Who Should Attend

Representatives of the food and beverage management teams at private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including General Managers, Food & Beverage Directors/Managers, Clubhouse Directors/Managers, Executive Chefs, Chefs de Cuisine and Sous Chefs.

“The event was beneficial as I enjoyed discussing industry trends and challenges on a one-on-one basis with a group of my contemporaries. Club managers would benefit from the experience, as the curriculum was geared as much toward managers as toward culinarians.”
      -Chef Sean Rogers, Broadmoor Golf Club, Seattle

“Wow, what a learning experience I had at the Chef to Chef Conference!”
      -Mitchell J. Pagan, Executive Sous Chef, Mariner Sands Country Club, Stuart, Fla.

“Being a presenter at this conference was a huge honor for me.”
      -Chris Ropp, Executive Chef, Kenwood Country Club, Cinncinnati, Ohio

“I felt the conference speakers were very informative, inspiration and energetic with their presentations. They have re-energized me and I’m looking forward to my new challenges.”
      -2010 Chef to Chef Attendee

“I enjoyed my introduction to the Chef to Chef Conference; I thought the breadth of information provided, experienced guest speakers and networking together provided a  valuable learning environment for the attendees.”
      -2010 Chef to Chef Sponsor