Eduardo Castillo, Executive Chef, San Antonio CC
Join Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, at the 2025 Chef to Chef Conference, March 23-25 in Baltimore, for an immersive live cooking demonstration that delves deep into the authentic flavors of barbacoa and tamales.
With decades of experience perfecting these iconic dishes, Castillo will guide attendees through his expert techniques, blending traditional and modern approaches. Discover how to craft barbacoa with rich, smoky depth and tamales with perfect texture, and learn how to incorporate these crowd-pleasers into your menu to impress and delight members and guests with authentic, elevated flavors.
Attendees walk away having learned “a more modern approach to a classic humble item such as a tamal,” notes Castillo, “the geology that made it possible and the history behind it. Understand the origin and the science behind masa, and find novel ways to present them and apply them in your property.”
Castillo says he finds the history behind the dish and the roots of masa particularly meaningful, as well as the ability to take an ingredient such as cheeks and make them into the center of the plate.
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.
“These conferences allow us to ask questions, see people dealing with the challenges we are dealing with in novel ways, and expose us to new ideas or techniques. We make new friends and get to see operations which, regardless of size, can provide insight on how to advance our own culinary programs,” says Castillo, adding that he’s particularly looking forward to “the camaraderie and getting to connect with many close friends from all over the country. I look forward to learning and bringing new ideas that I can apply within my club to evolve the culinary program and evolve as a leader.”
