
Michael Ponzio, Executive Chef of Park Ridge CC, filmed and posted a reel live on stage, as part of his session on revolutionizing member engagement through social media.
The 2024 Chef to Chef Conference continued Monday, March 4, with sessions on effective communication, employee meal programs, member engagement through social media and more.
Monday also featured the Chef to Chef Food + Drink Fest at Fareground Food Hall—collection of Austin’s most celebrated eateries, vibrant live music, and open bars.
Effective Communication and Self-Advocacy: Michael Matarazzo, CEC, Executive Chef, Farmington Country Club
In session 1, Michael Matarazzo, CEC Executive Chef of Farmington Country Club, spoke about effective communication and self-advocacy. He provided practical strategies for overcoming communication barriers. He also stressed the significance of nonverbal communication and intention versus perception.
“It doesn’t matter what you meant say,” Matarazzo told attendees. “The only thing that matters is how the audience received it.”
Employee Meal Programs: The River Oaks Recipe for a Happier, More Productive Team: Charles M. Carroll, CEC, AAC, Executive Chef, River Oaks Country Club
The employee meal program at River Oaks Country Club is nothing short of inspiring. It demonstrates how a well executed program can enhance both employee satisfaction and productivity, benefiting a club’s overall success.
In session 2, Charles M. Carroll, CEC, AAC Executive Chef of River Oaks Country Club, discussed the significance and importance of nurturing a positive workplace culture through thoughtfully crafted meal programs and break spaces. He illustrated how these initiatives have enhanced employee morale and productivity.
He also spoke about work-life balance and the importance of making time for family.
“Work less,” he told attendees. “That’s what my message to you is. Stop being a hero. … Delegate, delegate, delegate.”
Revolutionizing Member Engagement Through Social Media: Michael Ponzio, Executive Chef, Park Ridge Country Club
In session 3, following a networking break, Michael Ponzio, Executive Chef of Park Ridge Country Club, discussed how the interaction and communication between club chefs and members have evolved, focusing on the power of social media and content development. He shared how he uses Instagram reels to engage members, share culinary expertise, and foster a sense of community—and filmed and posted a video live on stage.
Mastering Transitions: From Chef to Assistant General Manager: Joseph M. Leonardi, CMC, Assistant General Manager, St. Andrews Country Club
Session 4 delved into the career transition of Joseph Leonardi, CMC, who moved out of his role as Director of Culinary to become the Assistant General Manager of St. Andrews Country Club.
Despite the risks, and the many people he spoke with who were skeptical of this career step, “I wanted it more for my personal growth than anything,” Leonardi said. “This was a natural progression, and a lot of people don’t realize it.
The central theme of his presentation focused on the shift from the back of the house to becoming a prominent, member-facing presence in the front of the house. Leonardi discussed his decision to embrace new challenges in a leadership role and his ability to foster relationships and collaborate effectively with staff and members, ultimately showcasing his adaptability and dedication to enhancing the member experience at the club.

Chef April Johnson, Bocuse d’Or Team USA 2023 Team Assistant, demystified hydrocolloid science in cooking.
Hydrocolloids Made Simple: April Johnson, Bocuse d’Or Team USA 2023 Team Assistant
Understanding hydrocolloid science in cooking is essential for unlocking culinary innovation through enhanced textures and presentation. In this post-lunch session, April Johnson, Bocuse d’Or Team USA 2023 Team Assistant, illustrated how accessible hydrocolloids are to use, while demonstrating practical applications for everyday use by club chefs.
“Hydrocolloids actually aren’t that difficult to use,” she assured attendees, while sharing other misconceptions and tips for the most effective applications, as well as those that are lesser known.
Johnson’s presentation featured well-known hydrocolloids like agar-agar and xanthan gum and less commonly used ones like kappa and iota carrageenans, ultra-tex, and ultra-sperse.
The Art and Science of Charcuterie: Jeremy Leinen, CEC, Executive Chef, The Country Club of Rochester
In Monday’s final session, Jeremy Leinen, CEC, Executive Chef, The Country Club of Rochester, discussed the art of sausage-making and charcuterie craftsmanship. He shared best practices for selecting ingredients and equipment, and he spoke about health department requirements and other tips he’s learned through his own trial and error over the years.
“For me, it starts with having a story to tell at the club,” Leinen told attendees. “And it’s an opportunity to showcase your skill and creativity.”
After Monday’s sessions, attendees had dedicated networking time, followed by the Chef to Chef Food + Drink Fest at Fareground Food Hall, featuring a collection of Austin’s most celebrated eateries, vibrant live music, and open bars.
Chef to Chef resumes Tuesday, March 5, with sessions on plating, gluten- and dairy-free dining, member etiquette and more, plus the annual Club + Resort Chef of the Year Culinary Competition.