The 2025 Chef to Chef Conference will open in a way that sets the tone for the entire event—not with a traditional keynote, but with a hands-on, immersive culinary showcase. Taste of Charm City will highlight Baltimore’s premier club chefs, offering attendees a firsthand experience of their talent through an interactive tasting event at Baltimore Country Club, which will follow an opening address by BCC’s General Manager, Kent Johnson.
This event is designed to provide a real-world look at club dining in action, with live food stations, chef demonstrations, and direct engagement with the culinary teams behind some of the region’s most prestigious clubs. Baltimore’s chefs have built a reputation for collaboration, technical skill, and a deep respect for local ingredients and traditions, and this showcase will give attendees a taste of that expertise.
Participating Clubs & Chefs:
- Baltimore Country Club (BCC) – Executive Chef Richard Jallet
- Rolling Road Golf Club (RRGC) – Executive Chef Taylor Maxwell
- Maryland Golf and Country Clubs – Executive Chef TJ Garrish
- Elkridge Club – Executive Chef Todd Sellaro
- Green Spring Valley Hunt Club – Executive Chef Tom Hall
Together, these chefs have crafted a menu that blends Baltimore’s rich culinary heritage with modern club dining trends. From traditional Maryland seafood dishes to pit beef, housemade charcuterie, and creative reinterpretations of Baltimore favorites, each station will showcase techniques, flavors, and presentations that define club cuisine.
Todd Sellaro, Executive Chef, Elkridge Club
Taylor Maxwell, Executive Chef, Rolling Road Golf Club
Richard Jallet, Executive Chef, Baltimore Country ClubWhat to Expect: A Club-Driven Culinary Experience
The Taste of Charm City will allow attendees to move through live stations, engage with chefs, and taste a carefully curated selection of dishes that reflect Baltimore’s club dining scene.
The menu is a direct representation of the city’s culinary identity. Jallet of Baltimore Country Club emphasizes the importance of seafood. “Our main influence is seafood, and in particular, oysters and crabs,” he explains. The Baltimore Country Club’s raw bar will feature local oysters and shrimp, complemented by house-made sauces. Crab cakes, a signature of the region, will also be served alongside thoughtfully paired accompaniments.
Pit beef, a Baltimore classic, will also be showcased. Taylor Maxwell, Executive Chef at Rolling Road Golf Club, describes it as an essential part of club dining in the region. “Pit beef is traditionally large cuts of beef top round, seasoned and cooked over charcoal and wood fire,” he says. “There’s nothing better for our members than smelling our signature pit beef cooking over the smoker on a holiday weekend while they golf.”
Innovation will also be a key element of the event. TJ Garrish, newly appointed Executive Chef at Maryland Golf and Country Clubs, will present a modern take on the Frosted Crab. “The Frosted Crab is an iconic dish that’s been a staple at Baltimore clubs for generations,” he explains. “For the Chef to Chef event, we’ve reimagined it using spherification, a technique that adds a modern twist to the presentation while keeping the classic flavors intact.”
Other highlights include:
- Pickled Watermelon Rind & Pretzel Bread – Todd Sellaro, Executive Chef of Elkridge Club, began preparing this dish months ago. “I personally picked 30 watermelons from a farm last August, peeled the rinds, diced them into cubes, and pickled them,” he says. “Now, months later, we’ll be serving them in March.”
- Cheese and Charcuterie – Tom Hall, Executive Chef of Green Spring Valley Hunt Club, will highlight Maryland’s strong dairy industry with a selection of locally sourced cheeses
- Berger Cookie Cheesecake – A Baltimore staple, transformed into a rich cheesecake, will be served as part of the dessert offerings.
TJ Garrish, Executive Chef, Maryland Golf and Country Clubs
Tom Hall, Executive Chef, Green Spring Valley Hunt ClubA Different Kind of Opening Event
Rather than a single speaker, Taste of Charm City allows multiple chefs to present their expertise and perspectives—through their food.
“This is a unique opening for Chef to Chef as there isn’t a famous keynote speaker,” says Taylor Maxwell. “In my opinion, this is much more approachable. It gives attendees the opportunity to experience a premium club like BCC, the foods and flavors we intend to highlight, and a more social atmosphere.”
The interactive format encourages engagement with the chefs behind each dish, offering insights into techniques, ingredient selection, and club-specific culinary trends. Designed to spark discussion, inspire menu ideas, and promote collaboration, the event brings club chefs together in a way that is both educational and engaging.
Garrish sees it as a moment to elevate Baltimore’s local talent. “Events like the Chef to Chef Conference are fantastic for highlighting Baltimore’s culinary scene, especially because they give up-and-coming chefs a platform to showcase their skills,” he says.
Beyond a chance to experience the best of Baltimore’s club dining, Taste of Charm City also showcases what makes this city’s club chefs unique—their camaraderie, mentorship, and collaborative spirit.
“The club scene in Baltimore differs from other regions because of the close relationships among chefs and general managers,” explains Maxwell. “That collaboration is a huge benefit to our members. By sharing successes and failures, we’ve created a culture where every club can continuously refine and improve its dining experience.”
Sellaro emphasizes that this cooperative culture extends beyond Baltimore’s borders. “Not only are we coming together as a team from Baltimore, but we have chef friends flying in early from Rhode Island, Delaware, and Colorado to help in our kitchens,” he says.
Mentorship is also a defining trait of Baltimore’s club kitchens. At Elkridge Club, Sellaro has helped six of his Executive Sous Chefs secure their first Executive Chef positions. “Nobody likes losing their Sous Chefs, but we couldn’t be prouder of that here at Elkridge Club,” he says.
The deep-rooted connections between these chefs are evident—not just in the way they work together but in the way they push, challenge, and support one another.
A Showcase of Culinary Excellence and Innovation
For club and resort chefs attending the Chef to Chef Conference, the Taste of Charm City is an opportunity to experience how collaboration, regional influence, and technical expertise can elevate club dining.
“This is something I look forward to every year,” says Jallet. “The learning, the networking, the good times—it’s priceless.”
With its interactive format, chef-driven content, and deep dive into Baltimore’s club culinary scene, this event is set to be a highlight of the 2025 conference.
