Yacht Club Chef’s Journey to Marco

Loren Cogswell learned that the journey teaches you more about your destination than anything else. Cogswell is the Executive Chef and Beverage Manager at the Marco Island Yacht Club.

Cogswell’s journey began on the west coast under the sunny skies of California. His love of the water and warm temperatures would be a deciding factor in choosing the University of California at Santa Barbara and the field of Marine Biology. By the time he made that decision and graduated, he was convinced he didn’t want to continue in those studies to seek either a master's or PhD in that field. 

Like many students in his situation, he took some time off to regroup as he tried to figure out his next step. During his downtime, he became fascinated with the many cooking shows he watched and found himself captivated with the culinary arts field. Between working odd jobs and saving money, he enrolled in the local Culinary Academy of California and graduated fifteen months later.

He did an internship at the Sun Valley Ski Resort as part of his final requirement for graduation and was offered a full-time position, where he worked up to the position of sous-chef. As such, he worked under the direction of the head chef and had more supervisory experience in running a kitchen.

After a year in the snow, he was drawn to warmer temperatures and the crystal clear waters of the Cayman Islands for his first experience working in fine dining at the Ritz Carlton, where he continued to hone his skills as a saucier chef.

It was at the Ritz-Carlton that he met the love of his life, which eventually led to their marriage in 2012. They both worked at the Ritz: she in accounting and he in the kitchen as he continued to add to his resume.

By the end of the year, they made the important decision that they would be better off if they made the move back to the United States, where he worked at Paramount Studios cooking for the executives and staff at their dining facility. But that was only a waypoint as part of their journey. 

Late in 2013, they visited Cogswell’s father in Southwest Florida during the holidays. Knowing they wanted to settle down and start a family, they chose to make some inquiries about the Ritz in Naples and provided them with their resumes. This led them to job offers that required them to fly back to the West Coast, pack up their belongings, and make the cross-country journey back to Naples within a three-week period to start the next chapter in their lives. 

Cogswell began his assignment for the Ritz Carlton at the Tiburon Golf Resort. It was here where he assumed his responsibilities overseeing no less than three of their food service operations. By the end of season, he was exhausted and thought again of owning his own restaurant. However, he ended up helping a friend open a very small restaurant in Bonita, and it was there that he met Bid Bakkar, a regular at their establishment. Bakkar was then the Food and Beverage Manager at the Island Country Club and later was promoted to the General Manager position of the club.

Bakkar convinced Cogswell to join him at the Island Club as their Executive Sous Chef under Chef Kurt, and they hit it off. When Chef Kurt left, he assumed the role of the Executive Chef. 

Eventually new management chose to make further changes which resulted in Cogswell being out of a job, but that wasn’t for long as the Marco Island Yacht Club was preparing to reopen their doors and he was encouraged to submit his resume for the job as Executive Chef and Beverage Manager of the newly renovated Club House and Restaurant. 

After an interview with the Club’s General Manager and meeting the Board Chairman, Cogswell accepted the position and was once again putting his 17 years’ experience and understanding of what it takes to please clientele to good use.

“Our members anticipate a satisfactory experience upon entering our facilities, and every effort is made to meet or surpass their expectations,” said Cogswell.” From the spectacular views, outstanding service, delicious entrees, and wonderful beverage selections, we make every effort to exceed the experience they expect.”