In his opening address at the 2025 Chef to Chef Conference (March 23-25), Baltimore Country Club GM/COO Kent Johnson, CCM, CCE, will welcome attendees and set the stage for the Taste of Charm City kickoff party, hosted at BCC immediately following his presentation.
Drawing on his extensive career, during which he has worked alongside esteemed chefs like Richard Jallet (Baltimore Country Club), Todd Sellaro (Elkridge Club), TJ Garrish (L’Hirondelle Club of Ruxton), Tom Hall (Green Spring Valley Hunt Club), and Taylor Maxwell (Rolling Road Golf Club), Johnson will highlight Baltimore’s vibrant club culinary landscape and the collaborative partnerships between General Managers and chefs that drive success at the city’s top clubs.
Johnson will share how these chefs, with whom he’s had the honor of working and who now lead culinary programs at their respective clubs, collaborate with their GMs to elevate member experiences and foster innovation. His address will provide valuable context and set the tone for the evening’s dine-around reception, where these chefs will showcase their expertise and creativity, offering attendees a compelling introduction to Baltimore’s club culinary scene.
“I intend to speak about culture and the importance of relationships between the GM and Chef,” says Johnson, “as well as the Chef and members as well as their foundational importance to the overall operation.”
In addition, he will address a chef’s role in driving member value through relationships and experience and the critical nature of culture in those relationships.
“I think it’s important for the Chef to understand the role of the GM and helping to understand the relationship,” adds Johnson. “From a GM’s perspective, if they have a limited knowledge of F&B or what value a strong Executive Chef brings to the table, [the Chef to Chef Conference provides] a solid peek behind the curtain from multiple perspectives. Also, [there’s value in] learning about trends that may affect facilities and member expectations from a culinary perspective.”
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.
“I love the provincial nature of Baltimore,” says Johnson. “People think of Baltimore and think crime and murder. While I understand that, that isn’t the Baltimore we know and experience. I am really excited for this group to explore the Baltimore as we know it.”
Outside of Baltimore Country Club, Johnson recommends Charleston, a popular, high-end restaurant by Chef Cindy Wolf, near the hotel.
“It’s pretty fantastic,” he says. “There is [also] a French restaurant just outside of the city called Petit Louis. One of my favorites is in Hamden called the Food Market—just all around really good food. For those who love access to really good bourbon at reasonable prices and amazing BBQ, Blue Pit also in Hamden. It’s a personal favorite!”
