Meet the 40 Under 40 Class of 2025: Catherine DiQuinzio
From Snack Attendant to Chef de Cuisine: Catherine DiQuinzio's Journey to Recognition as One of C+RC's 40 Under 40
Catherine DiQuinzio began her career in club culinary back in high school, later earning a four-year degree in culinary while working. She started 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 the club.
Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?
Catherine DiQuinzio (CD): I’m humbled to be named among a strong group of individuals recognized as one of C+RC’s 40 under 40. This right here just validates my passion within the culinary world, and I am beyond grateful for this opportunity. It’s rewarding to know that I was special enough for someone to nominate me. “The harder you work for something, the greater you’ll feel when you achieve it."
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
CD: Find a mentor you look up to and aspire to be like. It’s pivotal to your success. Practice work ethic standards like showing up prepared, listening, maintaining a positive attitude, following instructions, being respectful to others, offering to help, maintaining a clean workspace, and consistently putting in effort. Once you master these key facets, you’ll be ready for the next step.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
CD: A personal challenge I’ve faced is being able to manage different personalities/characters. There is a wide variety of age, diversity, strengths, and weaknesses. I’ve learned and am still learning to communicate better, focus on strengths, lead with empathy, set a clear vision for execution, and just be myself without compromising who I am. I take pride in a positive work culture.
C+RC: What are your future goals and your plan to achieve them?
CD: My future goal is to become an executive chef. I want to inspire young chefs and pay it forward just as I was guided. I’m confident I will get there one day.
C+RC: What inspired your career in the club and resort sector?
CD: I started in high school. Throughout the years, I worked my way through the channels of the kitchen with support and guidance from my mentor(s). The rest is history. I’m grateful for every experience, good and bad because it helped shape me into the woman I am today.
