The 2025 Chef to Chef Conference, which will be held in Baltimore from March 23rd to March 25th, features an exceptional lineup of chefs and industry leaders who bring fresh perspectives to the challenges and opportunities in club and resort culinary operations. From mastering operational efficiency to exploring innovative culinary techniques, these experts will offer actionable insights to inspire creativity, elevate standards, and drive success in your kitchen.
This year’s speakers represent diverse expertise and experiences, each offering unique insights to help attendees tackle today’s challenges and seize new opportunities. Here’s a closer look at who will be taking the stage in Baltimore:
Kent Johnson, GM/COO of Baltimore Country Club, will highlight Baltimore’s vibrant culinary heritage and the impact of strong GM-Chef partnerships. Drawing from his experiences with chefs Richard Jallet, Todd Sellaro, TJ Garrish, Tom Hall, and Taylor Maxwell, Johnson will demonstrate how these collaborations have elevated member experiences and fostered innovation, setting a high standard for club dining across the region.
Session title: The Baltimore Connection
Rich Rosendale, CMC, a Master Chef and renowned culinary innovator, will explore how artificial intelligence (AI) is revolutionizing club and resort kitchens. In his session, Rosendale will share practical insights on integrating AI to enhance efficiency, streamline operations, and elevate the dining experience, covering applications such as predictive ordering, inventory management, and personalized menu development. With a career that spans high-stakes competitions and global consulting, Rosendale offers a forward-thinking perspective that balances technology with the creativity and craftsmanship essential to exceptional club cuisine.
Session title: Harnessing the Power of AI
Thais Rodriguez, Director of Culinary for Marriott International’s Caribbean and Latin America region, brings a unique perspective shaped by her transition from Pastry Chef to overseeing large-scale culinary operations. In her session, Rodriguez will share how mastering both pastry and savory disciplines has allowed her to innovate, lead high-performing teams, and achieve operational excellence. Attendees will gain practical insights into leveraging culinary versatility, cross-disciplinary training, and setting long-term goals to drive success in club and resort kitchens. Rodriguez’s expertise offers invaluable guidance for chefs managing complex operations in today’s competitive culinary landscape.
Session title: Unlocking Culinary Versatility: Cross-Training, Goal Setting, and Leading with a Dual Discipline Approach
Michael Matarazzo, CEC, Executive Chef at Farmington Country Club, will demonstrate how the dry-aging process can transform seafood by enhancing both its flavor and texture. Drawing inspiration from industry pioneer Liwei Liao, Matarazzo will break down the science behind this innovative technique and provide practical tips for implementing it in your kitchen. Attendees will also have the chance to taste his signature dry-aged salmon, gaining firsthand insight into how this method can elevate any seafood program.
Session title: Charting a New Course: Dry-Aged Seafood (Live Culinary Demo)
Scott Craig, CEC, CCA, WCMC, Executive Chef at Cullasaja Club, brings unmatched expertise from years of culinary competition, including a gold medal in the International Culinary Olympics and his recent success at the U.S. Culinary Open. In his session, Craig will share how competing on national and international stages sharpens skills, fosters innovation, and sets chefs apart in their careers. Attendees will gain personal insights, practical strategies for preparing for high-stakes events, and a copy of Chef Craig’s Competition Guide to help them navigate and succeed in the competitive culinary arena.
Session title: Competition as a Cornerstone for Success
Eduardo Castillo, CEC, Executive Chef at San Antonio Country Club, will present a live cooking demonstration showcasing the authentic flavors and techniques behind barbacoa and tamales. With decades of experience, Castillo blends traditional methods with modern approaches to create dishes that are both rich in heritage and elevated in execution. Attendees will learn how to craft barbacoa with smoky depth and tamales with perfect texture, gaining practical insights to bring these iconic dishes to their menus and impress members with authentic, bold flavors.
Session title: Smoke, Spice, and Masa: Mastering Barbacoa and Tamales (Live Culinary Demo)
Brian Beland, CMC, Executive Chef and Director of Food & Beverage at the Country Club of Detroit, has spent over 20 years leading in an industry often defined by labor challenges and high turnover. In his session, Chef Beland will address how resilience, adaptability, and strategic leadership are essential for navigating these hurdles while sustaining a successful career. Attendees will learn practical strategies for retaining talent, managing workforce dynamics, and maintaining high standards of culinary excellence in the face of ongoing staffing challenges.
Session title: The Hard Work Paradox: Thriving in Kitchens Amid Labor Struggles and Career Longevity
Devin Cowan, Executive Pastry Chef and Chocolatier at The Polo Club of Boca Raton, will showcase the art of tempering, molding, and crafting gourmet chocolate creations while sharing his approach to building dynamic pastry programs. Through his work with Polo Patisserie, Chef Cowan has redefined member experiences by combining innovative product launches, seasonal specials, and bean-to-brand practices featuring house-grown ingredients like organic honey. Attendees will gain inspiration and practical strategies for infusing creativity and exclusivity into their pastry programs to captivate and engage members.
Session title: From Bean to Brand: The Sweet Evolution of Chocolate (Live Culinary Demo)
Mark Bado, MCM, CCE, General Manager/COO of Mizner Country Club, will lead a session on mastering the financial side of culinary operations. Chefs will learn how to analyze key metrics like food and labor costs, sales mix ratios, and overhead to ensure their kitchens support the club’s broader financial goals. Bado will also explore the profitability differences between banquet and à la carte service, strategies for accounting for giveaways, and managing other hidden costs. Attendees will leave with practical tools for improving efficiency and advocating effectively for the resources needed to succeed.
Session title: Kitchen Math: Understanding the Numbers Behind Culinary Operations
Corey Chow, Executive Chef at The Stanwich Club, will delve into the importance of sustainability and thoughtful menu development in club kitchens. Drawing from his experience in Michelin-starred restaurants and his leadership at The Stanwich Club, Chef Chow will demonstrate how reducing waste, sourcing locally, and maximizing every ingredient can elevate member experiences. Using a seasonal ingredient, Chow will showcase innovative ways to use all parts of the ingredient across multiple dishes while addressing diverse dietary needs. Attendees will gain practical insights into creating menus that balance creativity, sustainability, and member preferences.
Session title: Sustainable Menus: Aligning Seasonal Inspiration with Member Preferences (Live Culinary Demo)
Sam Brod, CEC, Executive Chef of The Landings Golf & Athletic Club, and Robert Corle Jr., CEC, CCE, Chef Instructor at Lebanon County Career and Technology Center (LCCTC), will present a comprehensive session on building impactful apprenticeship programs. Chef Brod will share his experience establishing an ACF-accredited 3,000-hour apprenticeship at The Landings, offering insights into creating training opportunities that meet the demands of today’s club kitchens. Chef Corle will provide an in-depth look at the foundational steps for launching a program, including navigating partnerships with local and state agencies, securing grants, and aligning with ACF standards. Attendees will leave with actionable strategies for developing young talent, retaining staff, and creating a program tailored to their club or resort’s unique needs.
Session title: Building the Future: Launching an Effective Apprenticeship Program
Christine Hazel, Director of Culinary and F&B Operations at Tidelines Palm Beach Resort and Spa and Chef de Cuisine at Augusta National Golf Club, will share her approach to crafting menus that balance luxury with approachability. In her session, Chef Hazel will demonstrate recipes that cater to diverse tastes while offering practical techniques for ensuring consistency and maintaining high standards across the team. Attendees will leave with actionable insights to create sophisticated yet inviting dishes that enhance the dining experience for members and guests alike.
Session title: Refined Yet Relatable: Balancing Luxury and Approachability (Live Culinary Demo)
Christopher Galarza, CEC, Founder and CEO of Forward Dining Solutions and Co-founder of EcoChef, is a nationally recognized expert in kitchen electrification and sustainable hospitality. As the first chef to pass the American Culinary Federation’s Certified Executive Chef exam using all-electric equipment, Chef Galarza brings unmatched expertise to his session. He will highlight how transitioning to electric kitchens can reduce energy costs, improve air quality, enhance safety, and create cooler, more efficient workspaces. Attendees will gain practical strategies for elevating kitchen performance, minimizing waste, and preparing their operations to meet future demands with eco-friendly, cost-effective solutions.
Session title: Power Shift: Revolutionizing Club Kitchens for Peak Performance
Jesus Olmedo, Executive Sous Chef at St. Andrews Country Club, will guide attendees through the vibrant and authentic flavors of Oaxacan cuisine. In his session, Chef Olmedo will showcase how to incorporate the region’s distinctive ingredients, such as smoky chiles and complex moles, into menus that captivate and delight. Attendees will learn practical techniques for blending tradition with modern approaches to create bold, memorable dishes that offer members and guests a truly unique dining experience.
Session title: Soul of Oaxaca: Unlocking Bold, Authentic Flavors (Live Culinary Demo)
Michael Crain, Director of Culinary at The Country Club at Mirasol, has spent over a decade leading an $8.5 million culinary program while cultivating a high-performing team. In his session, Chef Crain will share how his leadership principles have not only elevated his club’s culinary offerings but also prepared two of his chefs to compete on Gordon Ramsay’s Hell’s Kitchen (see From Flames to Fame: Hell’s Kitchen Names Club Chef Winner). Attendees will gain actionable strategies for fostering a dynamic kitchen environment, balancing creativity with operational demands, and building teams that thrive under pressure—both in the club kitchen and on the national stage.
Session title: High-Pressure Playbook: Leadership Lessons from the Club Kitchen to ‘Hell’s Kitchen’
J. Kevin Walker, CMC, AAC, will provide an in-depth look at the evolving Certified Master Chef (CMC) exam, detailing critical updates designed to meet the needs of today’s chefs. Chef Walker will highlight changes aimed at making the exam more accessible and reflective of real-world culinary skills, including enhanced mentorship, transparent assessment, and a focus on practical challenges. Attendees will gain valuable insights into how certification can advance careers and elevate industry standards.
Session title: Redefining Mastery: Understanding the New Certified Master Chef Exam
Adam Deviney, CEC, Director of Culinary and Hospitality at The Country Club of North Carolina, will share his unconventional career path and the lessons it offers for navigating today’s evolving culinary industry. In his session, Chef Deviney will discuss the importance of flexibility, self-advocacy, and negotiating key career milestones to achieve success. Attendees will gain practical strategies for recognizing opportunities, making informed decisions, and confidently advocating for their value in a competitive and ever-changing landscape.
Session title: The Non-Linear Path: Advocating for Your Career
Stephen Toevs, Senior Director of Culinary for Global, US, and Canada Food & Beverage at Marriott International, brings extensive expertise in managing diverse culinary operations. In his session, Chef Toevs will explore how to develop menus that align with the unique identity of each dining outlet, from casual cafés to fine-dining restaurants. Attendees will learn how to understand their audience, craft menus that reflect each venue’s concept, and ensure cohesion in the overall dining experience. Chef Toevs will also share strategies for thoughtful menu changes and effective training tools to maintain consistency and quality across all levels of staff.
Session title: Concept-Driven Menus: Building Culinary Narratives and Ensuring Consistency
Anthony Capua, Executive Chef at Brentwood Country Club, will explore the critical role versatility plays in achieving long-term culinary success. Drawing from his experience in navigating diverse culinary environments, Chef Capua will share strategies for refining your craft, meeting the demands of varying markets, and exceeding expectations in any setting. This session will provide actionable insights to help chefs embrace change, tackle new challenges with confidence, and make a lasting impact in every kitchen they step into.
Session title: Culinary Versatility: Thriving in Any Kitchen, Anywhere
Amie Ward, ACE-HC, Executive Director of Safe Bars, will explore the rising demand for sophisticated, alcohol-free beverage options and how they can elevate club and resort menus. Her session will delve into the unique challenges of crafting these drinks, including balancing flavors, textures, and techniques in the absence of alcohol. Attendees will gain insights into ingredient sourcing, flavor pairing, and creating inventive, culinary-driven beverages that are as memorable and appealing as their traditional counterparts, meeting the evolving expectations of members and guests.
Session title: Sips Without Spirits: A Culinary Approach to Alcohol-Free Beverages
The 2025 Chef to Chef Conference offers a unique opportunity to learn from culinary leaders and industry experts. This year’s agenda addresses everything from cutting-edge techniques and sustainable practices to leadership strategies and financial management. Each session is designed to provide actionable insights that will help attendees elevate their kitchens, inspire their team, and meet the demands of today’s members and guests.
