The 2025 Chef to Chef Conference lineup is shifting as Christine Hazel, who was set to present Refined Yet Relatable: Balancing Luxury and Approachability, will no longer be able to attend. Hazel recently accepted a new role as Director of Culinary Operations at The Biltmore Hotel in Miami. She is stepping away from the conference due to major events at her new property.
While Hazel’s insights into balancing luxury and approachability will be missed, Chef to Chef attendees are in for an equally dynamic and technique-driven experience with Eric Andreu, Executive Sushi Chef at Ocean Reef Club (Key Largo, Fla.), stepping into the slot with Raw Talent: The Art and Craft of Sushi.
“Chef Hazel has been a fantastic part of this industry, and while we’re disappointed she won’t be able to join us, we completely understand that big opportunities bring big responsibilities,” says Joanna DeChellis, Editorial Director of Club + Resort Chef and host of the Chef to Chef Conference. “That said, we are incredibly fortunate to have Chef Eric Andreu stepping in. His expertise in sushi is unmatched, and I have no doubt he’ll deliver an outstanding session.”
Featured in Pursuit of Perfection: Clubs Commit to Sushi’s Craft, Andreu brings years of experience in traditional sushi technique and high-end club dining. His session will go beyond the basics, breaking down the fundamentals of sushi-making—from precise knife work and rice mastery to plating techniques that elevate presentation. Attendees will gain practical skills to refine or introduce sushi programs that meet and exceed member expectations.”
“Sushi is one of those disciplines that demands precision, patience, and a deep respect for technique,” said Scott Craig, WCMC, Executive Chef of Cullasaja Club and one of the Chef to Chef Conference Coordinators. “[Chef] Andreu is amazing at what he does—he understands not just the technical side, but also the artistry and member experience of executing sushi at a high level.”
Andreu’s approach is rooted in precision and artistry, and his expertise at Ocean Reef Club—one of the most exclusive private clubs in the country (Watch Now: Inside Ocean Reef’s Culinary Symphony)—ensures that his insights will be both technical and immediately applicable. His feature in Club + Resort Chef showcased how clubs are making serious commitments to the craft of sushi, and his live demonstration at Chef to Chef will offer a firsthand look at the dedication and discipline required to execute it at the highest level.
The 2025 Chef to Chef Conference is scheduled for March 23-25, 2025, at the Baltimore Marriott Waterfront in Baltimore, Maryland. This premier event, presented by Club + Resort Chef, is tailored exclusively for club and resort culinary leaders, offering a wealth of knowledge on cooking, management concepts, and operating practices. Attendees will have the opportunity to engage in hands-on learning, attend expert-led sessions, and network with peers from across the country. To register and learn more, visit cheftochefconference.com.
