Agenda

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  • March 22, 2025


  • March 23, 2025


  • March 24, 2025


  • March 25, 2025


  • $650 | Limited Spots Available | Tour Departs Baltimore at 11 AM
    A rare opportunity for Chef to Chef Conference attendees—get exclusive, behind-the-scenes access to Chevy Chase Club, Columbia Country Club, and Congressional Country Club. This full-day experience takes you inside the kitchens, back-of-house spaces, and dining operations of three of the country’s most elite private clubs.

    Attendees will depart from the Baltimore Marriott Waterfront at 11am and spend the day exploring high-level kitchen operations, large-scale banquet execution, and the strategies that drive member dining at the highest level. Throughout the tour, culinary and food & beverage leaders will share their insights on efficiency, execution, and delivering exceptional member experiences.

    Agenda Highlights:

    Behind-the-Scenes Access to Three Elite Clubs—Go beyond the dining room and step inside the kitchens, culinary operations, and back-of-house spaces of Chevy Chase Club, Columbia Country Club, and Congressional Country Club. See firsthand how these teams execute à la carte, banquet, and event service at the highest level.

    Chef-Crafted Dining Experiences—Enjoy a multi-course lunch at Chevy Chase Club, light snacks at Columbia Country Club, and an exclusive culinary event at Congressional Country Club, showcasing the club’s approach to precision, execution, and member-driven experiences.

    Leadership-Led Tours & Strategy Insights—Meet the F&B teams behind these powerhouse programs.
    >At Chevy Chase Club, see how the team blends tradition with modern expectations to create a standout member experience.
    >At Columbia CC, tour a newly transformed kitchen and dining program designed to maximize efficiency and execution.
    >At Congressional CC, explore the fast-paced, high-volume operation that serves thousands of members annually and executes more than 2,000 events a year.

    Seamless Experience—Attendees will depart from the Baltimore Marriott Waterfront at 11AM, with private transportation included to ensure a smooth and efficient tour. Travel between clubs is arranged for convenience, allowing attendees to focus on the experience as they move through three of the country’s most elite club kitchens.

    This one-of-a-kind opportunity is available only to Chef to Chef Conference attendees.

    10:30 AM – Meet in the lobby at the Baltimore Marriott Waterfront
    11:00 AM – Depart Baltimore Marriott Waterfront
    12:00 PM – Arrive at Chevy Chase Club
    2:00 PM – Depart Chevy Chase Club
    2:30 PM – Arrive at Columbia Country Club
    4:00 PM – Depart Columbia Country Club
    4:30 PM – Arrive at Congressional Country Club
    7:30 PM – Depart Congressional Country Club
    8:30 PM – Return to Baltimore Marriott Waterfront

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    Where
    Harbor Registration

  • The Chef to Chef Sponsor Showcase is a new feature designed to foster meaningful connections between sponsors and attendees. This dedicated event offers a unique opportunity for sponsors to display their latest innovations, while attendees can engage directly with industry leaders, discover new products, and build valuable relationships.
    Where
    Harbor Ballroom

  • Tracking global flavor trends is crucial in today’s foodservice marketplace. Dishes from Asia to South America are informing menus here, adding bold, intriguing ingredients and fresh strategies in approaching diner engagement. With ambassadors positioned in major markets around the globe, Aussie Beef is able to track both flavor and diner trends, reporting back what they see in market globally that could lend distinction to menus and new ways to present tableside “Wow!” in country clubs across the United States.

    During this session, Meat & Livestock Australia’s, Sabina Kindler will share Aussie Beef dish inspiration from Aussie ambassadors around the globe. Vaquero Club’s Executive Chef, Nelson Millan will help narrate with storytelling experiences, knowledge and insights gained from his travels along with a culinary demo of a globally-inspired dish. South Korea’s celebrity chef, Shinae Hong, lends culinary inspiration from her travels around the world.

    Sponsored By: Aussie Beef
    Where
    Laurel ABCD

  • A Cook à la minute dishes in seconds. Cook in advance and preserve at service temperature up to 3 days. Serve every dish on your menu in seconds.

    Sponsored By: UNOX
    Where
    Kent A-C

  • Interactive panel discussion from the Masters at DZA Associates discussing strategic tips as you navigating the job interview and when trying to land the Dream Job. Topics to include such things as Preparation is Everything, Practice Makes Perfect, Exceeding Expectations, Adding Value and What Makes You Different and more. The session includes an open Q&A panel discussion with Managing Director Denise Zanchelli, MBA, CHE, Master Club Manager Bill Schulz (MCM), and Certified Master Chefs Dan Hugelier and Jason Hall

    Sponsored By: DZA Associates
    Where
    Laurel ABCD

  • This presentation will delve into the four essential qualities that define a successful Executive Chef in a club environment. We’ll explore the importance of consistency, ensuring exceptional dining experiences that members can rely on time and time again. We'll discuss the value of innovation and creativity, keeping menus fresh and exciting to exceed expectations while maintaining the club’s traditions and eating habits. Coaching and mentorship, cultivating a high-performing team that thrives in a positive and collaborative environment. Lastly, we’ll talk about the significance of building meaningful relationships with members, fostering engagement, trust, and satisfaction that elevate the overall club experience. Together, these qualities form the foundation of effective culinary leadership and are vital to the success at any club.

    Sponsored By: Kopplin Kuebler & Wallace
    Where
    Kent A-C

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    Where
    Harbor Ballroom

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  • In his opening address, Baltimore Country Club's Kent Johnson will welcome attendees and set the stage for the Taste of Charm City kickoff party, hosted at BCC immediately following his presentation. Drawing on his extensive career, during which he has worked alongside esteemed chefs like Richard Jallet (Baltimore Country Club), Todd Sellaro (Elkridge Club), TJ Garrish (Maryland Golf and Country Clubs), Tom Hall (Green Spring Valley Hunt Club), and Taylor Maxwell (Rolling Road Golf Club), Johnson will highlight Baltimore's vibrant club culinary landscape and the collaborative partnerships between General Managers and chefs that drive success at the city’s top clubs. He will share how these chefs, with whom he’s had the honor of working and who now lead culinary programs at their respective clubs, collaborate with their GMs to elevate member experiences and foster innovation. His address will provide valuable context and set the tone for the evening’s dinearound reception, where these chefs will showcase their expertise and creativity, offering attendees a compelling introduction to Baltimore’s club culinary scene.
    Where
    Grand Ballroom

  • The kickoff party at Baltimore Country Club will serve as a vibrant opening reception for the 2025 Chef to Chef Conference. This event will feature an array of exceptional culinary talents from some of Baltimore's most esteemed clubs. Attendees will savor dishes prepared by Richard Jallet from Baltimore CC, Todd Sellaro from Elkridge Club, TJ Garrish from Maryland Golf and Country Clubs, Tom Hall from Green Spring Valley Hunt Club, and Taylor Maxwell from Rolling Road Golf Club. This unique gathering promises an educational journey specific to the club scene in Baltimore, showcasing the diverse and innovative culinary programs and talent that each club's team has to offer.
    Where
    Baltimore Country Club at Five Farms

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    Where
    Harbor Registration

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    Where
    Harbor Ballroom

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    Where
    Grand Ballroom

  • Presented by Master Chef and culinary innovator Rich Rosendale, CMC, this session will delve into how artificial intelligence (AI) is transforming club and resort kitchens. Discover how AI can enhance efficiency, improve decision-making, and elevate the dining experience for members and guests. Chef Rosendale will share practical insights on integrating AI into various aspects of kitchen operations, from predictive ordering and inventory management to personalized dining and innovative menu development. Whether you're just beginning to explore AI or ready to implement advanced solutions, this session will provide the knowledge and inspiration needed to future-proof your kitchen while preserving the creativity and craftsmanship that define exceptional club and resort cuisine.
    Where
    Grand Ballroom

  • In today’s competitive culinary landscape, the ability to seamlessly navigate both pastry and savory disciplines is a rare and powerful asset. In this session, Thais Rodriguez, Director of Culinary for the Caribbean and Latin America region at Marriott International, will share her journey of transitioning from a Pastry Chef to overseeing large-scale culinary operations. Rodriguez will explore how mastering both areas of the kitchen has allowed her to innovate, drive performance, and lead successful teams. Attendees will gain insight into the operational advantages of culinary versatility, strategies for cross-disciplinary training, setting long-term goals, and celebrating team wins. Additionally, she will discuss how chefs can leverage diverse skill sets to enhance leadership, execution, and sustained success in club and resort kitchens.
    Where
    Grand Ballroom

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    Where
    Harbor Ballroom

  • Freshness is critical when it comes to fish, but dry-aging can take it to the next level. In this live cooking demonstration, Executive Chef Michael Matarazzo, CEC, of Farmington Country Club will showcase how the dry-aging process enhances both the flavor and texture of seafood. Drawing from techniques inspired by Liwei Liao, Matarazzo will break down the science behind this innovative method and offer practical tips for incorporating it into your own kitchen. Attendees will also experience a tasting of his renowned dry-aged salmon, gaining insights into how this transformative process can elevate any seafood program.
    Where
    Grand Ballroom

  • Competing at the highest levels sharpens skills, fuels creativity, and sets chefs apart. In this panel discussion, Scott Craig, CEC, CCA, WCMC, will lead a conversation with three accomplished chefs who have embraced competition as a tool for growth. They’ll share firsthand experiences, insights into preparation, and the lessons they've carried from the competitive arena back into their kitchens. Whether you’re looking to enter your first competition or refine your approach, this discussion will provide valuable takeaways to help you elevate your craft.
    Where
    Grand Ballroom

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    Where
    Harbor Ballroom

  • Join Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, for an immersive live cooking demonstration that delves deep into the authentic flavors of barbacoa and tamales. With decades of experience perfecting these iconic dishes, Chef Castillo will guide attendees through his expert techniques, blending traditional and modern approaches. Discover how to craft barbacoa with rich, smoky depth and tamales with perfect texture, and learn how to incorporate these crowd-pleasers into your menu to impress and delight members and guests with authentic, elevated flavors.
    Where
    Grand Ballroom

  • In an industry grappling with ongoing labor challenges and high turnover rates, the value of longevity and dedication cannot be overstated. In this session, Brian Beland, CMC, who has served as Executive Chef of the Country Club of Detroit for over 20 years, will share insights on building and sustaining a successful and fulfilling career in such a demanding environment. Drawing from his extensive experience, Chef Beland will discuss how hard work, resilience, and continuous growth are essential in maintaining a top position in a kitchen, even amidst labor shortages and shifting industry dynamics. Attendees will learn practical strategies for staying motivated, adapting to changes, and cultivating a work-life balance that not only supports long-term career success but also addresses the realities of today’s workforce.
    Where
    Kent A-C

  • Explore the intersection of culinary artistry and brand innovation in this session led by Executive Pastry Chef and Chocolatier Devin Cowan of The Polo Club of Boca Raton. Chef Cowan will guide you through the intricate techniques of tempering, molding, and crafting gourmet chocolate creations while sharing insights on how he’s developed dynamic pastry and chocolate programs that have redefined member experiences. Learn how Chef Cowan created a unique brand identity for Polo Patisserie, combining clever product launches, seasonal specials, and farm-to-table practices that feature house-grown ingredients like organic honey. Discover how to infuse creativity into your club’s pastry offerings and build programs that captivate and engage members with exclusivity and excitement.
    Where
    Grand Ballroom

  • Managing a club’s culinary operation demands precision with numbers. In this session, chefs will learn how to ensure the financial health of their food and beverage operations by focusing on key metrics like food and labor costs, sales mix ratios, and overhead. Attendees will explore the impact of banquet versus à la carte service on profitability, understand how to account for giveaways, and manage other expenses that affect the bottom line. This session will equip chefs with practical tools to keep their kitchens running efficiently while supporting the club’s broader financial goals. Additionally, chefs will gain strategies to communicate effectively with management and advocate for the resources they need to succeed.
    Where
    Kent A-C

  •  
    Where
    Harbor Ballroom

  • Club + Resort Chef is excited to offer exclusive tours of some of Baltimore's most prestigious clubs during the 2025 Chef to Chef Conference. Attendees will have the unique opportunity to explore the Baltimore Country Club at Roland Park with Richard Jallet, Chartwell Golf and Country Club with Ted Ghiglieri, Woodholme Country Club with Rich Hoffman, or The Center Club with Bob Brennan. These tours will provide an insider's look into the culinary operations and unique features of each club. As part of the registration process, attendees will need to select which club they wish to tour, ensuring an exclusive and in-depth experience.
    Where
    Off-site

  • Discover the heart of Maryland’s culinary heritage through a locally inspired menu that showcases the region’s finest sustainable ingredients. This event features dishes like Cream of Crab with Old Bay Oyster Crackers, Chesapeake Rockfish with Preserved Lemon Chimichurri, and Espresso Rubbed Grass-Fed Sirloin with Guinness Stout Demi.

    Attendees will enjoy an evening of vibrant flavors while connecting with peers, sponsors, and speakers. Whether savoring farm-to-table creations or indulging in decadent desserts like Banana Bread Pudding with Peach Caramel, this dining experience captures the essence of Maryland’s food culture.
    Where
    Harbor Ballroom & Pre-function

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    Where
    Harbor Registration

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    Where
    Harbor Ballroom

  • The 40 Under 40 Class of 2025 represents the next generation of club and resort chefs who are driving the industry forward with talent, leadership, and innovation. This special recognition celebrates their contributions, from shaping exceptional dining experiences to mentoring the next wave of culinary professionals. Join us as we honor these standout chefs and acknowledge the impact they are making in club and resort kitchens today and in the years ahead.
    Where
    Grand Ballroom

  • In this session, Corey Chow, Executive Chef of The Stanwich Club, will discuss the importance of sustainability in the kitchen and thoughtful menu development that aligns with the needs of members and guests. The session will begin by discussing the significance of reducing waste, sourcing locally, and making the most of every ingredient. A seasonal ingredient will be chosen to demonstrate creative uses, showcasing how to use all parts of the ingredient in various dishes. Chef Chow will then shift focus to understanding member and guest preferences, emphasizing how inspiration from seasonal ingredients can inform a menu that is both innovative and tailored to the audience. The demo will include the creation of a complete dish that highlights sustainability while being adaptable to different dietary needs.
    Where
    Grand Ballroom

  • Sam Brod, CEC, Executive Chef of The Landings Golf & Athletic Club, and Robert Corle Jr., CEC, CCE, Chef Instructor at Lebanon County Career and Technology Center (LCCTC), will present a comprehensive session on building impactful apprenticeship programs. Chef Brod will share his experience establishing an ACF-accredited 3,000-hour apprenticeship at The Landings, offering insights into creating training opportunities that meet the demands of today’s club kitchens. Chef Corle will provide an in-depth look at the foundational steps for launching a program, including navigating partnerships with local and state agencies, securing grants, and aligning with ACF standards. Attendees will leave with actionable strategies for developing young talent, retaining staff, and creating a program tailored to their club or resort’s unique needs.
    Where
    Grand Ballroom

  •  
    Where
    Harbor Ballroom

  • Eric Andreu, Executive Sushi Chef of Ocean Reef Club, brings a deep commitment to the craft of sushi, balancing technical precision with artistic execution. In this live demonstration, he will guide attendees through the fundamentals of sushi-making, including selecting and handling fish, perfecting rice texture, and executing precise knife work. He will break down rolling techniques, sashimi preparation, and plating methods that enhance both presentation and flavor. This session will provide the knowledge and skills to introduce or refine sushi offerings with confidence. Attendees will leave with a better understanding of ingredient selection, workflow efficiency, and how to execute sushi service at the level members expect.
    Where
    Grand Ballroom

  • Join bestselling author and industry pioneer Christopher Galarza as he reveals how electrification is transforming kitchens into more efficient, high-performing operations. As the first chef to pass the American Culinary Federation's Certified Executive Chef exam using all-electric equipment, Chef Galarza is the nation’s leading expert in kitchen electrification and sustainable hospitality. He’ll break down the benefits of electric kitchens—from cutting energy costs and reducing staff turnover to improving air quality and creating safer, cooler workspaces.

    Drawing from his experience in some of the country’s top kitchens, Chef Galarza will explore the advantages of transitioning to electric, such as greater energy efficiency, enhanced safety, reduced environmental impact, and increased design flexibility. He’ll also share practical strategies for elevating kitchen performance, minimizing waste, and positioning clubs to meet future demands with eco-friendly, cost-effective solutions.

  • Join Jesus Olmedo, Executive Sous Chef of St. Andrews Country Club, as he delves into the vibrant and authentic flavors of Oaxacan cuisine. In this session, Chef Olmedo will demonstrate how to incorporate the region's distinctive ingredients and traditional techniques into menus. From complex moles to rich, smoky chiles, you'll learn how these bold flavors can transform your dishes and offer members and guests a unique and unforgettable dining experience.
    Where
    Grand Ballroom

  •  
    Where
    Harbor Ballroom

  • Michael Crain has spent over a decade crafting a thriving $8.5 million culinary program while meeting the high expectations of an engaged and evolving membership. In this session, he’ll share how the leadership principles that shaped his success also prepared two of his chefs—Ryan O'Sullivan and Egypt Davis—to compete on Gordon Ramsay’s "Hell’s Kitchen." Attendees will gain practical insights into fostering a dynamic kitchen environment, balancing operational demands with creativity, and building a team capable of thriving under pressure—both in the club world and on the national stage.
    Where
    Kent A-C

  • Join J. Kevin Walker, CMC, for an in-depth session on the evolving Certified Master Chef (CMC) exam. Chef Walker will explain the critical changes being made to the test by the American Master Chefs Order to reflect the needs of today’s chefs while also highlighting the overarching importance of certification in advancing careers and raising industry standards. The session will cover the new assessment program designed to give candidates critical feedback, offer mentorship, provide transparency to the process and the exam itself. Updates set for 2025 will offer a more accessible path to mastery by focusing on real-world culinary skills, menu creation, and practical challenges.
    Where
    Essex A-C

  • In this session, Adam Deviney, CEC, Director of Culinary and Hospitality at The Country Club of North Carolina, will share his unique career path, offering valuable insights for chefs navigating their own unconventional routes. Deviney will discuss how embracing flexibility, advocating for oneself, and negotiating key milestones can lead to success, even when the journey doesn’t follow the traditional linear progression. Attendees will learn how to recognize opportunities, make strategic career decisions, and confidently advocate for their worth in an evolving industry.
    Where
    Laurel ABCD

  • In this session, Stephen Toevs, Vice President Culinary, Global Operations for Marriott International, will explore how to develop menus that align with the distinct concept of each dining outlet, from casual cafés to fine-dining restaurants. Chef Toevs will guide attendees in understanding the unique audience for each venue and crafting menus that reflect its identity. He will also emphasize the importance of ensuring the entire dining experience is cohesive, with the menu playing a key role in the overall narrative. Additionally, attendees will learn best practices for making thoughtful menu changes that stay true to the concept, along with strategies for developing training tools that ensure consistency and quality from executive chefs down to hourly staff.
    Where
    Kent A-C

  • In today's dynamic culinary landscape, the ability to adapt and excel in any kitchen is key to long-term success. Anthony Capua, Executive Chef of Brentwood Country Club, will share his experiences and strategies for thriving in diverse culinary environments. From fine-tuning your craft to navigating the demands of different markets, Chef Capua will reveal how to harness your skills to not just meet expectations but exceed them—no matter where you are. This session will inspire chefs to embrace change, confidently tackle new challenges, and create lasting impact in any kitchen they step into.
    Where
    Laurel ABCD

  • The demand for alcohol-free beverage options is steadily increasing, offering clubs and resorts the opportunity to elevate their menus with sophisticated, culinary-driven creations. Crafting these beverages requires a deeper understanding of how ingredients interact in the absence of alcohol, as flavors, textures, and even techniques need to be adjusted for balance and complexity. This session will guide attendees through the process of building inventive, alcohol-free drinks that go beyond the basics, with insights into ingredient sourcing, flavor pairing, and the unique considerations required to create beverages that are as memorable and appealing as their traditional counterparts.
    Where
    Essex A-C

  •  
    Where
    Harbor Ballroom

  • During an evening cocktail reception, four club chef competitors will face off in a mystery basket-style culinary competition. Only one will take home the title of "Club + Resort Chef of the Year." The competition will feature two exciting rounds, with audience votes and judging of each dish by a select team of taste-testers determining the winners.
    Where
    Grand Ballroom



The annual Chef to Chef Conference, presented by Club + Resort Chef, offers an abundance of knowledge on cooking, management concepts and operating practices.
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Topics
When
Sunday to Wednesday
December 23 to 26, 2022
Where
467 Davidson ave
Los Angeles CA 95716
Get directions