The 2025 Chef to Chef Conference, scheduled for March 23-25 in Baltimore, offers club and resort chefs an opportunity to refine leadership skills, build stronger teams, and advance their careers. With a focus that extends beyond the kitchen, the conference combines dynamic sessions, live culinary demonstrations, and exclusive club tours to provide actionable strategies for culinary leaders.
This year’s agenda emphasizes leadership development, team-building, and navigating the challenges of running a modern culinary operation. Attendees will gain insights into managing talent, improving performance, and driving long-term success.
Sessions That Deliver Real Results
The conference will feature a lineup of experienced chefs and industry leaders sharing their expertise:
- Building Partnerships That Work
Kent Johnson, GM/COO of Baltimore Country Club, will highlight the importance of collaboration between chefs and general managers, demonstrating how these partnerships enhance operations and elevate member experiences. - Versatility Wins
Thais Rodriguez, Director of Culinary for Marriott International, will discuss the value of cross-training and long-term goal-setting in building stronger, more adaptable teams. - Hard Work Pays Off
Brian Beland, CMC, Executive Chef of Country Club of Detroit, will address labor challenges, offering practical strategies for fostering career longevity and managing workforce dynamics. - Training the Next Generation
Sam Brod, CEC, and Robert Corle Jr., CEC, CCE, will share insights on developing impactful apprenticeship programs that prepare future culinary talent while supporting operational needs. - Leading Under Pressure
Michael Crain, Director of Culinary at The Country Club at Mirasol, will share leadership strategies developed through his $8.5 million culinary program, including lessons learned from preparing chefs for high-pressure environments like Hell’s Kitchen. - Navigating Career Growth
Adam Deviney, CEC, Director of Culinary at The Country Club of North Carolina, will offer guidance on advocating for career opportunities, negotiating key milestones, and building a fulfilling path in the industry. - Thriving Anywhere
Anthony Capua, CEC, Executive Chef of Brentwood Country Club, will explore strategies for succeeding in diverse culinary environments, adapting to different markets, and tackling evolving challenges.
An Event Focused on Leadership and Growth
Chef to Chef provides an unparalleled opportunity for chefs to gain insights from industry experts, share ideas with peers, and return to their clubs equipped with new strategies. By addressing both the personal and professional aspects of leadership, the event prepares culinary leaders to navigate the demands of their roles with confidence and impact.
Registration is open, and spaces are filling quickly. Chefs looking to elevate their careers and programs can secure their spot for this event by visiting the conference website.
