The 2025 Chef to Chef Conference is officially underway in true club culinary style, with an inspiring presentation on leadership and hospitality, followed by a grand display of Baltimore’s best food and drink.
The conference opened with a sponsor showcase and cocktail hour, followed by welcome remarks highlighting Chef to Chef’s evolution through the years, thanking the clubs, coordinators, and chefs who make it a success, and welcoming the record number of first-time club and resort chef attendees.
In the opening address, M. Kent Johnson, CCM, CCE General Manager and COO of Baltimore Country Club, welcomed attendees and set the stage for the Taste of Charm City kickoff party, hosted at BCC immediately following his presentation.
Johnson highlighted Baltimore’s rich history, its vast restaurant scene, and its club culinary talent. He spoke about “unreasonable hospitality, redefining success and failure, and defining a club’s culture.
“My personal definition of culture,” Johnson said: “Your connection to your organization and those within it to a shared sense of ownership, values, and beliefs. To put it more simply: ‘It’s just the way we do things here.’”
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 highlighted Baltimore’s vibrant club culinary landscape and the collaborative partnerships between General Managers and chefs that drive success at the city’s top clubs.
Johnson also shared how these chefs, with whom he’s had the honor of working and who now lead culinary programs at their respective clubs, have the power to make a difference in their teams’ lives and to elevate member experiences and foster innovation.
His address set the tone for the exceptional hospitality demonstrated by Baltimore Country Club at the reception, where the city’s top club chefs showcased their skill and creativity, offering attendees an incredible introduction to Baltimore’s club culinary scene.
Bonus, Pre-Conference Opportunity: DC Club Crawl
On Saturday, before the conference officially kicked off, attendees were offered a rare opportunity for 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 spent 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 shared their insights on efficiency, execution, and delivering exceptional member experiences.
Attendees enjoyed a multi-course lunch at Chevy Chase Club, snacks and cocktails at Columbia Country Club, and an exclusive bourbon and BBQ culinary event—plus duckpin bowling—at Congressional Country Club, showcasing the club’s approach to precision, execution, and member-driven experiences.
This one-of-a-kind opportunity was available only to Chef to Chef Conference attendees.
What’s Ahead
The 2025 Chef to Chef Conference continues Monday, March 24, with sessions on topics ranging from AI to barbacoa and more, plus exclusive club tours: 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.
Monday evening, attendees will enjoy an evening of vibrant flavors while connecting with peers, sponsors, and speakers, capturing the essence of Maryland’s food culture.
Tuesday will mark the final day, with additional demos, breakout sessions, and the 2025 Club + Resort Chef of the Year Culinary Competition.
Thank you to this year’s sponsors, Baltimore Country Club, and all of the chefs who help make Chef to Chef a success.
