Join Jesus Olmedo, Executive Sous Chef of St. Andrews Country Club (Boca Raton, Fla.) and 40 Under 40 alum, as he delves into the vibrant and authentic flavors of Oaxacan cuisine at the 2025 Chef to Chef Conference, March 23-25 in Baltimore.
In his session, Olmedo will demonstrate how to incorporate the region’s distinctive ingredients and traditional techniques into menus. From complex moles to rich, smoky chiles, you’ll learn how these bold flavors can transform your dishes and offer members and guests a unique and unforgettable dining experience.
“I chose Oaxacan cuisine because it’s the cuisine of my heritage—my parents are from Oaxaca, and I grew up eating these dishes, which were prepared by my mother,” says Olmedo. “My journey with Oaxacan cuisine began when I spent a summer in Oaxaca before culinary school, staging at a 5-star restaurant. That experience sparked my passion for fine dining and set me on the path to this industry. Before working at St. Andrews, I spent a year working on pop-ups in my hometown, where I further explored Oaxacan cuisine and began showcasing how it can be elevated for my community.”
“I hope to raise awareness about the depth of flavors and the rich culture of Oaxacan cuisine,” adds Olmedo. “My presentation will demonstrate how ingredients from this cuisine can be incorporated into daily operations or special menus. Oaxacan cuisine is incredibly versatile, and I want to share how I incorporate the roots of my culture into my work at the club.”
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.
“[Because Chef to Chef] is club-focused, I believe it will be especially beneficial for my growth,” Olmedo says. “I’m excited to learn from other speakers and presenters, and to gain perspective on how professionals in the industry are navigating similar challenges that I face. … It’s important to stay connected with fellow chefs because we share similar goals and aspirations. We are eager to exchange experiences, challenges, and successes, and these connections help lift each other up. As we all strive for excellence, maintaining a strong community is vital for growth and success.”
