2019 Chef to Chef

Chef to Chef is seen as a can’t-miss annual event that reflects the fast-growing importance of food and beverage in the club industry, and the critical contributions of the people who run those operations and create great food for members and guests.

March 10-12, 2019
New Orleans, La.
First-time Attendee: $3,100

Returning Attendee: $2,900


Our Sponsors

Sponsorship of the Chef to Chef Conference brings attendees who are eager to find out about your business directly to you. During the three-day Conference, you will gain respect, credibility and a host of new customers by displaying your products and marketing materials and talking with them about how you can help them improve their operations.


Back to the Big Easy

In March 2019, New Orleans will play host to C&RB’s annual Chef to Chef Conference for the second time, giving attendees a unique opportunity to explore its many culinary delights.

2018 Chef to Chef Conference

The 10th annual event, held March 4-6, 2018 at the Westin Seattle, began with a welcome reception, dinner and keynote address by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs, The Culinary Institute of America, Hyde Park, N.Y. The following two days featured food demos and presentations by a slate of chefs at the top of the club industry.

Celebrating 10 years of Chef to Chef

The annual Chef to Chef Conference, presented by Club & Resort Business magazine, offers an abundance of knowledge on cooking, management concepts and operating practices. Club and resort chefs come to Chef to Chef to learn, network and be inspired. They leave with practical, club-specific ideas they can’t get anywhere else.

In ten years, the Chef to Chef Conference has grown from 72 attendees in Las Vegas to more than 300 in Seattle. We’ve crossed the country, taking the event to some of the most exciting food cities in America, including New Orleans, San Francisco and Atlanta.