Club + Resort Chef

Meet Seth Gallant—Executive Chef of The Club at Spruce Peak and member of C+RC’s 2026 40 under 40 Class. Gallant entered the profession 16 years ago as a steward and steadily advanced through respected restaurant and club kitchens. Over the past six years, he has helped guide The Club at Spruce Peak through significant growth, building an adaptable culinary structure to support expanding membership, multiple dining concepts, and large-scale events. Gallant’s leadership was shaped in moments of disruption, from operating through the Tubbs Fire to navigating the pandemic. Those experiences reinforced his belief that a club is defined by its people, not its buildings, and that food can anchor community during uncertainty.

Head over to our website to read Gallant’s full 2026 40 Under 40 profile.

Meet Teddy Fisher—Executive Sous Chef of Farmington Country Club and member of C+RC’s 2026 40 Under 40 class. With more than a decade of experience across three countries and nine cities, Fisher has built his career by seeking out demanding kitchens and strong mentors. From launching a gastropub concept in Vietnam to working under chefs shaped by the Bocuse lineage, he has pursued environments that challenge his range and discipline. Fisher credits his mentors for shaping both his technical foundation and leadership perspective. His philosophy is rooted in systems and consistency, reinforced by his belief that passion fuels the work but structure sustains it. He encourages young chefs to find mentors, stay loyal, remain hungry, and commit to improving even one percent each day.

Head over to our website to read Fisher’s full profile.

Erica Medina, CSC, Banquet Chef de Cuisine and C+RC 40 Under 40 honoree at the Country Club of Virginia, is launching a brand-new grab-and-go product for the youngest of the club’s 7,000 members: prepackaged, housemade baby food.

The Cool Springs Cafe will offer four variations, all represented by different colors and coordinating labels: banana, pear, and spinach; blueberry, banana, and spirulina; sweet potato and carrot; and apple and beet.