Agenda

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  • March 23, 2025


  • March 24, 2025


  • March 25, 2025


  •  
    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

  •  
    Where
    Laurel AB

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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 (L’Hirondelle Club of Ruxton), 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 L'Hirondelle Club of Ruxton, 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

  •  
    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

  •  
    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

  • Scott Craig brings a wealth of experience from the world of culinary competition, including his role as a gold medalist in the International Culinary Olympics and his recent participation in the U.S. Culinary Open. In this session, he will explore how competing on a national and international stage sharpens skills, drives innovation, and sets chefs apart in their careers. Drawing on years of competitive success, Chef Craig will share personal stories and practical strategies for preparing for high-stakes events, while also emphasizing the broader benefits of competition for personal and professional growth. Attendees will leave with Chef Craig’s Competition Guide, packed with actionable insights to help them navigate and excel in the culinary competition arena.
    Where
    Grand Ballroom

  •  
    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 and Director of Food & Beverage at 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

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    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

  • The Chef to Chef Crab Fest will celebrate Baltimore's famous crab scene, inviting attendees to indulge in the city's most iconic seafood. This event will showcase a variety of crab dishes, from classic Maryland blue crabs seasoned with Old Bay to innovative upscale creations. Attendees will have the opportunity to savor these local delicacies while networking with peers, sponsors and speakers. Whether you're cracking open steamed crabs or enjoying crab cakes, this festive atmosphere is perfect for making connections and sharing a passion for Baltimore's rich culinary heritage.
    Where
    Harbor Ballroom & Pre-function

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    Where
    Harbor Registration

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    Where
    Harbor Ballroom

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    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

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    Where
    Harbor Ballroom

  • Christine Hazel, Director of Culinary and F&B Operations at Tidelines Palm Beach Resort and Spa and Chef de Cuisine at Augusta National Golf Club, will share her approach to crafting menus that balance luxury with approachability. In her session, Chef Hazel will demonstrate recipes that cater to diverse tastes while offering practical techniques for ensuring consistency and maintaining high standards across the team. Attendees will leave with actionable insights to create sophisticated yet inviting dishes that enhance the dining experience for members and guests alike.
    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

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    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, Senior Director of Culinary for Global, US, and Canada Food & Beverage, 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