A SEASONED AWARD WINNING, HEALTH AND FITNESS FORWARD, SKILLED, AND TECHNICALLY TRAINED EXECUTIVE CHEF
She began cooking professionally at the age of 15 in a small local restaurant outside Chicago.
“With cornfields as far as the eye can see, the ability to extend my creativity was limited. Finding inspiration to be creative in such a rural area was my challenge. I took cooking, pottery, art, dance and painting classes in and out of school to keep my restless and creative mind stimulated. I fell in love with cooking with the strong pull and desire towards art. I decided to challenge myself in the kitchen and combine the two mediums. I would fall asleep every night watching The Food Network and Iron Chef, always thinking how impossible it seemed to create such amazing dishes. It was my goal to teach myself how to be as excellent as these celebrity chefs” said Flora.
Always eager to learn more and beat the stigma of a female in the industry, she continues to push the envelope with new and exciting flavor profiles. Early on in her career, she gained recognition by winning multiple awards and medals in various competitions. Hannah was taken under the wing of Master Chef Peter Timmins at the Everglades Country Club in Palm Beach, Florida.
From there, she ventured to Martha’s Vineyard, Massachusetts. For four years, Chef Hannah assisted in building new restaurants and kitchens on the Island and networking with local farms. From harvesting oysters from Vineyard Sound, to learning how the Martha’s Vineyard Mushroom farm grows their shiitakes in Chilmark, Hannah has a keen eye for quality and freshness.
Throughout her career, she climbed up the ranks and was the first Executive Chef at the age of 28 locally in Florida at Mizner Country Club.
Chef Hannah’s way of culinary management is hands on, creative and empowering. Keeping my team excited, encouraged, and supported, allowing my fellow chefs own creative minds to blossom into something special. As a team, you set yourselves apart from the standards. There have been many restaurants and clubs that I’ve worked at personally where creative freedom isn’t always welcomed. My goal as an Executive Chef is to constantly swim against the currents and welcome new and fresh ideas under my leadership. Empowering, encouraging and allowing each individual thought process to come into play, makes our kitchen a force to be reckoned with”.
Having a strong art and dance background, Chef Hannah views her kitchens in a unique way. “Working on the line during a service should be an elegant dance. Each individual has a role and a rhythm. When we all move in harmony, it’s a beautiful ballet. I encourage my team to be creative. After all, culinary is an ever-changing ocean, and I want to make the first waves. I never want to discourage my chefs creative thought process; I want to empower their creative side on a personal level and witness how it comes into fruition on the plates. I often ask my staff, “What was your favorite childhood memory? How can you recreate that memory on the plate?” Then as a team, we create a beautiful menu full of memory and feelings that become our specials. If my team is excited to come to work every day because they’re doing something that they love, it’s going to show 110% passion and quality in our menus and improve the experience for the membership. My responsibility as their leader is to encourage that leap into their personal growth”.
“Culinary is an ever changing ocean, and i want to make the first waves.”
– Chef Hannah Flora
Chef Hannah bridges the gap between active lifestyle nutrition and Michelin-caliber luxury. Her approach proves that food designed to fuel the body can be every bit as bold, indulgent, and visually extraordinary as traditional fine dining.
Over the years, Hannah’s culinary philosophy has continued to evolve. Her passion for health, fitness, and an active lifestyle has inspired her to expand the relationship between great food, balanced nutrition, and performance. Whether creating elevated club cuisine, hosting live culinary demonstrations and speaking engagements, or designing fitness-focused menus, Chef Hannah proves that health-conscious dining can be exciting, memorable, and deeply satisfying.
Her approach to health-conscious cuisine is simple: food should fuel you, not limit you. She creates dishes that are visually striking, technique-driven, and packed with flavor while thoughtfully sustainably sourcing ingredients and networking with local farms in the area for a personalized touch to every experience. “I believe healthy cooking should never mean sacrificing flavor, creativity, or the experience of dining.”
I believe healthy cooking should never mean sacrificing flavor, creativity, or the experience of dining.
– Chef Hannah Flora
professional recognitions & achievements
- PGA Presidents Cup 2026 Celebrity Chef
- Chopped Castaways Food Network Finalist
- Golf Kitchen Magazine 2025 Next Generation Feature
- Club+Resort Chef 40 Under 40 Class of 2025
- Distinguished Clubs–BoardRoom Magazine in Partnership with Forbes Travel Guide 2025
- Season 23 Hell’s Kitchen “Head Chefs Only” Runner-Up
- 2021 Golf Kitchen Magazine Rising Star Award
- BoardRoom Magazine Leadership Distinguished Achievement
- Executive Chef 2020
- 2021 Distinguished Clubs Award
- Best of Boston at Down Island, Martha’s Vineyard, MA
- ACF-CFC Student FL State Competition, September 2012 – Silver Medal
- ACF Palm Beach Culinary Salon, August 2012 – First Place Gold Medal
- Culinary Crusade Live Cooking Competition, First Place
- Vita Nova “Tempt Your Senses” Gala First Place
- April 2012 – First Place Appetizer – Gold Medal
