The annual Chef to Chef Conference is returning in 2025 with more opportunities than ever for culinary professionals to create a customized educational journey. This year’s conference, taking place in Baltimore from March 23rd through March 25th, is designed to give attendees the freedom to shape their experience with an expanded range of sessions, tours, and hands-on activities that cater to the diverse needs of club and resort chefs.
Whether attendees aim to fine-tune leadership skills, delve into culinary innovation, or explore operational strategies, Chef to Chef puts the control in their hands. Here’s a closer look at what’s new and exciting for this year.
Taste of Charm City’s Club Culinary Scene
The 2025 Chef to Chef Conference will kick off with an exclusive event at the prestigious Baltimore Country Club. Attendees will enjoy an immersive taste of Charm City’s culinary scene at the kickoff party hosted at Baltimore Country Club. The evening will showcase exceptional dishes from leading Baltimore chefs, including Richard Jallet of BCC, Todd Sellaro of Elkridge Club, TJ Garrish, CEC, of L’Hirondelle Club of Ruxton, Tom Hall of Green Spring Valley Hunt Club, and Taylor Maxwell of Rolling Road Golf Club. This exclusive gathering promises to deliver a unique, education-focused experience highlighting the innovative culinary programs and talents from Baltimore’s top culinary programs.
Tailored Education for Every Chef
For the first time in the event’s history, Chef to Chef will offer a variety of customizable experiences. With an array of sessions, demonstrations, and interactive events, attendees can choose the areas that align with their interests and challenges. Whether you’re interested in AI-driven kitchen management, developing leadership capabilities, or mastering new culinary techniques, there’s a session designed just for you. Attendees will walk away with strategies they can immediately implement in their own operations.
Curated Club Tours
Chef to Chef offers an exclusive opportunity to explore some of Baltimore’s most prestigious clubs through behind-the-scenes tours tailored to your professional interests. Whether you’re focused on kitchen design, culinary creativity, or operational strategies, these tours provide a unique look at the inner workings of top-tier clubs. Each tour offers an in-depth perspective on how these renowned venues deliver exceptional member experiences and maintain high culinary standards. By selecting the tour that aligns with your interests, you’ll gain valuable insights to apply to your own operation.
Fresh Perspectives and New Voices
The 2025 Chef to Chef Conference is bringing in a lineup of first-time speakers and industry leaders, like Rich Rosendale, CMC; Devin Cowan, Executive Pastry Chef of The Polo Club of Boca Raton; Thais Rodriguez, Director of Culinary at Marriott International, Caribbean & Latin American Regions; and Christopher Galarza, CEC, Author, Founder, and CEO of Forward Dining Solutions and co-founder of EcoChef. These fresh voices will provide inspiration and real-world solutions to elevate your team, enhance guest experiences, and drive culinary excellence.
“Every year, we work hard to make sure this conference feels fresh, dynamic, and useful for the chefs who attend,” says Joanna DeChellis, Editorial Director of Club + Resort Chef. “In 2025, we’re offering more ways than ever for chefs to focus on the areas that matter most to them, whether that’s culinary innovation, leadership development, or operational strategies.”
Learn more here: Chef to Chef Conference
