Rich, locally inspired culinary journeys are part of everyday life at The Ford Field & River Club. Dining experiences draw inspiration from the natural surroundings of the Lowcountry, with quality farm-fresh ingredients grown at the onsite Edsel Community Farm. At the helm of the culinary program is Executive Chef Luis Young, who we’re thrilled to share was recognized in the esteemed Club + Resort Chef’s 40 Under 40 List for 2024, a well-deserved acknowledgment of his talent and outstanding contributions to the culinary world and The Ford community.
Pictured (left) Chef Luis YoungBefore joining The Ford in April 2023, Chef Young was a James Beard Award semi-finalist (2020 and 2021). He holds extensive experience in top hotels and private clubs around the world and has worked in top kitchens, such as Michelin-starred Alinea, The French Laundry and El Celler de Can Roca. His dedication to delivering exceptional, personalized culinary experiences to The Ford’s members has made a lasting impact on the community.
When asked about this honor, Chef Young shared, “Being acknowledged as one of the C+RC’s 40 Under 40 honorees is a humbling experience. It’s a recognition that speaks not just to my efforts but to the collective spirit of mentorship and collaboration that has been a cornerstone of my career.”
He went on to tell Club + Resort Chef, “In essence, my inspiration came from embracing the opportunities life presented, leading me to a path where I can blend my culinary expertise with a more holistic approach to hospitality, fostering meaningful connections and continuously evolving in this craft.”
As for what’s next, Chef Young says he aims to attain the Master Chef Certification from the American Culinary Federation and the American Master Chef Order. His goal is to continue elevating the dining experience for The Ford members, including constantly innovating menus and ensuring that every meal is an exceptional experience.
Chef Young creates unique seasonal menus for the Dining Room at the Clubhouse, complemented with views of the Ogeechee River and Pete Dye golf course, by selecting fresh bounty from the onsite herb and veggie garden, which he says is every chef’s dream. Originally from Panama, Chef Young adds his own brand of international flair to Lowcountry cuisine. More casual fare is served at the adjacent Member’s Lounge and at the Lake Dye Grill, located adjacent to the Lake Dye Pool.
At The Ford Field & River Club, our members’ dining experience is a large part of what makes our community exceptional. Interested in taking a culinary journey with us? Schedule your Discovery Visit today to immerse yourself in our one–of–a–kind style of Lowcountry living.
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