At the 2025 Chef to Chef Conference, March 23-25 in Baltimore, Adam Deviney, CEC, Director of Culinary & Hospitality for The Country Club of North Carolina in Pinehurst, N.C., will share his unique career path, offering valuable insights for chefs navigating their own unconventional routes.
Deviney will discuss how embracing flexibility, advocating for oneself, and negotiating key milestones can lead to success, even when the journey doesn’t follow the traditional linear progression. Attendees will learn how to recognize opportunities, make strategic career decisions, and confidently advocate for their worth in an evolving industry.
“My journey from a diner cook to my current role as Director of Culinary and Hospitality has been shaped over 27 years of dedication to the craft of hospitality,” Deviney says. “Culinary excellence remains at my core, but as a director, my focus has shifted to coaching and mentoring others. I want to help them reach their professional aspirations while finding a meaningful work-life balance in the process. I’m honored to share the experiences and insights I’ve gained on my career path, as well as my unique approach to leadership. Change can feel daunting, especially when we’re not sure where to begin, but I believe that continued growth is essential to moving forward. Events like these are crucial for fostering strong, lasting connections among chefs, and I’m thrilled to be part of that process.”
“Attendees will leave feeling confident about building a club chef- and market-specific brand,” Deviney adds, “while advocating more effectively for themselves and their teams. They’ll understand the true power of mentorship and leave with resources to support crucial conversations and negotiations.”
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.
“For club chefs, the knowledge exchange and support networks formed [at Chef to Chef] are invaluable,” Deviney says, “fueling not only individual advancement but also the progress of our industry as a whole. … The information you receive at Chef to Chef is crafted specifically for club and resort chefs, which makes it a rare opportunity for us to engage with insights that are directly relevant to our unique challenges and goals. There truly is something here for everyone.”
