In today’s dynamic culinary landscape, the ability to adapt and excel in any kitchen is key to long-term success.
At the 2025 Chef to Chef Conference, March 23-25 in Baltimore, Anthony Capua, CECC, Executive Chef of Brentwood Country Club in Los Angeles, will share his experiences and strategies for thriving in diverse culinary environments.
From fine-tuning your craft to navigating the demands of different markets, Capua will reveal how to harness your skills to not just meet expectations but exceed them—no matter where you are. This session will inspire chefs to embrace change, confidently tackle new challenges, and create lasting impact in any kitchen they step into.
“This topic to me is very important to me as it relates so much to my personal career and life journey as club chef,” says Capua. “I truly feel I have gotten the privilege and so much knowledge from traveling to different markets for years and being able to relate to culinarians from small markets to large markets and have a lot of same success on a national level. … You can be successful wherever you go as long as you invest in your people and keep an open mind to what you don’t know.”
“Attendees will walk away from my presentation with the mindset and tools to make them successful in any market,” adds Capua, “whether it be rural or urban, small memberships or big, and with culinarians from all different backgrounds and walks of life.”
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. Register by Dec. 31 for early-bird pricing.
“Throughout the years, I have formed so many great relationships at Chef to Chef,” says Capua. “They have become not only my network, but my friends and family. … This event is so important to club chefs, as it’s a chance to connect with chefs from all over the country and share our knowledge and experiences to make us the best culinarians we can be for our operations, team and self.”
