At the 2025 Chef to Chef Conference, held at the Baltimore Marriott Waterfront from March 23-25, attendees will learn from some of the industry’s most well-respected culinarians and leaders—and earn continuing education credits through the Club + Resort Chef Association (CRCA), American Culinary Federation (ACF), and Club Management Association of America (CMAA).
This year’s conference agenda features a diverse lineup of sessions, covering topics like building a thriving kitchen culture, menu development strategies, leadership longevity, the electrification of kitchens, sushi and the evolution of club cuisine. Attendees will also experience live cooking demonstrations, deep dives into culinary trends, and panel discussions with top club chefs. The conference is designed to enhance culinary skills, foster professional growth, and introduce new approaches to club operations.
General conference attendees will earn 18 continuing education hours (CEH) toward initial or recertification applications for the ACF and 10 continuing education hours through the CMAA. The Chef to Chef Conference also stands as an accredited educational platform recognized by the Club + Resort Chef Association (CRCA), offering certification opportunities for the esteemed titles of Certified Club Culinary Director and Certified Executive Club Chef.
Before the main event kicks off on March 23, Chef to Chef Conference attendees can add on a special education opportunity. The D.C. Club Crawl: Inside the Kitchens of Chevy, Columbia & Congressional will off an exclusive group of chefs a rare, behind-the-scenes look at three of the most renowned club kitchens in the country. This full-day experience takes attendees inside Chevy Chase Club, Columbia Country Club, and Congressional Country Club, where they’ll explore cutting-edge culinary operations, engage in candid discussions with top club chefs, and see firsthand how these teams deliver at the highest level. Attendees will earn an additional 6.5 ACF continuing education hours (CEH) toward initial or recertification applications for the ACF while gaining practical insights, fresh ideas, and valuable connections.
On Sunday, March 23, from 2 PM to 4 PM, a series of Pre-Conference Workshops hosted by Chef to Chef Conference Event Sponsors will give attendees the chance to take a deep dive into specialized culinary topics before the main event kicks off. These expert-led sessions will cover everything from ingredient sourcing and product applications to advanced cooking techniques and operational efficiencies. They are as follows:
March 23, 2025: 2pm – 2:45pm
Tableside Travels: Global Inspiration for Country Club Dining
Presented by:
- Sabina Kindler Market Development Manager, Meat & Livestock Australia
- Shinae Hong Chef and TV personality, South Korea
- Nelson Millán Executive Chef, Vaquero Club
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.
March 23, 2025: 2pm – 2:45pm
The Era of the HyperAccelerated Food Service
Presented by:
- Daniel Wheeler UNOX Corporate Chef
- Joel Prazych UNOX AMC
- Rich Rosendale, CMC Chief Vision Officer, Rosendale Collective
Speed, precision, and consistency have never been more critical in food service. This session explores cutting-edge techniques and equipment that allow chefs to cook à la minute dishes in seconds, prepare in advance without sacrificing quality, and hold items at service temperature for up to three days. Learn how to streamline your kitchen’s workflow, optimize labor, and serve every dish on your menu in record time—without compromising flavor, texture, or presentation. Whether you’re managing a high-volume operation or looking for ways to enhance efficiency, this session will change the way you think about service speed and quality.
March 23, 2025: 3pm – 3:45pm
Securing your Dream Job – Tips from the Masters
Presented by:
- Daniel Hugelier, CMC, Culinary Specialist, DZA Associates
- Jason Hall, CMC, Culinary Specialist, DZA Associates
- Bill Shultz, MCM, Senior Culinary Consultant, DZA Associates
- Denise Zanchelli, Managing Director, DZA Associates
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.
March 23, 2025: 3pm – 3:45pm
The Secret Recipe: The Four Essentials of a Club Executive Chef
Presented by
- Annette Whittley Hospitality Consultant, Trainer & Search Executive, Kopplin Kuebler & Wallace
- Lawrence T. McFadden, CMC, Search & Consulting Executive, Kopplin Kuebler & Wallace
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.
Each full workshop attended earns one ACF continuing education hour (CEH), with the opportunity to earn up to two additional CEHs.
The 2025 Chef to Chef Conference is built for chefs who want more—more knowledge, more connections, more impact. This is where club and resort chefs sharpen their edge, trade ideas with the best, and pick up real strategies they can put to work immediately. From expert-led workshops to insider access at top clubs, every session delivers something you won’t find anywhere else. The regular registration rate of $2,950 ends this Friday, March 7. After that, the late rate jumps to $3,200. Club chefs interested in attending should register now before the price increases. Learn more and sign up at www.cheftochefconference.com.
