Addison Reserve CC’s Executive Sous Chef, Hannah Flora, hones her craft with the creativity, skill, and drive that define C+RC’s 2025 class of culinary leaders.
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THE FUTURE IS HERE
EVERY YEAR, THE 40 UNDER 40 PROCESS gets a little harder. Not just because we receive more nominations—though we do—but because the talent keeps rising. The chefs being recognized in this year’s class aren’t just impressive; they’re redefining what it means to lead in club and resort kitchens.
I remember the first year we launched this program. The nominations trickled in—each one a name, a story, a glimpse into the next generation of club and resort chefs. The talent was undeniable, but there was also a sense that we were building something new, something untested. Then, almost overnight, the momentum shifted. Word spread, nominations flooded in, and suddenly, we had a sizable pool of chefs who weren’t just promising—they were already shaping the future of their teams, their clubs, and the industry.
Now? The nominations roll in at an even greater pace, and the real challenge isn’t finding 40 deserving chefs—it’s narrowing it down to just 40.
Scrolling through the submissions this year, I saw a clear picture of where club and resort culinary is headed. These chefs
aren’t waiting for permission to lead. They’re shaping teams, refining menus, mentoring others, and pushing the craft forward in ways that will define the industry for years to come.
It reminds me of something a chef once told me—how early in his career, he thought success was about mastering techniques and working harder than everyone else. And while those things mattered, what really set him apart was the moment he realized leadership wasn’t about being the best in the kitchen—it was about making everyone around him better. That’s exactly what I see in this year’s 40 Under 40.
So here’s to the future of club and resort culinary—it's in excellent hands.
Editorial
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The
8 NATALIA ARIAS, Sous Chef, Cullasaja Club
CHELSEA BALLARD, Chef de Cuisine, Sea Pines Country Club
MICHAEL BANDUS, Executive Chef, Eagle Creek Golf and Country Club
ELIZABETH BASS, Sous Chef/Pastry Chef, Blackthorn Club
9 MICHAEL BASS, Executive Chef, Broken Sound Club
DARBY BLOUNT, Chef de Cuisine, Main Dining Room, Greenbrier Resort
SAM BROD, Executive Chef, The Landings Golf and Athletic Club
MICHAEL BUSH, Executive Head Chef, Meadowbrook Country Club
10 JAMAL COULL, Executive Chef, Gallery & Fresco, Country Club of Detroit
EGYPT DAVIS, Executive Banquet Chef, The Country Club at Mirasol
CATHERINE DIQUINZIO, Chef de Cuisine, Bonnie Briar Country Club
JEFF DIXON, Banquet Chef, Naples Yacht Club
11 CODY ETCHILL, Chef de Cuisine, The Grille, The Country Club of Virginia
IAN FLEISCHMANN, Executive Chef, Clubhouse, Ocean Reef Club
HANNAH FLORA, Executive Sous Chef, Addison Reserve Country Club
NOEL FRAZIER, Sous Chef, Fairlawn Country Club
12 VINCENT GILLIARD, Executive Chef, Scioto Country Club
DARYL GRANT, Executive Sous Chef, St. Andrews Country Club
ANGEL HERRERA, Executive Chef, Highlands Country Club
ZACH JONES, Member Dining Sous Chef, Cedarbrook Country Club
13 SUSANNA LARSON, Executive Sous Chef, Yellowstone Country Club
MICHAEL MADRIGUERA, Executive Sous Chef, The Club at Kalea Bay
GERARDO MARTINEZ, Chef de Cuisine, Houston Country Club
TYLER MARTIGNETTI, Executive Sous Chef, Manasquan River Golf Club
14
ALEX OCHS, Executive Chef, The Peninsula Club
ANDREW PARFITT, Executive Chef, Windstar on Naples Bay
BRANDON PARRILL, Chef de Cuisine, Bandon Dunes Golf Resort
STEVE PENROD, Executive Chef, Superstition Mountain Golf and Country Club
15 JESSICA ROSE QUIET, Executive Pastry Chef, The Country Club of Virginia
AARON RUBLE, Executive Chef, Sycamore Hills Golf Club
JACOB SEAGRAVE, Executive Sous Chef, Army Navy Country Club
TRAE SHRINER, Executive Chef, Ansley Golf Club
16
JACKIE SILK, Chef de Cuisine, The Landings Golf & Athletic Club
KEVIN SILK, Executive Clubhouse Chef, The Landings Golf & Athletic Club
JOE SLEDZ, Executive Chef, Lake Nona Golf & Country Club
VON VERGUNIDA, Chef de Cuisine, Ollie’s Restaurant, The Country Club of Virginia
17
JACK WAGNER, Executive Sous Chef, Brentwood Country Club
DANIEL WEBER, Executive Chef, Winter Park Racquet Club
BRANDON WHEELOCK, Executive Chef, Estero Country Club
ANDREW WISNIONSKI, Executive Chef, Country Club at Castle Pines
18 40/40 HONORABLE MENTIONS
The future of club dining is in good hands, and these chefs—both honorees and honorable mentions—are proof of that.
Meet the 40 Under 40 Class of 2025
CLUB KITCHENS NEED CHEFS who can do more than cook. They need leaders who develop teams, build cultures, and push culinary programs forward. C+RC’s Class of 2025 40 Under 40 honorees are doing exactly that.
These chefs are influencing what club dining looks like today—and what it will become. They’ve launched new concepts, refined menus, and set standards that others follow. They understand how to balance tradition with innovation, and they make the industry stronger by mentoring the next generation. We believe their influence will continue to extend beyond their own kitchens, creating ripple effects that elevate the profession as a whole.
The chefs on this list were chosen because they are making an impact. They are leaders who embrace both creativity and responsibility. They are raising the bar, challenging expectations, and proving that the future of club dining is in capable hands.
By Joanna DeChellis (Editorial Director) and Isabelle Gustafson (Senior Editor)
Scan to see the full list of honorees and learn how they are shaping the industry.
CHELSEA BALLARD
Age 29
Chef de Cuisine
Sea Pines Country Club Hilton Head Island, S.C.
NATALIA ARIAS
Age 30
Sous Chef/Pastry Chef Cullasaja Club Highlands, N.C.
At Cullasaja Club, Natalia Arias blends expertise in baking and pastry with a strong background in garde manger, banquets, and both casual and fine dining. Her leadership has been key to the success of culinary programs at Myers Park CC, The Patterson Club, and Cullasaja Club, where she continues to elevate standards through precision and creativity. Dedicated to mentorship and continuous growth, she is a chef who values both technical excellence and the development of those around her, making a lasting impact in the industry.
Chelsea Ballard began at Sea Pines Country Club as a grill cook and quickly became an instrumental part of the team, later opening a new cafe concept as the club’s chef de cuisine. She went on to join a local farm-to-table restaurant as its executive sous chef. Sea Pines CC then rehired her to run its a la carte program, where she has raised the bar for the club’s member experience. Sea Pines CC’s Executive Chef says Ballard’s talent, commitment to the craft, work ethic, and passion make her a rising star in the industry. Ballard adds that she is proud to represent aspiring Latina chefs rising through the ranks in club culinary.
MICHAEL BANDUS
Age 37
Executive Chef Eagle Creek Golf and Country Club Indianapolis, Ind.
Michael Bandus, Executive Chef at Eagle Creek Golf and Country Club, is a creative force in club culinary. His leadership blends innovation with technical skill, shaping unique dining experiences and mentoring future chefs. After adapting to a new culinary culture in the U.S., he developed a bold, adaptable approach to cooking and leadership. With plans to earn certification and expand his expertise, he continues to push the industry forward.
ELIZABETH BASS
Age 34
AM Sous Chef/Pastry Chef Blackthorn Club Jonesborough, Tenn.
Elizabeth Bass is known at Blackthorn Club for giving her best effort in everything she does. She dives into each task headfirst and completes it with confidence. Bass strives not only to meet but exceed membership satisfaction; for example, she keeps small treats on-hand to quickly and easily deliver them to staff or members as needed. She wears many hats at Blackthorn, yet never hesitates to put on another. A true team player, the club and its culinary program would not be where it is today without her tireless efforts and drive for excellence.
MICHAEL BASS
Age 38
Executive Chef, Events and Banquets
Broken Sound Country Club
Boca Raton, Fla.
Michael Bass, Executive Chef of Broken Sound Club, has elevated dining experiences through innovative menus, high-profile events, and dedicated mentorship. His leadership has strengthened culinary standards, earning praise for exclusive wine dinners and member experiences. Committed to shaping future chefs, he aims to expand culinary outreach and inspire the next generation to explore careers in the club industry.
DARBY BLOUNT
Age 29
Chef de Cuisine, Main Dining Room
The Greenbrier Resort
White Sulphur Springs, W.Va.
SAMUEL BROD
Age 39
Sr. Executive Chef
The Landings Golf & Athletic Club Savannah, Ga.
Sam Brod leads one of the largest club culinary programs in the country, managing a $25.5 million operation and a team of 150 at The Landings Golf & Athletic Club. As the 2023 Club & Resort Chef of the Year, he’s built a reputation for precision, consistency, and smart leadership. He does more than run kitchens. He develops talent, launching an apprenticeship program to shape the next generation of chefs. His ability to scale quality and innovation makes him a force in the industry.
MICHAEL BUSH
Age 39
Executive Head Chef Meadowbrook Country Club Ballwin, Mo.
Darby Blount is the Chef de Cuisine of The Greenbrier Resort and a rising force in fine dining. She blends technical precision with creative vision and has mastered a range of cuisines and service styles through The Greenbrier Apprenticeship Program. She refined her craft in one of the industry’s most demanding environments and leads the Main Dining Room with a focus on continuous improvement, skill, and exceptional guest experiences.
Michael Bush has been the Executive Chef of Meadowbrook Country Club for more than 10 years, where he’s known for his commitment both to culinary excellence as well as outstanding leadership. He meets every challenge with a positive attitude and an open mind, and he’s created a culture among his staff that’s led to high retention. Bush’s goals for the future lie primarily within his club. He plans to build a refined pizza program, a bread program and a BBQ/ smoking program. He also aims to continue to improve work-life balance for his team, including establishing more four-day workweeks and creating better structure for hours to ensure staff have the rest and time off they
JAMAL COULL
Age 37
Executive Chef, The Gallery & The Fresco Detroit Athletic Club Detroit, Mich.
Jamal Coull has a background in high-end New York City restaurants. In 2022, he joined the Detroit Athletic Club as Sous Chef, quickly rising the ranks to Chef de Cuisine and then Executive Chef of the club’s The Gallery and The Fresco restaurants. The move to the club world was a shift in mindset, Coull says—success isn’t only about creativity, but about building relationships and earning trust through exceptional execution. Today, Coull is a more well-rounded chef, who values and exemplifies innovation as well as the deep sense of community that comes with club dining.
EGYPT DAVIS
Age 32
Executive Banquet Chef The Country Club at Mirasol Palm Beach Gardens, Fla.
Executive Banquet Chef Egypt Davis is known at The Country Club at Mirasol for his clear understanding of the needs of club members. His global approach to flavors, combined with his mastery of classic club fare, makes him a dynamic force in the industry. Davis recently came in third place on the latest season of Hell’s Kitchen, hosted by Gordon Ramsay, an experience Davis cites as his biggest challenge in his career to date. Davis credits his career in club culinary to first mentor and teacher Edward Leonard, CMC, who demonstrated the creative freedom and the drive that define club culinary.
CATHERINE DIQUINZIO
Age 31
Chef De Cuisine
Bonnie Briar Country Club Larchmont, N.Y.
CODY ETCHILL
Age 34
Chef de Cuisine, The Grille The Country Club of Virginia Richmond, Va.
Catherine DiQuinzio began her career in club as a snack attendant and has since progressed through many roles, until becoming Bonnie Briar’s Chef de Cuisine about three years ago. Throughout her career, DiQuinzio has developed exceptional culinary and management skills, excelling in both operational and administrative aspects. She has cultivated her own unique management style and built a stellar reputation, all while continuously seeking innovative ideas for Bonnie Briar CC.
Cody Etchill started at The Country Club of Virginia as a line cook, climbing the ranks to Sous Chef before earning the title of Chef de Cuisine of The Grille. Etchill brings a creative touch and exceptional leadership to the venue. He has an extraordinary ability to craft dishes that are as stunning as they are approachable, delighting diners of all ages. His menus and features consistently resonate with members, combining visual appeal with flavors that fly effortlessly off the line. This balance of artistry and efficiency has driven remarkable success, with The Grille achieving over $1 million in annual food sales.
JEFFREY DIXON
Age 33
Banquet Chef Naples Yacht Club
Naples, Fla.
Jeffrey Dixon is a talented banquet chef with a keen ability to create outstanding original dishes from seasonal and regional ingredients, with a true sense of artistry to his plating. Dixon will always go the extra mile to help his team grow. He is an inspirational leader and provides his team with the heart, passion, and motivation they need to be successful.
IAN FLEISCHMANN
Age 35
Executive Chef, Clubhouse Ocean Reef Club
Key Largo, Fla.
With an extensive background in restaurants and hotels, Ian Fleischmann joined Ocean Reef Club’s $45 million culinary operation in 2023 as Clubhouse Executive Chef. Fleischmann is known for his extensive F&B knowledge, his visually stunning and innovative dishes, as well as his mentorship to his team.
HANNAH FLORA
Age 32
Executive Sous Chef
Addison Reserve Country Club Delray Beach, Fla.
Hannah Flora, Executive Sous Chef of Addison Reserve CC, was recently named the run ner-up of the latest season of Hell’s Kitchen, hosted by Gordon Ramsay. Flora is known for her authenticity, her drive, and her bold, flavorful dishes and unexpected pairings. Flora aims to spotlight the opportunities and talent that lie within club culinary, a sector she believes offers chefs unparalleled opportunity for creativity and growth. She also aims to be a strong female presence for young and aspiring culinarians.
NOEL FRAZIER
Age 39
Sous Chef Fairlawn Country Club Akron, Ohio
Noel Frazier has made a profound and lasting impact on the Fairlawn CC team and club community. Frazier embodies a “people first” leadership philosophy. He has built an environment where everyone—from the newest hire to the most seasoned staff—feels comfortable seeking his guidance. His approachable nature, calm confidence, and willingness to mentor have inspired growth and collaboration throughout the entire team. His drive, creativity, and commitment to continuous learning stand out, and his passion for the craft is infectious, sparking innovation and enthusiasm across the entire kitchen. Frazier doesn’t just lead by example; he fosters a culture of collaboration, respect, and teamwork. Under his leadership, staff retention has improved, morale has soared, and the member dining experience has reached new heights.
VINCENT GILLARD
Age 35
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.
DARYL GRANT
Age 39
Executive Sous Chef
St. Andrews Country Club Boca Raton, Fla.
Daryl Grant plays a key role in the fastpaced kitchen at St. Andrews Country Club. He navigates the balance of personalized member dining and largescale banquet execution, ensuring every dish meets the club’s evolving standards. His focus on consistency, technique, and adaptability helps maintain smooth operations and high-quality execution. He fosters a kitchen culture built on structure, learning, and steady improvement.
ANGEL HERRERA
Age 31
Executive Chef Highlands Country Club Highlands, N.C.
ZACH JONES
Age 32
Member Dining Sous Chef
Cedarbrook Country Club
Blue Bell, Pa.
Zach Jones is known at Cedarbrook CC for his outstanding leadership, passion, and culinary skills. He has successfully operated many roles, including interim executive chef, chef de cuisine, and sous chef. He is dedicated and focused on bettering the culinary experience at every club he has worked in. Since coming on as member dining sous chef at Cedarbrook CC, he has engaged the membership with new and creative menu options and has raised a la carte food sales by $63,000 in his first year at the club.
Angel Herrera is known for his dedication to his craft, as well as his leadership skills. Since becoming Executive Chef of Highlands CC in 2022, he has worked diligently to hone his skills and ensure the highest standards for the club’s culinary operation. He now aims to balance his professional aspirations with his personal life, setting the standard for his culinary team. In the future, Herrera aims to expand his culinary knowledge and techniques through travel.
SUSANNA LARSON
Age 25
Executive Sous Chef Yellowstone Country Club Billings, Mont.
Susanna Larson approaches cooking with a deep belief in food as a source of nourishment and wellness. She prioritizes minimally processed ingredients and thoughtful preparation to create meals that support both flavor and well-being. Her work at Yellowstone Country Club reflects this philosophy, as she integrates sustainability, locally sourced ingredients, and mindful cooking techniques into the kitchen’s daily operations. She is pursuing a master’s degree in culinary therapeutics to deepen her understanding of how food impacts health, reinforcing her commitment to creating meals that fuel, heal, and inspire.
MICHAEL MADRIGUERA
Age 37
Executive Sous Chef
The Club at Kalea Bay Naples, Fla.
Michael Madriguera brings a progressive approach to club cuisine, pushing beyond tradition to create menus that reflect modern dining expectations. As Executive Sous Chef at The Club at Kalea Bay, he focuses on elevating flavors, refining presentations, and delivering highquality dishes that cater to a younger membership. His work challenges outdated perceptions of club dining, blending technique with creativity to offer a fresh take on familiar concepts. His dedication to growth and innovation has made him a key part of his team’s success, and his passion for pushing boundaries keeps him looking ahead to what’s next.
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.
GERARDO MARTINEZ
Age 36
Chef de Cuisine Houston Country Club Houston, Texas
Gerardo Martinez brings a deep sense of purpose to his role as Chef de Cuisine at Houston Country Club. His focus on mentorship and team development reflects the influence of his own mentors, whose lessons he now passes on to the next generation. His career trajectory is defined by persistence and adaptability, moving from line cook to overseeing restaurant outlets through years of dedicated learning and professional growth. His goal is to push his team to cook with skill and confidence while ensuring every dish represents the highest standards.
ALEX OCHS
Age 39
Executive Chef The Peninsula Club Cornelius, N.C.
Alex Ochs combines technical skill with a strong sense of leadership, shaping the culinary experience at The Peninsula Club through creativity and precision. His ability to work with local ingredients, including the club’s own honey, reflects his commitment to thoughtful, ingredient-driven cooking. He has implemented sustainability initiatives that improve efficiency while maintaining high standards in the kitchen. His experience managing diverse teams, including union employees in the Bahamas, has strengthened his approach to mentorship and team development. His dedication to continuous learning and strategic innovation keeps him focused on growth, both for himself and for those he leads.
ANDREW PARFITT
Age 35
Executive Chef Windstar on Naples Bay Naples, Fla.
Andrew Parfitt took on the role of Executive Chef at Windstar on Naples Bay during a pivotal moment, leading the culinary team through the reopening of two dining venues after a major renovation. Managing peak season demand while introducing a new restaurant concept, he built a structured, adaptable team and elevated the dining experience for members. His leadership has strengthened kitchen culture, integrating diverse talent and fostering collaboration. Recognized as the 2023 ACF Naples Chef of the Year, he focuses on mentorship, team development, and delivering high-level cuisine that keeps members engaged and coming back.
STEVE PENROD
Age 36
Executive Chef
Superstition Mountain Golf & Country Club Gold Canyon, Ariz.
BRANDON PARRILL
Age 35
Chef de Cuisine
Bandon Dunes Golf Resort Bandon, Ore.
Brandon Parrill is the Chef de Cuisine of Ghost Tree Grill at Bandon Dunes Golf Resort, where he has been instrumental in shaping one of the premier dining experiences on the Oregon coast. As one of the visionaries behind Ghost Tree Grill, Parrill helped lead its successful opening. His dedication to culinary excellence, consistency, and team developed has elevated the restaurant’s reputation, offering a Pacific Northwest-inspired steakhouse and raw bar experience that highlights regional flavors and world-class ingredients. Under his leadership, Ghost Tree Grill has become a sought-after dining destination, seamlessly complementing Bandon Dunes’ world-renowned golf experience.
At Superstition Mountain G&CC, Executive Chef Steve Penrod has transformed the culture of the kitchen, including the dynamic of the back- and the front-of-house. He also changes the club’s menu every two weeks, save for member favorites and staples. Members love the variety, and the culinary team is constantly learning new skills and techniques. The club’s everyday menu is phenomenal, but Penrod shines most during pop-up, wine, and specialty dinners, where he uses the freshest ingredients from local purveyors and makes unexpected, imaginative dishes and pairings that leave members in awe.
JESSICA ROSE QUIET
Age 36
Executive Pastry Chef
The Country Club of Virginia Richmond, Va.
Jessica Rose Quiet pushes the boundaries of pastry by blending creativity with precision and technique. She has spent her career refining dessert programs in hotels, resorts, and private clubs, always looking for ways to elevate presentation and flavor. She believes in sharing knowledge and developing talent, making mentorship a core part of her work. Her ability to adapt, innovate, and teach has made a lasting impact on the teams she has led and the pastry programs she has shaped.
AARON RUBLE
Age 29
Executive Chef Sycamore Hills Golf Club Fort Wayne, Ind.
JACOB SEAGRAVE
Age 33
Executive Sous Chef Army Navy Country Club Arlington, Va.
Aaron Ruble’s rapid ascent within Sycamore Hills GC’s culinary team is a testament to his exceptional talent, leadership, and dedication. Joining Sycamore Hills in 2019 as a grill cook, Ruble quickly proved his capabilities, steadily rising through the ranks to become Executive Chef in June 2023 at the age of 28. His leadership has not only revitalized the club’s culinary program, but it has also fostered a team of remarkably talented young chefs. During Ruble’s time at Sycamore Hills, annual gross F&B revenue has surged from $1.6 million to $2.75 million, with over 180 social members who join exclusively to enjoy a la carte dining. Ruble’s passion, innovation, and commitment to excellence make him a truly exceptional chef and an essential asset to Sycamore Hills GC.
Jacob Seagrave joined Army Navy Country Club nearly two years ago as Executive Sous Chef, following stints at Chevy Chase Club, The Commonwealth Club of Richmond, and more. He is a talented culinarian with a strong understanding of many different cuisines. He’s known for his keen ability to combine ingredients to create plates with balance and depth, as well as his strong work ethic. There is no job too big or small that he will not help with, nor a team member he will not help.
TRAE SHRINER
Age 29
Executive Chef Ansley Golf Club Atlanta, Ga.
Trae Shriner is an exceptional chef who demonstrates culinary talent as well as leadership. Shriner gained experience and mentorship at Houston Country Club, Cherokee Town and Country Club, and more before taking on Ansley Golf Club’s culinary program. As soon as he joined Ansley, Shriner created standards, set expectations, and enhanced the Ansley culture. In addition to committing time to developing his current team, he has set a goal of creating a culinary internship program at Ansley to help cultivate culinary leaders.
JACKIE SILK
Age 35
Chef de Cuisine
The Landings Golf & Athletic Club
Savannah, Ga.
Jackie Silk approaches her role as Chef de Cuisine at The Landings Golf & Athletic Club with a strong sense of purpose and creativity. She balances the demands of high-level club dining with a drive to refine technique, elevate flavors, and mentor the next generation of chefs. She has taken on major responsibilities that tested her limits, proving her ability to adapt and lead under pressure. Her ability to navigate challenges while maintaining a focus on innovation and team development makes her a standout in the industry.
KEVIN SILK
Age 31
Executive Clubhouse Chef
The Landings Golf & Athletic Club
Savannah, Ga.
Kevin Silk leads the culinary operations at Marshwood Clubhouse with a focus on precision, organization, and mentorship. He manages multiple distinct dining venues while overseeing a team of more than 25, ensuring that each concept maintains its own identity while upholding high standards. His ability to balance creative freedom with operational structure has helped elevate the member dining experience. He prioritizes hands-on leadership, guiding his team through challenges and pushing them to develop their skills. His approach to kitchen culture is built on collaboration, adaptability, and a commitment to continual growth.
JOSEPH SLEDZ
Age 34
Executive Chef Lake Nona Golf and Country Club Orlando, Fla.
VON VERGUNDIA
Age 34
Chef de Cuisine
The Country Club of Virginia Richmond, Va.
Joe Sledz thrives in fast-paced environments where precision and adaptability define success. At Lake Nona Golf & Country Club, he leads a team while staying actively involved in key member events. His experience at The Greenbrier and success in ACF competitions have sharpened his skills and approach to menu development. He values continuous learning and challenges himself and his team to evolve with the industry. His ambitions go beyond the kitchen, with a focus on community outreach and mentorship to leave a lasting impact on both his staff and the broader culinary world.
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.
JACK WAGNER
Age 26
Executive Sous Chef
Brentwood Country Club
Los Angeles
BRANDON WHEELOCK
Age 37
Executive Chef Estero Country Club Estero, Fla.
Jack Wagner has built his career on adaptability, ambition, and a willingness to take risks. He moved across the country at 24 to take on the role of Executive Sous Chef at Brentwood CC, stepping into a fast-paced, high-expectation environment. His ability to learn quickly and absorb knowledge from experienced chefs has shaped his leadership style and approach to kitchen operations. He values mentorship, pushing younger chefs to develop their skills while continuing to challenge himself. His focus on growth and innovation drives him to refine both his technique and the dining experience for members.
DANIEL WEBER
Age 31
Executive Chef
Winter Park Racquet Club Winter Park, Fla.
Daniel Weber is committed to creating meaningful dining experiences while fostering growth within his team at Winter Park Racquet Club. He approaches cooking with discipline and a relentless drive to improve, focusing on mentorship and team development. His ability to adapt and lead in highpressure environments has shaped his approach to kitchen management. He values the relationships built through club dining, ensuring that both members and staff feel connected to the culinary experience. His focus on continuous learning and pushing culinary boundaries keeps him looking ahead to new challenges and opportunities.
Brandon Wheelock is redefining what a club kitchen can be, with a focus on creativity, leadership, and mentorship. He has embraced the evolving expectations of members, crafting menus that cater to a range of dietary needs without sacrificing flavor or technique. His approach to leadership prioritizes listening, ensuring that every team member feels valued and motivated to improve. He believes that the best kitchens are built on collaboration, not just hierarchy, and works to create an environment where ideas and skills are constantly evolving. His passion for competition and longterm goal of opening his own restaurant drive him to keep learning and pushing boundaries in the culinary world.
ANDREW WISNIONSKI
Age 28
Executive Chef The Country Club at Castle Pines Castle Rock, Colo.
Andrew Wisnionski thrives on solving problems that go beyond the plate. He listens, adapts, and finds creative ways to bridge the gap between tradition and innovation in club dining. His approach to leadership is built on collaboration, using data-driven decisions to improve kitchen operations while still keeping a pulse on member preferences. He has turned member feedback into a tool for growth, proving that transparency and responsiveness can transform dining programs. His ability to balance creativity with structure allows him to push boundaries while keeping his team focused and engaged.
Honorable Mentions
The future of club dining is in good hands, and these chefs— both honorees and honorable mentions—are proof of that.
By Joanna DeChellis • Editorial Director
SELECTING THIS YEAR’S Club + Resort Chef 40 Under 40 honorees was no easy task. The depth of talent in club and resort kitchens continues to grow, making the decision more difficult each year. While we could only name 40 to the official list, many chefs stood out for their leadership, creativity, and impact. To help us make these tough calls, we turned to our 40 Under 40 advisory board—Scott Craig, WCMC, Executive Chef of Cullasaja Club; James Allen, Director of Culinary Operations at Blackthorn Club at The Ridges; and Genevieve Guthrie, Executive Chef of Coral Bay Club. Their insight and experience helped shape this year’s list, ensuring that the chefs selected truly represent the future of the industry. Even with their guidance, narrowing it down was a challenge.
Many members of the 40 Under 40 Class of 2024 were nominated again this year, further proving the impact they continue to make. Instead of recognizing them a second time, we chose to highlight new voices and emerging leaders who are shaping the next phase of club dining. Their continued success speaks for itself, and their influence remains strong within the industry.
The chefs who made our Honorable Mentions list (right) have shown the same dedication and drive as those in the 40 Under 40 class. They are shaping club dining in meaningful ways and strengthening the teams they lead. Their work deserves recognition, and we look forward to seeing how they continue to push the industry forward.
Honorable Mentions:
Miriam Bernal, Sous Chef, Country Club of York
Ronnie Bensimon, Executive Sous Chef, Broken Sound Club
Stephen Billiar, Executive Chef, Morehead City Country Club
Travis Clements, Executive Chef, Idle Hour Club
Eddie Klein, Sous Chef, Thunder Hills Country Club
Regina Kovarik, Executive Sous Chef, Lexington Country Club
Jacob Judd, Executive Chef, Belle Meade Country Club
Will Pelotte, Culinary Lead, Bird Key Yacht Club
Nicholas Reney, Executive Chef, Hyannisport Club
James Risner, Corporate Executive Chef, Concert Golf Partners
Alejandro Rivero, PM Sous Chef, Blackthorn Club
Andre Skula, Executive Chef, The Club at Wynstone
Ryan Thorpe, Pool Chef and Assistant Clubhouse Chef, Champions Run
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