Chef, Entrepreneur, author, public speaker, podcaster, Chris Galarza is renowned for his work in kitchen electrification and is the Founder and Culinary Sustainability Consultant for Forward Dining Solutions LLC. As the country’s foremost expert in commercial electric-kitchens chef works with manufacturers, brands, designers, and chefs to create lasting sustainable kitchens and culinary ecosystems. Chef has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus), Microsoft Redmond, and Castilleja All Girls School.
Chef worked for several prestigious establishments such as Carnegie Melon University, Monterey Bay of Pittsburgh, and The Greenbrier of WV where he apprenticed under several Certified Master Chefs and culinary Olympians. Chef leverages his experience as a culinarian, educator, and consultant to get projects moving forward and leaves operators educated and prepared to successfully, efficiently, and safely run their kitchen for years to come.
Displaying a prominent presence early in his career, Chef Gerard found leadership and project management as a natural role. As Director of Strategic Operations for Forward Dining Solutions, Gerard aligns operational growth with management of sustainability, through organizational effectiveness 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 Scholarship, 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.