Hundreds of club and resort chefs from around the country will converge in the Queen City for the twelfth annual Chef to Chef Conference from March 1-3, 2020.
Club + Resort Business’ must-attend Chef to Chef Conference—which offers club and resort chefs an abundance of knowledge on cooking, management concepts and operating practices—will head to The Westin Charlotte in Charlotte, N.C. from March 1-3, 2020.
“Charlotte has many clubs with top-tier chefs who are eager to support and participate in the Conference in ways beyond simply attending,” says Jerry Schreck, Executive Chef of Merion Golf Club (Ardmore, Pa.) and National Program Coordinator for the Chef to Chef Conference. “They’re excited and energized about hosting this event in their hometown—and their participation is going to make the Conference more relevant than ever before.”
With plenty of local resources, including Johnson & Wales University, chefs and food-and-beverage directors from top club and resort properties throughout the U.S. will come to Chef to Chef in Charlotte to learn, network and be inspired. They will leave with practical, club-specific ideas they can’t get anywhere else.
“I come to Chef to Chef every year because I know that I will take away something different every time,” says Simon Lewis, Executive Chef of Riviera Country Club (Pacific Palisades, Calif.). “The networking and learning opportunities are fantastic—and unique to the club industry.”
The 2020 Chef to Chef Conference will feature a dynamic lineup of the club and resort industry’s top talent, many of whom are Certified Master Chefs, who will present on topics tailored to their expertise.
“Being a club chef is completely different than being a restaurant chef,” says Matt Hinkle, Executive Chef of Exmoor Country Club (Highland Park, Ill.). “Being able to talk with other club chefs at Chef to Chef, and to share your stories and challenges, makes you feel so much less alone. Plus the caliber of presenters here is always amazing. These chefs really know what they’re talking about.”
In twelve years, the Chef to Chef Conference has grown from 55 attendees in Las Vegas to more than 400 in New Orleans. It’s crossed the country, taking the event to some of the most exciting food cities in America, including New Orleans, San Francisco and Atlanta. Charlotte is sure to surprise and delight attendees, as the Queen City is brimming with emerging restaurants, and innovative chefs.
As always, the conference agenda will include an open night for exploring the host city’s restaurant scene, which promises to be an especially strong and popular attraction, with Charlotte emerging as a new destination for adventurous, “New Southern” cuisine.
A kitchen tour and dine-around event, during which attendees will be able to visit several of the top clubs in the Charlotte area, is also being planned as a special new feature of the 2020 Conference.
Registration will open later this summer, but Conference information, including highlights of previous years’ events and updates on what’s being planned for Charlotte, can be found at www.cheftochefconference.com
About the Chef to Chef Conference
The Chef to Chef Conference is devoted exclusively to the special needs of club and resort food-and-beverage operations. The Conference agenda is designed by practicing club chefs, to assure that it will be of practical use for attendees from the food-and-beverage management teams of private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.
Attendees of the Chef to Chef Conference are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing-education credits.