Meet The Team

---

Chef Christopher Galarza is a pioneering force in the culinary world, known for his unwavering commitment to sustainability and innovation in kitchen design. As the founder of Forward Dining Solutions LLC and co-founder of EcoChef, Chef Galarza has become a leading advocate for decarbonizing commercial kitchens and championing the Green Industrial Revolution within the foodservice industry. His work is driven by a deep passion for environmental stewardship, and he is widely recognized for his efforts in educating and empowering chefs, culinary professionals, and designers to adopt sustainable practices.

Chef Galarza’s impressive career spans roles in some of the most prestigious kitchens in the country, including The Greenbrier and Carnegie Mellon University. His expertise in cooking with electric and induction technology has positioned him as a sought-after consultant and speaker, guiding establishments towards more energy-efficient and environmentally friendly kitchen operations. In 2024 he became the first chef in history to attain the rank of Certified Executive Chef utilizing an all-electric kitchen. Permanently debunking the myth that you can't produce quality food without fossil fuels.

In addition to his professional endeavors, Chef Galarza serves as the President of the American Culinary Federation (ACF) Pittsburgh Chapter and the President of the Pittsburgh Culinary Initiative, where he leads initiatives to enhance culinary education and promote sustainability in the industry. He is the author of the bestselling book, "Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry," which serves as a crucial resource for those looking to navigate the future of sustainable culinary practices.

Chef Galarza's vision extends beyond individual kitchens; he is dedicated to transforming the entire foodservice industry. Through his work with EcoChef, Chef Galarza is setting new standards for kitchen electrification and decarbonization, helping to create healthier, more efficient, and sustainable environments in commercial kitchens worldwide.

 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.