Meet The Team
Chef Christopher Galarza, CEC, CCA, ECC, WCEC | Founder and CEO
Chef Christopher A. Galarza, CEC, CCA, ECC, WCEC is a pioneering force in the culinary world, renowned for his work in sustainability, education, and innovation in kitchen design. He is the founder of Forward Dining Solutions LLC and co-founder of EcoChef, where he leads efforts to decarbonize commercial kitchens and champion the Green Industrial Revolution within foodservice.
Chef Galarza trained at the renowned Greenbrier Resort, where working under Certified Master Chef Richard Rosendale and several Culinary Olympians instilled in him a deep respect for tradition, discipline, and technical excellence. Later, his time at Chatham University cultivated his passion for sustainability and reinforced his commitment to building a more responsible & equitable future for the culinary profession. In 2024, he became the first chef in history to achieve the Certified Executive Chef (CEC) designation in an all-electric kitchen, proving that world-class cuisine can thrive without fossil fuels.
As President of the American Culinary Federation Pittsburgh Chapter and the Pittsburgh Culinary Initiative, Chef Galarza champions education, equity, and sustainability. He is also the author of the Amazon bestselling book Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry, which serves as a resource for chefs, educators, and policymakers navigating the future of food.
His leadership has earned him recognition as Chef of the Year by the ACF Pittsburgh Chapter, the ACF Presidential Medallion, and a place on the Grist 50 list of the most influential sustainability leaders to watch out for.
Through EcoChef, Chef Galarza & his partners are developing professional accreditations and industry standards to help chefs, designers, and institutions embrace sustainable practices without sacrificing quality or performance. His work continues to inspire a new generation of culinary leaders dedicated to building healthier, more efficient, and equitable food systems worldwide.
Chef Gerard Kenny II, ECC | Partner and COO
Displaying a prominent presence early in his career, Chef Gerard found leadership and project management as a natural role. As Director ofStrategic Operations for Forward Dining Solutions, Gerard aligns operational growth of sustainability, through organizational management and mentorship. These attributes have been instrumental with previous involvements with establishments internationally recognized by Forbes, Relais & Châteaux, and the Michelin guide.
Chef received formal training at the Culinary Institute of America in Hyde Park, NY. Receiving a High Impact Leadership Award, Gerard was selected into the school’s advanced curriculum (A.C.E.) in tandem with his Associates degree in Culinary Arts. Following the CIA, acceptance in The Greenbrier’s Culinary Apprenticeship Program was the next endeavor. This three-year program, based on international culinary show competencies has produced numerous members of the ACF Culinary Olympic Team, Certified Master Chefs, and even Bocuse D’or participants. Since inception in 1957, this program has only 350 alumni, Chef Gerard being one of them.