Join bestselling author and industry pioneer Christopher Galarza at the 2025 Chef to Chef Conference, March 23-25 in Baltimore as he explores how electrification is shaping kitchen operations to be more efficient and high-performing.
As the first chef to pass the American Culinary Federation’s (ACF) Certified Executive Chef (CEC) exam using all-electric equipment, Galarza, CEC, CCA, WCEC, Founder and CEO of Forward Dining Solutions; Co-Founder of EcoChef; and President of the ACF Pittsburgh Chapter & Pittsburgh Culinary Initiative, is the leading expert in sustainable hospitality and kitchen design. He’ll highlight the benefits of electric kitchens, such as lowering energy costs, improving air quality, and creating safer, cooler work environments—all while discussing how these ideas can be adapted to meet the unique needs of club and resort kitchens.
Drawing from his extensive experience in some of the country’s most notable kitchens, Galarza will provide practical insights into achieving energy efficiency, enhancing safety, and improving operational flow. His session will offer actionable strategies to optimize kitchen performance, minimize waste, and explore how sustainable practices can position clubs and resorts for long-term success without suggesting a one-size-fits-all approach.
In 2025, the Chef to Chef Conference heads to Baltimore, March 23-25. The 2025 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.
“I’ve always wanted to participate in the Chef to Chef Conference,” says Galarza, “so being able to do so not only as an attendee but as a speaker is truly incredible. It’s a conference I’ve admired for years because it brings together some of the most innovative and forward-thinking chefs in the industry. To be part of that—to share my work at the forefront of sustainable hospitality while connecting with chefs who are elevating our craft to new levels—is such an exciting opportunity. I can’t wait to exchange ideas, learn from others, see how my talk might inspire the chefs while also being inspired by their passion and creativity. It’s moments like this that remind me why I love this industry so much.”
Club + Resort Chef (C+RC): Can you share more about what attendees will walk away having learned from your session?
Christopher Galarza (CG): Kitchens are high-stress, high-heat, and high-speed environments, and it’s been that way for a very long time. Not since the time of Escoffier have we holistically looked at our kitchens and seen how we can update and improve our conditions.
With this session, attendees will leave with a clear understanding of how electrification and sustainable practices can improve the performance, efficiency, and overall impact of club kitchens. We’ll explore practical steps to reduce operating costs, enhance the working environment for kitchen staff, and deliver exceptional culinary experiences—all while aligning with the growing demand for sustainability from members and guests.
My goal is for every chef to feel empowered to make meaningful changes in their kitchens and to see sustainability not as a challenge but as an incredible opportunity.
C+RC: Why is this topic so meaningful to you?
CG: This topic is meaningful to me because it tackles an area of kitchen operations that is often overlooked—the economics beyond food costs. For club and resort chefs, financial stewardship is critical, not just in managing food costs, but in overseeing the overall efficiency of our operations. My session will focus on uncovering cost-savings that many chefs may not realize are available, whether through energy efficiency, smarter equipment usage, or optimized workflows.
Chefs are natural problem-solvers, but we’ve become so hyper-focused on the traditional metrics of food costs and margins that we often miss opportunities to save and reinvest in ways that can significantly benefit our teams and clubs. Imagine lowering energy costs or reducing equipment downtime and redirecting those savings into staff development, kitchen upgrades, or new member experiences.
My goal is to help chefs shift their perspective, showing them how these strategies can make their kitchens more financially resilient and enable them to deliver even greater value to their clubs and members. It’s about creating opportunities for reinvestment that benefit the entire operation, from the staff to the guest experience. That’s the kind of impact I hope to inspire.
C+RC: Congratulations on recently earning your Certified Culinary Administrator (CCA) certification through the American Culinary Federation (ACF)! Why do you believe continuing education is so important for chefs?
CG: Thank you! 2024 has been an incredible year of professional growth for me. One of the proudest moments was becoming the first chef in history to complete the ACF’s Certified Executive Chef (CEC) exam in an all-electric kitchen. This achievement reflects the industry’s shift toward innovation and sustainability, which aligns with my broader mission to redefine how we think about kitchen operations.
Sustainability is no longer a trend; it’s a mandate from our guests and a cornerstone of modern hospitality. Continuing education and certification are about personal growth and leadership. They validate your expertise, strengthen your team’s confidence in your vision, and ensure you’re equipped to meet the evolving demands of our industry.
