At the 2023 Chef to Chef Conference, set for March 5-7 in Miami, Scott Ryan CEC, AAC, Executive Chef of The Country Club (Pepper Pike, Ohio), will discuss starters, snacks and small plates and the role they play in creating the kind of dining experience that keeps members coming back.

“It’s a meaningful topic for me,” says Ryan. “Chefs are always looking for something new and exciting to showcase outside of their staple appetizers.”

Ryan will demo several of his standout dishes, showcasing how they are creative yet approachable, whimsical yet sophisticated, inspiring and distinct.

“I spend a lot of time developing and executing ideas,” he says. “I am happy to share these ideas with other chefs.”

The annual Chef to Chef Conference is devoted exclusively to the specific needs of club and resort food-and-beverage operations. The Conference agenda is designed by practicing club chefs to ensure that it will be of practical use for attendees from the food-and-beverage management teams of private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.

“Chef to Chef is one of the best education platforms in our industry,” says Ryan. “It hits on all of the topics of clubs and resorts that we, as chefs, are looking for, including trends, designs and food creativity.”

In 2023, the Chef to Chef Conference will head to the InterContinental in Miami, from March 5-7. The 2023 agenda includes eight culinary demonstrations and seven education sessions by many of the industry’s best and brightest chefs and managers, plus a keynote address presented by Patrick O’Connell, Chef and Proprietor of The Inn at Little Washington.

Space is limited, so reserve your spot early. Register at www.cheftochefconference.com.