Maxine Marie Lambiase turns a childhood dream into culinary leadership

Maxine Marie Lambiase, Executive Sous Chef and Pastry Chef at Montclair Golf Club, has built a career in baking, pastry and kitchen leadership. Her path spans professional kitchens, culinary school, pandemic-era entrepreneurship and a focus on mentoring the next generation of chefs.

Why it matters: - Maxine Marie Lambiase shows how technical training and leadership can combine in high-volume hospitality. - Her role at Montclair Golf Club affects daily dining and large events that serve thousands of guests. - Her focus on mentorship matters because the culinary industry still depends on developing independent, skilled kitchen teams.

What happened: - Maxine Marie Lambiase serves as Executive Sous Chef and Pastry Chef at Montclair Golf Club. - She oversees culinary operations, mentors team members and supports major club events. - She has spent about three years in her current role. - Influential Women highlighted her career on November 3, 2026.

The details: - Lambiase started working in professional kitchens at age 16. - She earned an associate degree in Baking and Pastry Arts. - She later completed a bachelor’s degree in Culinary Science/Culinology at The Culinary Institute of America. - Her background includes baking, pastry arts and culinary science. - She has worked at Harvest Restaurant Group, American Bistro, Trap Rock Restaurant & Brewery and The Grand, where she served as Executive Sous Chef. - Her experience includes pastry production, plated desserts, menu development, scratch baking, team management and high-volume event execution. - Lambiase holds ServSafe certification. - She is also a HACCP food safety auditor. - She says she considers herself fortunate to be living her childhood dream.

Between the lines: - Lambiase’s career path suggests a steady move from technical pastry work into broader kitchen leadership. - Her emphasis on teaching strong foundations reflects a management style built around independence and problem-solving. - During the COVID-19 pandemic, she launched an online bakery LLC, which shows how chefs adapted by creating new revenue streams. - She says taking risks and working without many mentors helped shape her growth as a leader. - Her advice to young women in the industry is to work hard, stay passionate and stay open to unexpected opportunities. - Her focus on balance also reflects the pressure many hospitality leaders face while building careers and managing personal milestones.

What's next: - Lambiase plans to keep developing her skills while preparing for her wedding in November. - She will continue blending pastry expertise with operational leadership at Montclair Golf Club. - Her work will likely keep centering on menu innovation, team development and guest experience.

The bottom line: - Maxine Marie Lambiase’s career shows how education, adaptability and mentorship can turn an early passion for food into long-term leadership in hospitality.

More information is available through Maxine Marie Lambiase’s profile.