Registration is officially open for the 2026 Chef to Chef Conference, March 8-10 at The Broadmoor in Colorado Springs. Chefs and culinary leaders from clubs and resorts nationwide will gather for three days shaped around learning, connection, and practical ideas they can bring home to their teams.
After a complete rebuild of Coral Bay Club’s clubhouse and kitchen, Executive Chef Geneveive Guthrie shifted her focus from construction to culture—turning a new space into a smarter, more sustainable operation.
In this Chef to Chef 2026 session, Guthrie will share practical lessons learned from reshaping workflow, redefining systems, and using design to strengthen her team’s efficiency and creativity year-round. Attendees will gain insights they can apply in their own clubs, whether planning a renovation or simply rethinking how their kitchens function day to day.
“This topic is meaningful to me because it was the first project I’ve been involved in from start to finish at this magnitude and then had the privilege of turning that new kitchen into the best operational space it can be,” Guthrie says. “I was deeply involved in the design and flow, and while we may not be as large as Ocean Reef or other clubs, I believe there are valuable insights to share from projects of all sizes, especially those with more modest budgets.”
At the conference, set for March 8-10 at The Broadmoor in Colorado Springs, Guthrie says she’s most looking forward to reconnecting with fellow chefs and vendors.
“I couldn’t attend last year due to the rebuild, so I’m especially excited to learn from the other speakers and attend their sessions,” she says. “There’s always something to be gained from each presenter. Continuing education is essential, and opportunities for club chefs can be limited, which is why the Club + Resort Chef to Chef Conference is such a valuable event to prioritize and budget for.”
