Luis Young

About Luis Young

I am a Certified Master Chef (CMC) and culinary leader focused on building high-performance culinary organizations where technical excellence, operational discipline, and leadership development operate in alignment.My work sits at the intersection of classical culinary mastery and modern hospitality leadership. Over the past two decades in fine dining, luxury resorts, and private clubs, I have led complex, multi-outlet culinary operations while developing systems that make excellence scalable—strengthening consistency, financial performance, and the development of future leaders.As Executive Chef at The Ford Field & River Club, I oversee a dynamic culinary ecosystem serving a highly engaged membership. My role extends beyond menu development and execution; it centers on designing operational frameworks, mentoring leadership teams, and ensuring that culinary standards are protected across the entire guest experience.Earning the Certified Master Chef (CMC) designation through the American Culinary Federation reflects a core belief that leadership credibility in the kitchen must be supported by technical authority. The discipline required to reach that level informs how I approach leadership, decision-making, and organizational design.My leadership philosophy is straightforward:great kitchens are built on process, excellence is achieved through the elevation of others, and long-term success requires standards that are consistently protected.I am particularly drawn to world-class resort and hospitality environments where food is a defining pillar of the guest experience and where sustained excellence is created through the alignment of people, performance, and purpose.

Experience

1. Executive Chef

   The Ford Field & River Club

   Apr 2023 — Present

   Lead a multi-outlet luxury operation (Main House, Lake Dye Grill, Tin Lizzie, Club Events).Designed and executed seasonal, product-driven menus emphasizing sustainability and flavor integrity.Established a high-performance brigade culture through mentorship and training.Achieved double-digit increases in member satisfaction while lowering cost ratios through smart menu engineering and vendor partnerships.Launched a structured culinary development program modeled after Michelin and CMC standards.

Education

• Johnson & Wales University

  Associate of Science (A.S.), Culinary Arts

  2008 — 2010

• Johnson & Wales University

  Bachelor of Science (BS), Culinary Arts and Food Service Management

  2008 — 2011

• Mondragon Unibertsitatea

  Master's degree, Cuisine, Product and Technique

  2013 — 2014