From March 23–25, I had the privilege of attending the Chef to Chef Conference in Baltimore alongside several of our Ocean Reef Club chefs. This event brought together more than 400 of the top club and resort chefs from across the country. The agenda covered everything from kitchen electrification and AI to pastry and leadership talks. It’s one of the few places where chefs can speak candidly, challenge each other, and share what’s actually working in their operations.
Eric Andreu, our Executive Sushi Chef, and Shinji Sakamoto, our in-house sushi expert from the Islander (one of our restaurants here at Ocean Reef), were invited to present a live demo on traditional sushi-making. Chef Ian Fleischmann (CH) attended as a 40 Under 40 honoree and was recognized for his work. Chef Jazzmine King (Burgee) joined us as well, and I expect she’ll earn similar recognition very soon.
I arrived in Baltimore a day before the others. When Eric and Shinji landed, they came through the doors with suitcases packed with ingredients. That alone said everything about how seriously they took this opportunity. That night, we had dinner as a group. These moments matter. They build trust, and they strengthen our ability to grow together.
The next morning, while waiting outside the hotel for a bakery tour, I ran into Shinji. He had already been out photographing the city to share with the rest of the sushi team back home. That kind of initiative is rare. He was energized, focused, and ready.
Later that morning, Eric and Shinji took the stage. They had one hour to present to a room full of chefs. At one point, Eric asked Shinji to demonstrate a basic California roll. In under 10 seconds, Shinji had it finished. Eric smiled and said, “Slow down, Shinji, we still have 57 minutes.” That line broke the ice, and from there, the session took off.
Their connection was obvious. Eric began his sushi journey under Shinji’s mentorship in the 1990s. Over the years, he’s absorbed not just the technique but also the discipline and philosophy behind it. What they shared wasn’t just a how-to. It was a look at what happens when a chef takes the time to pass down knowledge the right way.
At one point, Shinji told Eric, “I’m so proud of you.” Eric replied, “Shinji is the last samurai.” That exchange earned a standing ovation (the first and only one of the conference).
Chefs lined up afterward to thank them for the session. It was precise, insightful, and deeply respectful of the craft. For me, it was a reminder of the level of talent we have at Ocean Reef Club and what it means to represent our standards on a national stage.
