the ships. From that moment, I knew I wanted to follow in his footsteps. He always encouraged me to strive for greatness and to own my own business, motivating me to become my own boss. Ultimately, I realized that being a chef is all I truly need. I find joy in creating delicious, memorable dishes that leave a lasting impression. The drive for excellence helps, as I love to compete and enjoy cooking.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
JB: In the early stages of my career, I faced a challenge due to my lack of formal culinary education. Since I didn't attend culinary school, I took it upon myself to overcome this obstacle. I enrolled in various courses in culinary literature and even studied college curriculum materials on my own time. This dedication helped me acquire the knowledge I needed to be successful.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
JB: Never quit. Tomorrow is another day to cook. Ask for help when you need it.