CHEF TO CHEF
Next-Gen
Leadership As the new Executive Chef of The Polo Club of Boca Raton, Samantha Cavaciuti is charting a way forward by responding to needed changes within the industry. By Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.)
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Club + Resort Chef
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September 2021
BEING NAMED EXECUTIVE CHEF of The Polo Club of Boca Raton (Fla.) is an important and well-earned next step for Samantha Cavaciuti. She’s been at the club since 2015, when she joined as Chef de Cuisine. Over the past six years, she has diligently worked her way up the ranks, serving first as Banquet Chef and most recently as Executive Sous Chef, before taking over earlier this summer. As Executive Chef, Cavaciuti has defined important goals for herself and her team. She plans to refine the culture, work toward achieving a better work/life balance for her team, and pursue growth opportunities that will further enrich the member experience and the professional development of all of her culinarians.
C2C: What have been your greatest challenges in assuming the top position, and what advantages came along with having been a member of the team you are now leading? SC: The staff has been incredibly supportive and excited about my new leadership role. Prior to this promotion, I was in the trenches with them. They know I always have their backs. I have been a constant presence during a critical transition period. I have worked to offer reassurance and stability when the team needed it most. I believe that this team knows I wouldn’t ask them to do something that I wouldn’t do. That includes working the line, knocking out dishes or cleaning the kitchen.
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