The demo chefs at the 2025 Chef to Chef Conference—which will be held in Baltimore from March 23rd through the 25th—will offer a blend of seasoned expertise and fresh ideas, introducing innovative techniques and distinctive flavors attendees can incorporate into their own kitchens and culinary operations.
Here’s a look at the chefs and demos that promise to inspire, educate, and elevate club culinary at the Chef to Chef Conference:
Michael Matarazzo, CEC, Executive Chef, Farmington Country Club
Demo: The Art of Dry-Aging Seafood
Chef Matarazzo will dive into the world of dry-aged seafood, revealing how this innovative process can dramatically enhance both flavor and texture while also extending the shelf life of select fish. His approach brings a refined depth to seafood that members will notice, while the process itself is rooted in science and flavor development. Sample his renowned dry-aged salmon and leave with practical tips and techniques for elevating a seafood program.
Eduardo Castillo, CEC, Executive Chef, San Antonio Country Club
Demo: Smoke, Spice, and Masa – Mastering Barbacoa and Tamales
Chef Castillo brings the rich culinary traditions of Latin America to life with a masterful approach to barbacoa and tamales. Attendees will learn how to perfect the smoky, complex flavors of barbacoa and achieve the ideal masa texture in tamales while understanding the cultural significance behind each dish. This demo will show how to bring authentic flavors and techniques into the kitchen to give members and guests an unforgettable dining experience.
Devin Cowan, Executive Pastry Chef, The Polo Club of Boca Raton
Demo: From Bean to Brand – The Evolution of Chocolate
Known for redefining member experiences through unique pastry offerings, Chef Cowan will guide attendees through the process of crafting chocolate from bean to bar. This session covers essential techniques for tempering, molding, and flavor development, showing how to create standout chocolate items that enhance a club or resort’s pastry program. Discover how signature items can build a lasting connection with members and elevate a club’s culinary identity.
Christine Hazel, Executive Chef, Nemacolin and Chef de Cuisine, Augusta National Golf Club
Demo: Refined Yet Relatable – Balancing Luxury and Approachability
Chef Hazel combines the finesse of fine dining with the warmth of approachable dishes, a balance that’s essential for club chefs. With her background in luxury resorts, she’ll demonstrate practical techniques for creating elevated, accessible dishes that satisfy a broad range of tastes without overwhelming. Expect recipes and tips that maintain consistency, enhance flavor, and deliver high-end experiences in a relaxed, friendly style.
J
esus Olmedo, Executive Sous Chef, St. Andrews Country Club
Demo: Soul of Oaxaca – Unlocking Bold, Authentic Flavors
Chef Olmedo’s demo takes attendees on a culinary journey to Oaxaca, revealing the unique flavors, ingredients, and cooking techniques of this region’s cuisine. From complex, layered moles to the smoky richness of Oaxacan chiles, Chef Olmedo will guide attendees in incorporating these bold, authentic flavors into menus, adding a dynamic twist to culinary offerings and providing members and guests with an unforgettable taste of Mexico.
Corey Chow, Executive Chef, The Stanwich Club
Demo: Sustainable Menus: Aligning Seasonal Inspiration with Member Preferences
Chef Chow explores how to craft sustainable, seasonal menus that align with member preferences while emphasizing environmental responsibility. Attendees will learn techniques to reduce waste, source local ingredients, and creatively maximize each element on the plate. This session offers inventive approaches to menu design that highlight sustainable practices and adapt easily to changing seasons, creating a dining experience that resonates with both members and modern culinary values.
The 2025 Chef to Chef Conference will offer an unmatched lineup of talent. Registration remains open for the event.
