Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe

East Coast Bound

By Joanna DeChellis, Editorial Director, Club + Resort Chef | July 7, 2014

Savannah, Ga.

Savannah, Ga.

For the first time since 2010, the seventh annual Chef to Chef Conference will come back east—to Savannah, Ga.—March 1-3, 2015.

Each year, Club & Resort Business’ Chef to Chef Conference builds on previous years’ successes, both in attendance numbers as well as in quality of content. In just six years, the Conference has grown to become the premier, must-attend gathering of the finest, most creative club and resort chefs in the country.

Last year, more than 200 chefs, F&B directors and general managers came to San Antonio and left the 2014 Conference not only fully loaded with an abundance of knowledge on Latin cooking, but also with many other ideas and concepts to help elevate their culinary operations to profitable new levels.

034_C2C0714-2The 2015 Conference is on track to continue that rich tradition as it comes back east—to the Westin Savannah (Ga.) Harbor Golf Resort & Spa—March 1-3, 2015.

“This is the first time since Palm Beach (Fla.) in 2010 when the Conference will be east of the Mississippi,” says Jerry Schreck, Executive Chef of Merion Golf Club, Ardmore, Pa., and the Chef to Chef Conference’s National Program Coordinator. “The hope is to once again make it easier for chefs from properties in Florida and other coastal locations to be able to attend the Conference around their schedules at that time of the year.”

Savannah is also increasingly recognized as a culinary destination. With top local restaurant chefs such as Roberto Leoci at Leoci’s Trattoria, John Roelle at Brasserie 529, Brandy Williamson at Local 11 Ten and Lauren Teague at the Andaz hotel’s 22 Square, Conference attendees will once again have ample opportunity (including a free night on the Monday of the Conference) to experience the growing foodie culture in Georgia’s most historic city.

“Savannah will offer a unique culinary experience—considerably different from San Antonio, Denver or New Orleans,” says Schreck. “Just as we have in the past, we’ll bring a local emphasis to the agenda, including an opening presentation on lowcountry cuisine.”

Chef to Chef 2014 in San Antonio

Chef to Chef 2014 in San Antonio

Another addition to the Conference will build on the success of the special 2014 Latin Flavors class that was led by Chef Sergio Remolina at the San Antonio campus of the Culinary Institute of America (CIA).

“We’re working with Johnson & Wales and Tulane University to create a special demonstration and education session that will focus on ‘Culinary Medicine,’” says Schreck, who notes that additional education sessions will now be added annually wherever the Conference goes, to enhance the experience for those who can come early. “In the special class, we’ll explore heart-healthy cuisine, low-fat cuisine, gluten-free and other health-related culinary issues.”

Other probable agenda topics being planned for the 2015 Conference include Buffet Enhancements, Training and Engaging Staff, Wild Game Butchering, Kids’ Menus, Sous Vide, and In-House Baking.

The full Conference agenda and speaker list, along with registration information for the 2015 Conference, will be released and posted on the Conference website, www.CheftoChefConference.com, later this summer. The final agenda, as well as details on the special Culinary Medicine class, will also be provided on this Conference Update page in upcoming issues of Chef to Chef.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

Related Articles Read More >

Master Menu-Writing Designed Around Budgets at #CheftoChef2023
J. Kevin Walker, CMC, AAC, Invites You to Attend Chef to Chef 2023
Chorizo California Avocado Egg Roll
Fresh Mango Gazpacho

PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

C+RC Newsletter

Club + Resort Chef Association

Elevate Your Club and Career: Join CRCA

C+RC Association Join the Club + Resort Chef Association to connect with a network of elite club culinary professionals and access exclusive resources and certifications designed to elevate your skills and career. Embrace the opportunity to showcase your talent, learn from industry leaders, and stay at the forefront of club culinary.

C+RC Digital Issues

Club & Resort Business Browse the latest and archived issues of the premier magazine for club and resort culinary teams, available in a user-friendly and high-quality format. Enjoy the convenience of bookmarking, sharing, and engaging with the top culinary content tailored for club and resort chefs.

Club + Resort Chef
  • About
  • Contact Us
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2025 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe